Cheese & Vegetable Twist

Tonight I’m attending a potluck that some of my friends are hosting and I just made this tasty, easy to make, cheese and vegetable twist. It only took me 45 minutes total to throw it together. I was pleasantly surprised that it tastes somewhat like a cheese & vegetable quiche.

What you need:

2 eggs

3 oz. cream cheese

1/2 cup shredded Italian cheese blend

3 cups broccoli cuts

1 cup mushrooms, diced

1/2 cup cherry tomatoes, cut in half

4 green onions, sliced

2 cans (8 oz. each) refrigerated crescent dinner rolls

How you make it:

1. Heat oven to 375F. Mix the first 3 ingredients (the cheese and eggs) in a large bowl until well-blended.
Stir in the next four ingredients (the vegetables).

2. Unroll crescent dough; separate into 16 triangles. Arrange in 11″ circle on a foil-lined baking sheet, with the short sides of the triangles overlapping in center and the points of the triangles toward the outside.
There should be about a 5″ diameter opening in the center of the circle.

3. Spoon the cheese and veggie mixture onto the dough near the center of the circle.
Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.

4. Bake 20 to 25 minutes or until crust is golden brown and the filling is heated through.

Viola! An easy-to-bake cheese and veggie twist Рgreat for potlucks and parties!

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