Vegetable Ring Recipes

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BROCCOLI CHEDDAR CRESCENT RING



Broccoli Cheddar Crescent Ring image

Your favorite comfort soup finds a cozy home in crescent dough. This shareable ring is perfect as a vegetarian option for a big crowd.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 10

4 cups finely chopped broccoli florets (about 13 ounces)
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
6 ounces cream cheese, diced
Nonstick cooking spray, for greasing the pan
Two 8-ounce tubes refrigerated crescent roll dough
5 slices Cheddar, cut in half (about 5 ounces)
Ranch dressing, for serving

Steps:

  • Preheat the oven to 375 degrees F. Add the broccoli, oil, crushed red pepper, garlic and 2/3 cup water to a large skillet and stir until combined. Cover and bring to a boil. Let the broccoli steam until bright green and just crisp tender, about 3 minutes. Remove the lid and let the water continue to boil until it is completely evaporated, 3 to 4 minutes. Stir in 1/2 teaspoon salt and a few grinds of pepper and transfer to a medium bowl. Let cool slightly, about 15 minutes. Stir the cream cheese.
  • Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
  • Spoon the broccoli mixture over the short ends of the triangles closest to the ramekin. Cover the broccoli with the cheese slices and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the broccoli mixture).
  • Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with Ranch dressing for dipping.

CARROT RING



Carrot Ring image

Carrots become everyone's favorite when they're baked in this slightly sweet, lighter-than-air ring. Our holiday meal wouldn't be complete without it.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8-10 servings.

Number Of Ingredients 8

2 pounds carrots, cooked and mashed
3/4 cup half-and-half cream
3 eggs, beaten
1-1/2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen peas, cooked

Steps:

  • Combine the first seven ingredients. Pour into a well-greased 6-cup ring mold. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes; unmold onto a serving plate. Fill the center with peas.

Nutrition Facts :

VEGETABLE RING



Vegetable Ring image

Make and share this Vegetable Ring recipe from Food.com.

Provided by Fouzia Parkar

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup grated carrot
1 cup zucchini
1/2 cup red capsicum, chopped
1 cup shallot, chopped
1 cup mushroom, chopped
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
3 eggs, lightly beaten
1/2 cup whole wheat flour
freshly ground black pepper

Steps:

  • Combine together all the ingredients in a bowl.
  • Place this mixture into a greased 23cm ring mould.
  • Cook on medium-high for 15 minutes.
  • Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

Nutrition Facts : Calories 302.2, Fat 15.4, SaturatedFat 8.3, Cholesterol 174.7, Sodium 355.5, Carbohydrate 24.1, Fiber 3.4, Sugar 3.8, Protein 18.5

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