Vegetable Crescent Bake Recipe
American cuisine · 1090 calories
About this recipe
A diabetic-friendly, vegetarian dinner option featuring a medley of fresh vegetables baked on a crescent dough crust. Perfect for solution seekers looking for a healthy and satisfying meal.
Ingredients
- 200 g Dairy Craft Cremella Natural Cream Cheese
- 430Ml Hellmanns Mayonnaise Squeeze Real
- 100 g Broccoli Florets
- 200 g Cauliflower Florets
- 200 g Orange Carrot (Gajar)
- 2.5 Kg Austin Whole Peeled Tomato
- 100 g Sambar Onion Peeled
- 275 g Unroll All Butter Puff Dough Sheet Squares
- 200 g D'Lecta 100% Cheddar Cheese Slices
Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. Spread 1 sheet of puff pastry on a greased cookie sheet and press to form a crust.
- 3. Bake the crust for 15 minutes until lightly golden, then remove from the oven and let it cool.
- 4. In a mixing bowl, combine 1 cup cream cheese and 1 cup mayonnaise until smooth.
- 5. Spread the cream cheese mixture evenly over the cooled crust.
- 6. Finely chop 1/2 cup broccoli, 1/2 cup cauliflower, 1/2 cup carrot, 1/2 cup tomato, and 1/2 cup onion.
- 7. Arrange the chopped vegetables evenly over the cream cheese layer.
- 8. Sprinkle 1 cup shredded cheese on top of the vegetables.
- 9. Return the assembled dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 10. Remove from the oven, let cool slightly, and slice into squares to serve.