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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 9 |
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My cousin served this dish at a shower years ago, and my daughter and I immediately asked for the recipe. If you don't have the exact cheeses it calls for, you can switch a couple and it still tastes absolutely delicious.Mary Ann Wendt, Ada, Michigan Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
4 cups (1 cup each) shredded muenster, monterey jack, swiss and cheddar cheese |
1 package (8 ounces) cream cheese, sliced |
1 egg, lightly beaten |
1 tablespoon butter, melted |
1 tablespoon sesame seeds |
Directions:
1. Unroll crescent roll dough; divide in half. Seal perforations. Line an ungreased 8-in. square baking pan with half of the dough. Layer with the Muenster, Monterey Jack, Swiss, cheddar and cream cheese. Pour egg over all.
2. Top with remaining dough. Brush with butter; sprinkle with sesame seeds. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Yield: 9 servings.
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