Archive

Posts Tagged ‘crescent rolls’

RECIPE: Jalapeño-Brie Poppers with Blueberry Dipping Sauce

26th Sep 11 (Mon) 2 comments

For this month’s Eugene Veggie Supper Club…

Jalapeño-Brie Poppers

Recipe below is for 8 peppers, but it’s easily scalable

Ingredients:

  • 8 medium sized jalapeño peppers
  • 2 tubes of crescent rolls
  • 1-8oz. wheel of brie or other soft cheese
  • optional: blueberry dipping sauce (from this recipe)

Preheat oven to 375°

Steps: super easy

  1. Wash, halve & de-seed the jalapeño peppers.
  2. Cut brie wheel into 16 approximately half-ounce pieces.
  3. Open crescent roll packages.
  4. Place 1/2 oz. wedge of brie into jalapeño half and roll up in one crescent roll.  Make sure to ensure cheese is fully covered, or you’ll have a higher risk of significant cheese leakage.  Note: I made these with one whole jalapeño for each crescent roll, and it was too much to fit... they still turned out OK, but I think they’d be better with a half pepper per roll.  Experiment with what you think works best.
  5. Place on baking pan (greased or lined with parchment paper) and bake for 16-20 minutes, or until browned.
  6. Serve warm and enjoy!

If you’re vegan, you can also try it with commercially available vegan cheese, or try to make you own vegan brie.  I haven’t tried this yet, but this vegan brie cheese recipe may work out for you.  Also, you’ll want to find a suitable vegan crescent roll (Pillsbury crescent dinner rolls are vegan if you don’t get the “butter flake” variety).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: ChromeoBusiness Casual

jalapeno

Advertisements

RECIPE: Easy S’mores Pouches

19th Oct 09 (Mon) 5 comments

Easy S’mores Pouches

So, as many vegetarians know, marshmallows are not vegetarian due to the use of gelatin.  Well, for this month’s Vegetarian Supper Club in Eugene, OR, I attempted to make homemade vegetarian marshmallows.  I used a recipe (that shan’t be linked to), followed it to the letter… and failed.  I mean, it tasted like marshmallows, but it never solidified and was basically unusable sugar-goop.  Oh well.  However, I had a backup plan for my s’mores pouches: marshmallow fluff

Ingredients:
serves however many (i.e.- it’s easily scalable)

  • puff pastry shells, phyllo dough… or crescent rolls (i.e.- the easy route that I took due to expediency, 1 canister of crescent rolls = 4 pouches)
  • chocolate chips (any variety you like… 20 chips / pouch)
  • marshmallow fluff (the standard 7 oz. jar = 8 pouches)
  • graham crackers (any variety you like, 1 large cracker = 4 pouches)
  • cookware: a muffin pan… or two.

Directions (see assembly pictures below):

  1. Preheat oven to 375° F.
  2. Combine two (2) crescent roll triangles into one ball, roll out into a flat floured area.  Place inside greased muffin pan (I made about 8 in each 12-slotted muffin pan).
  3. Add crumbled up 1/4 graham cracker
  4. Add roughly 20 chocolate chips per pouch.
  5. Add 2-3 Tbl of marshmallow fluff per pouch and close up / twist them off at the top.
  6. Cook for 15-17 minutes or until brown (a little bit more than the crescent roll recipe to ensure cooking throughout).  If you use puff pastry shells or phyllo dough, your cooking time and temperature will likely vary.
  7. The pouches tend to open up exposing the marshmallow.  If you don’t want this to happen, figure something out for step 5… I didn’t mind them opening up a little bit.
  8. Let cool… and enjoy!

For a variation, if you have a crème brûlée torch, you could toast the marshmallow fluff a bit after cooking in the oven… yum!

For the calorie counters… it’s about 400 calories, 15g fat, 60g carbs, and 4g protein.  Um… it’s a dessert; so, yeah… hit the elliptical for 40 minutes to offset it completely. :)

This is a mainly music-based blog.  If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, and grilled coconut-rum pineapple at THIS LINK.

~Dan – np: Sufjan StevensThe BQE

creme brulee

%d bloggers like this: