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HG's Veggie-Scramble Crescent Puffs


1/8th of recipe (1 puff): 118 calories, 4.5g fat, 364mg sodium, 14.5g carbs, <0.5g fiber, 3.5g sugars, 6g protein -- PointsPlus® value 3*

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HG's Veggie-Scramble Crescent Puffs 0 Picture


  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped mushrooms
  • 1 cup chopped spinach leaves
  • 2 wedges The Laughing Cow Light Cream Swiss cheese
  • 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
  • 1/4 tsp. garlic powder
  • 1/8 tsp. salt
  • Dash black pepper
  • 1 package Pillsbury Reduced Fat Crescent roll dough


Servings 8


Step 1

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Bring a medium skillet sprayed with nonstick spray to medium heat. Cook and stir onion and mushrooms until softened and browned, about 4 minutes. Add spinach and cook until wilted, about 1 minute.

Transfer cooked veggies to a medium-large bowl and blot dry. Add cheese wedges, and stir until smooth and well mixed. Add egg substitute and spices. Mix well.

Remove skillet from heat, re-spray, and return to medium heat. Add egg mixture. Scramble until fully cooked, about 4 minutes.

Remove from heat and let slightly cool, 5 - 10 minutes.

Separate the 8 portions of dough, and lay them on a dry surface. Slightly stretch or roll each piece into a larger triangle. Evenly distribute egg scramble among the bases of the triangles. One at a time, beginning at the base, tightly roll up each piece of dough over the egg scramble to form a crescent. (If needed, press to seal.) Transfer crescents to the baking sheet.

Bake until dough is lightly browned, about 12 minutes.


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