Easy Vegetable Bake

This is a fairly easy recipe that packs a wonderful taste!
Feel free to use vegetables other than the ones listed to suit your tastes and creativity.


2 eggs

4 oz. Cream Cheese

1/2 cup Shredded Italian Three Cheese Blend

3 cups frozen broccoli cuts–thawed and drained

1/2 lb. fresh mushrooms, cut into quaters

1/2 cup cherry tomatoes, cut in half

4 green onions, sliced

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

Sesame seeds

Egg for wash



Pre-heat oven to 375 F

In a large bowl, mix the eggs, cream cheese, and shredded

cheese together until well blended.

Stir in the broccoli cuts, mushrooms, cherry tomatoes, and green onions.

Unroll the crescent rolls and separate into 16 triangles.

Arrange them in an 11 inch circle on a parchment or foil-lined baking sheet.

Do this so that the short sides of the triangles are overlapping in the center, leaving a 5-inch diameter opening in the center of the circle with    the points (longer ends) of the triangles toward the outside. Kind of in a pin-wheel fashion.

Spoon the cheese mixture onto the crescent rolls near the center of the circle.

Bring the longer ends of the triangles toward the center, over the cheese mixture, connecting to the dough in the center–making a ring.

Brush with a little egg wash

Sprinkle on sesame seeds

Bake 35 to 40 minutes or until golden brown and the cheese mixture is heated through


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