Friday, November 6, 2015

Baked Cheesy Vegetable Twist

Baked Cheesy Vegetable Twist: Savory Sweet and Satisfying

These vegetables are so delicious. I love that is includes frozen and fresh vegetables. Also it makes the perfect holiday vegetable, because it has the wreath shape.

With this recipe I took pictures of each step to try and help you with creating it. I know that I would have struggled with placing the crescent triangles without a picture to help. Some how just reading the words that describe how to place them does not help me, I am a visual person.

Baked Cheesy Vegetable Twist: Savory Sweet and Satisfying

In order to create the wreath, I found a circle that was about five inches in diameter and laid the crescent triangles around that. When I was writing up the directions I looked back at the picture that was attached to the recipe and realized I did not exactly lay mine correctly. In the original picture the short side of the triangle (or bottom part) is laid on an angle, one point towards the inside of the circle and the other towards the outside of the circle. Even if you do not lay the triangles correctly, it will still turn out well and taste good.

Baked Cheesy Vegetable Twist: Savory Sweet and Satisfying

After laying out the crescent triangles, carefully spoon the vegetable cheese mixture onto the crescent rolls.

Baked Cheesy Vegetable Twist: Savory Sweet and Satisfying

Gently bring the triangle points over the filling and tuck it under the dough that the filling is on to keep it in place.

Baked Cheesy Vegetable Twist
2 eggs
4 ounces reduced fat cream cheese, room temperature
1/2 cup shredded Italian cheese blend
2 cups frozen broccoli cuts, thawed and drained
1/2 pound fresh mushrooms, cut into quarters
3/4 cup cherry tomatoes, cut in half
4 green onions, sliced
2- 8 ounce cans refrigerated crescent dinner rolls

Preheat oven to 375ยบ F. Line a large baling sheet with parchment paper or a slipmat.

In a large bowl combine the eggs, cream cheese and Italian cheese. Stir in the broccoli, mushrooms, tomatoes and green onions.

Unroll crescent rolls and separate into 16 triangles. Arrange the the crescent rolls into an 11 inch circle on prepared baking sheet, with short sides of triangle overlapping in center and points of triangles toward outside. There should be a five inch circle opening in the center of the circle.

Spoon cheese and vegetable mixture onto the dough near the center of the circle. Bring the outside points of the triangle up over the filling and tuck under the dough in the center of the ring.

Bake for 35-40 minutes or until the crust is golden brown and filling is heated through.


Serves: 16
Calories: 144
Total Fat: 5.7g
   Saturated: 4g
   Polyunsaturated: 2.1g
   Monounsaturated: 1.4g
   Trans: 0g
Cholesterol: 32.8mg
Sodium: 283.9mg
Potassium: 125.6mg
Total Carbs: 10.2g
   Dietary Fiber: 0.8g
   Sugars: 4g
Protein: 3.9g
Vitamin A: 5%
Vitamin C: 14.7%
Calcium: 2.8%
Iron: 3.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.
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