Broccoli Cheddar Crescent Ring

Print Recipe Add to Collection

A fathead dough pastry covers a ring of broccoli and cheddar for a hearty low carb vegetarian meal.

Prep Time20

Cook Time25

Total Time45

Course: Main Course

Cuisine: Vegetarian

Keyword: fathead dough recipes

Servings: servings

Calories: 307kcal

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

US Customary - Metric

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

Makes 10 slices at 4g net carbs each.

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition