Asiago Crusted Potato Piroshki

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


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


  1. 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. 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. 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. 4 Place cheese in shallow dish. Press biscuits into cheese to generously coat all sides. Place 2 inches apart on cookie sheets.
  5. 5 Bake 11 to 15 minutes or until golden brown. Cool 2 minutes on cookie sheets. Serve warm.




Nutrition Information

Recipe Step Photos

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