Breadmakers Recipes

Broccoli Salmon Crescent Pocket

Zojirushi Recipe – Broccoli Salmon Crescent Pocket

This large crescent sandwich is filled with salmon and cheesy broccoli, and makes a tasty party dish!

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Supreme® Breadmaker BBCC-X20

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

These ingredients are for this model. If this is not your breadmaker, please select from the available models below.

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Supreme®
Breadmaker
BB-CEC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Virtuoso®
Breadmaker
BB-PAC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Virtuoso® Plus
Breadmaker
BB-PDC20

Broccoli Salmon Crescent Pocket Ingredients

Home Bakery Supreme® Breadmaker BBCC-X20

Broccoli Salmon Crescent Pocket Ingredients

Ingredients (for BB-CEC20, 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

Ingredients (for BB-PAC20, 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

Ingredients (for BB-PDC20, serves 6-8):

Butter Roll Dough:

210g (approx. 210mL) milk
50g (1) large egg, beaten
433g (3-1/3 cups) bread flour
42g (3-1/2 Tbsp.) sugar
5g (1 tsp.) salt
57g (2.0 oz.) unsalted butter
3g (1 tsp.) rapid rise 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 large egg, beaten
4 tsp. water

Ingredients (for BBCC-X20, 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

Broccoli Salmon Crescent Pocket Step 1

1

Following the instruction manual, prepare the dough using the ingredients listed. Select and start the appropriate DOUGH course.

BB-PDC20: #11 DOUGH
BB-PAC20: REGULAR DOUGH
BB-CEC20/BBCC-X20: BASIC DOUGH

Broccoli Salmon Crescent Pocket Step 2

2
When the DOUGH course completes, remove and knead the dough gently by hand to deflate, then shape into a ball. Cover with a cloth and let rest for 20 minutes.

Broccoli Salmon Crescent Pocket Step 3

3
Make the filling. Melt butter in a pan over medium heat. Add the garlic and shallots, sauté for 1 minute.

Broccoli Salmon Crescent Pocket Step 4

4

Add white wine and broccoli and sauté for 3 minutes.

Broccoli Salmon Crescent Pocket Step 5

5
Add cream cheese, parmesan cheese, dill, lemon juice to the pan and mix well. Remove from heat and set aside.

Broccoli Salmon Crescent Pocket Step 6

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.

Broccoli Salmon Crescent Pocket Step 7

7
Add the broccoli mixture on top of the salmon evenly.

Broccoli Salmon Crescent Pocket Step 8

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.

Broccoli Salmon Crescent Pocket Step 9

9
Pinch both ends with fingers, then press down with a fork to seal.

Broccoli Salmon Crescent Pocket Step 10

10
Preheat oven to 375°F.

Broccoli Salmon Crescent Pocket Step 11

11

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

Broccoli Salmon Crescent Pocket Step 12

12

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

Broccoli Salmon Crescent Pocket Step 13

13

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

Broccoli Salmon Crescent Pocket Step 14

14
Rest for 10 minutes. Slice, then serve.

Broccoli Salmon Crescent Pocket Step 15

15
Enjoy!

PRINT:

Back to top