Crescent Potato Puffs

By cecelia26_

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 large eggs
• 1/2 cup finely shredded carrot
• 1 teaspoon chicken flavor instant bouillon
• 2 tablespoons chopped chives
• 1/2 teaspoon salt (optional)
• 1 cup water
• 1/2 cup milk
• 2 cups Hungry Jack® Instant Mashed Potato Flakes
• 1 (8 oz.) can refrigerated crescent dinner rolls
• 1 cup (4 oz.) shredded Cheddar cheese

Details

Servings 8
Adapted from hungryjack.com

Preparation

Step 1

1. HEAT oven to 375°F. Spray a 13x9-inch pan with no-stick cooking spray.
2. BEAT eggs in large microwave-safe bowl. Reserve about 2 tablespoons beaten egg. Add carrot, bouillon, chives, salt, water and milk to eggs in bowl. Mix well. Microwave on HIGH for 2 1/2 minutes or just until hot. Mix in potato flakes.
3. SPRAY a flat surface with no-stick cooking spray. Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press or roll to form 14x10-inch rectangle. Spread potato mixture over dough. Sprinkle with cheese. Roll up dough starting with long side. Seal long edge. Cut crosswise into 8 slices. Place cut side down in prepared pan. Press to flatten slightly. Brush with reserved beaten egg.
4. BAKE 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. Remove from pan. Serve warm.
TIP To make ahead, prepare recipe as directed through Step 3. Cover and refrigerate for up to 2 hours before baking.