Published Friday, 21 March, 2014 by Ellie
1. Unroll all the crescents and try to line them up best you can on a cookie sheet, and kind of smoosh the edges together, leaving the whole thing as level/flat/smooth as possible. Bake according to directions.**
2. While your crust is baking, cut the broccoli into tiny little pieces. Shred the carrot and squeeze the shreddings in a paper towel to reduce the wetness. (two may be needed)
3. Allow the crust to cool and spread the cream cheese leaving a 1/3" edge. Sprinkle veggies and very gently pat them in, just so they'll stick.
4. Cut into squares, wiping off the knife often.
**baking time will likely be shorter, so keep an eye on it
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