So we went shopping for a few things because I decided we were going to have one of my fall back meals. Originally it was a recipe from Pampered Chef from about 15 years ago but I have added and changed so I’m going to call it my recipe. It was my broccoli ring. I usually more or less double the recipe because I make a large ring or have left over filling for a salad the next day, which is also good.
Here’s the recipe:
3 medium heads of broccoli, chopped
3 medium carrots, chopped
6 radishes, sliced and cut into sticks
1/2 onion, diced
8 oz chopped ham (ham slices {lunch meat}cut into squares or like ham steak cut into cubes)
8 oz Swiss cheese, grated
2 canned crescent rolls.
(any hard/semi-hard vegetable works in this recipe but the standards are broccoli, carrots and onion. I’ve added bell pepper, zucchini. I usually use what veggies I have on hand to help use them up.)
There are two ways to make this recipe as I have done it. As the vegetables cook, they start to release moisture that causes the crescent rolls to get soggy. Here are my solutions to that, thus the two ways to make this recipe.
1st way) In a microwave save bowl to hold all the cut veggies, microwave the veggies for about 5 minutes or until you can see that they’ve started to cook/shrivel some. Stir a few times during the cooking time. Get a plate to cover the bowl enough that you can drain the moisture or dump the veggies into a strainer. Put the veggies back in the bowl or a new bowl and add the cheese and ham. Toss to mix. Remember it’s going to be hot.*Go to assembly.*
2nd way)*Go to assembly then come here* Take 1-2 sheets of paper towel and fold them into at least a 2inch X 3inch rectangle. Fill and close the ring. Place the paper towel in the center of the ring and place the stone or cookie sheet in the oven.
Assembly:
Turn oven on to 350ºF. In a large bowl, add all the chopped vegetables, cheese and ham. Mix by hand or large spoon. I use my hand because I can break up the cheese easier. On a baking stone or cookie sheet, lay out the crescent roll triangles into an elongated ring overlapping the base of each triangle( the base should be on the inside of the ring and the point tip of the triangle should be pointing away from the ring. Use a cooking spoon, your hand, or a medal measuring cup and scope the veggie mix onto the crescent ring and pack the filling down to secure it. Then pull up the tips of the triangles inward and pinch together with the bases of the triangles. Bake about 15-20 minutes – until the crescents are golden brown and testing the loose vegetable is tender but crisp. Cool for about 5 minutes and cut and eat.
I’ll add pictures later because I did have enough filling for a second ring or salad.
Again, I usually double the recipe because I love this recipe and love having extra around for leftovers.
Hope you enjoy this recipe as much as I do. Let me know if you make it and how it worked for you.
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