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Spooky Mummy-Wrapped Veggie Tray with Homemade Ranch

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A fun and festive Halloween appetizer featuring fresh vegetables wrapped in golden crescent roll dough, served with a creamy homemade ranch dip. Perfect for parties and a great way to get kids excited about eating their veggies.

Ingredients

Scale
  • 2 cans refrigerated crescent roll dough (Pillsbury recommended, sheets version preferred)
  • 1 large cucumber, cut into 3-inch spears (about 8 spears)
  • 2 large carrots, peeled and cut into 3-inch sticks (about 8 sticks)
  • 1 red bell pepper, seeded and cut into 1-inch wide strips (about 8 strips)
  • 1 yellow squash, cut into 3-inch spears (about 8 spears)
  • 8 cherry tomatoes, whole (for ‘eyes’)
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Salt and black pepper, to taste
  • Optional: 24 candy eyeballs (for extra spookiness)
  • 1 cup full-fat sour cream (or Greek yogurt for lighter option)
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s recommended)
  • 1 tablespoon buttermilk powder
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon fresh chives, finely chopped (or 1/2 teaspoon dried chives)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wash and dry all vegetables thoroughly. Cut cucumber, carrots, bell pepper, and yellow squash into uniform 3-inch spears or strips. Pat them dry with a paper towel.
  3. Unroll both cans of crescent roll dough. If using perforated triangle sheets, press seams together to form a solid rectangle. Cut each sheet lengthwise into 1/2-inch wide strips (about 8 strips per sheet).
  4. Take one vegetable spear and wrap a strip of dough around it, starting at one end and working to the other. Leave a small gap near the top for the ‘eyes’. Don’t wrap too tightly. Place seam-side down on the prepared baking sheet. Repeat with all vegetables and dough strips.
  5. If using candy eyeballs, gently press them into the dough at the top of each mummy before baking. If using cherry tomatoes, place one at the top after baking.
  6. Brush each wrapped mummy lightly with the beaten egg wash.
  7. Bake for 12-15 minutes, until the dough is golden brown and cooked through. Let cool on the baking sheet for 5 minutes before transferring to a serving platter.
  8. While the mummies bake, make the ranch dip: In a medium bowl, combine sour cream, mayonnaise, buttermilk powder, fresh herbs, garlic powder, onion powder, salt, pepper, and lemon juice. Whisk until smooth. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
  9. Arrange warm mummy-wrapped veggies on a large platter around a small bowl of the homemade ranch dip. Serve warm or at room temperature.

Notes

Pat vegetables very dry to prevent soggy dough. Don’t overwork the dough; handle gently. Space mummies at least 1 inch apart on the baking sheet. Serve within 30 minutes of baking for best texture. For make-ahead, prep veggies and ranch up to a day in advance; bake just before serving. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a 350°F oven for 5-7 minutes.

Nutrition

Keywords: Halloween, mummy, veggie tray, crescent rolls, ranch dip, appetizer, party food, fall, spooky

Find it online: https://fizzlefork.com/spooky-mummy-wrapped-veggie-tray-with-homemade-ranch/