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RECIPESarrowBreadmakersarrowBroccoli Salmon Crescent Pocket
Broccoli Salmon Crescent Pocket
  This large crescent sandwich is filled with salmon and cheesy broccoli, and makes a tasty party dish!
Ingredients (for 2-lb. breadmaker, serves 6-8):

Dough:

  • 7/8 cup (210mL) milk
  • 1 large egg, beaten
  • 3-1/3 cups (427g) bread flour
  • 4 Tbsp. (46g) sugar
  • 1 tsp. (5.6g) salt
  • 2 Tbsp. (28g) butter
  • 1-1/2 tsp. (4.2g) active dry yeast
Filling:

  • 2 Tbsp. butter
  • 1 tsp. garlic, minced
  • 2 Tbsp. shallot, chopped
  • 1/4 cup white wine
  • 1-1/2 cups chopped broccoli
  • 3 oz. cream cheese
  • 1/3 cups (1.5 oz.) grated parmesan cheese
  • 2 Tbsp. dill, chopped
  • 1/2 tsp. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 lb. skin-off salmon fillet, 2” x 7”
Egg glaze:

  • 1 (50g) large egg, beaten
  • 4 tsp. (18mL) water
*This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20) and Home Bakery Supreme® Breadmaker (BBCC-X20/BB-CEC20). Adjustments may be required for making this bread in other models of the Home Bakery.
1

Following the instruction manual, prepare the dough using the ingredients listed.
2

When the DOUGH course completes, remove and knead the dough gently by hand to deflate, then shape into a ball. Cover with a damp cloth and let rest for 20 minutes.
3

Make the filling. Melt butter in a pan over medium heat. Add the garlic and shallots, sauté for 1 minute.
4

Add white wine and broccoli and sauté for 3 minutes.

5

Add cream cheese, parmesan cheese, dill, lemon juice to the pan and mix well. Remove from heat and set aside.
6

Place parchment paper on a cutting board, roll out the dough about 10 X 10 inches. Season salmon with salt and pepper then place in the center of the dough.
7

Add the broccoli mixture on top of the salmon evenly.
8

Fold the longer sides of the crescent dough over the broccoli mixture. Line a baking sheet with a new piece of parchment and gently flip the crescent wrap onto it so seam is on the bottom.
9

Pinch both ends with fingers, then press down with a fork to seal.
10

Preheat oven to 375°F.
11

Make the egg glaze. Beat egg and mix with water. Then brush on the top and sides of the roll.

12

Lightly score top of the roll with a knife, cutting 5-7 shallow lines to create a striped pattern.

13

Bake for 25-30 minutes or until dough is golden brown.

14

Rest for 10 minutes. Slice, then serve. 
15

Enjoy!
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