Bake-Off® Contest 46, 2013
Pasadena, California

Asiago Crusted Potato Piroshki

Classic piroshki, step aside. Here's a quick take with buttery layered biscuits, savory potatoes and cheese.

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  • prep time 30 min
  • total time 50 min
  • ingredients 7
  • servings 20
 

Ingredients

1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen backyard grilled potatoes
2
tablespoons Crisco® Pure Olive Oil
2
tablespoons butter
2
cups cleaned thinly sliced fresh leeks, white and light green portions only
1/2
to 1 teaspoon dried thyme leaves
2
cans Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated biscuits
1 1/2
cups shredded Asiago cheese (6 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line large cookie sheets with foil; spray with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on package.
  • 2 Meanwhile, in 12-inch skillet, heat olive oil and butter over medium heat. Add leeks; cook 2 minutes, stirring occasionally. Add potatoes and thyme; cook 1 to 2 minutes, coarsely mashing potatoes with fork. Remove from heat; cool mixture slightly.
  • 3 Separate both cans of dough into 20 biscuits. Press each biscuit into 3 1/2-inch round. Spoon about 1 heaping tablespoon potato filling in center of each round. Fold dough over filling; press edges to seal.
  • 4 Place cheese in shallow dish. Press biscuits into cheese to generously coat all sides. Place 2 inches apart on cookie sheets.
  • 5 Bake 11 to 15 minutes or until golden brown. Cool 2 minutes on cookie sheets. Serve warm.
  • 1 Heat oven to 375°F. Line large cookie sheets with foil; spray with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on package.
  • 2 Meanwhile, in 12-inch skillet, heat olive oil and butter over medium heat. Add leeks; cook 2 minutes, stirring occasionally. Add potatoes and thyme; cook 1 to 2 minutes, coarsely mashing potatoes with fork. Remove from heat; cool mixture slightly.
  • 3 Separate both cans of dough into 20 biscuits. Press each biscuit into 3 1/2-inch round. Spoon about 1 heaping tablespoon potato filling in center of each round. Fold dough over filling; press edges to seal.
  • 4 Place cheese in shallow dish. Press biscuits into cheese to generously coat all sides. Place 2 inches apart on cookie sheets.
  • 5 Bake 11 to 15 minutes or until golden brown. Cool 2 minutes on cookie sheets. Serve warm.

EXPERT TIPS

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Expert Tips

Piroshki are small Russian turnovers. They are served as appetizers and can be filled with savory or sweet fillings.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
520mg
520%;
Total Carbohydrate
19g
19%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
6%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company