Puffed Vegetable Cheese Twist

The time has come! The BEST time. I love the holidays! I have already started listening to Christmas music (I know, a little early..) Thanksgiving is less than two weeks away and so, in honor of that, I have decided to make the next several posts devoted to the celebration of Giving Thanks. From appetizers to desserts, I’m going to do my best to cover it all!

This series starts with an Appetizer. I found the starter in a magazine I got from a friend. As ALWAYS, I changed it to make it MY OWN. That simple touch can make the entire dish more flavorful, healthful, and just plain better :)

Puffed Vegetable Cheese Twist
2 eggs
4 oz. (1/2 of 8-oz. pkg.) 1/3 Less Fat Cream Cheese, softened
1/2 cup 2% Milk Shredded Italian Cheese Blend
1/4 cup Bleu Cheese**
3 cups frozen broccoli cuts, thawed, drained
1 cup fresh Bella mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
1/2 cup yellow squash, chopped
2 cans (8 oz. each) refrigerated crescent dinner rolls
Heat oven to 375ºF. Mix first 4 ingredients in large bowl until well blended. Stir in next 5 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-lined baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. 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 25 to 35min. or until crust is golden brown and filling is heated through.**Reduced fat Bleu cheese may be used

Nutritional Information
Makes 16 Servings
Calories: 150
Total fat: 7g
Sodium: 300mg
Carbohydrate: 14g
Dietary fiber: 1g
Protein: 8g


  1. Mmmmmm! This looks so very tasty :) I might have to try and batch and bring to to Thanksgiving dinner!

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