Cheesy Veggie Dinner Squares Recipe

About this recipe

A delightful baked dish featuring a flaky crescent roll base topped with a creamy cheese spread and a medley of fresh vegetables. Perfect for a satisfying and easy-to-make dinner.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 430Ml Hellmanns Mayonnaise Squeeze Real
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 1 Pack Button Mushroom (Anabe)
• 100 g Broccoli Florets
• 200 g Mooz Cheddar Cheese Block
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 100G Primi Piatti Garlic Powder

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Chop 1 bell pepper, 1/2 cup mushrooms, and 1/2 cup broccoli into small pieces; set aside.
3. 3. Lightly grease a 15 x 10-inch baking pan and line it with puff pastry, pinching the seams together to form a solid base.
4. 4. Bake the puff pastry base in the preheated oven for 12 to 15 minutes, then remove and let it cool completely.
5. 5. In a mixing bowl, combine 2 packages (8 oz each) of cream cheese, 1/4 cup mayonnaise, and your choice of seasoning (e.g., Italian herbs or garlic powder). Blend until smooth.
6. 6. Spread the cream cheese mixture evenly over the cooled puff pastry base.
7. 7. In another bowl, mix the chopped bell pepper, mushrooms, broccoli, and 3/4 cup shredded cheddar cheese.
8. 8. Sprinkle the vegetable and cheese mixture evenly over the cream cheese layer.
9. 9. Cover the pan with plastic wrap and chill in the refrigerator for at least 1 hour.
10. 10. Once chilled, cut the dish into squares and serve.