Easy Baked Cheese and Vegetable Twist

By didoc

Ingredients

• 2 eggs
• 4 oz cream cheese softened
• 1/2 cup kraft 2% milk shredded italian three cheese blend
• 3 cups frozen broccoli cuts, thawed and drained
• 1/2 lb fresh mushrooms, cut into quarters
• 1/2 cup cherry tomatoes, cut in half
• 4 green onions, sliced
• 2 cans (8 oz each) refrigerated cresent dinner rolls

Details

Servings 16
Adapted from kraftrecipes.com

Preparation

Step 1

1. heat oven to 375. mix first 3 ingredients in large bowl until well blended. stir in next 4 ingredients. unroll crescent dough, separate into 16 triangles. arrange in 11 inch circle on parchment or foil lined baking sheet, with short sides of triangle overlapping in center and points of triangles toward outside. there should be a 5 inch diameter opening in center of circle.

2. spoon cheese misture 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 minutes or until crust is golden brown and filling is heated through.