Whether you are a vegan or not, these vegetable appetizers will tickle your tongue with delicious flavors.
The presentation of the vegetable twist recipe is more than enough to "awe" your guests, but just wait until they bite into this healthy vegetable and cheese appetizer.
4 oz. ( ½ of 8 oz. pkg) cream cheese, softened
½ cup Shredded Italian cheese
2 cups frozen broccoli cuts, thawed, drained
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
Makes 16 servings
Healthy substitutes: Make with low-fat cream cheese and reduced-fat shredded cheese
Heat oven to 375 degrees Fahrenheit.
Mix eggs, cream cheese and shredded cheese in a large bowl until well blended.
Stir in broccoli cuts, mushrooms, tomatoes and onions. Set aside.
Unroll crescent dough; separate into 16 triangles.
Arrange in 11-inch circle on parchment-or-foil-lined baking 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.
Bake 35 to 40 min. or until crust is golden brown and filling is heated through.