This was a test run, done this weekend for folks at a friends house. Vrghr was trying out different dough and fillings, to see what performed how, for the Friday Shop Party this week.

These are a work in progress. Wuff experimented with store-bought crescent and pizza dough, and two types of filling: Spinach/Mushroom and Beef/Onion. Wuff also tested out how the different dough performed in a fryer, as opposed to baking them (as recommended on their packages).

Crescent versions are pictured on top, pizza dough versions on the bottom.

Results:
- Crescent dough creates a light, crisp, flaky, buttery covering for the goodies inside. It's a bit more fragile when cooked, and the triangle crescents are a little problematic to surround the fillings with during creation.
- Pizza dough creates a substantial, bread-like covering. Heavy and filling. It puffs up more when cooked. Even when rolled thinner, it is a little easier to work with, and can be cut into rectangles to make creating and filling easier.
- Both fillings were excellent! But definitely wanted more cheese to "other" ratio. The amount wuff used pretty much vanished into the filling when cooking. The Beef would have benefited from some sort of sauce/gravy mixed into the meat, as they were just a little dry.

Conclusion:
- Crescent rolls have the best flavor and texture for breakfast-type "puffs". The lighter, crisper texture and more buttery flavor will definitely better compliment the ham & cheese and spinach fillings planned.
- Pizza dough would be FANTASTIC for things like Philly Cheese Steak, Cheese Burger, Pepperoni Pizza, Beef Tips, etc. as fillings. The heartier, more bread-y taste and texture needs a good, substantial filling to work best with. Wuff would LOVE to put some caramelized onion, thin-sliced beef, cheese, and mushrooms into these! (These would be SO good on a food truck! *grin*)

Luckily, Pillsbury has started marketing Crescent Roll Sheets, without the perforations. These should be PERFECT for the Friday party!

Another lesson learned: Creating all the little pouches prior to frying takes a LOT of time for slow, somewhat clumsy wuffs! Vrghr will be making these and partly frying them the night before, then finishing them at the shop for the early breakfast crowd. Otherwise we'd be eating these for lunch! *grin*

For those who'd like to duplicate the fried puffs here, and work with their own versions, Vrghr will offer the trial run recipe below. The "real" office version will show up in the Gallery while this one stays in Scraps.

Ingredients:
For the Spinach-Mushroom filling
1 lb bag frozen Spinach
8-10 oz Crimini (baby bella or chestnut) Mushrooms, chopped
1 medium Sweet Onion, diced
1 C shredded Carrot
4-5 oz Cream Cheese
1 C White Wine
1/2 C Heavy Cream
3 TBS minced Garlic
2 TBS Olive Oil (or butter)
1 TBS Garlic Garni
2 tsp Tarragon
1 tsp ground Black Pepper
Salt to taste

For the ground Beef filling
1 lb lean (90/10 or leaner) Ground Beef
1 medium Sweet Onion, diced
1 C White (or red) Wine
2 TBS minced Garlic
1 TBS Garlic Garni
1 TBS ground Cumin
1 TBS Granulated Onion
1 TBS Sriracha Sauce
2 tsp ground Black pepper
Salt to taste

For the puffs
1 tube store-bought Pizza Dough
1 tube store-bought Crescent Dough
1 1/2 Qt Peanut Oil (or Veggie, Canola, or similar oil)
Grated Cheese (cheddar, cheddar-jack, pepper-jack, etc)
Egg Wash = 1 egg + 1 TBS water, whisked together.

Assorted dipping sauces (salsa, ranch dressing, brown gravy, etc)

Directions:
Make the Spinach-Mushroom
In a large skillet or wok over medium high heat, heat the oil until shimmering. Add the onions and carrots. Saute until fragrant and the onions become translucent.
Add the minced Garlic and cook another couple minutes (don't brown the garlic)
Add the mushrooms and cook until they give up their moisture and reduce (about 4-5 minutes)
Add the white wine and spices. Cook until wine is reduced by half
Add the frozen spinach and cook until thawed
Add the cream cheese and heavy cream. Stir in and cook until cheese melts and combines.
Taste, and adjust for salt
Remove from heat

Make the Beef
In a large skillet or wok over medium high heat, add the beef, onions, garlic, and spices. Saute until the burger is no longer pink
Add the wine and sriracha sauce, and cook until the wine is reduced to about half
Remove from heat

Make the Puffs
In a fryer or large sauce pan, bring the cooking oil to 375 degrees
Unroll the tubes of crescent and pizza dough. Roll out the pizza dough until about 1/2 the original thickness. Separate the crescent dough triangles. Cut the pizza dough into ~3-4" squares
Place about 1 1/2 Tbs of the selected filling in the middle of a square or triangle of dough
Add ~ 1/2 TBS of grated Cheese on top of the filling
Moisten the edges of the dough with the egg wash
Fold up and seal the dough package
!!CAREFULLY!! immerse the dough packages into the hot oil. Fry, turning over when one side becomes golden brown, for about 5 minutes until completely cooked on both sides
Using a slotted spoon or "spyder", remove the fried puffy dough things and place them on a plate covered with a couple layers of paper towel to drain
NOTE - If you are making a lot of these, set your oven to the lowest setting and pre-heat. When it reaches the set temperature, turn it off. Store the already cooked puffs in the warmed oven on an oven-safe plate while you make the rest.

Serve with a selection of dipping sauces

!!DEVOUR!!