Showing posts with label crescent rolls. Show all posts
Showing posts with label crescent rolls. Show all posts

Monday, January 30, 2017

Cherry Chocolate Rolls

Remember our what's-that-in-the-fridge week? When I was wedging something into the fridge, a can of crescent rolls fell over. Guess what - it was going to expire in two days. Yikes! I really don't often do much with crescent rolls. Consequently, I think all the clever recipes for crescent rolls are brilliant and fun. I'll admit, I'm a little bit afraid of them because I haven't learned all the tricks that everyone else knows.

I found a recipe for Easy Strawberry Sweet Rolls at Chocolate Chocolate and More. A great blog name, huh? As it happened, she needed to use up some things in her refrigerator, so I felt an immediate kinship.

Of course, I switched things up a bit. She used strawberry jelly, and I used tart cherry preserves. But then, while I was making them, the name of her blog was stuck in my head, and I (gasp!) added chocolate chips.

They looked awful after I cut them. Oh no! I was certain I had done something very wrong. But when they came out of the oven, they were sort of cute and looked more like little knots. Instead of using a sugar drizzle, I stayed with my chocolate theme and melted some chocolate chips to drizzle over them when they were cool.

Chocolate Cherry Rolls

1 can of crescent dough
2-3 tablespoons tart cherry jam
chocolate chips

1. Lay a long piece of plastic wrap on your work surface. Dust lightly with flour.

2. Roll out dough in one long piece on the plastic wrap. Patch any holes.

3. Spread with jam, leaving about 1-inch bare on one of the long ends. Add chocolate chips so you can slice the dough in 3/4 inch pieces.

4. Use the plastic wrap to roll up. Refrigerate at least one hour.

5. Preheat oven to 375 and place parchment paper on a baking sheet.

6. Slice in 3/4 inch segments. Bake 12 minutes until light golden.

7. When cool, microwave about 1/4 cup chocolate chip in 30 second bursts until melted, and you can swirl with a fork. Use fork to drizzle chocolate over the rolls.


Dough spread out.

Jam and chocolate chips.

Rolls up pretty well.

Oh no! They look awful! 

Hmm, but they taste pretty good!

A little chocolate drizzle and they're almost cute!

Monday, June 8, 2015

Pillsbury's Famous Shrimp Puffs

I would like to know who the first person was that thought soy sauce, garlic, and apricot preserves were a good combination. Pretty daring, I think. If you watch the cooking competitions on TV, the judges often comment on strange flavor combinations. They whisper about it between themselves. It's usually a roaring success or a crash and burn disaster.

In the Domestic Diva Mysteries, Natasha has some major issues with flavor combinations. In fact, in THE DIVA STEALS A CHOCOLATE KISS, she serves poor Mars a breakfast of eggs poached in grapefuit juice served over sea bass with a peanut sauce. And people wonder why he keeps going over to Sophie's house!

As it happens, I'm very partial to the combination of soy sauce, garlic, and apricot preserves. They are the star ingredients in Dead Man's Bones. The title might sound gross, but it's a favorite recipe around here. And it's great on the grill in the summertime. So when I was casting around for a recipe using shrimp and crescent rolls, this one stopped me in my tracks. I had to try it.

It's actually an appetizer. I found it on a blog called You're My Favorite Today. She calls them Shrimp Puffs and credits Pillsbury with the recipe. I was afraid they might be too wintery since everyone is starting to cook out, but I think they would make a nice appetizer to pass around while the steaks are cooking.

They're super easy to make. The most time consuming part is just cleaning and peeling the shrimp. The rest is a snap. I didn't measure the amount of garlic. I just minced one garlic clove. And I didn't have cream cheese spread on hand, just regular cream cheese. The spread might be easier to spread but I found the regular cream cheese worked just fine. Unless you have a sweet tooth, don't go too heavy on the apricot preserves. But don't skip it, either, because it adds a beautiful glistening glaze.

I bought one pound of large Carolina shrimp. This recipe only uses 16 shrimp, so I cooked the rest. There were only about eight extras. If you have everything but the sesame seeds, you can omit them. I tried it both ways. They do look prettier with the sesame seeds but the taste is the same without them. Oh, and for easy clean-up, I unrolled the crescent roll dough on waxed paper and did the assembly there.

Pillsbury's Famous Shrimp Puffs
by Pillsbury, via You're My Favorite Today

3 tablespoons cream cheese
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon (or one small clove) finely minced garlic
1 can refrigerated crescent rolls
16  large uncooked shrimp
3 tablespoons sesame seeds
1/3 cup apricot preserves

Preheat the oven to 375. Line a baking sheet with parchment paper.

Mash the cream cheese with the soy sauce, ginger, and garlic. Set aside. Peel and clean the shrimp.

Unroll the crescent roll dough but leave it intact. There will be eight pieces. Slice each piece lengthwise through the middle so that you have sixteen pieces. Spread the cream cheese mixture over the dough. Place a shrimp on the wide end of each piece and roll it up. Dip in the sesame seeds and place on the parchment paper. Bake 20 - 25 minutes or until golden brown. Meanwhile, microwave the preserves for 20 seconds. When the shrimp puffs come out of the oven, brush with the preserves.

Unroll the crescent roll dough but do not separate. Slice each piece lengthwise.
Spread with cream cheese mixture.
Roll one shrimp into each piece starting at the wide end.

Ready to bake.

Pretty apricot preserve glaze.

Did I mention that I'm giving away a copy of THE DIVA STEALS A CHOCOLATE KISS? To enter, just leave a comment (hint: click on the word COMMENTS in the line under the Pin It button).  Don't forget to leave your email address so I can contact you if you win. 
Good luck!