Ingredients

• 1 c. THRIVE Mushroom Pieces - Freeze Dried
• 1 c. THRIVE Tomato Dices - Freeze Dried
• 1/2 c. THRIVE Chopped Spinach - Freeze Dried
• 2 c. THRIVE Broccoli - Freeze Dried
• 1/2 c. THRIVE Chopped Onions - Freeze Dried
• 1 tsp. Garlic, minced
• 2 tbsp. Butter
• 3 oz. Cream cheese
• 1/2 c. Bread crumbs, divided in half
• 1/2 c. Parmesan cheese, divided in half
• 1 tbsp. Basil, chopped
• 1/4 c. THRIVE Shredded Mozzarella Cheese - Freeze Dried (reconstituted)
• 1 tsp. THRIVE Chefs Choice
• 1/4 c. Egg wash

Directions

1. Make THRIVE Crepes recipe and set crepes aside. Reconstitute vegetables by placing them in a bowl and just covering with water. Drain after 3-4 minutes.
2. In a sauté pan, sweat the garlic and the butter together; add drained vegetables and sauté.
3. Remove from heat and fold in cream cheese. Allow to melt, then add half of both bread crumbs and parmesan cheese. Add basil and mozzarella; stir to incorporate.
4. Place crepes on a work surface and place a small row of filling toward the bottom half of each crepe. Brush the top portion of the crepe with egg wash and roll the crepe from the bottom to the top, sealing the edges with egg wash.
5. Mix the remaining parmesan cheese and bread crumbs in a small pan. Brush the tops and sides of the filled crepes with egg wash and roll in the bread crumb and parmesan mixture.
6. Place crepes on baking sheet and bake for 15–20 minutes at 350F or until crisp and lightly browned.
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8. It's easy to add THRIVE Chopped Chicken to this recipe to make it even heartier.