Ingredients:
Vegetables (anything- spinach, artichoke, onion, red pepper, mushroom, broccoli...)
6 Eggs
1/4 c half and half
1/2 c shredded cheese (I like a mix of cheddar and jack), plus 1/4 cup more to top souffles
1 tablespoon shredded parmesan
1/4 tsp salt
1 8-ounce tube of Pillsbury Crescent butter flake dough
a bit of floura bit of melted butter
Directions:
1. Preheat oven to 375
2. Finely chop vegetables, and cook until softened (either on stovetop or in microwave). Drain so that there is no excess moisture
3. Beat 5 of the eggs and mix in half and half, 1/2 c cheese, parmesan, and salt. Stir in the chopped veggies.
4. (this step seems weird, but is important) Microwave the egg mixture for 30 seconds on high, then stir and repeat around 5 more times. You want the texture to be like verrrry runny scrambled eggs. If this step is skipped they will not cook through in the oven.
5. Unroll and separate the crescent dough into 4 rectangles- do not tear the dough along the perforations that make triangles. Instead, pinch them along the diagonal so they do not tear along the perforations.
6. Apply some flour on the dough and roll so that each rectangle measures approx 6"x6."
7. Brush melted butter inside of four 4 inch ramekins. Line each with the dough, then spoon equal amounts of the egg mixture into each. Sprinkle one tablespoon of reserved cheese (that extra 1/4 cup) on top of the egg mixture in each ramekin, then gently fold the dough over the mixture.
8. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
9. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes. May be served in the ramekin, or removed and served on a plate.
Below is a picture of the Panera souffle- Next time we make these I'll be sure to take a pic and add it.
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