10/21/15

Mediterranean Crescent Ring

October is Vegetarian Awareness Month

Our last recipe for Vegetarian Awareness month is the Mediterranean Crescent Ring. Filled with spinach, artichokes, olives peppers and of course cheese, it's a delicious and filling way to provide a vegetarian meal for you and your family.

Mediterranean Crescent Ring

Yield: Serves 16 portions

For the filling:

1 (10 oz) package chopped spinach, thawed and water squeezed out
1 (12 oz) jar marinated artichoke hearts, chopped
1 cup shredded mozzarella cheese
1/2 cup feta cheese
1/2 cup diced roasted red bell pepper
1/4 cup finely chopped kalamata olives
2 tablespoon pine nuts, lightly toasted
1 teaspoon fresh cracked pepper
1/2 cup mayonnaise ( I used roasted corn aioli)
2 tablespoons fresh chopped sage

For the dough:

2 (8 oz) packages of crescent rolls
1 egg white, lightly beaten
2 tablespoons mozzarella cheese
cooking spray


1. Heat oven to 375 degrees F

2. In a bowl, use a fork to toss together the filling ingredients, in any order. Set aside.

3. 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.

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 mozzarella cheese.

6. Bake at 375 degreed F for 20 minutes or until filling is heated through and the crescent dough is browned and toasty. Slice and serve!

Cost: $1.29 per serving/ $ 20.73 total
Not including spices, egg white, cheese topping, or cooking spray

Recipe inspired by Ericasrecipes.com 


Today's blog provided by Breanna Brinkley, Texas Woman's University Dietetic Intern. Breanna is a dietetic intern and currently working on a M.S. in Nutrition Sciences at TWU with a B.S. in Nutrition Sciences from Baylor University. 

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