Ham Florentine Wreath
This beautifully woven savory pastry is perfectly suited for a casual buffet-style lunch or brunch.
- 2 packages (8 ounces each) refrigerated crescent rolls
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 1/2 cups (8 ounces) diced cooked ham
- 1/4 cup green onions with tops, thinly sliced
- 1 1/4 cups (5 ounces) shredded Swiss cheese, divided
- 1/4 cup mayonnaise
- 1/4 teaspoon coarsely ground black pepper
- 2 plum tomatoes, sliced
- 1 egg white, lightly beaten
- 1/4 cup sliced natural almonds, chopped
Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on Large Round Stone with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)
For filling, combine spinach, ham and green onions in Classic Batter Bowl. Grate cheese using Rotary Grater. Add 1 cup of the cheese, mayonnaise and black pepper to ham mixture; mix well. Using Large Scoop, scoop filling over seams of dough, forming a circle.
Arrange tomatoes in an overlapping circular pattern over filling; top with remaining cheese. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.
Brush egg white over dough using Chef's Silicone Basting Brush. Coarsely chop almonds using Food Chopper; sprinkle over wreath. Bake 25-30 minutes or until golden brown. Cut and serve using Slice 'N Serve®.
- 10 servings
Nutrients per serving:
Calories 310, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 19 g, Protein 13 g, Sodium 700 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 starch, 2 meat, 2 fat (1 carb)
The filling can be prepared several hours in advance. Cover and refrigerate until ready to use.
It's best not to take the crescent roll dough out of the refrigerator until just before you need it. Once the dough is warm, it becomes soft and sometimes sticky, making it difficult to work with.