Big D’s Q – Smoked Spiral Veggie Tart
Story
Sometimes you’ve just got to hit them with a little pizazz! This dish has a nice presentation sure to impress. If you are in. a hurry you can cook this in the oven but you can’t beat the smoke flavor if you have the time.
Ingredients:
- 1 tube refrigerated crescent rolls
- 8 oz cream cheese, softened
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon juice
- 1 teaspoon Big D’s Q GAME ON
- 1 teaspoon Big D’s Q STEAK OUT
- 1 zucchini
- 1 yellow squash
- 1 large carrot
- 1 teaspoon olive oil
Equipment Needed
- Sharp knife
- Pie Plate
- Cheese Grater
- Mixing Bowl
- Cooking spray
- Stand mixer or hand-held
Instructions:
1. Preheat the oven (or smoker) to 350 degrees.
2. Unroll the crescent roll and peel the triangles apart.
3. Spray pie dish with cooking spray. Place triangles in the pan, covering the bottom. Place the thin point in the center of the dish. The larger end will line to rime of the pie dish.
4. Bake crescent rolls in a pie dish for 10 minutes. Let cool while you complete the next steps.
5. Lightly press triangles together to cover any small holes. The crescent rolls will serve as your crust, be careful not to press too thin.
6. In a large bowl, combine cream cheese, Parmesan cheese, lemon juice, GAME ON, and STEAK OUT seasonings.
7. Cut zucchini, squash, and carrots in half. Slowly use a knife to peel vegetables into 1/8 strips.
8. Spread cream cheese mixture into baked crescent roll crust.
9. Roll vegetables into. a spiral, on top of a cream cheese mixture in the shape of a large bloom.
10. Drizzle top of vegetables with olive oil.
11. Bake 35-40 minutes until vegetables are golden brown.
12. Remove from heat and sprinkle lightly with STEAK OUT.
13. Serve warm.
Tips and Tricks
A sharp knife will make peeling vegetables into stripes much easier.
Recipe Provided by Big D’s Q
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