Crowd Pleaser – Mediterranean Crescent Wreath

Recipe: Mediterranean Crescent Wreath
Time: about 30 minutes
Expectations: More than exceeded. Delicious!

Mediterranean Crescent Wreath

This weekend we had family over for a holiday get together.  It was great to have everyone into our home to enjoy good company and delicious food.  Many of our family members are vegetarian and a number of them do not eat eggs, so it is always a new adventure for me to find delicious veg/egg free food to serve.

This recipe is AMAZING!  The flavors will blow you away, the presentation is beautiful, and it is SO easy to make!  I based my crescent ring on a recipe I found on “Erica’s Recipes” with very minimal changes.  Did you even know Pillsbury Crescent Rolls were egg free?!

Mediterranean Crescent Wreath

This recipe is so simple to execute – do not think the presentation is beyond your skills!  You simply create the “wreath” using Pillsbury crescent rolls, mix together all of the ingredients in one bowl, “stuff” the wreath with the filling, wrap over the ends, and bake.  I could not have been more pleased with its simplicity or flavor.

To create the wreath, prep a large cookie sheet by lightly spraying with cooking oil.  Divide your crescent rolls into the perforated triangles.  Lay the triangles in a circle on the baking sheet, with the short triangle ends creating the inner circle.  Each triangle should slightly overlap the previous one.  It should look like a large star!!

If you have never worked with frozen spinach before, the key is to squeeze out as much water as possible.  You will find it in the frozen vegetables and it comes in a cube.  Be sure to lay it out a couple hours before you intend to use it so it can thaw.  Once it is fully thawed (or mostly thawed if you didn’t set it out early enough, like me!), take the spinach in your hands over the sink and squeeze as hard as you can a few times.  I like to wrap it in paper towels for another squeeze or two.  Then, toss it on a cutting board and chop through it a few times to make sure the bites won’t be too big.

Mediterranean Crescent Wreath

 

I used as many fresh ingredients as possible, but if you have pre-shredded mozzarella or parm cheese at home – go for it!  I am a big proponent of using what you have on hand and I am sure the flavors would be just as delicious.

Mediterranean Crescent Wreath with Feta, Mozzarella, Spinach, and Artichokes

  • Servings: 15ish
  • Time: 30 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 1 10oz package frozen chopped spinach, thawed and drained
  • 1 12oz jar artichoke hearts, chopped
  • 8oz fresh mozzarella, chopped
  • 1/2c garlic and herb flavored feta
  • 1/2c diced roasted red bell pepper
  • 1/4c chopped calamata olives
  • Fresh cracked pepper
  • 1/2c canola oil “mayo” (vegan, egg free)
  • 2 cloves garlic, minced
  • 2-4tbsp chopped fresh dill
  • 2 8oz package crescent rolls
  • 2+ tbsp grated Parmigiano-Reggiano

Directions

  1. Heat oven to 375 degrees (F).
  2. Prepare a large baking sheet by spraying it with cooking spray (I prefer the spray coconut oil).  Unroll crescent roll dough and separate into triangles.  Lay the dough triangles in a circle, with the shortest triangle edges towards the center, slightly overlapping each other.  It should look like a large star!
  3. In a large bowl, mix all of the ingredients except the Parmigiano-Reggiano.  That means the: spinach, artichoke, mozzarella, garlic, feta, roasted bell peppers, olices, pepper, canola oil mayo, garlic, and dill.
  4. Use a spoon to transfer the mixture onto the crescent wreath, towards the middle.  Create a large mound atop the crescent rolls all the way around the wreath.
  5. Fold the triangle ends over the mound towards the center.
  6. Sprinkle Parmigiano-Reggiano atop the wreath.
  7. Bake for 20 minutes (the wreath should appear lightly to moderately browned and the filling should be heated through).  Pull it out of the oven to impress your guests! Cut with a sharp knife and serve.

userexpectations.com; minimally adapted from Erica’s Recipes


 

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