SWEET POTATO CRESCENT

By SKAMBOO

In a tasteful and tasty appetizer twist, pastry squares made of convenient refrigerated crescent dough are stuffed with sweet-potato slices and cheese filling, then baked to a golden brown.


Servings #8




prep time45 Min


total time1 Hr 10 Min

Ingredients

• Nutrition Information:
• 1 small sweet potato (5 to 6 oz)
• 2 tablespoons sugar
• 1 tablespoon water
• 1/4 teaspoon McCormick® Ground Red Pepper (cayenne)
• 1/2 cup Fisher® Chef’s Naturals® Chopped Pecans
• 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
• 3/4 cup thinly sliced red onion (about 3 oz)
• 2 tablespoons Smucker's® Apricot Preserves
• 1 can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)
• 1/2 cup crumbled blue cheese (2 oz)
• 1 Serving (1 Appetizer)Calories 190
• (Calories from Fat 110),
• Total Fat 12g
• (Saturated Fat 3g,
• Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 240mg;
• Total Carbohydrate 18g
• (Dietary Fiber 1g,
• Sugars 9g),
• Protein 3g;
• Percent Daily Value*:Exchanges:1/2 Starch;
• 0 Fruit;
• 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean

Preparation

Step 1

1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3 to 4 minutes, turning once, until tender. Cover; let stand 10 minutes. Peel potato and cut crosswise into 8 (1/2-inch) slices. (Refrigerate any remaining potato for another use.)
2 Meanwhile, in 1-quart saucepan, heat sugar, water and red pepper to boiling over medium heat, stirring occasionally. Boil and stir 2 minutes. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake 8 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely.
3 Meanwhile, in 10-inch skillet, heat oil, onion and preserves over medium heat 5 to 8 minutes, stirring occasionally, until onion is tender. Remove from heat.
4 Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise; press each piece into 4-inch square.
5 On each dough square, place 1 potato slice, 1 rounded teaspoon onion mixture, 2 teaspoons cheese and 1 tablespoon pecans. Bring up 4 corners of dough over filling to center and twist at top. Place on ungreased cookie sheet.
6 Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.