Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

More yumminess from !

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The final result of the work-in-progress tests posted here: http://www.furaffinity.net/view/24194701/

These are the breakfast versions served to our shop folks for the July birthday party at the office!

Crispy, buttery, deep fried crescent roll dough surrounding melty chunks of gooey Cheddar-Jack cheese and savory ham, or creamed spinach and mushroom with melty, oozy Mozzarella. Both of them were totally YUM!

And SO MUCH EASIER to create than the test versions Vrghr struggled with. Why? Because wuff had settled on the new Pillsbury Crescent Roll Sheets for the dough. This simplified things IMMENSELY!

Just roll the sheets out a bit thinner. Cut them into proper size squares. Add a little block of cheese and a few spoons of ham or creamed spinach. Then moisten the edges with egg wash and seal them up!

After that, all that was needed was a bath in a deep fat fryer for a short time.

Actually, wuff gave them TWO baths; one the night before, just a short immersion to make the little puffy packages a bit sturdier for transport to the office in the morning. And a second finishing fry at the office, to crisp them up and make them nice and hot and melty-good for the folks at the party!

Note: Frying these was DEFINITELY tasty and good. But, should you want a few less calories and a bit less oil, they could be baked just as easily! Vrghr didn't have that option, since the office doesn't have an oven at work. So alternative methods have to be used.

To bake, wuff would recommend setting the oven to about 375 degrees. Put them on a cooking-sprayed cookie sheet (separated enough to let the dough expand). And bake until they are golden brown. (~15 minutes?)

The original WIP test used the spinach filling Vrghr did here, but wuff will repeat the ingredients and directions for that below, for easy access.

These went over well! Give 'em a try and see if you agree with our shop folks!

Ingredients:

2 tubes Pillsbury Crescent Roll Sheets (each makes 10 puffs)

For the Ham and Cheese

~8 oz Ham, diced fine
16 oz Cheese (Vrghr used Colby Jack)

For the Creamed Spinach-Mushroom

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

1 egg + 1 TBS water, whisked together (for egg wash)

Directions:

Heat the oil to 375 degrees. While the oil is heating, do the other prep

Make the Creamed 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 Butter and allow it to melt, then 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

Prepare the dough
Lightly flour a counter-top or work surface. Lay out the sheet of crescent dough on the floured surface.
Roll with rolling pin until sheet is a rectangle about 1/2 as thick as it started
Slice across the short dimension into 5 equal-sized strips. Slice each of those across, in half. You'll have 10 smaller rectangles

Slice the block of cheese into segments about 1/2" shorter than the width of the dough rectangle, and about 1/2" thick. Lay the little block of cheese about 3/4 " from the edge of the dough.
Add a couple tablespoons of diced ham or spinach-mushroom mixture beside the little cheese log
Moisten the edges of the dough with egg wash as glue
Fold the dough in half, and seal the edges all around to keep the cheese from leaking out when it fries

NOTE: The dough will be VERY tender and fragile at this point. Keep your fingers dry and flour-dusted to keep them from sticking and tearing the dough when you handle the filled puffs

!!CAREFUL!! GENTLY slip the filled puffs into the hot oil. Don't drop and splash them!
Using a "spyder" or slotted spoon, flip the puffs over after about 90 seconds-2 minutes. Some might flip themselves, and others will resist and turn back over. You need to keep moving them around until both sides get equally cooked (about 3.5-4 minutes)

Remove from oil with "spyder" or slotted spoon, and allow to drain for 2-3 minutes on a plate covered with a couple layers of paper towel. Don't plate and eat too quickly, or you'll burn your mouth!

Move one of each type to serving plate, and side with other "breakfast type" goodies, such as bacon, fruit with yogurt, eggs, etc.

!!DEVOUR!!

Makes 10 servings

NOTE: These do NOT re-heat at all well in the microwave! To reheat leftovers, preheat oven or toaster-oven to ~350, and warm the puffs for 5-10 minutes. This keeps the dough crispier and flakier.