My husband got home from a business trip tonight so I decided to make his favorite thing for dinner – appetizers! Along with salami, cheese, crackers, carrots and dip, I made these tasty broccoli salad squares. They are one of his favorite things I make.
This recipe is based on a recipe I got from Pampered Chef about 15 years ago. I haven’t been able to find that slip of paper for a while, but luckily there’s not much to it so I just wing it!
2 crowns of broccoli, chopped
2-3 TBSP chopped red onion
1/4 cup roasted sunflower seeds
1/4 cup golden raisins
1/4 cup real bacon bits
1/2 cup mayonnaise
3 TBSP apple cider vinegar
1 TBSP sugar
1 can refrigerated crescent rolls
- Roll out the crescent dough in a sheet (don’t break up into triangles) onto a rectangular baking stone
or cookie sheet. Bake according to package directions, checking for it to reach a nice golden brown color. Allow to cool completely.
- While dough is baking, chop broccoli and onion. In a small bowl mix mayo, vinegar and sugar until smooth.
- Spread mayo dressing onto the bread. Sprinkle with broccoli, onion, bacon, raisins and sunflower seeds.
- Cut into squares with a pizza cutter or knife.
This makes an excellent dish to bring as an appetizer for potlucks. I like to make a batch and just split it between the two of us for dinner! The kids turned up their noses at it. That’s OK, more for us!