Cooking with Crescent Rolls

 

In case anyone wants to make these, the original Pampered Chef taco ring version is here:

http://www.grouprecipes.com/39414/taco-ring.html

I have made countless variations of this recipe. One of which is using premade HEB chicken for enchiladas as I already mentioned. I have also used browned ground chicken mixed with a small can of diced green chilies.  Another version for breakfast is to make a mixture of scrambled eggs and browned breakfast sausage and a little shredded cheese.

If you do the tacos then you can put the lettuce and all that in the middle of the ring for presentation. If you do the other variations just pop a little serving bowl of sour cream or salsa in the middle.  I use the reduced fat crescent rolls, they are very good but will brown faster so watch the time carefully.  If you coupon you can often pick up the crescent rolls for like .25 cents and they last in the fridge a long time.

Tips for working with crescent dough - Bake them on parchment paper and drain everything you put on them or the bottom won’t be crisp. Also season the dough itself well, both the inside and the top will need salt, pepper, garlic powder or whatever matches what you are having.

OK two last “tricks” with crescent rolls:

In a round casserole dish place one package of Hormel pork pot roast and mix in one can of cream of mushroom soup and whatever frozen vegetables you like, add a dash of thyme. Top with four reduced fat crescent rolls. Voila – pot pie in under 20 minutes including baking time.

And dessert - unroll each crescent and brush with melted butter, sprinkle with cinnamon and brown sugar, then place an apple slice in the middle and wrap it up & bake it.  Serve with vanilla ice cream or yogurt.

I usually do these last two together since that way it uses up a whole can of crescents. (half for the casserole and half for four desserts)