Veggie Grilled Cheese
The good ol' standby with a delicious difference.
Mix then grill cup chp micro-wilted baby spinach leaves 3 tbl ricotta 2 tbl crumbled feta 2 tbl
chp sun-drieds, tbl sliced black olives 1/8 tsp. gar/powder 2 slices whole grain bread buttered.
Pumpkin Cream Cheese Crescent Rolls
Tastes like a cross between pumpkin cheesecake and a croissant. Cream cheese drizzle is irresistible.
Ing 2 oz full-fat cr/cheese 2 tbl + ¾ tsp gran/sugar divided ¼ cup canned pumpkin purée ¾ tsp pumpkin pie spice divided ½ tsp vanilla ¼ tsp salt 2 (8 oz) tubes crescent rolls 1 tbl melted butter Cream Cheese Drizzle 2 oz full-fat cr/cheese, ¼ cup conf ½ tbl milk
Steps Whip cr/cheese 2 tbl sugar smooth. Then add pumpkin purée, ½ tsp pumpkin pie spice, vanilla, salt. Center 2 tsps on dough, leaving a border at edges. Starting at widest end, tightly roll each at an angle so tip ends up in the center. Set in foil-lined b/ sheet, spacing each, fold ends in to form crescent. Brush w/ melted butter. Then sprinkle w/ combined ¼ tsp pumpkin pie spice and ¾ tsp sugar. Bake 375 deg 15-20 min til puffy and golden. Cool completely then drizzle w/ whisked cr/cheese, conf, and milk.
What a great idea! You could put any combo of leftovers in there. I made roasted veggies last night as a side to grilled chops, and if I chopd up the leftovers (zuke, onion, peppers, potatoes) and added that to some cheese/cream cheese, it would make a great ‘melt.’
Thanks! :)