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Easy Baked Cheese & Vegetable Twist

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Prep Time:
20 min
Total Time:
1 hr
Makes:
16 servings, 1/16 recipe (81 g) each

What You Need!

2 eggs
125 g  (1/2 of 250-g pkg.) PHILADELPHIA Brick Cream Cheese, softened
1/2 cup KRAFT 4 CHEESE ITALIANO Shredded Cheese
3 cups  frozen broccoli cuts, thawed, drained
1/2 lb. (225 g) fresh mushrooms, cut into quarters
1/2 cup  cherry tomatoes, cut in half
4 green onions, sliced
2 cans  (235 g each) refrigerated crescent dinner rolls

Make It!

HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients.

UNROLL crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-lined baking sheet, with short sides of triangles overlapping in centre and points of triangles toward outside. (There should be a 5-inch diameter opening in centre of circle.) Spoon cheese mixture onto dough near centre of circle. Bring outside points of triangles up over filling, then tuck under dough in centre of ring to cover filling.

BAKE 35 to 40 min. or until crust is golden brown and filling is heated through.

Kraft Kitchens Tips

Special Extra
Sprinkle with additional 1/2 cup shredded cheese before baking.
K:57245v0ec:114527
Average Rating  (22)
Rated  by a cook on 2/1/2010
" This recipe is SO easy to make and it looks great! You can sub in any mixture you want...definitely a fav!" 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1/16th recipe (81 g)

Nutritional Information

Calories
 160
Total fat
 9 g
Saturated fat
 3.5 g
Cholesterol
 35 mg
Sodium
 300 mg
Carbohydrate
 14 g
Dietary fibre
 1 g
Sugars
 3 g
Protein
 5 g
Vitamin A
 8 %DV
Vitamin C
 20 %DV
Calcium
 6 %DV
Iron
 8 %DV
RecipeDetail