Mediterranean Crescent Ring

Mediterranean Crescent Ring

Need something new to bring to that breakfast potluck at work? This is it! Here is the classic crescent ring, made over using delicious Mediterranean-inspired ingredients.

So 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 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.

Mediterranean Crescent Ring

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. 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
  1. 1 (10 oz) pkg chopped spinach, thawed and water squeezed out
  2. 1 (12 oz) jar marinated artichoke hearts, chopped
  3. 1 c shredded mozzarella cheese
  4. 1/2 c garlic and herb flavored feta cheese
  5. 1/2 c diced roasted red bell pepper
  6. 1/4 c finely chopped calamata olives
  7. 2 T pine nuts, lightly toasted
  8. 1/4 t fresh cracked pepper
  9. 1/2 c mayonnaise (I use olive oil mayo)
  10. 1 clove garlic, minced
  11. 2 t fresh chopped dill
  12. 2 (8 oz) pkgs crescent rolls
  13. 1 egg white, lightly beaten
  14. 2 T fresh grated Parmigiano-Reggiano cheese
  15. cooking spray
  1. Heat oven to 375F.
  2. In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.
  3. 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.
  4. 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.
  5. Brush the dough lightly with egg white and sprinkle with parmesan cheese.
  6. 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.
Erica's Recipes


Mediterranean Crescent Ring

Mediterranean Crescent Ring

Mediterranean Crescent Ring

  • Chelai

    I cannot wait to try this. I’m thinking now on when I will be with a group who will appreciate it. I’m thinking a white wine would be great with this.

    • Erica Schwarz

      White wine is great with everything Chelai 😉 Thanks so much – I’m so glad this looks tasty to you!

  • Sarah

    This is so pretty Erica! I’m going to make this for a holiday party! The flavors sound amazing!

  • Renee’s Kitchen Adventures

    I fell in love with this when I started having and attending pampered chef parties WAYYYY back when! love your new take on a classic!

  • Michelle @ A Dish of Daily Life

    Erica, this looks absolutely amazing!!! I am always chicken to try things like this, but you make it look do-able! Pinned!

  • Sheena @ Hot Eats and Cool Reads

    Gorgeous pictures and amazing recipe! I know this would be a favorite for me! 🙂

  • Sandra Shaffer

    Thank goodness for great co-workers, especially ones that like to enjoy tasty food! Love this crescent ring, and totally thought of my Pampered Chef party days (I used to go to a lot of them!). Your recipe is WAY better. Love that you added pine nuts!

  • Mary Ellen

    I can’t wait to try this! You really did “pump up” the flavors.

  • shelby

    Yum! Now I’m torn! lol We have a fall feast day where we do breakfast and lunch potluck at work. Which one do I make ? This or your Jalapeno hash brown casserole? 🙂

  • Rachael Yerkes

    This looks like a fantastic meal. I am highly considering heading to the store for crescent roll dough! And so pretty too!

  • Marilyn

    Wow, what a beautiful dish and it sounds absolutely delicious!

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  • Marion@Life Tastes Good

    These are always such a big hit and look so impressive! I love the flavors you used , Erica, sounds wonderful!

  • Kristin @ Dizzy Busy and Hungry!

    Great idea! This looks really delicious, I bet you get lots of compliments when you serve it!

  • Julie @ HostessAtHeart

    Just gorgeous. This would impress the heck out of guests!

  • Michele @ Flavor Mosaic

    Looks beautiful and delicious! Great idea!

  • Maria

    This sounds absolutely delicious and looks so impressive too!!!

  • Nicole@family table treasures

    Stopping by from Foodie Fridays. You always have such amazing recipes! Love this one!

  • Thalia @ butter and brioche

    Erica you seriously have impressed me with this mediterranean ring! I love pull apart breads so I can imagine that I would love this equally as much.. thanks for the recipe, it’s definitely one that I need to create!

  • Vashti Quiroz-Vega

    Hi Erica! That looks delicious! I’m sure it will be with those ingredients. I’m going to make it. It looks so fancy and difficult to make when it really isn’t. My family will be impressed. Pinning it! 😀

  • Melanie @ Garnish & Glaze

    This looks awesome and delicious! I’ve never made a crescent ring but this is just too fantastic to not try.

  • Christine

    I love the flavor combinations in these…thanks for the step-by-step picture tutorial!

  • KC the Kitchen Chopper

    Great tutorial and a beautiful result. Thanks, Erica, as always for sharing at #theWeekendSocial. Always happy to see what you bring to our table. Hope to see you again Thursday 9:00 PM EST. Pinned!

  • Diane Balch

    This looks so impressive and I betting that it’s not too hard to make. Pinning. Thanks for bringing this to Weekend Bites.

  • Adelina Priddis

    Erica this looks so delicious! I think it would look gorgeous on a holiday brunch table as well. Thanks for sharing on Weekend Bites

  • mila furman

    Erica this looks so fantastic!!! And impressive! Can’t believe how easy it is to make! YUM! Thanks for linking up with us at #foodie Fridays!!! Great to see you on there as always!

