Broccoli Bake With Puffed Pastry Topping Recipes

CRUST-TOPPED BROCCOLI CHEESE BAKE

Steps:

• Heat oven to 400°F.
• Mix cream cheese spread, soup and water in large bowl until blended. Stir in broccoli and cheddar. Spoon into 2-1/2- to 3-qt. shallow rectangular or oval baking dish.
• Roll pastry sheet on lightly floured surface to fit top of baking dish. Cover dish completely with pastry. Press pastry edges against rim of dish to seal. Brush with egg; pierce with knife to vent.
• Bake 30 min. or until filling is heated through and pastry is puffed and golden brown.

CHEESY BROCCOLI PUFFS

Steps:

• Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
• Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
• Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
• Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
• Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
• Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.

BROCCOLI BAKE WITH PUFFED PASTRY TOPPING

Steps:

• Preheat oven to 400°. Mix cream cheese, soup and water until well blended. Stir in broccoli and cheddar cheese. Spoon into a 2 1/2-quart to 3 quart rectangular or shallow baking dish.
• On a lightly floured surface, roll sheet of pastry to fit baking dish. Cover top of baking dish completely with puff pastry sheet pressing edges against rim of dish to seal. Brush entire surface lightly with beaten egg. Pierce with knife to vent.
• Bake 30 minutes or until heated through and pastry is puffed and heated through.

TRIPLE-CHEESE BROCCOLI PUFF

Steps:

• In a small skillet, saute mushrooms in butter until tender; set aside. In a large bowl, beat the cream cheese, eggs, milk and biscuit mix just until combined. Stir in the broccoli, cheeses, salt and mushrooms. , Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 160°, 50-60 minutes. Let stand for 10 minutes before serving.

CHICKEN AND VEGETABLE CASSEROLE WITH PUFF PASTRY (POT PIE)

Steps:

• In medium saucepan, combine broccoli, beans, corn, and celery, and add enough water to cover the vegetables (if using spinach instead of broccoli: cook seperately according to package directions so you can squeeze out the excess water; then combine with other veggies).
• Cover pan, and bring to a boil.
• Reduce heat to medium-low; simmer until vegetables are tender-crisp (8 minutes).
• Remove from heat and set aside.
• Preheat oven to 350°F.
• On a lightly floured surface, roll pastry out to a 12"x8" rectangle.
• Bake for 11-15 minutes on ungreased baking sheet; then set aside.
• Thin the cheese soup by mixing it with the milk.
• In large saucepan, melt butter over medium-high heat.
• Sauté chicken, garlic, onion, and mushrooms until onion and mushrooms are tender, stirring constantly (5 minutes).
• Stir in flour and seasonings, mixing well.
• Slowly pour in the chicken stock and cheese soup.
• Cook until mixture begins to boil.
• Cook 1 minute longer, stirring constantly.
• Stir in vegetables; cook until heated through.
• Pour mixture into 12"x8" casserole dish.
• Layer sliced cheese on top.
• Top with hot puff pastry.
• Bake until top is golden-brown (5 minutes).

BROCCOLI PUFF

Steps:

• Cook broccoli; drain.
• Place broccoli in casserole dish.
• In separate bowl, combine soup, cheese, milk, mayo, and egg until blended.
• Pour over broccoli.
• Combine butter and crumbs; sprinkle on top.
• Bake at 350 for 45 minutes.