Easy Baked Cheese & Vegetable Twist

Easy Baked Cheese & Vegetable Twist Recipe
This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust. A super-easy how-to video means making it is a cinch.

Yield:

16 servings

Recipe from

Kraft Philadelphia

Recipe Time

Prep: 20 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 170
Cholesterol 35 mg
Fiber 1 g
Iron 6 %
Fat 10 g
Sodium 290 mg
Sugars 3 g
Satfat 4 g
Carbohydrate 14 g
Protein 6 g
Calcium 8 %

Ingredients

2 eggs
4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 cups frozen broccoli cuts, thawed, drained
1/2 pound fresh mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 (8 oz. each) refrigerated crescent dinner rolls

Preparation

HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients.

UNROLL dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.

BAKE 35 to 40 min. or until crust is golden brown and filling is heated through.

* Made with quality cheeses crafted in the USA.

KRAFT kitchens tips:
SPECIAL EXTRA
Top with additional 1/2 cup shredded cheese before baking as directed.

February 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note