Wednesday, March 23, 2011

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.

14 comments:

  1. Looks great and I am sure it is a crowd pleaser and kids would like it too.

    ReplyDelete
  2. ITA with indo, this would be a great crowd pleaser. Looks so inviting!

    ReplyDelete
  3. Those steps pic are helper and the wreath is a show piece!
    Excellent recipe!

    ReplyDelete
  4. Woww wat a wonderful looking crescent wreath, truly marvellous...

    ReplyDelete
  5. Looks absolutely gorgeous...great recipe.

    ReplyDelete
  6. very different and perfectly made one

    ReplyDelete
  7. Thats so interesting,I would love to attempt such bakes,Love it :) Soo...beautiful!

    ReplyDelete
  8. Love the shape.u worked a lot. gr8 job..perfect !!

    ReplyDelete
  9. such a beautiful bake:)lovely idea! must be tasting great!

    ReplyDelete
  10. This is a neat idea and the wreath looks great! How are you Laavi? It's been a long time since I stopped by here.

    ReplyDelete

Thank you for stopping by and providing your valuable feedback. NOTE: I have disabled Anonymous comments (since I was getting a lot of spam).