Broccoli crescent wrap – broccoli and cheese goodness all wrapped up in crescent roll dough. Easy, quick vegetarian dinner, made healthy by swapping out the mayonnaise!
My grandma makes a lot of good recipes.
If you’ve made her baked ziti you know what I’m talking about.
There’s this one that I remember fondly, something about broccoli and a whole bunch of cheese, all wrapped up tightly in dough. It was perfectly filling and deliciously simple.
I asked her recently for the recipe, knowing that I would have to make it vegetarian since the original recipe calls for chicken. I waited for a bit. And a little bit more. Then I really started to crave broccoli.
(Hey grandma, you never sent me the recipe. It’s okay, I still love you lots.)
Anyway, I found what appeared to be a similar recipe for the broccoli braid.
In addition to leaving out the chicken of this recipe, I also decided to swap out the mayonnaise for cottage cheese. I used to be really skeptical of cottage cheese, mainly because people ate it as a diet food, and who likes that?
And it’s called cottage. cheese. And it’s, like, chunky and stuff.
However, it’s grown on me due to its deliciousness and also high protein factor (and low fat). So, you’re like, welcome.
I’m once again a bad friend because I made this for someone who I forgot a.) doesn’t like broccoli, and b.) doesn’t like green pepper.
Though maybe that makes it more of a success because she actually ate it?
I thought of swapping out tofu or some other protein for the chicken, but that just didn’t seem to fit.
Broccoli and cheese seems just fine on its own, don’t you think?
Broccoli crescent wrap
Broccoli crescent wrap - broccoli and cheese goodness all wrapped up in crescent roll dough. Easy, quick vegetarian dinner, made healthy by swapping out the mayonnaise!
Ingredients
- 1 (8 oz.) package crescent rolls
- 1 1/2 cup chopped broccoli
- 1 green bell pepper (roughly 1/2 cup, chopped)
- 1/2 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1 teaspoon dried dill, or to taste
- salt, to taste
Instructions
- Preheat oven to 350ºF.
- On a baking sheet, roll out crescent dough flat and press edges together to make a sheet.
- In a large bowl, mix broccoli, green pepper, cottage cheese and cheddar cheese together. Add in salt and dill, to taste.
- Pour broccoli and cheese mixture on crescent dough.
- Braid the crescent roll around the broccoli mixture
- Bake for 25-30 minutes, or until dough is golden brown.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 391mgCarbohydrates: 10gFiber: 2gSugar: 3gProtein: 8g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
JUDY BURGER
Sunday 24th of September 2023
Kelly, Thanks for getting me back to wanting to cook. I saw your spinach Ricotta Crescent and thought I'd give it a try. Well, went to the store in a rush and of course forgot my list so I did it from memory, which changed the recipe some not quite a bit. Here's what I did: Judy's Spinach Crescent Wrap adapted from Kelly of trialandeater.com
2 cans crescent rolls Package of spinach (from the fresh veggies department) 8 oz of fresh mushrooms sliced 2 large Roma tomatoes cut in large pieces approximately 6 oz Italian grated cheese small can sliced black olives drained approximately 8 oz of bacon fried & crumbled (See, my memory wasn't so good, I guess I was just hungry Ha, Ha.) But it turned out delicious! After frying the bacon and draining it, I poured off as much of the grease as possible then to the skillet I started sauteing the sliced mushrooms then layered all the bag of spinach, approximately 2 Tablespoons of Olive oil, and the bacon. I put on the lid to the skillet and turned it off. On the baking sheet I began with the crescent rolls and layered as I went: spinach with mushrooms, bacon mixture, the olives. the grated cheese, and finally the large chopped tomatoes. I wrapped the crescent dough as best as I could around itself. Then baked it at 375 degrees F for 13 minutes. Oh so good! Thanks for the kick start! Hubby & I agree, This is a keeper! Judy of St. Joseph, MO
Nikki
Saturday 14th of November 2020
Would it work to substitute vegan cream cheese for the cottage cheese and cheddar? Looks amazing !!
Kelly
Wednesday 18th of November 2020
That would be an interesting try, it sounds like it could be good! Let me know if you do that!
Mp
Saturday 11th of April 2020
Bottom gets watery /soggy. Any suggestions?
JUDY BURGER
Sunday 24th of September 2023
@Kelly, That happened to me as well, I decided next time to lower the temperature to 350 degrees F and cook for 19 - 20 minutes. That should give the center time to heat up, giving time to cook the bread.
Kelly
Saturday 11th of April 2020
This might be due to the cottage cheese - some varieties (especially low fat) are more watery. You can strain cottage cheese with a cheese cloth or even a mesh strainer first and see if that helps! You can also use mayonnaise instead or for half of the cottage cheese (I swapped out the mayo in the original recipe to be a little healthier). I hope that helps!
Jamie
Sunday 19th of January 2020
Dumb question but do I cook the broccoli and green peppers first? Thanks!
Kelly
Tuesday 21st of January 2020
Not a dumb question, but no! No need to cook the broccoli or green peppers first for this recipe.
Lisa
Saturday 4th of May 2019
Thanks to you and your grandma! I was skeptical because I've never cooked with cottage cheese, but I followed your recipe it was delicious. Definitely adding to my regular rotation of home-cooked meals.