Cheesy Veggie Crescent Bake Recipe

About this recipe

A delightful baked dinner featuring flaky crescent rolls topped with a creamy cheese spread and a medley of fresh vegetables. Perfect for a quick and satisfying meal.

Ingredients

• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• - Broccoli 750g
• 500 G Jack'S Cauliflower Florets
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Cathedral City Mature Cheddar Cheese
• - Jus Rol Puff Pastry Squares-1x5.2kg
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Unroll the puff pastry and spread it out evenly on a baking sheet. Press the seams together to form a single sheet.
3. 3. Bake the puff pastry sheet in the preheated oven for 15-20 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. 4. In a mixing bowl, combine 225 g cream cheese and 1 tbsp dried Italian seasoning. Mix until smooth and well combined.
5. 5. Spread the cream cheese mixture evenly over the cooled puff pastry base.
6. 6. Evenly distribute 1 cup of finely chopped broccoli, 1 cup of finely chopped cauliflower, and 1 cup of diced tomatoes over the cream cheese layer.
7. 7. Sprinkle 200 g of shredded cheese evenly over the vegetables.
8. 8. Cut the assembled bake into squares or rectangles and serve immediately.