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Mediterranean Crescent Ring Recipe

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This recipe for Mediterranean Crescent Ring, by , is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eileen Kolb/Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
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 chopped calamata olives
2 tbsp. pine nuts, lightly toasted
1/4 tsp. fresh cracked pepper
1 clove garlic, minced
2 tsp. fresh chopped dill
2 (8 oz.) pkgs. crescent rolls
1 egg white, lightly beaten
2 tbsp. fresh grated Parmigiano-Reggiano cheese
Cooking spray


Directions:
Directions:
-Heat oven 375 F
-In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.
-On a large baking 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 375 F for 20 minutes or until filling is heated through and crescent dough is browned and toasty.
-Slice and serve!

 

 

 

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