We made this and it lasted about 3 meals (3rd meal feeding just kids). We used for a vegi pizza, chicken egg rolls, and chicken and vegi spread stuffed croissants.
3/4c Sour Cream
8oz. Cream Cheese
2T Grated Parm. Cheese
1 Pkg. Vegetable Soup/Recipe Mix
10oz. Pkg. Spinach, minced
1 Red Pepper, chopped
1/4tsp Garlic powder
1/8tsp Ground Pepper
1/4tsp Dill Weed
1/4tsp Sweet Pepper and Onion Seasoning (Fleet Farm, has sweet taste. Sugar may work.)
Warm SLIGHTLY cream cheese. Mix all above. Place in fridge for few hours, or til use.
Thin crust, prepped per instructions. Top with good amount of spread. Toppings:
Frozen Broccoli, thawed, chopped
Roma Tomatoes, sliced and halved
Red Onions, sliced
Chicken, cooked in water w/ Chicken Broth Cube(s). Cut up.
Shredd. Moz. Cheese
Sprinkle top and outer crust with Grated Parm. Cheese (Store shelf kind)
Stuff and roll each croissant. Cook according to instructions. Filling:
Shredd. Chicken, cooked in Water w/ Broth Cube(s)
Red Onion, sliced
Fresh Tomatoes, diced
Sprinkle top croissant lightly with Parm. Cheese and Garlic Powder
Egg Rolls: Same as croissants, just using egg rolls. Less carb.
Can also be used for wraps. Dip (Instructions on pkg.). Sandwiches. Etc.
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