November 19th, 2012

kjpugs Recipe: Stuffing Stuffed Crescents

Alternate title: Carbs on carbs.

Another alternate title: Disgusting meals for one while self-loathing alone on Thanksgiving.

After the election – sick of tweeting and reading political fodder – I tweeted about my ideal meal (99% carbs, including crescents and stuffing.) Clare responded:

Clare, I love you for this one. Because I tried it, and the verdict is in… CARBOLICIOUSNESS.

I gave it a good few test runs, and here is the (ridiculously easy and customizable) recipe.

Ingredients:

  • Prepared stuffing (or “dressing”)
  • Crescent roll dough
  • Melted butter
  • I also used a mini-scoop and pastry brush

My stuffing of choice:

This is where I admit to you that I’m a major stuffing snob. I won’t eat any other stuffing, not even Stove Top, because I find it has little bits of celery/onion in it. I don’t like ANY of that in my stuffing. Just butter, stock, and bread please. (With “blended herbs and spices” so long as they don’t pose any textural threat.)

I know the vast majority of people are more varied in their stuffing desires. Most stuffings would work. I think a plain stuffing with some nuts would be wonderful to add texture (if you’re into that.) My requirement for the stuffing would really only be that it is 1) already cooked (no raw meats) and 2) moist. You want it on the wetter side, since it’ll be in the oven for 11 or so minutes more, and you don’t want it to dry out.

Anyway, when you have your stuffing made (or leftovers) preheat the oven to the temperature specified on the crescent roll package.

I tried a few methods for actually stuffing the rolls. I found that using the mini scoop and doing two small mounds helped the rolls to be easy to bite, and to have a good stuffing-to-crescent ratio. Just trust me on this. Anyway, put the two scoops of stuffing at the top of the crescent triangle, then brush them with some melted butter to keep them moist.

You could also add a little parmesan. Or anything you want really. The world is your oyster.

Whenever you’re done, just roll up the crescent and place on a cookie sheet (I lightly spray some foil with non-stick cooking spray to keep them from sticking.)

If you so desire, brush all the rolls with melted butter before baking.

(Yes, I made a few normal ones too. What can I say… I love them all.)

Then, bake for however long the crescent roll package specifies. Mine was 375 for 11-13 minutes.

When they’re done, take them out and ENJOY! You may choose to dip them in gravy. I hate gravy, so I won’t. But I can see the benefit as I enjoy dipping sauces in general.

Sooo delightful. Carb within a carb. It’s beautiful.

I don’t really understand the reason they exist, but I love them nonetheless. I just can’t say no to carbs. I’m sure with a more elaborate stuffing, these could become even fancier and more delicious! You could also cut each crescent triangle in half and use one scoop of stuffing for mini stuffing stuffed crescents.

I hope this will find a way onto your Thanksgiving table! I’ll be all alone on Thanksgiving (B will be working) so I’ll probably consume this while the puggies watch jealously. Don’t let yourself be jealous… make some for yourself!

Thirty Days of Thanks #19: I am thankful for my friends near and far! I have the most wonderful people in my life.

19 comments to kjpugs Recipe: Stuffing Stuffed Crescents

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