Broccoli Crescent Wrap
A golden‑braided broccoli and cheese wrap made with crescent‑roll style pastry. Broccoli, green bell pepper, creamy cheese mix and cheddar combine to make a savory, flaky bake perfect for brunch or a hearty snack.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Cooling Time 5 minutes mins
Total Time 45 minutes mins
- 1 package crescent roll dough or similar pastry sheet
- 1 cup chopped broccoli florets
- ½ green bell pepper diced
- ½ cup cottage cheese
- ½ cup shredded cheddar cheese
- Dill fresh or dried, to taste
- Salt & freshly ground pepper
Preheat your oven to 350°F (≈ 175°C). Line a baking sheet with parchment paper.
Unroll thecrescent roll dough (or pastry), flatten seams to create a single sheet, pressing edges together so filling won’t spill.
In a bowl, combine broccoli, diced bell pepper, cottage cheese, shredded cheddar, dill, salt and pepper. Mix until filling is even.
Spoon mixture over the center of the dough sheet, leaving edges free for folding or braiding.
Fold or braid the pastry edges over the filling; pinch or tuck seams so filling is well enclosed.
Place on baking sheet and bake for 25‑30 minutes, until pastry is golden brown and filling is set.
Let rest about 5 minutes before slicing into 6 pieces to help filling firm up slightly.
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Chop broccoli into small, even pieces so it cooks through in same time as pastry browns.
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Use sharp cheddar for stronger flavor; mild cheddar if you prefer gentler taste.
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If edges of pastry begin browning too fast, cover loosely with foil.
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Use full baking time—opening oven early can cause pastry to collapse.
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Let rest after baking so slicing is clean and filling doesn’t spill.