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
- 500 g Puck Cream Cheese Spread 500G
- 395G Heinz Mayonnaise 395g
- 450G Pack'D Organic Broccoli Florets
- 500 G Jack'S Cauliflower Florets
- 1 Kg Carrots - 1kg
- 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
- 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
- - Jus Rol Puff Pastry Squares-1x5.2kg
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.