Broccoli cheddar crescent ring
Flaky crescent rolls wrapped around a creamy broccoli and cheddar filling and baked into a golden ring that looks impressive and takes about 20 minutes of work.
- 45 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $1.31 a serving
- 480 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 12 oz frozen broccoli, thawed
- 4 oz cream cheese, softened
- 1½ cups shredded cheddar
- 2 cans refrigerated crescent rolls
- 1 large egg, beaten
From your pantry
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp black pepper
Each serving has about 480 calories, 16 g protein, 34 g carbs and 30 g fat, and costs about $1.31 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen broccoli? Broccoli works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
the oven to 375°F. Squeeze the thawed broccoli dry in a towel and it small.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Mix the broccoli with the cream cheese, cheddar, garlic powder, salt and pepper.
Unroll the dough and separate the triangles. On a large , arrange them in a ring like a sun: wide ends overlapping in a 5-inch circle in the middle, points facing out.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Dolly’s tip: A small bowl set in the middle while you arrange them keeps the circle neat. Take it out before baking.Spoon the filling in a thick ring over the wide ends of the dough.
Fold each point back over the filling and tuck it under the inner edge of the ring. Some filling will peek out, and that’s fine.
Brush the dough with the egg and until deep , 20 to 25 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 22 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Let it cool for 5 minutes, then cut into thick slices.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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