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Crescent Potato Puffs

(13)
  2 reviews
  • 15 min prep time
  • 50 min total time
  • 10 ingredients
  • 8 servings
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The ultimate accompaniment to any comfort-food meal, these tasty rolls are wrapped around cheesy mashed potatoes and chives.

Bake-Off® Contest 39, 2000
Patrice Hurd
Bemidji, Minnesota

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™ refrigerated Crescent Dough Sheet
1
cup shredded Cheddar cheese (4 oz)

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Puff
Calories
380
Calories from Fat
110
% Daily Value
Total Fat
13g
19%
Saturated Fat
6g
28%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
470mg
20%
Total Carbohydrate
56g
19%
Dietary Fiber
4g
15%
Sugars
4g
4%
Protein
12g
12%
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
8%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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