Broccoli Salmon Crescent Pocket

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

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!