Foodie Friday is hosted by Michael Lee at Designs by Gollum
Simple Saturday is hosted by girlichef & Dieter’s Delight is hosted by Pam at oUr KrAzY kItChEn
(sorry It’s not a great picture, but it tasted great)
GRILLED CHEESE IN A PAN
8 ounce tube crescent rolls
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter
1 cup grated mild Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Swiss cheese
1 cup grated Gruyere cheese
8 ounce package Philadelphia cream cheese
1 egg, beaten
1 tablespoon melted butter
- Unroll crescent roll dough and divide in half.
- Line the bottom of an 8×8 ungreased baking dish with half of the dough. Seal the perforated edges.
- Layer the cheeses over the dough.
- Pour the egg evenly over top.
- Top with remaining dough.
- Brush with butter.
- Bake 30-35 minutes or until golden brown.
OPTIONAL: Drain a can of tuna and add it between cheese layers for a Baked Tuna Melt, rotisserie chicken pieces, green chile pieces… The possibilities are endless…
I tried it with no chicken or tuna, just cheese. Very nice. Well not for the hips…..LOL
Wow… at’s alotta cheeeez.
🙂
ButterYum
Anything with cheese and crescent rolls is a winner!
This would make a great appetizer, cut into small squares. Nice idea!
Cass
Oh yes, I like this one – I’m all about shortcuts and still yummy! I think I’d go for the chicken and maybe some jalapeno peppers in mine, kind of an Americanized quesadilla 🙂
What a GREAT!!! way to make grilled cheese and the combination of cheese sound AWESOME!!!
Geri
that would be AWESOME with chicken. Maybe some chopped spinach. And artichoke hearts 🙂