Broccoli Cheese Crescent Ring Recipes

BROCCOLI CHEDDAR CRESCENT RING

Steps:

• Steam or boil the broccoli florets until tender. Chop finely and cool for 15 minutes.
• Place the broccoli in a large bowl and add the cheddar cheese, cream cheese, mustard, garlic, salt and pepper. Mix until combined. I found mashing my mixture with a fork worked well.
• Place all the dough ingredients into a food processor and blitz until you have a smooth mixture. The dough will be a bit sticky.
• With damp hands remove the dough from the processor and roll out into a circle in between two layers of parchment paper.
• Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
• Mark a circle in the middle of the dough and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
• Spread the broccoli cheddar mixture on the dough in the centre around the ring. Don't put it to the edge, as the edges need to be rolled up.
• Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
• Bring one point of the centre triangles over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a ring.
• Brush with the egg wash.
• Place on a baking tray and bake at 190C/385F for 25 minutes until golden.
• Remove from the oven and serve whilst still warm.

BROCCOLI CHEESE CRESCENT RING

Steps:

• Heat oven to 375ºF.
• Combine broccoli, red peppers and onions in large bowl.
• Mix all remaining ingredients except crescent dough until blended. Add to vegetable mixture; mix well.
• Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on parchment-covered baking sheet with wide ends of triangles overlapping in center and points facing edges of baking sheet, leaving 5-inch-diameter opening in center of baking sheet. Gently press edges of dough triangles together to form "base" for topping with filling, starting at center of ring and stopping 3 inches from center of ring; top with vegetable mixture.
• Bring outside points of triangles up over filling, then tuck under dough in center of ring to secure. (Note: The broccoli filling will not be completely covered with dough.)
• Bake 30 to 35 min. or until crust is golden brown and filling is heated through.

BROCCOLI-CHEESE CRESCENT SQUARES

Steps:

• Heat oven to 350 degrees.
• Lightly grease a cookie sheet.
• Cook the rice in 1/2 cup water as directed on the package.
• In a medium bowl, combine the cooked rice, broccoli in cheese sauce, 1/4 cup grated Parmesan cheese, salt, pepper and pepper; mix well.
• Separate the dough into 4 rectangles.
• Firmly press perforations to seal.
• Press each to form a 6x3-inch rectangle.
• Mound generous 1/3 cup of broccoli mixture evenly onto one end of each dough rectangle.
• Fold and strech dough over the filling; press the edges to seal well (squares will be very full).
• With a fork, crimp the edges.
• Place on a cookie sheet.
• Brush with melted butter, sprinkle with 2 Tbsp of Parmesan cheese.
• Bake for 19-24 minutes, or until golden brown.
• ***NOTE***to quickly thaw frozen broccoli package, cut small slit in the center pouch; microwave on HIGH for 2-3 minutes, or until thawed.

BROCCOLI CRESCENT APPETIZERS

Steps:

• In a small saucepan, bring water to a boil. Add broccoli. Cover and cook for 5 minutes; drain., In another small saucepan, saute garlic in butter. Stir in the flour, salt, oregano and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. , Separate crescent dough into four triangles; cut each in half, forming two triangles. Press each triangle into an ungreased miniature muffin cup, with corners of dough extending over the edge. , Spoon a rounded teaspoonful of cheese sauce into each cup. Top with a broccoli floret. Fold corners of dough over broccoli (filling will be visible). Bake at 375° for 10-12 minutes or until golden brown. Serve warm.

EASY BAKED CHEESE & VEGETABLE TWIST

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl until blended. Stir in next 4 ingredients.
• Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch-diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.
• Bake 35 to 40 min. or until crust is golden brown and filling is heated through.

BROCCOLI HAM RING

Steps:

• Unroll crescent roll dough and place triangles on a 12-in. pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Lightly press wide ends together. , In a large bowl, combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown.

CHICKEN RING

Steps:

• In a large mixing bowl, combine chicken, cream of chicken and onion soups, broccoli, bacon bits, and cheese. (substitute cream of mushroom soup for onion if desired, then add chopped onion).
• Open cans of crescent rolls and divide them. On a round cookie sheet or stone, lay them in a ring. pointy side facing out, leaving a hole in the middle. Press firmly around to form groove for mixture to go into.
• Spoon mixture into groove of crescent rolls. Pile it high!
• Fold pointy ends of crescent rolls over top of the mixture, so that points meet in the middle hole.
• Bake in preheated oven of 350°F for 30 minutes or crescent rolls are brown.

BROCCOLI HAM RING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard.
• On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered.
• Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.