Valerie Bertinelli shows us how to line a casserole dish with crescent roll dough and make a veggie-filled cheesy egg custard to go inside. Slice it up into squares and you've got breakfast, lunch or dinner on the go.
Look no further for the most satisfying appetizer. Cook along with Eddie Jackson to learn how to make the comforting, cheesy spinach-artichoke dip cradled in a bread bowl.