This time we're cooking with the Pillsbury Doughboy!
The Griller was out doing errands the other day when I called him up to get me a tube of Pillsbury Crescent rolls. He's a good guy, picked them up for me and I threw the tube in the frig. It's a blue tube, it said Pillsbury, I assumed it was fine. I'm thinking chocolate croissants with this tube of flaky, greasy goodness, no matter I can't pronounce some of the ingredients, they make excellent chocolate croissants.
These will not make good chocolate croissants. He got the wrong blue tube. I don't like garlic with my chocolate. They did however, make fantastic Ranchero Crescent Rounds. Little Southwestern Black Bean and Cheese Quiches. Except these had an Asian flair because we love Sriracha.
and since they weren't round, I managed to deal with that, too...
They came out so good! Topped with a little fire-roasted salsa, I intended them for an afternoon snack, my kids are starving after school, milk and cookies would never do. Instead they had them for breakfast, they couldn't wait. My kids are not breakfast cereal kids for breakfast, you have to be inventive.
The changes I made were by accident, I never read the complete directions, no shock there! I only used one can, they weren't the rounds and I filled to the top instead of a tablespoon of filling. Instead of slicing them into the rounds (I didn't read that part!) I unrolled it and used a glass. It worked out fine, except I had leftover scraps, which I baked plain. They were good plain. In a standard six muffin pan, it made nice sized little quiches. Would definitely make these again! They would also be very nice for a brunch.
Rancheros Crescent Rounds
Source: Pillsbury.com - recipe by Amy Murphy Bake-Off® Contest 44, 2010
Adapted by There's Always Thyme to Cook
2 cans (8 oz each) Pillsbury® Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
2 tablespoons sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon chili powder
1/4 teaspoon red pepper sauce (I used a teaspoon of Sriracha Sauce)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1/3 cup canned black beans, drained, rinsed
1/4 cup salsa
Heat oven to 375°F. If using crescent rounds, remove from package, separate into 16 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll into 8 rounds; carefully separate rounds. Place rounds on ungreased large cookie sheet. Press down center and pinch edge of each round to make indentation (about 3/4 inch deep and 2 inches in diameter).
In small bowl, beat egg, sour cream, salt, pepper, chili powder, pepper sauce and 1/4 cup of the cheese with fork or wire whisk until well blended.
Place 1 teaspoon of the beans in each crescent bowl. Spoon 1 teaspoon egg mixture into each bowl (do not fill to top). Sprinkle each with about 1 teaspoon of the remaining cheese.
Bake 14 to 18 minutes or until bowls are golden brown and filling is set. Top each with 1/2 teaspoon of the salsa.