Vegetable Crescent Squares Recipe

Name: Vegetable Crescent Squares
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 430Ml Hellmanns Mayonnaise Squeeze Real; 1 pc (200 g) Amul Sour Cream; 100 g Broccoli Florets; 200 g Cauliflower Florets; 200 g Orange Carrot (Gajar); 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation; 275 g Unroll All Butter Puff Dough Sheet Squares; 27 g Snapin Mixed Herbs Seasoning; 125 g Red Bell Pepper

Fusion cuisine · 600 calories

About this recipe

A diabetic-friendly, vegetarian dinner option featuring a medley of fresh vegetables on a crescent roll base, topped with a creamy dressing. Perfect for solution seekers looking for a quick and healthy meal.

Ingredients

430Ml Hellmanns Mayonnaise Squeeze Real
1 pc (200 g) Amul Sour Cream
100 g Broccoli Florets
200 g Cauliflower Florets
200 g Orange Carrot (Gajar)
2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
275 g Unroll All Butter Puff Dough Sheet Squares
27 g Snapin Mixed Herbs Seasoning
125 g Red Bell Pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry onto a cookie sheet, ensuring it covers the entire surface evenly. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool completely.
3. In a mixing bowl, combine 3/4 cup mayonnaise, 1/2 cup sour cream, and 1/2 tablespoon of mixed herbs. Stir until smooth and set aside.
4. Finely chop 3/4 cup broccoli, 3/4 cup cauliflower, 3/4 cup carrot, 3/4 cup bell pepper, 3/4 cup red bell pepper, and 3/4 cup green onion.
5. Spread the creamy dressing mixture evenly over the cooled puff pastry base.
6. Sprinkle the chopped vegetables evenly over the dressing layer.
7. Top with 2 ounces of shredded cheese.
8. Cut into squares and serve immediately or refrigerate until ready to eat.