Cheese and Veggie Twist
Dagmar Jewkes
2 large eggs
1/2 c. tomatoes
1/2 c. mushrooms
Shredded Cheese
1/4 c. green onions
Bacon, crumbled (optional)
2 cans reduced-fat crescent roll dough
Mix all ingredients except crescent dough. Season with salt and pepper. With the dough, separate all the triangles and fan them out in a ring, with the narrow sides on the inside of the ring, 1/2 overlapping, corners of the long side pointing out (so it looks like a sun or star). Spread mixture over the inner portion of the ring. Fold the outer tips over to the inside and push edges together. Cook at 375 degrees for about 20 minutes. Watch the dough so it doesn't burn- if necessary, cover dough with foil until inside of twist is thoroughly cooked.
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