Broccoli Artichoke Crescent Wreath

Crescent Rolls are so versatile and adaptable - they make entertaining so easy and fun. I've used them to make these spinach pinwheels and sometimes to substitute puff pastry in some recipes... When a friend made these spinach-artichoke wreath recipe using cresecnt rolls, I loved how it looked and the way it tasted. She said that it was really simple to make and I wanted to try since then.

However, when the day finally came (when i had both, artichoke and crescent rolls), I noticed that I didn't have any spinach (fresh/frozen). But I still wanted to go ahead, so I substituted spinach with chopped broccoli instead and proceeded to make these. This with soup made for a filling, satisfying dinner. Thank you Jessy for introducing me to this pretty dish!

BROCCOLI/SPINACH ARTICHOKE WREATH


Ingredients:
Pillsbury Crescent Rolls - 1 pack (refrigerated)
Milk - 1 tbsp or Egg Wash
Parmesan cheese - 1 tbsp, sprinkle on top (optional)

For Filling:
Artichoke hearts (canned) - half of a can, drained and chopped
Broccoli - half cup, chopped or 5 oz of frozen chopped spinach
Red Bell Peppers - 1/3 cup, chopped
Mozzarella cheese - half cup, shredded
Parmesan cheese - quarter cup, shredded
Mayonnaise/Sour Cream - 3 tbsp
Garlic cloves - 3, minced
Red Chilli flakes - 1 tsp or to taste
Olive oil - 1 tsp
Salt and Black Pepper - to taste

Method:
1) Preheat oven to 375F

2) In a small pan, heat olive oil and add garlic, once the garlic is sizzling, add in the red chilli flakes and chopped broccoli/spinach and saute with a pinch of salt until 3/4th cooked but still crispy.

3) In a bowl, combine the chopped artichoke, with the sauteed broccoli/spinach mixture and stir in the mayo/sourcream and the cheeses. Season to taste with some salt and pepper - this is our filling.

4) Unroll the crescent rolls and separate out the triangles along the perforations - you should have 8 triangles in all.

5) In a large baking sheet, covered with foil/parchment paper, arrange the triangles with some overlap at the base of the triangles with the edges pointing outward - see picture below. It will resemble a picture of the sun.

6) Now place the filling mixture along the base of the triangles.

7) Bring the tips of the triangles over at a slight angle and tuck in under the wreath. Some of the filling will show and that is perfectly fine.

8) Brush the tops with milk/egg wash and sprinkle some parmesan cheese on top. Bake for 25 to 30 minutes in a hot oven or until light golden brown.