Pureed Vegetable Ranch Bars

HOW TO PREPARE:

1. Line pan(s) with plastic wrap and spray with non-stick cooking spray.
2. Place croissant or crescent rolls in food processor and process to fine crumbs.
3. Add THICK & EASY^® Pureed Bread & Dessert Mix and water or milk and blend until smooth.
4. Spread mixture evenly into pan. Cover and freeze.
5. Stir together sour cream and ranch seasoning mix. Set aside.
6. Lift plastic wrap and frozen croissant/crescent roll layer from pan. Remove plastic wrap and set frozen crust on cutting board or another surface.
7. Spread sour cream mixture evenly over crust.
8. Top with pureed vegetables. (Use a spoon or piping bag to evenly distribute the vegetables in an attractive pattern.)
9. Cut into bars and portion onto serving plates.
10. Allow crust to thaw completely before serving.

Preparation Tips*

• One half (1/2) cup crumbs are needed per serving. 1 large croissant (about 2 1/2 oz) or 3 crescent rolls yield about 1 cup of crumbs. Wheat bread can also be used in place of croissants/crescent rolls for crumbs, if desired.
• Prepared sour cream ranch dip may be used in place of seasoning mix and sour cream.
• THICK & EASY^® Bulk Frozen Pureed Carrots and Broccoli may be used. Thicken purees to achieve desired consistency, if needed.
• If using canned tomato puree, add 1/4 tsp THICK & EASY^® Instant Food & Beverage Thickener to each 1 Tbsp of tomato puree used.