Roasted Veggie Croissants

I made these the other night for a family party and they were delicious! 

Ingredients:

1 onion

1 package of mushrooms

1 zucchini

1 summer squash

1 red pepper

1/2 bunch of asparagus

1 tablespoon of minced garlic

1 tablespoon of EVOO

1 teaspoon of sea salt

1/2 lb of white American cheese sliced from the deli

2 packages of crescent rolls

Directions:

Preheat the oven to 400. Ready to chop? Chop all of the vegetables into small small pieces. And I mean SMALL pieces. Make sure you have a radio near by or a friend to help! Once they are all chopped up, mix them together with the EVOO and sea salt in a mixing bowl.

Next, lay out the mixture in a baking dish and place in the oven. 

Once the vegetables are starting to get crispy, take them out of the oven and stir them. Place them back in the oven until they are cooked through and roasted. Remove the dish from the oven and allow them to cool for 5 minutes. Lower the oven heat to 375. Lay out the crescent rolls and cut each triangle in half. Cut the cheese in quarters and place the cheese squares in the middle of the crescent triangle. Spoon 1 spoonful of the vegetable mixture in the center and wrap the dough around so that one of the ends is covered in dough. Repeat for all of the rolls. Place on an un greased cookie sheet and place them in the oven for 9-12 minutes or until crispy brown. Take them out of the oven once they are done cooking and allow them to sit for a few minutes. Serve!