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1 pkg Wind and Willow Bruschetta Cheeseball & Appetizer Mix
8oz package of cream cheese
4 tbs butter
1 roll refrigerated crescent roll dough
1 bag of vegetable medley (fresh broccoli, cauliflower & baby carrots in produce section)
Freshly shredded parmesan ( or other) cheese
Open crescent roll package and place the four rectangles of dough on top of each other on floured surface. Roll dough to a large rectangle to fit a large cookie sheet (approx 12 x 18). Spray the pan and transfer dough from floured surface to pan. Coat with egg wash and bake for 12 mins at 325 degrees. While dough is baking, mix Bruschetta mixture (save topping packet for later) with cream cheese and butter with electric mixer until completely blended. Place fresh vegetables in food processor and pulse 8-10 times to coarsely chop them. When dough comes out of oven, let cool about 5 mins. Place cream cheese mixture on top and spread to cover with a ¼ inch border left around perimeter. Sprinkle chopped veggies on top and contents of Bruschetta topping packet. Cover with generous handful or two of shredded cheese and put back in oven for about five minutes to melt cheese and warm cream cheese and veggies. Slice into squares and serve warm or cold.
Yields about 24 2x2” pieces.
Recipe by Julie Jester of The Cook's Station
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