Cheesy Vegetable Ring

This is a great recipe to make and take to a pot luck or to your family's house for a holiday dinner!

2 eggs
4 oz (1/2 package) cream cheese, softened
1/2 c. shredded Italian 3 cheese blend
3 c. broccoli pieces, thawed and drained thoroughly
1/2 lb fresh mushrooms, quartered
1/2 c. cherry tomatoes, halved
4 green onions, sliced
2x 8oz cans refrigerated crescent dinner rolls

*1/2 c. shredded Italian 3 cheese blend for topping (optional)


Note:  I substituted 1 pkg frozen chopped spinach (thawed and thoroughly drained) for the tomatoes. When making this, make sure you drain the vegetables well, or it will be soggy!

Heat oven to 375 degrees. Mix eggs and cheeses in a large bowl until blended.  Stir in the vegetables.

Line a cookie sheet with aluminum foil.  Unroll the crescent rolls and separate them into triangles (should have 16).  Arrange the triangles into a circle, with the short sides overlapping and forming the inside of a circle, leaving a hole about 4 inches across in the center.  The long point of the triangles should be pointing towards the outside.  Spoon the cheese and vegetable mixture onto the dough near the center of the circle.

Pick up the outside points of the triangle, one at a time and fold them over the cheese mixture and tuck them under the inside edge to secure them.  This will cover most of the filling, leaving some small gaps.

Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is heated through.  If you like, when the bread is almost done, remove it from the oven just long enough to sprinkle an additional 1/2 cup of the 3 cheese blend around the top and return it to the oven to melt.