I would probably be an awesome pirogi maker.
I really like rhythmic kitchen tasks. Give me something with repeated movements like filling something that’s sort of dumpling-y and I’ll go to town. It’s a helpful trait to have when making these rolls.
Light and fluffy outside with soft, spicy insides these have become a favorite in our house. They’re fast, can be made ahead and assembled when needed, and quite simple they would be awesome for entertaining.
I don’t recommend brands because I’m sponsored, but because I like them and I like the Immaculate brand of crescent rolls in a can. I can actually get their can open without worrying that I’m going to take an eye out or impale myself.
I normally make my own taco seasoning, but I’ve also used Penzey’s chili spice and local hot peppers.
*I believe that I originally got this recipe from Taste of Home.
*1 pound of filling will fill at least 32 rolls.
Refrigerated crescent rolls, at least 4 tubs of 8
1 lb taco meat, prepared and seasoned to taste
3-4 hot peppers, diced
1/2 block cream cheese
Preheat oven to 350 degrees. Open and unroll crescent rolls.
Cook taco meat and leave in pan. Add cream cheese and peppers, leaving on heat long enough to melt cheese. Mix well and lower heat or remove from heat.
Using a measuring spoon, fill the center of a crescent roll and pinch edges up into a ball or packet.
When all rolls are filled bake for 13 minutes (or according to package).
Rolls reheat well at 300 for 5-10 minutes.
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Please, stop by this week’s Inspired Weekends!