High-Protein Crescent Veggie Squares Recipe

About this recipe

A delicious and protein-packed dinner option featuring a flaky crescent roll base, creamy topping, and a colorful mix of fresh vegetables. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 200 G Authentic Greek Yogurt
• - Cathedral City Mature Cheddar Cheese
• 450G Pack'D Organic Broccoli Florets
• 1kg 1kg Green Pepper
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• - Jus Rol Puff Pastry Squares-1x5.2kg
• - Longley Farm Freshly Soured Cream
• - Broccoli 750g
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Unroll the puff pastry and press it into the bottom of an ungreased 15 x 10-inch jelly roll pan, sealing the edges together to form a crust.
3. 3. Bake the puff pastry crust for 12 to 15 minutes, or until golden brown. Remove from the oven and let it cool completely.
4. 4. In a mixing bowl, combine 225 g of softened cream cheese, 1 cup of Greek yogurt, and 1 cup of sour cream. Blend until smooth and creamy.
5. 5. Spread the cream cheese mixture evenly over the cooled puff pastry crust.
6. 6. Sprinkle 3/4 cup of shredded cheddar cheese evenly over the cream cheese layer.
7. 7. In a separate bowl, combine 3/4 cup of finely chopped broccoli, 3/4 cup of finely chopped broccoli, 3/4 cup of shredded courgette, 3/4 cup of diced green pepper, and 3/4 cup of chopped green onion.
8. 8. Evenly distribute the vegetable mixture over the cheese layer.
9. 9. Garnish the top with 1/2 cup of diced tomatoes.
10. 10. Cut into 25 squares and serve immediately or refrigerate until ready to eat.