Broccoli Raab And White Bean Crescents
- 1 lb broccoli raab, trimmed and coarsely chopped (4 cups)
- 3 tablespoons chopped sun-dried tomatoes packed in oil, plus 1 tbsp. oil from jar, divided
- 1 garlic clove, minced (1 tsp.)
- 1/2 teaspoon red pepper flakes
- 1 tablespoon white balsamic vinegar
- 1 teaspoon sugar
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 2 sheets frozen puff pastry, thawed (2 pkgs. of 17.5oz sheets)
- Place broccoli raab in food processor, and pulse until finely chopped. Heat oil in a nonstick skillet over medium-high heat. Add garlic and red pepper flakes, and cook 1 minute. Add broccoli raab, and saute 5 minutes, or until tender. Stir in balsamic vinegar and sugar, and season with salt. Remove from heat, and stir in beans and sun-dried tomatoes. Cool.
- Preheat oven to 375'* and line baking sheet with parchment paper. Roll out 1 sheet puff pastry to 12-inch square on floured work surface. Cut out rounds using 3 1/2 inch cutter. Spoon 1 tablespoons broccoli raab mixture into center of each round, and brush edges with water. Press edges together and press down with fork tines to seal. Transfer crescents to prepared baking sheet. Repeat with scraps and remaining dough. Bake 20 minutes (25 minutes for frozen crescents if you have frozen ahead).
broccoli raab, tomatoes, garlic, red pepper, white balsamic vinegar, sugar, cannellini beans, pastry
Taken from www.food.com/recipe/broccoli-raab-and-white-bean-crescents-346730 (may not work)