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Bake-Off® Contest 39, 2000
Bemidji, Minnesota

Crescent Potato Puffs

The ultimate accompaniment to any comfort-food meal, these tasty rolls are wrapped around cheesy mashed potatoes and chives.

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  • prep time 15 min
  • total time 50 min
  • ingredients 10
  • servings 8
 

Ingredients

2
eggs
1/2
cup finely shredded carrot
1
teaspoon chicken-flavor instant bouillon
1
teaspoon freeze-dried chopped chives
1/2
teaspoon salt, if desired
1
cup water
1/2
cup milk
2
cups plain mashed potato mix (dry)
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1
cup shredded Cheddar cheese (4 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, beat eggs. Reserve about 2 tablespoons beaten egg; set aside.
  • 2 Add carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave uncovered on High about 2 1/2 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.
  • 1 Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, beat eggs. Reserve about 2 tablespoons beaten egg; set aside.
  • 2 Add carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave uncovered on High about 2 1/2 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.

EXPERT TIPS

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Expert Tips

To make ahead, prepare recipe to end of step 4. Cover; refrigerate up to 2 hours before baking. Uncover before baking.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Puff
Calories
380
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
70mg
70%;
Sodium
470mg
470%;
Total Carbohydrate
56g
56%
(Dietary Fiber
4g
4%
  Sugars
4g
4%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
15%;
Calcium
10%;
Iron
8%;
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.