Savory Crescent Veggie Squares Recipe

About this recipe

A delightful dinner option featuring a flaky crescent roll base topped with a creamy spread and a medley of fresh vegetables. Perfect for those seeking a quick and satisfying vegetarian meal.

Ingredients

• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 395G Heinz Mayonnaise 395g
• - 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 crust for 8 to 10 minutes, or until golden brown. Remove from the oven and allow it to cool completely.
4. 4. In a mixing bowl, combine 225 g softened cream cheese, 1 cup sour cream, and 1 packet of buttermilk dip mix. 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 grated cheddar cheese over the cream cheese layer.
7. 7. In a separate bowl, combine 3/4 cup finely chopped broccoli, 3/4 cup finely chopped broccoli, 3/4 cup diced green pepper, and 3/4 cup chopped green onion.
8. 8. Evenly distribute the vegetable mixture over the cheese layer.
9. 9. Garnish the top with 1/2 cup diced tomato for a fresh finish.
10. 10. Cut into 25 squares and serve immediately or refrigerate until ready to eat.