Saturday, October 18, 2008

Crescent Rolls...yummy!!!!!!

Today, I want to share a few of our family's favorite recipes using crescent rolls with you.
This recipe is from a back issue of Taste of Home's quick cooking:

Sausage Brunch Braid
12 ozs. bulk pork sausage
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 garlic clove, minced
1 pkg. (3 oz) cream cheese, cubed
2 Tbs. chopped green onion tops
2 Tbs. minced fresh parsley
1 tube (8 oz) refrigerated crescent rolls
1 egg, lightly beaten
In a skillet over medium heat, cook sausage, onion, celery, green pepper and garlic until meat is no longer pink and veggies are tender; drain. Add cream cheese, green onion and parsley. Cook and stir over low heat till cheese is melted; set aside.
unroll crescent dough n a greased baking sheet; press perforations together. Roll into a 12x10 rectangle. Spoon sausage mixture to within 3inches of long sides and 1 inch of ends. On each long side, cut 3/4" wide strips 3 inches into center. Starting at one end, fold alternating strips at an angle, forming a braid. Brush dough with egg. Bake at 350 degress for 20-25 minutes or till golden brown. Store leftovers in the refrigerator. Yield: 8-10 servings
That part about storing the leftovers in the fridge cracks me up!! When we make this, we always have to make two...and there's only 5 of us eating. We never have any left's that good.

Here's another good one. This one came from a special edition Pillsbury Crescent main dish, appetizer, and dessert recipes booklet.

Bacon Cheeseburger Calzones
2 slices bacon, cut into 1/4 inch pieces
1/2 lb lean ground beef
2 Tbs. dried instant minced onion
2 tbs chopped hamburger pickle slices
2 tbs ranch dressing
1 italian plum tomato, thinkly sliced, if desired
2 slices american or cheddar cheese, each cut in half
1 can (8 oz) crescent rolls
1 egg, beaten

heat oven to 375*, In a 10" nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook stirring occasionally, till beef is thouroughly cooked; drain if necessary. Stir in pickles and ranch dressing. Unroll dough and separate into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4" rectangle, firmly pressing perforations to seal.

Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg. Bake 15-20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm. Makes: 4 sandwiches. KITCHEN TIP: These calzones can be assembled up to 2 hours ahead. Be sure the beef filling is completely cooled before filling the dough. Cover the calzones and refrigerate till you're ready to bake.

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