The holidays are thisclose and you guys, I AM SO EXCITED. This excited! Anyway, you get the point. Thanksgiving is just a couple of weeks away, then it’s the Christmas season and my heart could just explode from all the holiday cheer.
Due to all this excitement, I have been eagerly baking/creating holiday recipes for all y’all for quite some time now. Mayhaps even before Halloween. And one such recipe is this crescent-topped cheesy vegetable bake — a new creation in my kitchen but surely, undoubtedly, one that will become a tradition among my family for our holiday dinners.
Just how can I be so sure, you ask? Welp, I’ll tell you. There are veggies in this dish, yes, but they are mixed with melted cheese and cream cheese. And then they’re cooked, spread in a pan and topped with a layer of buttery, flaky, soft (and did I mention buttery?) crescent rolls. Then everything is baked in the oven until warm. So yeah. I can be quite sure.
See the thing is, my family is really big on tradition when it comes to what we eat for Thanksgiving and Christmas — and yours truly is no black sheep in that department. I need my green bean casserole, sweet potatoes with marshmallows, mashed potatoes and dinner rolls, thankyouverymuch. And yet, there is always room for improvement, or a slight change, or even just an addition. I think this veggie bake fits that mold. And while my family might not trust me to throw a football in a straight line or carry heavy things down stairs, they do trust me when it comes to food.
If you have room for an extra dish in your holiday spread, I strongly suggest you make this veggie bake. And then I strongly suggest you do the Carlton dance after eating it and/or while decorating the Christmas tree after Thanksgiving. But, you know, that’s just a (strong) suggestion.
P.S. Check out Serious Eats’ recipe hub for more Pillsbury holiday yums.
Crescent-Topped Creamy Vegetable Bake
Ingredients
- 36 ounces frozen broccoli, carrots, & cauliflower
- 8 ounces cream cheese
- ½ cup chopped onion
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 ounces crescent dough sheet, or crescent dough
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease a 13-by-9-inch baking dish.
- Combine vegetables, cream cheese, chopped onion, salt and pepper in a large saucepan over medium heat. Cover and cook 20 minutes, stirring occasionally, until cheese and cream cheese are melted. Pour into prepared baking dish.
- Unroll seamless dough sheet and lay over vegetable mixture, tucking in the edges if necessary.
- Bake 25 minutes until golden brown. Cool 15 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
Hi Stephanie. This looks delicious. I only see cream cheese listed in the ingredients. What other cheese do you add? Thanks
Hi Kelly, Great question, and great catch! Quick note — Lindsey is the current owner of Girl Versus Dough, and she hasn’t made this recipe yet, but it’s on the list! We’re working on getting it corrected! In the meantime, we suggest adding about 1–2 cups of shredded cheddar with the cream cheese—it pairs beautifully with the veggies and crescent topping. Hope you enjoy it! ~GVD team
In your directions, you say to melt cheese AND cream cheese. I don’t see any other cheese listed in ingredients.
Great catch, thank you! Lindsey is the new owner of the blog and we haven’t made it to this recipe yet! The instructions mention cheese melting but only cream cheese is listed in the ingredients. We’ll get this corrected. In the meantime, feel free to add about 1-2 cups of shredded cheddar along with the cream cheese for that classic cheesy flavor — it pairs perfectly with the veggies and crescent topping. Sorry for the confusion! ~GVD team