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Broccoli-Bacon Crescent Spiral

(9)

5 reviews

20 min prep time
40 min total time
9 ingredients
32 servings

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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.

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™ refrigerated Crescent 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

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 45
Calories from Fat: 25

% Daily Value

Total Fat: 3g; 4%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 10mg; 3%
Sodium: 90mg; 4%
Total Carbohydrate: 3g; 1%
Dietary Fiber 0g 0% Sugars 0g
Protein: 1g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 4%; 4%
Calcium: 0%; 0%
Iron: 0%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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