Vegetable Crescent Squares Recipe
Fusion cuisine · 600 calories
About this recipe
A diabetic-friendly, vegetarian dinner option featuring a medley of fresh vegetables on a crescent roll base, topped with a creamy dressing. Perfect for solution seekers looking for a quick and healthy meal.
Ingredients
- 395G Heinz Mayonnaise 395g
- 400G Mlekovita Sour Cream 18%
- 450G Pack'D Organic Broccoli Florets
- 500 G Jack'S Cauliflower Florets
- 1 Kg Carrots - 1kg
- 1 Piece Red Bell Pepper, 1pcs | Gopuff
- - Jus Rol Puff Pastry Squares-1x5.2kg
- 1 Block Greek Feta Cheese 900g
- 140G Greenfields Mixed Herbs, 140G
- Bunch Spring Onion (Bunch)
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Press 2 cans of crescent rolls onto a cookie sheet, ensuring they cover the entire surface evenly. Bake for 10-12 minutes or until golden brown. Remove from the oven and let cool completely.
- 3. In a mixing bowl, combine 3/4 cup mayonnaise, 1/2 cup sour cream, and 1/2 package of Italian dressing mix. Stir until smooth and set aside.
- 4. Finely chop 3/4 cup broccoli, 3/4 cup cauliflower, 3/4 cup carrot, 3/4 cup bell pepper, 3/4 cup tomato, and 3/4 cup green onion.
- 5. Spread the creamy dressing mixture evenly over the cooled crescent roll base.
- 6. Sprinkle the chopped vegetables evenly over the dressing layer.
- 7. Top with 2 ounces of shredded cheese.
- 8. Cut into squares and serve immediately or refrigerate until ready to eat.