When I was younger, this meal was one of my favorites. There were a couple of different versions of it that only I liked. Being the picky eater that I was, it was just cheese… Still very delicious though. Carbs and cheese? What else is better? As I’ve gotten older, vegetables actually sound good to eat. This dish has a full amount of healthy veggies, turkey, and bacon.
This meal is good for kids because it covers the veggies with cheese and they wouldn’t know any better. It’s also a type of meal where if you have any old vegetables in your fridge, you can saute anything and throw it in. The cool thing about this recipe is that you can change this up.
Other ways to use this recipe:
- Ham and Cheese
- Cinnamon Apple Pie
- Buffalo Shredded Chicken
- Taco seasoned Steak
- Roasted turkey
- green peppers
- whole grain mustard
- shredded cheese.
- 2 cans of crescent rolls
- 1 egg & water for egg wash
- Preheat the oven to 350 F.
- Sautee the vegetables until softened. (You can add garlic at this time to advance the flavors). Set by to cool.
- Once cooled, take a towel and place the vegetables within to wring the majority of the water out. (You don’t want the veggies to make the bread soggy.)
- Roll out the two cans together so that they are touching. You want the dough to fill the sheet pan up such as the picture below. Make sure the dough is a single smooth surface.
- Put the veggies in the middle of the dough.
- Cut the sides of the dough an inch apart, 2-3 inches deep.
- Start by folding over one piece of the dough over the middle and then do the same on the other side until the whole thing is braided. (it doesn’t need to be perfect, it ends up looking great anyway)
- Beat the egg with water, and add the egg wash all over the braid.
- Sprinkle on sesame seeds and bake.
- Bake for 20 minutes at 350 F or until golden brown.
This dish is decently easy, and very versatile. This recipe is good for kids, and an easy recipe for anybody to follow. Takes a total of 30 minutes, and taste great in the end.