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Categories:
crescent rolls Parmesan cheese goat cheese salmon water green onion fresh dill pepper eggs heavy whipping cream
Viewed: 63 - Published at: 3 years agoIngredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 2/3 cup shredded Parmesan cheese, divided
- 1/2 cup crumbled goat cheese
- 1 cup thinly sliced smoked salmon fillets
- 1 cup water-packed artichoke hearts, drained
- 1/4 cup chopped green onion (green portion only)
- 2 tablespoons finely chopped fresh dill
- 1/4 teaspoon pepper
- 5 large eggs
- 1 cup heavy whipping cream
Method
- Preheat oven to 350°. Unroll dough into a long rectangle; place in ungreased 11x7-in. baking dish. Press dough over bottom and up sides of dish, pressing perforations to seal.
- Sprinkle with 1/3 cup Parmesan cheese. Top with goat cheese, salmon and artichoke hearts. Sprinkle with onion, chopped dill and pepper. Whisk eggs and cream; pour over salmon mixture. Sprinkle with remaining Parmesan cheese.
- Bake until a knife inserted in center comes out clean, 40-45 minutes (loosely cover with foil if edges are getting too dark). Cool 20 minutes. Cut into squares.
