The Mediterranean Crescent Ring. Here is the classic crescent dough ring, made over using delicious Mediterranean-inspired ingredients. Need something new to bring to that breakfast potluck at work? This is it!
I am blessed with a fantastic job, and I get to work with some really incredible people. My organization has its issues, like all do, but it has been particularly rough lately. So today I am just feeling this extra bit of gratitude for my “division” and the pretty special people I get to work with.
One thing we do every once in a while is have a massive, gluttony-packed pot-luck breakfast. And my co-workers know I have no problem just making something up and using them as guinea pigs. Case in point: Jalapeno Popper Hash Brown Casserole. Next case in point: this vegetarian Mediterranean Crescent Ring before you. I literally made this up in the weeee early AM before the sun was even up, cooked it, delivered it, and waited for the verdicts. …and yes. It is, as we say, blog-worthy.
The Pillsbury dough crescent ring. Everyone loves it, and 99% of people use the Pampered Chef recipe for it. That recipe is essentially spinach-artichoke dip, wrapped in crescent dough. Yummy, but I wanted more. I wanted serious flava!!!! So, I went Mediterranean-ish so I could add pungent feta and olives and garlic and stuff. And some pine nuts for that smooth crunch. Yummeeeeee!
So make this Mediterranean Crescent Ring. For baby shower, football, potluck, bunco, whenever – seriously make this. It is delicious, different, and it will make people happy. And you will look like a rock star ….which is always our goal, right?
Mediterranean Crescent Ring
The Mediterranean Crescent Ring. Here is the classic crescent dough ring, made over using delicious Mediterranean-inspired 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 T pine nuts lightly toasted
- 1/4 t fresh cracked pepper
- 1/2 c mayonnaise
- 1 clove garlic minced
- 2 t fresh chopped dill
- 2 8 oz pkgs crescent rolls
- 1 egg white lightly beaten
- 2 T fresh grated Parmigiano-Reggiano cheese
- cooking spray
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! Yields 16 portions.