Tag Archive: Crescent Dough


I woke up Sunday morning and made the kids an apple dumpling casserole for breakfast.  While I was at it, I a Taco Cornbread Casserole for them to have for dinner, as I was heading out for the day.

First I wrapped the apple slices (2 apples cut into 8ths) in crescent dough (2 tubes) and placed them in a 13 x 9 baking dish sprayed with coconut oil.

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Then, I made the cornbread:

1 Package corn bread mix (I used XO Baking Co. Gluten Free)

 

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2 eggs

1 c. vanilla almond milk

1 can cream style corn

1 can whole kernel corn

Mix and pour into 13 x 9 baking dish sprayed with coconut oil.

Bake 350F for 20 minutes.   I did this alongside the apple dumpling casserole, which also cooks for 20 minutes at 350.

 

Meanwhile, I prepared the taco meat for the taco casserole:

2 lb. cooked crumbled ground meat with onion (I keep 2 lb. tupperware of cooked ground meat in the freezer).

Mix with 2 pouches Taco Sauce.  I used Frontera Texas Original Taco Skillet Sauce.  It is very mild, so next time I would punch it up with some jalapeno or something.

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Remove both baking dishes and prepare as follows:

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Spread taco meat mixture over baked cornbread.  Cover and refrigerate for later use.  When ready to eat, sprinkle with shredded cheese and bake for 30 minutes.

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At the point I took the cornbread and crescent rolls from the oven, I had also already made the custard to pour over it:

4 eggs

1 c. milk

1/2 c. sugar

1 Tbsp. vanilla

Pour over baked cresent rolls

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and bake at 350 for 20 minutes until custard is golden.

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Serve with vanilla yogurt.

I like to make multiple dishes simultaneously to cut down on dishes.  In this instance, the bowl I mixed up the cornbread batter in was rinsed and then used to mix the taco meat and sauce.

 

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My daughter, Andrea, saw the recipe for these crescent apple roses and wanted to try them.

Wash core and thinly slice 3 apples.

Boil apple slices in 4 cups of water 4 Tbsp. of sugar and 2 Tbsp. of lemon juice until apples are soft (about 3 minutes).  You want to be able to bend them without breaking.  Drain and place on paper towels to completely dry and cool.

Flour surface.  Roll out one tube crescent dough.  Sprinkle with 5 Tbsp. sugar and 2 tsp. cinnamon.

Cut into 9 strips about 1 inch wide.

Lay apple slices end to end along each strip.

Roll up and place in muffin cup sprayed with cooking spray.

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Bake at 400 F 20-25 minutes.

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Glaze with simple powdered sugar and water glaze.  Enjoy!!

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1 tube crescent dough

1 lb. breakfast sausage, crumbled, cooked and drained

8 potato latkes

8 oz. pepper jack cheese, shredded

8 eggs

1/4 c. milk

salt and pepper

1 Tbsp. butter

1 Tbsp. Parmesan cheese

Cook, crumble and drain sausage.  Set aside.

Spray sides of 13 x 9 baking dish and butter bottom.

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Sprinkle with Parmesian.

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Spread crescent dough and seal seams to make a crust.

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Top with sausage.

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Top with latkes.

Sprinkle with shredded cheese.

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Combine eggs and milk.  Add salt and pepper.

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Pour over everything.

Bake 375 F for 35 minutes.

Apple Dumpling Casserole

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1 tube honey butter crescent dough

2 apples, cut into quarters

2 eggs

1/4 c. milk

1/4 c. vanilla macchiato coffee creamer

1/4 c. sugar

Cut apples and roll into crescent dough triangles.

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Place in deep dish pie plate sprayed with cooking spray

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Bake 375 F for 15 minutes.

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Meanwhile make custard by mixing eggs, milk, creamer and sugar.

Pour over baked apple crescents.

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Return to oven and bake for 15 minutes more.

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