340094 Sun Nov 05 13:51:53 -0800 2006 5 31 Home Cooking 0 1998211 My sister makes these little mini crescent rolls with bacon and cream cheese filling from a recipe she got from Kraft Food and Family, that "magazine" that Kraft sends in the mail. They are simple to make and, as far as I'm concerned, have lots of potential. I just think the original recipe is too salty, and the ingredients not that attractive when put together. How would you change this to make it more chowable? Find the basic recipe is below. My original thought was to switch out 1/3 of the cream cheese for goat cheese, eliminate the parmesan from the filling and maybe sprinkle some over the top just before baking, use more parsley, less onion, and maybe half the bacon, in larger pieces. Any thoughts? Basic recipe yield is 30 1.5 inch long puffs prep is 20-30 minutes, includes cooking bacon For puffs Store bought refrigerated crescent rolls (in the pop open can) For filling: 8 slices cooked crisp bacon, broken into small pieces 8 oz cream cheese, softened 1 Tbsp. milk 1/3 cup chopped parsley 1/4 cup minced onion 1/3 cup grated parmesan cheese Technique Flatten crescent rolls into sheets, pinching closed perforated edges Mix filling ingredients into a smooth paste. Spoon paste onto sheets of dough Cut into 30 small triangles and roll down center point of each triangle transfer to cookie sheet and bake 6-8 minutes until puffed and golden Sun Nov 05 13:51:53 -0800 2006 22627 MaspethMaven 1 1998287 That is a toughie, primarily b/c those rolls are already pretty rich and salty...don't know if the goat cheese would help in this instance, I think the cream cheese would be the way to go since it is really just a consistency/way to get flavors in to the filling in this case. What about shallot or green onion rather than reg. onion? Or throw out onion all together and use chopped red pepper/roasted red pepper...that might be nice...I think I would use a little fresh grated parm in the filling and leave it off the top, think it may be a waste, again b/c of the salt/butter/etc. in the roll mix. I would not use any more parsley, it seems like a lot to begin with, but maybe substitute basil or rosemary depending on what you end up using. Sun Nov 05 15:18:13 -0800 2006 1998211 11802 ClaireLiz 1 1998684 I'd consider dumping the crescent rolls and use a sheet of puff pastry. Instead of making crescents, it seems like it would be a lot easier to spread the filling on the puff pastry, roll up pinwheel style, chill well and then cut into slices. If you like the parmesan, sprinkle it on top right before cooking. Bake the slices flat. Sun Nov 05 19:20:11 -0800 2006 1998211 11574 Terrie H. 2 1998698 An excellent idea and if you can either make your own puff pastry or get some Dafour all butter puff pastry you can cut out a lot of salt and trans-fats. Sun Nov 05 19:26:14 -0800 2006 1998684 10285 Candy 2 1998972 I'm all for dumping the crescent rolls, thanks Terrie. And ClaireLiz makes a good point about the for the onion variations. Wouldn't the pate choux option make these more like an extra cheesy gougere? I'm still grappling with the presentation issue, wanting really to just spiff up the appearance rather than make a completely different looking item... Sun Nov 05 21:47:14 -0800 2006 1998684 22627 MaspethMaven 1 1998758 or make pate choux puffs which are quick, easy and impressive. Make different batches with your favorite savory add-ins. Freshly-made and airy as opposed to the often greasy texture of crescent rolls. http://www.recipesource.com/baked-goods/pastries/01/rec0153.html photos: http://www.annamariavolpi.com/pate_a_choux.html Sun Nov 05 20:02:47 -0800 2006 1998211 11234 toodie jane