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Asiago Crusted Potato Piroshki

(1)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 7 ingredients
  • 20 servings
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Classic piroshki, step aside. Here's a quick take with buttery layered biscuits, savory potatoes and cheese.

Bake-Off® Contest 46, 2013
Lidia Haddadian
Pasadena, California

Ingredients

1
bag (11.8 oz) 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)

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
211.0
Calories from Fat
90
% Daily Value
Total Fat
10.1g
16%
Saturated Fat
4.2g
21%
Trans Fat
0g
Cholesterol
8.8mg
3%
Sodium
618.9mg
26%
Total Carbohydrate
24.3g
8%
Dietary Fiber
1.2g
5%
Sugars
2.7g
Protein
6.4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
7.30%
7%
Calcium
12%
12%
Iron
8.50%
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

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