Ingredients
1 cup cooked broccoli
1/3 cup chopped green onion
1/2 cup mozzarella cheese
1 teaspoon seasoning salt
1/2 teaspoon basil
8 ounces refrigerated crescent dinner rolls
Method
Sources
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Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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Preheat oven to 375 degrees. Coat baking sheet with nonstick cooking spray. Mix everything but the crescent rolls in a medium bowl. Unroll the crescent roll dough. Mine usually comes in a rectangle that I have to break apart to make the crescent shapes. Don't do that! Leave it rectangular. If yours is different, just shape it into a rectangle. Spread the broccoli mixture over the dough, leaving just 1/2 an inch free on one of the long sides. Roll the dough up like a cinnamon roll starting with the long side you left empty. Pinch the dough together at the end to seal the seams. Place the seam side down on the baking sheet. Bake until golden, about 15 minutes.