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Easy Baked Cheese & Vegetable Twist

 Easy Baked Cheese & Vegetable Twist
Recipe provided by Philadelphia® Cream Cheese
16 ServingsPrep: 20 min. Total: 1 Hour

Ingredients

  • 2 eggs
  • 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
  • 1/2 cup KRAFT® 2% Milk Shredded Italian Three Cheese Blend
  • 3 cups frozen broccoli cuts, thawed, drained
  • 1/2 pound fresh mushrooms, cut into quarters
  • 1/2 cup cherry tomatoes, cut in half
  • 4 green onions, sliced
  • 2 cans (8 ounces each) refrigerated crescent dinner rolls

Directions

  • HEAT oven to 375°F.
  • MIX first 3 ingredients in large bowl until well blended. Stir in
  • next 4 ingredients.
  • UNROLL dough; separate into 16 triangles. Arrange in 11-inch circle
  • on foil-covered baking sheet, with short sides of triangles
  • overlapping in center and points of triangles toward center. (There
  • should be a 5-inch diameter opening in center of circle). Spoon
  • cheese mixture onto dough near center of circle. Bring outside
  • points of triangles up over filling, then tuck under dough in center
  • of ring to cover filling.
  • BAKE 35 to 40 min. or until crust is golden brown and filling is

2 of 2

Easy Baked Cheese & Vegetable Twist (continued)

Directions (continued)

  • heated through. Yield: 16 servings.
SPECIAL EXTRA Top with additional 1/2 cup shredded cheese before baking as directed.
Nutritional Facts: 1 serving equals 170 calories, 10 g fat (4 g saturated fat), 35 mg cholesterol, 290 mg sodium, 14 g carbohydrate, 1 g fiber, 6 g protein.