Cheesy Vegetable Crescent Bake Recipe

Name: Cheesy Vegetable Crescent Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 100 g Broccoli Florets; 200 g Cauliflower Florets; 100 g Sambar Onion Peeled; 250 g Organically Grown Green Capsicum; 430Ml Hellmanns Mayonnaise Squeeze Real; 200 g Milky Mist Cream Cheese; 400 g Pastazara Finely Chopped Tomatoes; 275 g Unroll All Butter Puff Dough Sheet Squares

American cuisine · 600 calories

About this recipe

A diabetic-friendly dinner option featuring a medley of fresh vegetables and creamy cheese baked atop flaky crescent rolls. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

100 g Broccoli Florets
200 g Cauliflower Florets
100 g Sambar Onion Peeled
250 g Organically Grown Green Capsicum
430Ml Hellmanns Mayonnaise Squeeze Real
200 g Milky Mist Cream Cheese
400 g Pastazara Finely Chopped Tomatoes
275 g Unroll All Butter Puff Dough Sheet Squares

Instructions

1. Preheat your oven to 325°F (163°C).
2. Unroll the puff pastry and press it onto a cookie sheet to form a flat base.
3. In a mixing bowl, combine 1/3 cup finely chopped broccoli, 1/3 cup finely chopped cauliflower, 3 tablespoons finely diced onion, and 1/4 cup finely diced green pepper.
4. Add 1/2 cup mayonnaise and 100 g cream cheese to the vegetable mixture, stirring until well combined.
5. Spread the vegetable and cheese mixture evenly over the puff pastry base.
6. Sprinkle 1 cup shredded cheese over the top.
7. Bake in the preheated oven for 15-20 minutes or until the puff pastry base is golden brown and the cheese is melted and bubbly.
8. Remove from the oven, let cool slightly, and garnish with 1/4 cup diced tomato before serving.