Ingredients
1/2
large bunch broccoli, cut into florets (about 4 cups)
1/2
medium head cauliflower, cut into florets (about 3 cups)
Juice of 1 lemon
3
tablespoons mayonnaise
Salt and pepper to taste
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
cup shredded Monterey Jack cheese or Cheddar-Monterey Jack cheese blend (4 oz)
1/2
cup shredded Parmesan cheese (2 oz)
Preparation
Heat oven to 400°F. In large saucepan, heat 1 inch water to boiling. Add broccoli and cauliflower. Cover; cook 3 to 5 minutes or until tender. Drain and return to saucepan. Add lemon juice and mayonnaise; toss to coat. Season with salt and pepper.
Separate dough into 4 rectangles; press slightly to flatten and firmly press perforations to seal. Place 1 rectangle in each of 4 (4-inch) tart pans; press dough in bottom and up side of pan to form crust. Spoon vegetable mixture into crusts. Sprinkle each with 1/4 cup Monterey Jack cheese and 2 tablespoons Parmesan cheese.
Place tart pans on cookie sheet. Bake 15 to 20 minutes or until cheese is melted and light golden brown around edges.
