Crescent Potato Puffs

Submitted by Patricia Hurd from Bemidji, Mn. at the 39th Bake-Off, San Franciso, 2000. Have added a few things to change the recipe just a bit.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 2  eggs
• 1⁄2 cup  finely shredded carrot
• 1  teaspoon chicken flavor instant bouillon
• 1  teaspoon  chopped dried chives
• 1  whole green onion, chopped, grn part only
• 1⁄2 teaspoon salt, if desired
• 1  cup water
• 1⁄2 cup milk
• 2  cups  potato flakes
• 1 (8 ounce) can  refrigerated crescent dinner rolls
• 1  cup  shredded cheddar cheese
• 1  dash paprika, for sprinkling (optional)

Directions

1. Heat oven to 375°F.
2. Spray 13"x9" pan with nonstick cooking spray.
3. Beat eggs in large microwave-safe bowl.
4. Reserve about 2 tablespoons beaten egg; set aside.
5. Add carrot, bouillion, chives, salt, water, and milk to eggs in bowl; mix well.
6. Microwave on HIGH for 2-1/2 mins or just until hot.
7. Add potato flakes; mix well.
8. Unroll dough into 2 long rectangles.
9. Overlap long sides to form large rectangle.
10. Frimly press perforations and edges to seal.
11. Press or roll to form 14"x10" rectangle.
12. Spread potato mixture over dough.(To make ahead, prepare recipe to this pont. Cover & refrigerate up to 2 hours before baking).
13. Spirnkle with chopped green onions and cheese.
14. Starting with long side, roll up dough; seal long edge.
15. Cut crosswise into 8 slices.
16. Place cut side down in sprayed pan; press each to flatten slightly.
17. Brush each with reserved beaten egg.
18. Sprinkle with paprika, if desired.
19. Bake for 25-30 minutes or until golden brown.
20. Cool in pan 3 minutes.
21. Remove from pan.
22. Serve warm.
23. Makes a nice side dish!