Crescent Dinner Roll Cheese & Broccoli Twist

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 5 servings


  • 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 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 & Variations

No special items needed.



Easy, impressive and yummy! Doesn't get any better than that. Due to the season I used sun dried tomatoes instead of yukky winter maters. To make sure they mixed in well I put them in the cheese mixture. Sweetie ate two pieces and didn't realize he didn't have meat for dinner. LOL Thanks Bergy, this will be on my Christmas table for the vegetarians.

review by:
(4 Dec 2011)