Ingredients

The following ingredients have 24 Servings
  • 1 medium (3/4 lb) peeled orange sweet potato, cut into 3/4-inch pieces (1 3/4 cups)
  • 1/2 small red onion, cut into wedges (1 cup)
  • 2 medium peeled carrots, cut in half lengthwise and into 3/4-inch pieces (1 cup)
  • 1/2 lb quartered Brussels sprouts (1 1/2 cups)
  • 1 3/4 cups bite-size cauliflower florets
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
  • 1 package (5 oz) Boursin® garlic and fine herbs cheese
  • 1 package (8 oz) cream cheese, softened
  • 2 teaspoons chopped fresh thyme leaves

Instruction

  • Heat oven to 375°F. Spray 18x13x1-inch pan with cooking spray. In large bowl, mix vegetables, olive oil, salt and pepper; toss to coat evenly. Pour mixture into pan.
  • Bake 20 minutes; stir, and return to oven. Continue baking 23 to 26 minutes or until vegetables are browned and tender when poked with a fork. Remove from oven, and set aside to cool.
  • Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. Bake 12 to 15 minutes or until golden brown. Cool completely, about 20 minutes.
  • In medium bowl, add Boursin® cheese and cream cheese. Beat with electric mixture on medium speed until smooth. Spread over crust. Top evenly with vegetable mixture; sprinkle with thyme. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 6 rows by 4 rows to serve.