Philadelphia Cream Cheese

What's This?
Serving size 16
Prep Time
Total Time


2 eggs4 oz PHILADELPHIA Cream Cheese, softened½ cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend3 cup frozen broccoli cuts, thawed, drained½ lb fresh mushrooms, cut into quarters½ cup cherry tomatoes, cut in half4 green onions, sliced2 can (8 oz. each) refrigerated crescent dinner rolls


  1. HEAT oven to 375ºF.
  2. MIX first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients.
  3. UNROLL dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.
  4. BAKE 35 to 40 min. or until crust is golden brown and filling is heated through.


*Made with quality cheeses crafted in the USA.

Kraft Kitchens tips:

Top with additional 1/2 cup shredded cheese before baking as directed.

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Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 16 Total

  • Calories 170
  • Total Fat 10 g
  • Saturated Fat 4 g
  • Sodium 290 mg
  • Total Carbohydrates 14 g
  • Fiber 1 g
  • Protein 6 g
  • Cholesterol 35 mg
  • Sugars 3 g
  • Iron 6%
  • Vitamin C 30%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Snack, Lunch, Vegetarian, Vegetable, Baking

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