A broccoli cheddar crescent ring makes a hearty keto vegetarian meal. Broccoli and cheese fill a Fathead dough ring and served sliced.
This savoury ring is delicious served warm and equally enjoyable cold too. You can serve it as a main lunch or slice it for a gathering as an appetizer.
Traditionally, a crescent ring is made with crescent roll prepared dough but I've used Fathead dough for a low carb option.
How to make a keto broccoli cheddar crescent ring
The fathead dough is made by processing all the ingredients in a food processor. This saves having to melt the cheese in a microwave that many fathead recipes require. I also find that it yields a better dough for a pastry substitute.
The dough is rolled out into a circle and then cut so it can be folded over the filling. You could be creative and use strips leaving gaps over the filling but I was a bit scared the filling would ooze out. Having baked this a couple of times I think you would be safe.
Recipe Tips
The low carb dough could be used to make pies with this filling too. I've tried it with mini quiche cases and the result was a delicious broccoli cheese pie.
If you don’t’ want the ring shape for this spinach mushroom recipe, why not roll out the dough into a long rectangle and make a plait with it? Put the filling in the middle, cut the edges into strips and bring them over together to seal in the filing.
Broccoli and Cheddar cheese are a great pairing but try other cheese with this filling. Perhaps goats cheese or stilton would be a tasty dish.
More low carb vegetarian main meals
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Broccoli Cheddar Crescent Ring
Ingredients
Filling
- 2 cups broccoli florets
- 2 cloves garlic minced
- 8 oz cheddar cheese shredded
- 1 teaspoon Dijon mustard
- 2 oz cream cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Dough
- 2 cups mozzarella shredded
- 2 tablespoons butter melted
- 2 oz cream cheese
- 1 medium egg
- 2 tablespoons coconut flour
- 1 cup almond flour
Egg Wast
- 1 medium egg beaten
Instructions
Make the filling
- Steam or boil the broccoli florets until tender. Chop finely and cool for 15 minutes.
- Place the broccoli in a large bowl and add the cheddar cheese, cream cheese, mustard, garlic, salt and pepper. Mix until combined. I found mashing my mixture with a fork worked well.
Make the dough
- Place all the dough ingredients into a food processor and blitz until you have a smooth mixture. The dough will be a bit sticky.
- With damp hands remove the dough from the processor and roll out into a circle in between two layers of parchment paper.
To assemble
- Place the dough on a sheet of parchment paper. Place another sheet on top and roll out into a large circle, about 5 mm thick.
- Mark a circle in the middle of the dough and with a sharp knife, cut 4 lines into the center of this circle. You want to make a star of triangles that you can pull back towards the filling.
- Spread the broccoli cheddar mixture on the dough in the centre around the ring. Don’t put it to the edge, as the edges need to be rolled up.
- Cut the outside edge of the ring into strips about an inch wide. These are going to be pulled over the filling.
- Bring one point of the centre triangles over the filling as well as bringing the outer edge of the dough inwards. Press the two together and continue until you have a ring.
- Brush with the egg wash.
- Place on a baking tray and bake at 190C/385F for 25 minutes until golden.
- Remove from the oven and serve whilst still warm.
Notes
YOUR OWN NOTES
