Veggie croissant ring

Name: Veggie croissant ring
Cuisine: American
Ingredients: 2 sweet potatoes, skinned and cubed; 4-5 carrots, sliced; 1-2 full leaves kale, stems removed, leaves chopped into small pieces; 1 c corn; 1-2 green onions, sliced; 6 fresh mushrooms, sliced; 2 eggs; 4-6 oz cream cheese, softened; 3/4 c shredded cheese (cheddar & jack blend); 2 (8 oz) cans refrigerated crescent rolls

Autumn Farmer @autumnfarms

Big Island, Hawaii

Veggie croissant ring

Autumn Farmer @autumnfarms

Saved

Ingredients

2sweet potatoes, skinned and cubed
4-5carrots, sliced
1-2full leaves kale, stems removed, leaves chopped into small pieces
1 ccorn
1-2green onions, sliced
6fresh mushrooms, sliced
2eggs
4-6 ozcream cheese, softened
3/4 cshredded cheese (cheddar & jack blend)
2 (8 oz)cans refrigerated crescent rolls

Saved

Steps

1

Heat oven to 375 degrees
2

Steam carrots and sweet potatoes in double boiler until tender, about 20 mins
3

Mix egg, cream cheese & shredded cheese in large bowl until well blended. Add all vegetables to cheese mixture and stir well until combined.
4

Unroll dough, separate into 16 triangles. Arrange in 11” circle on greased baking sheet with short sides of triangle overlapping in center and points of triangles toward outside. (There should be a 5” diameter opening in center).
5

Spoon cheese/veggie mixture onto dough near center of circle. Bring outside points of triangles up over filling, the tuck under dough in center of ring to cover filling.
6

Bake for 20-25 minutes or until golden brown and filling is heated through.
7

All done!