Better-Than-The-Soup Crescent doesn’t make claims it can’t back up. And it certainly makes those claims in style! Each fold of the buttery crescent crust is filled with tender broccoli and melty, sharp, creamy cheddar cheese, the essence of broccoli cheddar soup. Except, of course, Better-Than-The-Soup Crescent is heartier, tastier, and so much more shareable than the soup. It really is better in every way!
Ingredients
- 4 cups broccoli florets, finely chopped
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, finely chopped
- 2/3 cup water
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 6 ounces cream cheese, diced
- 2 (8-ounce) cans refrigerated crescent roll dough
- 5 slices cheddar cheese, cut in half
- ranch dressing, to taste, store-bought or homemade, for serving
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Spray an 18×26-inch baking sheet with nonstick cooking spray.
Step 3 –In a large skillet over medium heat, add the broccoli, the olive oil, the crushed red pepper, the garlic, and the water and stir to combine.
Step 4 –Cover the skillet and bring the broccoli mixture to a boil.
Step 5 –Let the broccoli mixture steam until the broccoli is bright green and just crisp, about 3 minutes.
Step 6 –Transfer the lid off of the broccoli mixture and let the water continue to boil until completely evaporated, about 3-4 minutes. Watch the broccoli mixture carefully to prevent it from burning.
Step 7 –Add the salt and the black pepper to the broccoli mixture and stir to combine.
Step 8 –Transfer the broccoli mixture to a medium bowl and let it cool slightly, about 15 minutes.
Step 9 –Add the cream cheese to the cooled broccoli mixture and lightly stir to combine. Set it aside.
Step 10 –On a flat surface, unroll the cans of the crescent roll dough and separate them into their respective perforated triangles (there should be 16).
Step 11 –On the prepared baking sheet with a 5-inch ramekin in the center, arrange the crescent roll dough triangles in a circle around the ramekin with the wide ends of the dough overlapping slightly in the center to form a ring and the triangle points facing outward to make the shape of a sun.
Step 12 –Add the broccoli mixture to the wide part of the crescent ring around the ramekin.
Step 13 –Layer the cheddar cheese on the top of the broccoli mixture layer.
Step 14 –Remove the ramekin and bring the pointed ends of the crescent roll dough triangles up and around the filling.
Step 15 –Secure the filling mixture and tuck the triangle points under the center of the ring to seal. There will be some gaps where the filling will be seen.
Step 16 –Bake until golden-brown and the cheese is melted, about 25 minutes.
Step 17 –Transfer the crescent from the oven to a wire rack and let it cool, about 15 minutes.
Step 18 –With a spatula, transfer the crescent ring from the baking sheet to a large platter.
Step 19 –Serve with the ranch dressing.
