Ingredients
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
Preparation
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.
