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Old 11-05-2005, 10:39 AM   #11
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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

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Old 11-05-2005, 05:13 PM   #12
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Mushroom paprikash, I'm waving Mish

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Old 11-06-2005, 11:24 AM   #13
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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
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Old 11-09-2005, 03:46 PM   #14
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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!!
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Old 11-09-2005, 05:27 PM   #15
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They are very quick to put together, so I made them all at once.
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Old 11-09-2005, 07:06 PM   #16
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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.

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