Potato & Broccoli Cheesy Alfredo Pastry

Potato & Broccoli Cheesy Alfredo Pastry

1 head broccoli

1 large or 4 mini red potatoes

 8 tablespoons alfredo sauce

½ cup colby jack cheese

1 package crescent roll dough.

Boil potatoes until soft. Cut broccoli into small pieces, put in a covered microwaveable dish and cook for two minutes in microwave. Open crescent rolls and break into triangular pieces. Place two pieces back to back with large ends together, overlapping about one inch. Press down dough to form a rectangle in center. It will be about two inches wide and four inches long in the center. Cut a slit in the long point of the triangle, forming two points on each side, leaving the two inch center.

Cut up potatoes into small pieces. Place broccoli and potatoes in the center of each piece. Spoon two tablespoons alfredo sauce onto each pastry. Sprinkle with cheese. Fold points over in crisscross fashion, so that there is a cross on each end. Secure points underneath the pastry. Place on a small cooking sheet that has been sprayed with cooking.

Place on a small cooking sheet that has been sprayed with cooking spray.

Bake at 350 for 25 minutes.  Makes 4 servings