Crescent Potato Puffs
Source of Recipe
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Crescent Potato Puffs
2 eggs
1/2 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 mashed potato flakes
1 8-ounce can refrigerated crescent dinner rolls
4 ounces (1 cup) shredded cheddar cheese
Heat oven to 375 degrees.
Coat a 13 x 9 inch pan with cooking spray.
Beat eggs in large microwave-safe bowl.
Reserve about 2 tablespoons beaten egg; set aside.
Add carrot, bouillon, chives, salt, water and milk
to eggs in bowl; mix well.
Microwave on high for 2 1/2 minutes or just until hot.
Add potato flakes; mix well.
Unroll dough into 2 long rectangles.
Overlap long sides to form large rectangle.
Firmly press perforations and edges to seal.
Press or roll to form 14 x 10 inch rectangle.
Spread potato mixture over dough.
Sprinkle with cheese.
Starting from 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.
Bake for 25 to 30 minutes or until golden brown.
Cool in pan 3 minutes.
Srve warm.
Recipe can be prepared ahead and refrigerated up to
2 hours before baking.
Approximate
Nutritional information per serving: 12 grams total fat, 5 grams saturated
fat, 70 milligrams cholesterol, 620 milligrams sodium, 27 grams total
carbohydrate, 2 grams dietary fiber, 4 grams sugars, 9 grams protein
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