Easy baked cheese and vegetable twist

By teresafu

Ingredients

• 2 eggs
• 1/2 pkg philly brick cream cheese softened
• 1/2 cup kraft 4 cheese italiano shredded cheese
• 3 cups frozen broccoli cuts, thawed, drained
• 1/2 lb fresh mushrooms, cut into quarters
• 1/2 cup cherry tomatoes cut in half
• 4 green onions, sliced
• 2 cans refreigerated crescent dinner rolls

Details

Servings 16
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Heat oven to 375

mix first 3 ingredients until 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 triangles overlapping in centre and points of triangles toweard outside, leaving a 5 inch diameter opening in centre of circle.

Spoon cheese mixture onto dough near centre of circle. Bring outside points of triangles up over filling then tuck under dough in centre of ring to cover filling.

Bake 35 to 40 mins or until crust is golden brown and filling is heated through.