I forgot I had these--I could use a different type of appitizer for thanksgiving--besides veggie pizza--what do you suggest?? we are having shrimp ring and savorings spinach /artichoke bowls so far..
Crescent roll sheets--OOPS I forgot-
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I saw these when I was looking for stuff to make with Lipton Recipe Secrets. It would work with the sheets:
http://www.recipesecrets.com/recipeDisplayMRS.aspx?Recipeid=4808&Version=1
I'm planning to bring them to Thanksgiving (not at my house), but wanted to do a test run this week first.
http://www.recipesecrets.com/recipeDisplayMRS.aspx?Recipeid=4808&Version=1
I'm planning to bring them to Thanksgiving (not at my house), but wanted to do a test run this week first.
How about a baked brie? Wrap the brie in the dough and bake it according to the directions on the package - usually 350 for about 25 minutes or so. Take out, pour a jar of chutney on it - trader joe's has an awesome cranberry chutney that is out this season. Serve with crackers - YUMMY and so easy!!
i have a great baked brie recipe... a MUST HAVE for my Christmas get-togethers... of course, LOVING Trader Joe's stuff, but i just use any jam/preserves/jelly i have an open jar of, dried cranberries and almonds... i can post the whole recipe if anyone's interested.
i use puff pastry, but crescents could work too ...
i use puff pastry, but crescents could work too ...
I tried the Party Stuffed Pinwheels using crescent sheets, with and without added marinara, and they are pretty good. I would serve them as an appetizer. They are best served hot.
A few things: don't add marinara sauce. It made the mixture too wet and was difficult to work with. The finished product was too salty. if you want a tomato-ey taste you could throw in some finely chopped sun-dried tomatoes instead.
let the pinwheels rest on the cookie sheet for 2 minutes before removing them.
I rolled them 90 degrees from the way the dough unrolled out of the can (I rolled it the long way), and was satisfied with the size of the finished product. It also makes more this way.
I used a very sharp, serrated knife to slice the dough.
You could easily make these the night before and refrigerate until you're ready to slice and bake.
A few things: don't add marinara sauce. It made the mixture too wet and was difficult to work with. The finished product was too salty. if you want a tomato-ey taste you could throw in some finely chopped sun-dried tomatoes instead.
let the pinwheels rest on the cookie sheet for 2 minutes before removing them.
I rolled them 90 degrees from the way the dough unrolled out of the can (I rolled it the long way), and was satisfied with the size of the finished product. It also makes more this way.
I used a very sharp, serrated knife to slice the dough.
You could easily make these the night before and refrigerate until you're ready to slice and bake.
