Cheesy Vegetable Crescent Bake Recipe

American cuisine · 600 calories

Cheesy Vegetable Crescent Bake recipe

About this recipe

A diabetic-friendly dinner option featuring a medley of fresh vegetables and creamy cheese baked atop flaky crescent rolls. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

  • - Broccoli 750g
  • 1 Pc Cauliflower 1 Pc 500g To 700g
  • 1kg 1kg Green Pepper
  • 395G Heinz Mayonnaise 395g
  • 165G Philadelphia Lightest Low Fat Soft Cream Cheese
  • 400G Italianavera Chopped Tomatoes, 400G
  • - Jus Rol Puff Pastry Squares-1x5.2kg
  • 250G Shallot Onion - 250g
  • - Cathedral City Mature Cheddar Cheese

Instructions

  1. 1. Preheat your oven to 325°F (163°C).
  2. 2. Unroll the puff pastry and press it onto a cookie sheet to form a flat base.
  3. 3. In a mixing bowl, combine 1/3 cup finely chopped broccoli, 1/3 cup finely chopped cauliflower, 3 tablespoons finely diced shallot, and 1/4 cup finely diced green pepper.
  4. 4. Add 1/2 cup mayonnaise and 100 g cream cheese to the vegetable mixture, stirring until well combined.
  5. 5. Spread the vegetable and cheese mixture evenly over the puff pastry base.
  6. 6. Sprinkle 1 cup cheddar cheese over the top.
  7. 7. Bake in the preheated oven for 15 minutes or until the puff pastry base is golden brown and the cheese is melted and bubbly.
  8. 8. Remove from the oven, let cool slightly, and garnish with 1/4 cup diced tomato before serving.