Monday, February 7, 2011

Game day - I need to Roll out something quick!


enough said. now lets bake.

see the problem is, the super bowl happened yesterday, but i have a test tomorrow... but then i decided that i could always make time for football, and that in fact if i didn't make some time for football, i might go nut-so trying to memorize all the drugs for neuro and psych issues.

thankfully perry, who always plays host for "glee nights," did it again with the superbowl. and i couldn't go empty handed. i had recently popped some refrigerated crescent rolls in the oven, and decided a sweeter version was in order. hence my sweet appetizerish-dessert croissants. one was a fun pinwheel croissant with cream cheese and sweet potato. the other, in more traditional form, had a peanut butter and chocolate chip filling. basically they were insanely easy to make and insanely easy to eat.

i've got the steps below, but you'll notice that i decided my fillings weren't enough - true fatty over here. they're an easy dish for your next potluck, so have at it :)

go packers!

mini sweet potato & cream cheese pinwheels (makes 32)

  • 1 tube of refrigerated crescent roll dough
  • 4 oz cream cheese*
  • 1 medium-large orange fleshed sweet potato, baked and peeled
  • 5 tsp brown sugar, divided into 3 and 2 tsp*
  • 1 tsp cinnamon, divided in half, with extra for garnish*
unroll the dough onto your work surface (working on a sheet of parchment paper will make handling and clean-up super easy). if there are perforations in the dough, pinch them together to have one large 13x7in sheet. cut the dough into 4 equal rectangles. for the filling, mix the cream cheese with 3 tsp of brown sugar and 1/2 tsp of cinnamon. spread evenly on all four rectangles. mash the baked sweet potato (i just baked mine in the microwave), and mix with remaining brown sugar and cinnamon. spread over the cream cheese, pressing down firmly. starting with the long end of each rectangle, roll the dough into a cylinder. place the parchment paper with the rolls into the freezer while making the croissants below - just for a few minutes to make cutting easier. Using a serrated knife, cut each cylinder into 8 pieces. space the pinwheels evenly and place the parchment paper on a baking sheet. bake at 350F for 12-15min until golden. dust with cinnamon. 
*so i definitely could have gone double on the filling - the pinwheels were more bread than gooey stuff. so, if you're willing, double the cream cheese, brown sugar, and cinnamon. everything else oughta work out fine!

so frakkin' adorable. RIGHT?!

mini peanut butter & chocolate croissants (makes 24)

  • 1 tube of refrigerated crescent roll dough
  • 1/4 cup peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • powdered sugar for garnish
unroll the dough onto your work surface. to make mini croissants, pre-perforated doughs will need to be further cut (each triangle cut into 3 smaller ones). you'll want triangles like these (courtesy of la cerise), so that they can be rolled into the signature croissant shape. spread a small amount of peanut butter, about 1/2 tsp onto each triangle. place 4-6 chocolate chips at the large end of the triangle, pressing into the dough. starting at the large end, roll each triangle into the croissant shape, being sure to cover the chocolate chips completely. bake at 350F for 12-15min until golden. dust with powdered sugar. 

 and with a little chocolate ooze...who could resist?

1 comment:

  1. Hooray for getting to taste these yummy creations! They were super good and the had perfect amount of sweetness that kept you wanting more without overloading your taste buds! Delicious always!


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