- 48
Ingredients
- 11/4 lb. lean ground beef or ground turkey
- 3 packages ( pillsbury) crescent rolls or Sheets
- 1 cup potato buds ( betty crocker instant potato flakes)
- 1 cup very hot water
- dried onion flakes or powder
- garlic powder
- black pepper
- 1 egg, beaten with 1-2 tsp sugar or splenda
- optional poultry season if you are using chicken or turkey
Preparation
Step 1
Brown the meat in a large frying pan and drain off any fat.
Mix in the potato buds and hot water until well blended.
Add onion flakes, garlic powder, and pepper to taste.
Set aside while you ready the dough.
Unroll the dough and cut into 2 squares ( if using crescent rolls: separate dough into triangles and cut each in half
Put one tsp of the filling in the center of each piece of dough and pull the dough over to cover completely. Round each knish out with your hands.
Spray cour rookie sheets with pam
Place about an inch apart on the sheets.
Beat an egg and add 1-2 tsp of superfine sugar or splenda to it.
Brush the top of each knish before baking so that it will have a shiny crust and a hint of sweetness.
you may freeze these now and bake later, or bake at 375 for 10 minutes. You may freeze these after baking and warm when ready to serve, or serve them hot, when they come out of oven