Good Cooks’ Recipes

Baked Cheese and Broccoli Twist

2 eggs
4 oz. of cream cheese (1/2 of an 8 oz. package)
1/2 cup Kraft Italian Six Cheese Blend (Or Italian Three Cheese Blend)
3 cups fresh or frozen broccoli cuts – If using frozen, thaw and drain
1/2 cup cherry tomatoes, cut in half
2 cans (8 oz. each) crescent dinner rolls

Heat oven to 375°. Mix first 3 ingredients in large bowl until well blended. Stir in next 2 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in an 11″ circle on a pizza pan or baking sheet, with short sides of triangles overlapping, almost pinwheel style, in the center and points of the triangles pointed outward. (There should be a 5″ diameter opening in the center of the circle.)

Spoon cheese/vegetable mixture onto dough near the center of the circle. Bring outside points of triangles up over filling then tuck under dough in the center of the ring to cover filling. (Don’t worry about that too much. Just do the best you can.)

Bake 35 to 40 minutes or until crust is golden brown and filling is heated through.

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That is how I made it. The original recipe also calls for:
1/2 lb. fresh mushrooms cut into quarters and 4 sliced green onions, to be added with the broccoli and cherry tomatoes.

I can’t imagine it being any better than the version I made, so if, like me, you don’t “do” mushrooms, it’ll be fine without them.

You can also change up the veggies or add chicken or ham.

For a video on how to make it go to prepare it, especially if you can’t picture how to do the dough ring, go to Kraft Food & Family.

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