Lunch: Crescent Potato Puffs

The ultimate accompaniment to any comfort-food meal, these tasty rolls are wrapped around cheesy mashed potatoes and chives.

Ingredients

2 eggs
1/2 cup finely shredded carrot
1 teaspoon chicken-flavor instant bouillon
1 teaspoon freeze-dried chopped chives
1/2 teaspoon salt, if desired
1 cup water
1/2 cup milk
2 cups plain mashed potato mix (dry)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 cup shredded Cheddar cheese (4 oz)

Instructions

Heat oven to 375 °F. Spray 13x9-inch pan with cooking spray. In large microwavable bowl, beat eggs. Reserve about 2 tablespoons beaten egg; set aside.
Add carrot, bouillon, chives, salt, water and milk to eggs in bowl; mix well. Microwave uncovered on High about 2 1/2 minutes or just until hot. Add potato flakes; mix well.
If using crescent rolls: Unroll dough into 2 long rectangles. Overlap long sides to form large rectangle. Firmly press perforations and edges to seal. Press to form 14x10-inch rectangle. If using dough sheet: Unroll dough. Press to form 14x10-inch rectangle.
Spread potato mixture over dough. Sprinkle with cheese. Starting with long side, roll up dough; seal long edge. Cut crosswise into 8 slices. Place cut side down in pan; press each to flatten slightly. Brush each with reserved beaten egg.
Bake 25 to 30 minutes or until golden brown. Cool in pan 3 minutes. Remove from pan. Serve warm.

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