Post by carnation037 on Jan 19, 2003 14:49:54 GMT -6
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. Spray 13-by-9 inch pan with nonstick 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-by10-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 sprayed 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. serve 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
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. Spray 13-by-9 inch pan with nonstick 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-by10-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 sprayed 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. serve 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