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  • Chris

    i loved the whole idea ! But…the crescent rolls are still just that…They still have that come-from-a-can taste…Sorry, I enjoyed the filling but I think the next time I shall try puff pastry cut into the appropriate shape.
    Love your site..

    • Erica Schwarz

      Hi Chris! I think puff pastry is a fabulous idea! And of course, if you aren’t a fan of pillsbury crescent dough to begin with, then they wouldn’t work for you here either. But I am very glad you liked the filling. I really did to and plan to use it in others ways as well.

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  • Cynthia

    My daughter and her family are coming over Christmas Eve. They are vegetarians…kind of borderline vegans (cuz, you know, pulling together a vegetarian meal when you are a confirmed…and happy carnivore isn’t hard enough). It’s two days before Christmas right now and I knew I had to start the search for some vegetarian (almost vegan) recipes. Yikes. I ran across this one and even I would enjoy this! So between this recipe, the dijon roasted cabbage and sweet potato corn cakes, I think I truly will be a rock star! Guess I need to get a pink streak in my hair now. ; ) Merry Christmas! Cynthia
    P.S. Love the tagline on your blog: “..because GOD gave us steak.” I say that all the time!

    • Erica Schwarz

      Hi Cynthia! I hope you were able to try this recipe! I’ve gotten such great feedback on it – and noone ever misses the meat. Hope you had a blessed Christmas and I hope you have a fabulous New Year!

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  • Kelli

    This looks so beautiful and sounds really delicious. I have to make this one. Thank you for sharing.

  • Bob Davis

    I saw this recipe a few weeks ago, thought it looked delicious and will be making it for a New Years day party today

    I’ll let you know the verdict and post a pic if I am able.


    • Erica Schwarz

      I hope you like it! Definitely let me know! And have a fabulous party 🙂 Happy New year!

  • Bob Davis

    Hi Erica,

    I just wanted to let you know that the Crescent Ring was a HUGE hit at our Jan 1st potluck! Everybody loved it.

    It was the only thing that was gone by the end of the dinner. lol

    Thanks again,


    P.S. I just emailed a before and after pic of my crescent ring to your blog gmail address

  • Kirei_Sabi

    Can it be served room temperature? I am considering taking it to a potluck for which I have to travel and there will not be a way to warm it up. Is it too much to hope that it’s good after cooling?

    • Erica @

      Yes! When I made the one in the photos above, I then took it to work to serve at a breakfast and it had cooled completely by the time we ate. It got rave reviews and was totally delicious!

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  • CindyJ

    I made this last weekend and used a rectangular tart pan. It was perfect! I will be serving this for my mother’s 80th birthday brunch, and I’m sure it will be a hit.

    • Erica

      Hi Cindy! I am so glad you like the recipe! And I LOVE that you made it a tart – that is brilliant. Thanks so much for letting me know and I hope your mother has a wonderful 80th birthday. 🙂

  • Lolita

    WTF….. What a yummmmyyyyyy…..

  • Dayni

    Hi! I’ve just discovered this blog so this will be the first recipe of yours I make! Sorry if it says this somewhere, but how many does this recipe serve? Want to make it for a party and am deciding whether to make 1 or 2! Thanks!

    • Erica

      Hi Dayni! Welcome! Very good question – in fact, I’m going to amend the recipe to say this, so thank you. I recommend slicing in 16 slices, then figure a slice or two per person. You will love this recipe!

  • Aimee Shugarman

    I love dinners like this, as do my kids!! PINNED 🙂

  • Rachel Cooks

    Would it be bad if I ate the entire thing?

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  • Char Hebert

    Oh my gosh, Erica! I made this on Saturday to take to a friend’s dinner party as an appetizer. It was a huge hit and everyone wanted the recipe. I was lucky enough to hide one piece and I am having it for lunch today. This is my new go to appetizer. It would also be good for brunch…or lunch…or dinner!

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  • Nora Kenney

    Hello! Is there a substitute I could use for the mayo??

    • Inugami

      Maybe just leave it out or mix some yoghurt with a bit of mustard?

    • Erica

      hi Nora! I’m sorry but I can’t comment on a substitute because I have not made this with anything other than mayonnaise. If you need to avoid eggs, there are vegan mayonnaise options available that should work fine. But I have not tried anything other than mayonnaise in this recipe.

    • Rayna M

      I subbed the mayo for equal parts greek yogurt and it tasted great!

  • Sara

    This has become a family favorite. I bring this to any potluck and it’s a huge hit. Everyone is asking for the recipe. I brought this and muffin pan mini cheesecakes and I was a hero! Thanks for making me look like Martha Stewart!!! 😉

  • Lara Bechtel

    I’m gonna make this tomorrow and I was wondering if it will freeze well? I don’t think I should eat the entire thing by myself 😀

    • Erica

      Hi Lara! So glad this recipes looks good to you! Honestly though, I don’t recommend freezing it because I don’t see the crescent dough freezing well. I think it would get all gummy. This is definitely not one of those recipe meant to serve just 1 or 2 people 🙂 A different idea may be to make smaller portions, like handpies, using puffed pastry or filo but I have not tried that.

      • Lorn

        I made this for easter and put it in fridge the night before. I baked it for about 10-15 mins the next day and it was still crispy and a HIT!! Thanks Erica!!