High-Protein Crescent Veggie Squares Recipe

About this recipe

A delicious and protein-packed dinner option featuring a flaky crescent roll base, creamy topping, and a colorful mix of fresh vegetables. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 200 g Dairy Craft Cremella Natural Cream Cheese
• 115 g Epigamia Crunch Cup Greek Yogurt With Granola
• 200 g Mooz Cheddar Cheese Block
• 100 g Broccoli Florets
• 200 g Cauliflower Florets
• 250 g Organically Grown Green Capsicum
• 150 g Spring Onion (Kandychi Path)
• 275 g Unroll All Butter Puff Dough Sheet Squares
• 200 g Cremeitalia Sour Cream
• 125 g Red Bell Pepper

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Unroll the puff pastry and press it into the bottom of an ungreased 15 x 10-inch jelly roll pan, sealing the edges together to form a crust.
3. 3. Bake the puff pastry crust for 15 to 20 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. 4. In a mixing bowl, combine 225 g of softened cream cheese, 1 cup of Greek yogurt (without granola), and 1 cup of sour cream. Blend until smooth and creamy.
5. 5. Spread the cream cheese mixture evenly over the cooled puff pastry crust.
6. 6. Using a grater, shred 3/4 cup of cheddar cheese from the Mooz Cheddar Cheese Block and sprinkle it evenly over the cream cheese layer.
7. 7. In a separate bowl, combine 3/4 cup of finely chopped broccoli, 3/4 cup of finely chopped cauliflower, 3/4 cup of diced green pepper, and 3/4 cup of chopped green onion.
8. 8. Evenly distribute the vegetable mixture over the cheese layer.
9. 9. Garnish the top with 1/2 cup of diced red bell pepper.
10. 10. Cut into 25 squares and serve immediately or refrigerate until ready to eat.