Monday, June 13, 2011
Pillsbury Dough Boy Celebrity Cook Along
Dough Boy and I go wa-a-y back, in fact, I knew him when he was just a toddler. And a little reluctant to share his chocolate chip cookies.
So when Lynn, at Happier Than A Pig In Mud, announced that our celebrity chef for the June 15th Cook Along was Dough Boy, I was delighted!
This recipe is from the Pampered Chef, back in the early 1990's, when "DB's" mom was a representative for that company. It uses two cans of crescent rolls and a delicious filling of ham, Swiss cheese and broccoli. I have made this for more lunches and take-alongs than I can remember.
The filling consists of 4 oz. ham, 4 oz. fresh broccoli, 1/4 cup onion, 1/2 cup parsley, all chopped; 1 cup shredded Swiss cheese, 2 T. Dijon-style mustard, 1 tsp. lemon juice. You need two packages of crescent rolls. I would use regular or reduced fat. I tried the new "bigger, more buttery" style, and it took a bit longer long to bake. Too much overlapping as well.
Preheat oven to 350 degrees. Using a 13-inch round baking stone, arrange crescent triangles with widest part toward the center, leaving a 5-inch circle and points at outer edge. Definitely arrange this on the stone or baking sheet as it is not easy to lift from one surface to another.
After coarsely chopping the ham, broccoli, and onion, add parsley, cheese, mustard and lemon juice to ham mixture. Mix well. Unroll the crescent dough, separating into triangles, place in a circle on the stone or baking sheet.
Scoop ham mixture evenly onto widest end of each triangle.
Bring outside points up over filling and tuck under wide end of dough at center.
Bake 25-30 minutes or until golden brown.
Enjoy! In addition to joining the Cook Along at Happier Than A Pig In Mud, I will be joining Foodie Friday at Designs by Gollum and Trisha at Sweetology 101 for Tea Time Tuesday.
I have edited this post to share some Give Away News!! Jo at LazyonLoblolly teamed up with Lynn for a fun give away -- visit Jo for a chance to win a great Pillsbury cookbook and your very own Dough Boy.
I would be remiss if I didn't give a shout-out to my buddies Kathleen J., for searching her family photo archives for the photo of her youngest son, Brett, age 3, now age 20, and, a graduate of a culinary school and working as a line chef! Another shout-out to my friend ToniAnn, who is my technical, as well as moral, support, who helped get the scanned photo into the right format and for being a truly kind and helpful, as well as knowledgeable, friend. oxoxoxoxoxoxox