"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Sandwiches & Wraps
Click Here to Login
Thread Tools Display Modes
Old 11-05-2005, 10:39 AM   #11
Master Chef
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,363
This is a natural for diced beef mixed with diced potatoes as well, maybe add some onion and garlic in the filling too. Other ideas would be to wrap the crecent roll dough around pizza fillings, or around a sweet pumpkin custard, or taco/burrito fillings, meat and gravy, fruit fillings, good cheeses such as gruyere, swiss, fontina, or muenster, chocolate and pitted cherries, simply spread with extra-virgin-olive-oil and garlic, and the list is endless. Great thread, and great responses. Good job everyone. Seeeeya; Goodweed of the North

“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 11-05-2005, 05:13 PM   #12
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
Mushroom paprikash, I'm waving Mish

HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 11-06-2005, 11:24 AM   #13
Executive Chef
Join Date: Oct 2004
Posts: 4,356
Mushroom Paprikash

Originally Posted by kadesma
Mushroom paprikash, I'm waving Mish
Waving back, kads

I posted it under vegetables. See if you think it might be a good filling for the croissants.

Rec. - Mushroom Paprikash
mish is offline   Reply With Quote
Old 11-09-2005, 03:46 PM   #14
Head Chef
JMediger's Avatar
Join Date: Sep 2005
Location: Wisconsin
Posts: 1,178
Ok ... so one more question because I think I'm going to make them tonight ... I have a meeting to go to and want to get things ready to just cook off when I get home. Can I roll these up and throw them in the fridge for an hour or so then bake them off? Suggestions?
Thank you!!
JMediger is offline   Reply With Quote
Old 11-09-2005, 05:27 PM   #15
Executive Chef
Join Date: Oct 2004
Posts: 4,356
They are very quick to put together, so I made them all at once.
mish is offline   Reply With Quote
Old 11-09-2005, 07:06 PM   #16
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Originally Posted by mish
Constance...yum yum. Guessing, bulk fillings are like sausage? I'm thinking sausage and mushrooms. What a great idea. Thank you, thank you. thank you!
Sausage sure would be good with the mushrooms!

But I was talking about bulk fillings from the store bakery...I have peach, cherry and apple in big plastic bags that have been sitting in my basement pantry since June. You just snip the end and squeeze out what you need, then close the bag up. The baker told me the bags don't need to be refrigerated after opening. ?? The stuff must have a ton of sugar in it, and goodness knows what else. We have a spare fridge in the garage, so I think I'll put what I don't use there, just to be safe. I'd like to get some of this stuff used up over the holidays, and your method with the crescants sounds tasty and easy. I could drizzle a little powdered sugar glaze over the top after they are done.

We get by with a little help from our friends
Constance is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:07 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.