YUM, YUM.
Roast one cubed sweet potato with 2 cup quartered brussels sprouts tossed in olive oil and seasoned, in 425 degree oven about 25 minutes, turning once.
Meanwhile, cook and chop 5 slices bacon, 2 chopped green onions, 4 oz cubed Brie cheese, and 1/3 cup drained sun-dried tomatoes.
Roll out a can of crescent dough on floured surface, pinching seams together, into 14 X 9 rectangle and lay on baking sheet.
After the veggies come out of the oven, mix the bacon and green onions in, and let it all cool, before stirring in the cheese and tomatoes. Reduce heat to 350.
Lay the mixture lengthwise down the middle third of the dough, then on an angle, cut one inch strips on either side, pulling them up and over the mixture like a braid. Brush with beaten egg mixed with 1 T oil, top with 3 T pine nuts!
Bake another 15 minutes til golden brown.
No comments:
Post a Comment