Broccoli-Bacon Crescent Spiral

As visually appealing as it is delicious, this appetizer is easily prepared with frozen broccoli and cheese spread, then served toasty warm from the oven.

(8)
(4)
Save and Share
  • prep time 20 min
  • total time 40 min
  • ingredients 9
  • servings 32
 

Ingredients

1/4
cup garlic and herb cream cheese spread (from 8-oz container)
1
tablespoon grated Parmesan cheese
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
4
slices bacon, crisply cooked, crumbled
1
cup frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/4
cup coarsely chopped drained roasted red bell peppers (from a jar)
1
egg, beaten
1
teaspoon sesame seed
Sprigs fresh rosemary, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F.
  • 2 In small bowl, mix cream cheese spread and cheese. Unroll dough and separate into 2 long rectangles. Place and pinch 2 short ends of rectangles together; pat or press into 22x4 1/2-inch rectangle. (If using crescent rolls, press perforations to seal.)
  • 3 Spread cream cheese mixture lengthwise down center 1 1/2 inches of rectangle. Top with crumbled bacon, broccoli and roasted peppers.
  • 4 With kitchen scissors or sharp knife, make 30 cuts about 3/4 inch apart on long sides of rectangle to about 1/4 inch of filling. Alternately cross strips over filling. Press ends together to seal. Coil braid into spiral shape (see photo). Gently slide ungreased cookie sheet under spiral, and move to center of cookie sheet. Carefully brush dough with beaten egg; sprinkle with sesame seed.
  • 5 Bake 11 to 13 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen from cookie sheet; slide onto serving platter. Cut into thin slices. Garnish platter with rosemary. Serve warm.
  • 1 Heat oven to 375°F.
  • 2 In small bowl, mix cream cheese spread and cheese. Unroll dough and separate into 2 long rectangles. Place and pinch 2 short ends of rectangles together; pat or press into 22x4 1/2-inch rectangle. (If using crescent rolls, press perforations to seal.)
  • 3 Spread cream cheese mixture lengthwise down center 1 1/2 inches of rectangle. Top with crumbled bacon, broccoli and roasted peppers.
  • 4 With kitchen scissors or sharp knife, make 30 cuts about 3/4 inch apart on long sides of rectangle to about 1/4 inch of filling. Alternately cross strips over filling. Press ends together to seal. Coil braid into spiral shape (see photo). Gently slide ungreased cookie sheet under spiral, and move to center of cookie sheet. Carefully brush dough with beaten egg; sprinkle with sesame seed.
  • 5 Bake 11 to 13 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen from cookie sheet; slide onto serving platter. Cut into thin slices. Garnish platter with rosemary. Serve warm.

EXPERT TIPS

toggle

Expert Tips

To make ahead, prepare, cover with plastic wrap and refrigerate up to 2 hours before baking.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
45
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
90mg
90%;
Total Carbohydrate
3g
3%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.