Sneha: A few weeks ago was Canadian Thanksgiving – which happens to coincide with Columbus Day here in the US. For the first time in I can’t even remember how long, my parents were in town visiting so it felt necessary to have something special for dinner. Amongst a spread of samosas, palak paneer, parathas and mango kulfi – we had these stuffed puff pastry as part of the appetizers and even my dad who is brutally honest in his feedback loved them!
Store-bought crescent rolls makes this appetizer a breeze to put together for your next party or even for upcoming holidays! The mixture can be made and refrigerated in advance so when you’re ready to assemble, fill cheese and mixture in the crescent rolls, bake and done!
Tips & Tricks
- Kitchen King Masala is a spice blend you can find in most Indian stores, our go to brand is either MDH spices or Everest
- You can get creative with the filling, we’ve seen fall themed version with sweet potato instead of regular potatoes; you can also try some sort of pumpkin or squash!
- Prep time: 15 minutes
- Cook time: 15 minutes
- Yield: 6-8 puffs
- 1 roll Pillsbury crescent rolls
- 1/2 potato boiled & mashed
- 1/2 onion diced
- 1 Serrano de-seeded diced
- 1/4 cup frozen mixed vegetables
- Sliced cheese of choice – we used Cabot Pepperjack
- 1 tsp Kitchen King Masala (or garam masala if you don’t have Kitchen King)
- Pre-heat oven to 350F (check crescent roll directions, temperature might change based on brand)
- Sauté onions and serranos in a few tsp of oil and add seasoning to taste – we used about 1 tsp of Kitchen King
- Add frozen veggies and cook on medium heat covered till cooked ~5 min
- Add mashed potatoes and stir to combine for an additional ~5 min
- Spread our crescent roll – add a small slice of cheese and a tbsp of filling
- Roll dough over itself into a crescent shape and place on foil lined baking sheet
- Repeat and bake rolls for 12-15 min till brown