Pillsbury crescent roll recipes - the top 5 crescent roll recipes in America
By: Chef Cristian Feher
American convenience is the new French cuisine. Well, not really, but it's still pretty darn tasty. Here are America's top five crescent roll recipes (according to me, America). Get your oven ready 'cause you're not gonna want to miss this.
Greek Spinach Crescent Rolls:
Ever hear of "Spanakopita"? It's the Greek word for spinach pies, and it's OK if you can't pronounce it because I'm going to show you how to make spanakopita with Pillsbury crescent rolls. Sautee a diced onion and two cloves of minced garlic in a pan with a little olive oil until the onions are translucent (about 12 minutes). Then add a bag of fresh baby spinach leaves and wilt them. This will only take about five minute. Set aside and let it cool. Once the spinach mixture is cool enough to handle, wring out the water with your hands and put them into a new bowl. Fill each crescent triangle half full with some spinach mixture and a sprinkle of crumbled feta cheese, then fold the other half of the triangle over and pinch the sides shut. Bake in oven until the rolls are puffy and golden brown.
Smoked Turkey, Boursin Cheese and Cranberry Crescent Rolls:
This one is a family holiday favorite way to enjoy your crescent rolls. Simply fill half of your crescent triangle with smoked turkey, a spoonful of Boursin cheese and a dollop (yes, a dollop) of cranberry sauce. Bake until the pastry is golden brown and enjoy these sweet and savory morels.
Terriyaki Tempura Shrimp Crescent Rolls:
Feeling a little fusion? I know I am. These are a great conversation piece at dinner parties. Simply purchase some ready made tempura shrimp in the frozen seafood section of your local grocery store. Roll a piece of tempura shrimp into a crescent roll, bake and drizzle with terriyaki glaze (found in the Asian food isle) and sprinkle with sesame seeds. Drizzle with Srirachia hot chili sauce or spicy chili mayo (4 parts mayo to 1 part chili paste) for a Japo-American taste sensation.
Breakfast Crescent Rolls:
Layer the following from bottom to top and bake to golden perfection: A crescent roll triangle laid flat, thick cut smoked ham, scrambled eggs, chopped scallions (or chives), a slice of Muenster cheese and another crescent roll triangle. Not a morning person? You will be after you try these.
Argentinian Empanada Crescent Rolls:
If you've ever had the pleasure of having an Argentinian beef empanada, then you know why these are at the top of the list. And if you've never had one, put on your Gaucho hat and get ready to explore the best of South American cooking. Cook the following in a non-stick skillet: 1/2 cup of shortening, 2 onions chopped, 1 Lb lean ground beef, 2 tbsp of Paprika, 1/2 tsp of cayenne pepper, 1 tsp cumin, 1 tbsp of white vinegar, 1/4 cup raisins, 1/2 cup of pitted green olives chopped, 2 hard boiled eggs chopped, salt and pepper to taste. If you can keep from eating this mixture out of the pan, cool it down to room temp and stuff your crescent triangle half full of the mixture, fold over empty half and pinch sides to trap the filling inside the "empanada". Bake, taste, conquer.
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