Crescent Potato Puffs

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 eggs
• 1/2 cup finely shredded carrot
• 1 teaspoon chicken flavor instant bouillon
• 1 teaspoon chopped dried chives
• 1 whole green onion, chopped, grn part only
• 1/2 teaspoon salt, if desired
• 1 cup water
• 1/2 cup milk
• 2 cups potato flakes
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 cup shredded cheddar cheese
• 1 dash paprika, for sprinkling (optional)

Recipe

• 1 heat oven to 375°f.
• 2 spray 13"x9" pan with nonstick cooking spray.
• 3 beat eggs in large microwave-safe bowl.
• 4 reserve about 2 tablespoons beaten egg; set aside.
• 5 add carrot, bouillion, chives, salt, water, and milk to eggs in bowl; mix well.
• 6 microwave on high for 2-1/2 mins or just until hot.
• 7 add potato flakes; mix well.
• 8 unroll dough into 2 long rectangles.
• 9 overlap long sides to form large rectangle.
• 10 frimly press perforations and edges to seal.
• 11 press or roll to form 14"x10" rectangle.
• 12 spread potato mixture over dough.(to make ahead, prepare recipe to this pont. cover & refrigerate up to 2 hours before baking).
• 13 spirnkle with chopped green onions and cheese.
• 14 starting with long side, roll up dough; seal long edge.
• 15 cut crosswise into 8 slices.
• 16 place cut side down in sprayed pan; press each to flatten slightly.
• 17 brush each with reserved beaten egg.
• 18 sprinkle with paprika, if desired.
• 19 bake for 25-30 minutes or until golden brown.
• 20 cool in pan 3 minutes.
• 21 remove from pan.
• 22 serve warm.
• 23 makes a nice side dish!