Stuffed Crescent Rolls: The Best Way To Clean Out Your Fridge

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Usually this would be offered to you with a recipe for the most beautiful crescent roll dough, especially with my new Kitchenaid in tow. However, I recently ended up with a tube of one of those pre-made pop-open crescent roll tubes – and a fridge full of food.

We all know homemade is better, but we also sometimes have to admit – those pop-open canister crescent rolls are mighty tasty (and so fun to open!). Definitely good enough on their own, they’re also awesome with some chicken, dipped in soup, or like a friend made – as a topping for savory meat pie.  But with a fridge full of cheese, meat, veggies and the tiniest bit of left over fruit – I figured, “how about stuffing them?”

And so, after tearing through the fridge, pulling out most of what was in there and staring at it, I put together the following fillings and combinations: (in no particular order)

1. rasberries (with a pinch of sugar on the dough)

2. salami, fresh mozzarella, a tiny dose of the best horseradish mustard around

3. roasted red beets, black pepper, and Cypress Grove fresh goat cheese

4. roasted potatoes and the remnants of some red pepper and eggplant spread

5. roasted mushrooms and Taleggio cheese (with the tiniest brush of truffle butter on the crust)

6. roasted broccoli and Beemster mild cheddar

7. fresh mozzarella and last night’s anchovy pizza sauce

8. roasted jalapenos and smoked gouda

Roasting all the veggies before putting them in the rolls really makes a difference; because the crescent rolls don’t cook for more than 7-ish minutes, any vegetables inside will stay mostly raw. Raw potatoes, raw jalapenos, raw beets (certainly no good)– the mushrooms and broccoli could work raw, but I recommend making them better by roasting.

You will need:

  • 1 canister pre-made crescent rolls
  • a few veggies from your fridge (anything you have laying around)
  • fresh berries (anything you have laying around)
  • a few tablespoons of a few different cheeses
  • a few slices of tasty meat: salami, prosciutto, ham
  • one egg

To roast the vegetables:

  1. pre-heat your oven to 425
  2. clean and dice each 1/2 beet, 1/2 potato (or anything you are using) very small; clean any cauliflower or broccoli into 4-5 tiny florets; quarter 3-4 mushrooms; half 1 jalapeno down the middle and pull as many seeds out as possible
  3. leaving out red beets, toss and coat all veggies together with olive oil, salt and pepper; toss beets with olive oil, salt and pepper separately to keep from bleeding onto the others
  4. spread veggies evenly onto a sheet tray and roast until slightly browned and cooked through
  5. if some veggies cook first, take them off of the sheet tray and begin cooling

Once the jalapeno is done, try to peel it as best as possible, get the seeds out and very finely chop it:

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Once each of the veggies are done, turn the oven down to 375.

While the oven cools, make sure you have all your fillings (berries are cleaned and raw) out and ready and have laid out your little triangles of dough like so:

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Now, you can go ahead and start putting the filling on top of the triangles, taking care not to be too generous, as it will squish out the sides as it bakes.

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Next, roll them up gently and set them aside for a quick second.

Separate one egg, discard the white and use a fork to lightly scramble the yolk.

Finishing Touches

Use a pastry brush to put a thin coat of egg yolk on both sides of each roll (unless you are using any flavored butter, in which case see below).

If using any butter, melt it gently just enough to be able to brush it on, but not enough for it to be hot, and brush it on in place of the egg wash.

Sprinkle the top of the berry roll with a pinch of sugar, and the beets/goat cheese with a pinch of black pepper, the mozzarella and pizza sauce with a pinch of crushed red pepper.

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Place the rolls gently on a baking sheet (I recommend using a Silpat or parchment paper beneath for easy clean up if the cheese or anything else melts out) and get them in the oven, baking until golden brown.

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Let cool to the bite and dive in!

Search through your own fridge and see what you can find to fill a few rolls – I guarantee you’ll find plenty of treats and combinations to play with!

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 Have fun and enjoy!

Cheese Stuffed Jalapenos: Mmmmmm

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I’ve been on a bit of a jalapeno kick lately, and I came up with this while working on another recipe involving jalapenos. You can make it hot or mild, depending on how many seeds you choose to leave in. It works great as a small appetizer, and if it seems difficult to eat, just slice the jalapenos into 1/4 to 1/2 inch rounds.

(I do apologize in advance for the photos. While I went to art school, digital pictures of tasty treats was, unfortunately, not my focus…)

This recipe is for a small, 2 jalapeno appetizer. Double the recipe, triple the recipe, half it. How many people are you serving?

Cheese Stuffed Jalapenos

    2 medium-sized jalapenos
    1t extra virgin olive oil
    1 clove roasted garlic, crushed
    5T finely shredded mozzarella
    2t chopped cilantro
    2t cotija cheese
    1t mild chili powder
    1t cumin
    salt and pepper

Preheat to 475 and make sure the rack is on the top shelf of your oven.
1. Cut the tops off of the jalapenos, seed and remove the white veins. Reserve the tops.coredjalapenos
2. Coat the jalapenos in olive oil, salt and pepper and roast on the top shelf of the oven for 10 minutes, until almost browned.
3. While roasting, mix the rest of the ingredients.
4. When roasted, stuff the pre-roasted peppers very tightly (it will a little less than full) and replace tops, loosely.
5. Roast for 10 minutes (or until the skin of the pepper is browned and the cheese is melted).
6. Eat it!