Saturday, October 19, 2013

Pumpkin Crescent Puffs

I have seen the basics of these puffs listed on lots of web sites, Pillsbury and Kraft included, they both called them Magic Marshmallow Crescent Puffs. One highlighted their brand product the other highlighted their brand product. Plenty of other places also listed these same ingredients and instructions - but nothing exactly like I made. So I am sharing with you.

I got the puff recipe from here:
And the filling recipe from here:
(The cream puff recipe on this site are pretty good too.)

Whatever they call them and whoever they belong to - I call them: 

Pumpkin Crescent Puffs
The Puffs - 

cans  (8 oz. each) refrigerated crescent dinner rolls

cup  sugar

tsp.  ground cinnamon

cup  (1/2 stick) margarine or butter, melted

Large Marshmallows

PREHEAT oven heat to 350°F. Separate dough into 16 triangles. Mix sugar and cinnamon; set aside.

 DIP marshmallows in margarine, then in sugar mixture, turning to evenly coat all sides.

 Wrap each dough triangle around 1 marshmallow, 

Completely covering marshmallow; pinch edges of dough tightly to seal. Dip sealed side in margarine; place, sealed side down, in each of 16 greased medium muffin cups.

 BAKE 10 to 15 min. or until golden brown. Immediately remove from pan.

Unfortunately, I don't have a picture of the stuffed puffs, but the Gunny Sack website above does. 

The cream filling:
3/4 cup heavy cream 
1/4 cup pumpkin puree 
2 teaspoons pumpkin pie spice 
1/4 cup sugar (they used maple syrup)
1 teaspoon real vanilla extract
In mixing bowl or stand mixer, combine cream, sugar, vanilla, and spice 
Whip until it forms stiff peaks 
Fold 1/4 cup of pumpkin into whipped cream 
Stuff your puffs by generously filling the cream puff shell with the pumpkin mixture
That is it - they were quite tasty.

Ready for Winter 2013

One wood shed, double stuffed.

Jake is kind of not interested at this point.
He will like the heat later on though.

Pepperoni Rolls

I think I made these before and probably posted it back then too, but they are pretty good.
So I will post it again.
The full recipe comes from Suzane McMinn at Chickens in the Road.

The time my dough has pieces of bacon, garlic, and shredded mozzarella in it.
mmmm bacon
Roll out the dough and sprinkle with more mozzarella and some pepperoni.
Wonder why the shapes are so different.

Bake them for a while.
Feel bad about erupted rolls.
Let them cool some.
Tear one open and add some sauce.