Crescent Dinner Roll Cheese & Broccoli Twist
Recipe: #3273
December 01, 2011
Categories: Cheese, Tomato, Broccoli, Appetizers, Brunch, Christmas, New Years, Thanksgiving, Oven Bake, Vegetarian, Refrigerated Dough, Vegetarian Dinner, more
"This recipe is so easy to make and looks so impressive. The recipe was originally in a Kraft Magazine, Posted on another site by Chris Reynolds where I reviewed it and now with a couple of small adaptations I am posting it here in Zazz. You will have some crescent rolls left over just bake them on their own. You may serve this warm or at room temperature. If you can't buy Kraft 3 blend just grate mozzarello, Cheddar, Jack cheese."
Ingredients
Nutritional
- Serving Size: 1 (543.2 g)
- Calories 326.7
- Total Fat - 12.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 96 mg
- Sodium - 837.6 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 7.3 g
- Sugars - 14.9 g
- Protein - 20.1 g
- Calcium - 194.6 mg
- Iron - 3.2 mg
- Vitamin C - 81.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix together the egg, cream cheese, 3 cheese, mix well..Gently stir in the broccoli, mushrooms, tomatoes and onions.
Step 2
Separate the crescent rolls, unroll them.
Step 3
Cover a cookie sheet with glide foil or parchment paper, place the rolls in a 6 inch circle with the points of the rolls facing out, the flat end forming the inner part of the circle. The rolls will be overlapping in the inner part of the circle You will use 6-8 rolls.
Step 4
Spread the cheese mixture on the circle of rolls placing it close to the center of the circle allowing enough room for the triangle points to come up and over the filling.
Step 5
Bake in 375 oven for approximately 25-30 minutes. If the twist starts to brown rather quickly slip a piece of foil lightly over it.
Step 6
Let it sit for 5 minutes, slice and enjoy.
Tips
No special items needed.