..: Vegetable Puffs

Another Meatless Monday has come and gone!

I wanted something different this week that was not going to be a production, and considering how much we have been going out to eat, I definitely wanted to kick up the healthy factor! What I really loved about making this dinner was all of the beautiful and rich colored foods that go into it - it was a real pick me up for a gloomy day! This recipe makes 6 thick slices if you are serving them along side something else, but if you are eating them on their own, I would say it makes 3 generous servings.

I was also beyond excited at the grocery store when I came across two new products that helped this dish along - Philadelphia Cream Cheese Cooking Cream and Pillsbury Seamless Crescent Roll Dough! So with that being said, let's get to the recipe and pictures!

Vegetable Puffs
Yields 6 hearty slices

Ingredients
1 large red bell pepper, seeded and chopped
1 broccoli crown, chopped
1 large carrot, peeled and chopped
1 small onion, peeled and diced
1 can of black beans, drained and rinsed
6 ounces of spinach leaves
10 ounce container of Philly Cooking Cream in the Italian Herb and Cheese Flavor
2 rolls of Pillsbury Seamless Crescent Dough

To Prepare the Puffs
1. Pre-heat the oven to 350 degrees.
2. Pour the bell peppers, broccoli, carrots, onions, and black beans into a large skilled over medium heat.
3. After approximately 10 minutes of cooking, add the spinach. It will look like A LOT of food, but the spinach will cook down quite a bit!