Sometimes I actually use my brain, and I make a meal for dinner that works both for my vegetarian dietary needs and my husband’s meat needs. Sometimes.
The other night I managed to do that perfectly, though. We’re talking stuffed crescent rolls.
I made both a version that was mushrooms and cheese for myself, as well as turkey and cheese for my husband. I would have probably packed more versatile ingredients into both of ours, but we’re actually going on a cruise in a week, so our groceries are at an all-time shortage as we eat through what we can before the trip.
Anyway, this dish is very easy to make, so here’s how to do it – loose instructions this time, because I know that you’ll enjoy taking liberties with the stuffing of these rolls.
Ingredients (yields 8):
- Two packages of crescent roll dough
- 1 cup of shredded mozzarella cheese
- For the meat eaters: One package of ground turkey
- For the vegetarians, or those looking to add some veggies to the dish: 1-2 cups chopped mushrooms
At this point, feel free to add 1/4 cup of a variety of other ingredients, but do keep in mind, that may bolster how much you try to stuff into these rolls. Maybe shoot for another pack or two of crescent rolls if you want to add in a lot.
- Preheat oven to 350-degrees (F).
- Saute vegetables in skillet and prepare any meat (browning the meat, if turkey or beef)
- After meat/veggies are fully cooked and cooled, mix ingredients into bowl with cheese thoroughly
- Open crescent roll packages and pull apart the perforated triangle pieces from the tube.
- Take a small handful of mixture and place it in the center of the widest part of a crescent roll slice.
- Wrap dough tightly around mixture.
- Take another slice and repeat step 5.
- While wrapping the mixture in this slice of dough, also connect the other stuffed slice, intertwining and kneading the dough together so that it makes once hefty bun stuffed with goodness.
- Line all wrapped and stuffed rolls on a greased baking sheet, evenly spaced.
- Sprinkle a little extra cheese, rosemary, parsley and salt on top.
- Bake in oven for 13-14 minutes, watching dough carefully so that it doesn’t burn.
My mushroom-stuffed rolls were superb, but I can’t wait to do this again with more ingredients!
Don’t you worry, this is just phase one of this dish. I have already made mental notes for deeeelicious breakfast and brunch twists on this meal, as well as a dinner that fills a baking sheet with this goodness for an entire party!
Soon, fellow food lovers. SOON.
Have you tried this out? Got a favorite recipe that’s kinda like this that you want me to try? Leave a comment below!