Fun And Easy Spring Veggie Pillsbury Crescent Baskets #EasterWithPillsbury
This is a sponsored post on behalf of Pillsbury. All opinions are 100% my own.
Spring is here and summer is just around the corner. Baseball season is in full swing and graduation is quickly approaching. With three kids and all of our active and busy schedules, it is a constant struggle to keep the menu simple, healthy and delicious! Pillsbury crescents are always an easy go-to for new, creative ways to get our crew to eat their veggies and get their much needed protein. When we needed something yummy and portable this spring, I headed to my local Walmart to pick up some Pillsbury Crescents, then I got to baking. I put a new twist on an old favorite of ours.
We love spring vegetable pizza, so I was trying to come up with a new, easier way to get this family favorite in our baseball cooler with little hassle. I found the perfect and oh-so-adorable way to do just this! These turned out so cute, I decided to share them with our family and my daughter’s next sleepover. One of my favorite parts of these crescent baskets is that you can take out the cheddar cheese and substitute fresh berries for the veggies. This would make a tasty on-the-go breakfast that your family is sure to love! With Mother’s Day around the corner, we are definitely going to take these along to all of our family gatherings. Having an affordable way to impress our family and friends, just around the corner at out local Walmart will make our spring gatherings that much more stress free!
First we need to gather our ingredients to create this delicious treat:
- 2 cans Pillsbury Original Crescent Rolls, 8 count
- 8 oz cream cheese at room temperature
- 1 cup shredded mild cheddar cheese
- 1 cup chopped fresh broccoli
- 2 whole green onions, chopped
- 5 grape tomatoes, sliced
- 2 small orange sweet peppers, diced
Next we will need to prepare our recipe for baking. Another great part of this recipe is that it does not need to be served hot and the vegetables are all still fresh! There is no need to cook the vegetables and lose all of that great flavor. I haven’t cooked these with the veggies on top, but I’m sure they would taste just as great if you wanted to sprinkle the veggies on top before baking. Give it a try and let me know what you think.
Get to baking:
- Preheat oven to 350 degrees.
- Mix cream cheese with mixer until creamy, then add cheddar cheese and mix with spoon until blended.
- Separate each crescent roll. Prepare a muffin tin by spraying it with non-stick cooking spray and line the cups of a muffin tin with 1 crescent per cup.
- Place about 1-2 T of cheese mixture into each crescent cup and carefully place into preheated oven for 12-15 minutes or until the edges of the crescent rolls are golden brown.
- Carefully remove the muffin tin from the oven and place on heat-resistant surface.
- Sprinkle the veggies on top of the muffins and allow to cool slightly.
- Serve and eat!