November 3, 2009

Easy Baked Cheese and Vegetable Twist

This is a very intersting recipe that I found in the food and family magazine. I made some modifications to suite more of my Indian taste buds. I omitted the cream cheese and egg that was asked. (No need to increase more weight).

My version goes like this
  • 1 can refrigerated crescent dinner roll.
  • ½ cup onion chopped and lightly sautéed in olive oil
  • 1 cup broccoli cuts 
  • 11/2 cup of mushroom sliced 
  • ½ cup olives cut into quarter.  
  • ½ cup Low fat Italian Three cheese blend  
  • 1-2 tbsp Hot sauce (not in recipe) 
  • A pinch of salt
Included in recipe but I didn’t use 
  • 1 egg 
  • 2 oz cream cheese softened
  • Mix all the ingredients ,other than the dough ,in a large bowl and keep aside. 
  • Unroll the crescent dough and separate into triangles.
  • Arrange the triangles into a circle on a parchment or foil lined baking sheet as shown in the picture. The shorter sides of the triangles overlapping in center and points of triangle towards outside. 

  • Spoon the mixture onto the dough near the center of the circle. Bring the outside points of the triangles up over the filling, then tuck under dough in center of ring to cover filling.  

  • Bake in a preheated oven of 375* for 15 to 20 minutes until crust is golden brown. 
Enjoy warm!!