Wednesday, November 16, 2011

Mini Broccoli and Cheese Strombolis {Vegetarian}

Day 320.

The Chickpea Broccoli Roll-ups were such a big hit I thought I'd attempt to create another roll-up that (hopefully) the kids will enjoy. I found this delicious-sounding Broccoli Cheese Stromboli recipe and adapted that into crescent roll-ups. It should satisfy the kids' love of broccoli and pizza. This is an easy one to make vegan also by subbing in dairy-free cream cheese and Daiya Mozzarella.

Mini Broccoli and Cheese Stromboli
Adapted from Broccoli Cheese Stromboli.
  • 2 ounces cream cheese, softened
  • 1/2 cup marinara pasta sauce
  • 1/2 cup Mozzarella cheese, shredded
  • 2 cups broccoli florets, finely chopped (food processor is fine)
  • House seasoning (or salt and pepper), to taste
  • 1 package of 8 crescent rolls
Preheat oven to 375.

In a large bowl, mix cream cheese, pasta sauce and cheese until well blended. Mix in broccoli and season to taste. Roll out crescents on a greased cookie sheet. Fill each roll and roll up into a loose crescent.

Bake at 375 for about 15 minutes, or until crescents are golden brown.

The Results
This is promising, but not yet perfect. I went with minimal seasonings and the filling ended up being a bit too plain. It was hard to tell whether the kids liked them or not. They ate about half of one each, but they had gorged themselves on crackers and cheese snacks before our late dinner.

1 comment:

  1. I thought your pea pockets looked awesome, but I'm even more excited about this one. Broccoli + Daiya is one of my favorite combos ever and I'm always looking for new ways to work it into dinner!