Crescent Potato Puffs

   

Pillsbury photo

Whenever good cooks gather there are recipes to share. After the National Festival of Breads I collected several to try, both the entries considered for grand winner but also from the finalists previous endeavors in other contests. Then,  a recent gathering of quilters at quilt retreat brought a variety of tastings to share. How fun it is to change up our regular menu offerings with new ideas.
     So, here is my newest, from Patrice Hurd my contestant to assist at the NFOB. Patrice had entered this recipe in the Pillsbury Bake-Off Contest in 2000. It was a winner there and well liked at Quilt Retreat. The basic dough is a crescent roll refrigerator roll but I think it could also be made with your own dough recipe for rolls. Makes me wonder what else could be adapted to this 'cinnamon roll effect'.
     Many bread recipes use mashed potatoes or potato water. This addition gives bread a soft moist texture. This recipe uses the potato mixture as a filling, like the filling for cinnamon rolls. Potato flakes (sometimes called instant mashed potatoes) have many uses. I keep a box in the cabinet and use it for a thickener in soups. Other uses, besides mashed potatoes, are to use instead of bread crumbs in meatloaf, thicken pancakes, or add to other baked goods, even cookies. Try mixing potato flakes with panko (bread crumbs) for coating fish or onion rings to fry.

CRESCENT POTATO PUFFS

Prep: 15 minutes

Total: 50 minutes

8 servings

Ingredients:

2 eggs

½ cup finely shredded carrot

1 teaspoon chicken-flavor instant bouillon

1 teaspoon freeze-dried chopped chives

½ teaspoon salt, if desired

1 cup water

½ cup milk

2 cups plain mashed potato mix (dry)

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

or 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet

1 cup shredded Cheddar cheese (4 oz)

Directions:

1.     Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In large microwaveable bowl, beat eggs. Reserve about 2 tablespoons beaten egg; set aside.

2.     Ad carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave uncovered on high about 2½ minutes or just until hot. Add potato flakes; mix well.

3.     If using crescent rolls: Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press to form 14x10-inch rectangle. If using dough sheet: unroll dough. Press to form 14x10-inch rectangle.

4.     Spread potato mixture over dough. Sprinkle with cheese. Starting with long side, roll up dough; seal long edge. Cut crosswise into 8 slices. Place cut side down in pan; press each to flatten slightly. Brush each with reserved beaten egg.

5.     Bake 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. Remove from pan. Serve warm.

be sure to seal the perforations of the dough

spread with potato mixture and cheese

cut and read to bake