 Summary
Thanksgiving comes every year and I scramble to make the perfect side dishes. I love dishes that I can make ahead of time and then bake. It makes me feel like I can spend time with my guests and not have to hang all over on the stove. Oh what a vision! This recipe fills the bill, perfectly. Enjoy
Cookware used in Recipe
 Large Cookie Sheet View
 1 Quart with Cover View
Prep Time
20 Minutes
Servings
12 - 14
Ingredients: 2 eggs 4 oz. (½ of 8-oz. pkg.) Philadelphia Cream Cheese, softened ½ cup Kraft 100% Real Grated Romano Cheese 3 cups chopped broccoli, cooked waterless 1 yellow squash, sliced thin, cooked waterless ½ lb. fresh mushrooms, cut into quarters ½ cup cherry tomatoes, cut in half 4 green onions, sliced 2 cans (8 oz. each) refrigerated crescent dinner rolls ½ cup Cheddar cheese, shredded
Directions: Preheat oven to 375ºF. Mix first 3 ingredients in large bowl until well blended. Stir in next 5 ingredients. Unroll dough; separate into 16 triangles. Arrange in 11-inch circle on Large Cookie Sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. Sprinkle Cheddar cheese on top. Bake 35 to 40 min. or until crust is golden brown and filling is heated through. |
