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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
Protein: 12g

% 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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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