Cheesy Veggie Ring
- Yield:16 servings
- Time:1 hr show details
Great for potlucks! Adjusted from Kraft recipe
Ingredients
- 2eggs
- 4 ouncescream cheese, softened
- ½ cupshredded cheese
- 1 teaspoondried rosemary
- 1 teaspoondried oregano
- 1 teaspoondried basil
- ¼ teaspoondried red pepper flakes optional
- ½ teaspoonsalt
- 3 cupsfrozen broccoli, thawed, drained
- ½ poundfresh mushrooms, cut into quarters
- ½ cupcherry tomatoes, cut in half
- 4green onions, sliced
- 16 ouncesrefrigerated crescent dinner rolls, two 8oz cans
Equipment
- Baking sheet
- Large bowl
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Preparation
- 5 mins
Mix eggs, cream cheese, shredded cheese, and spices in large bowl until blended. Stir in the vegetables until coated.
Cover a baking sheet in foil and spray or butter.
- 15 mins
Unroll crescent 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. Sprinkle extra cheese on the top if you have it!
- 40 mins
3. Bake 35 to 40 min. or until crust is golden brown and filling is heated through.
Notes
Make with whatever veggies you have on hand! I really like spinach, peas, carrots, bell peppers, zucchini, red onion, or anything!
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