First thing’s first: if you’re like most people, you probably have NO idea what the heck a Mediterranean crescent ring is. And while it may sound like a fancy piece of jewelry or some obscure galaxy in outer space, it’s actually a circular-shaped bread ring appetizer, loaded with carbs and mouthwatering ingredients of your choosing!
The following recipe by Erica’s Recipes combines Pillsbury Crescent Rolls with a bunch of Mediterranean-inspired ingredients including melted feta cheese, marinated artichoke hearts, chopped spinach and kalamata olives. Basically a spinach artichoke dip on crack, this easy recipe is perfect for any occasion. Enjoy!
1 10-Oz package 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 kalamata olives
2 Tbsp. pine nuts, lightly toasted
1/4 Tsp. fresh cracked pepper
1/2 C. mayonnaise (I use olive oil mayo)
1 Clove garlic, minced
2 Tsp. fresh chopped dill
2 8-Oz packages Pillsbury Crescent Rolls
1 Egg white, lightly beaten
2 Tbsp. fresh grated Parmigiano-Reggiano cheese
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.