Cheesy Broccoli Crescent Bake

An insanely delicious vegan cheese sauce, roasted broccoli, and veggie ham… all baked into a fluffy crescent dough! Follow our easy steps to create this classic combination of broccoli and cheesy goodness.

Makes 4 servings

• 1/2 cup vegan cheese shreds
• 1/2 cup almond milk
• 2 tbsp nutritional yeast
• 1 tbsp vegan butter
• 1 tbsp cornstarch
• 1/4 tsp paprika
• 1 cup chopped cooked broccoli
• 4 slices diced veggie ham
• 1 tube Pillsbury Crescent Rolls Dough (this is accidentally vegan! )
• 1 tbsp melted vegan butter
• 1/2 tsp garlic powder

1. On medium heat, combine the vegan cheese, almond milk, nutritional yeast, butter, cornstarch, and paprika. Stir until the cheese and butter melt. The sauce will thicken within 1-2 minutes.
2. Add the broccoli and veggie ham into the mixture and stir until everything is combined. Set aside. Preheat the oven to 375 F.
3. After opening the tube of dough, break apart the roll into 2 halves. Unravel each roll of dough.
4. Grease a baking/casserole pan (we used a small casserole dish). Ensure that one half of the roll can cover the base of the pan. You may have to cut the dough accordingly.
5. Spread and layer the cheesy broccoli mixture flat into the pan.
6. Layer the second half of the dough on top.
7. In a small mixing bowl, stir the melted butter and garlic powder into a mixture. Using a pastry brush, brush the buttery mixture evenly on top of the dough layer.
8. Bake at 375 F for 18-20 minutes.