Try this Mediterranean Crescent Ring recipe, or contribute your own.
- 1 clove garlic minced
- cooking spray
- 1 egg white lightly beaten
- 1 (10 oz) pkg chopped spinach thawed and water squeezed out
- 1 (12 oz) jar marinated artichoke hearts chopped
- 1 c shredded mozzarella cheese
- 1/2 c garlic and herb flavored feta cheese
- 1/2 c diced roasted red bell pepper
- 1/4 c finely choppedâ calamata olives
- 2 t pine nuts lightly toasted
- 1/4 t fresh cracked pepper
- 1/2 c mayonnaise (i use olive oil mayo)
- 2 t fresh chopped dill
- 2 (8 oz) pkgs crescent rolls
- 2 t fresh grated parmigiano-reggiano cheese
- Carbohydrate 4.78053666925806 g
- Cholesterol 70.82666672654 mg
- Fat 17.8792033482268 g
- Fiber 0.104999995231628 g
- Protein 27.1665133560291 g
- Saturated Fat 11.2320766761285 g
- Serving Size 1 1 recipe (116g)
- Sodium 686.053667245754 mg
- Sugar 4.67553667402643 g
- Trans Fat 0.923883334104202 g
- Calories 291 calories
Step-by-step
- Heat oven to 375F.
- In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill).
- Set aside.
- On a large bake sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.
- Spoon the spinach filling around the circle formed by the overlapping dough triangles.
- Gently fold the long end of each triangle over the filling to form the ring.
- Brush the dough lightly with egg white and sprinkle with parmesan cheese.
- Bake at 375F for 20 minutes or until filling is heated through and crescent dough is browned and toasty.
- Slice and serve!
Is the middle actually hot yet or just burnt on the outside? That lingering doubt usually strikes right about minute fifteen of baking laminated dough stuffed with wet vegetables. Frozen spinach holds an astonishing amount of moisture even after aggressive wringing, which translates directly to steam inside the ring. If the crescent dough browns before thirty-seven five degrees reaches the core, the interior stays pasty. Watch the tips of the triangles rather than the timer. Deep mahogany points indicate the flour is cooked through, while a pale yellow crust means raw grease. Press a metal spatula firmly against the widest part of the ring; if the structure yields under pressure, the cheese binding has not yet set. Swapping the mayonnaise for Greek yogurt changes the fat ratio significantly, causing the filling to separate and leak pooling liquid across the baking sheet. Toasting the pine nuts beforehand draws out natural oils that burn easily under prolonged radiant heat. Cool the baked pastry on a wire rack for ten minutes to let the internal starches stabilize before slicing into sixteen distinct portions with a serrated knife.
