So I am going to try to post every day for the month of November as part of NaBloPoMo, National Blog Posting Month. This will be a challenge for me.. I’d like to hear from you, my readers, what are you interested in learning more about. Is there a recipe you are interested in? I look forward to hearing from you.
I mentioned in my last post that I had been contacted to try out a few new products. This was a first for me but I had a few ideas stirring so it was good tming. The other product they sent me was Pillsbury Crescent Recipe Creations. It is basically the crescent roll dough in one piece allowing you to create your own recipes.
I tried two recipes Pear and Brie Bites and Sun Dried Tomato, Goat Cheese and Pesto Pinwheels. Everyone needs quick and easy recipes in their arsenal to use when they have a crazy day, If you have a can of this in your refrigerator you can whip up a little something to serve unexpected guests or bring to a party.
The Pear and Brie Bites are very tasty and a great combination for a fall evening. The pasta pinwheels could be an appetizer or a afternoon snack. The great thing about this dough is that you can use your imagination to create a quick appetizer. Put a chunk of chocolate in it and top with a raspberry or cut into large squares and create a mini turnover filled with apple filling.
Pear and Brie Bites
1 can Pillsbury Crescent Recipe Creation
1 pear, peeled, finely chopped
1 tablespoon packed dark brown sugar
1 sage leave, finely chopped
8 ounces Brie cheese, rind removed, cut into squares
2 tablespoons walnuts, chopped
Heat oven to 375F. Grease or spray 12 mini muffin cups. Unroll dough onto work surface. Using a small circle cutter cut out 12 circles. Gently press circles into mini muffins.
In small bowl mix pear, sage and brown sugar. Place 1 cheese chunk in each cup. Top with pear mixture. Sprinkle with walnuts.
Bake 10-15 minutes or until edges are deep golden brown. Cook 5 minutes and remove from muffin cups. Serve warm.
Note: You can change nuts, add dried cranberries or replace pear with grapes and sage with rosemary.
Sun Dried Tomato, Goat Cheese and Pesto Pinwheels
1 can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 package pesto or handmade pesto
1/4 cup shredded Parmesan cheese
1/8 cup chopped sundried tomatoes
6-8 ounces goat cheese
1 garlic clove
1/4 kosher salt
Freshly ground pepper
Heat over to 375F.
In a small bowl mix goat cheese, garlic, salt and pepper.
Unroll dough onto work surface. Spread goat cheese over rectangle. Spread a layer of pesto over the goat cheese. Sprinkle with sundried tomatoes and then with the parmesan cheese.
Tightly roll the dough up and cut into slices. Place cut side down on cookie sheet.