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POTATO BISCUIT APPETIZERS
Womans World Magazine posted to rec.food.recipes

2 cups (4 servings) instant mashed potatoes plain or any flavor such as chives
prepare as directed, then cool in refrigerator
1 pkg. (8oz.) refrigerated crescent roll dough
2 Tbs. dry soup mix (any flavor such as onion, herb, garlic etc.) half of
1.2 oz. envelope
3 Tbs. minced fresh parsley
1 egg lightly beaten

Preheat oven to 350 F. Butter 2 baking sheets. Stir parsley and soup mix into potatoes. On lightly floured work surface, unroll dough; divide into two 5" x 7-1/2" rectangles. Press perforations together to seal. Roll out each piece into 7" x 8" rectangle. Spread each with a layer of potato mixture, leaving 1/4" border. Brush edges with some egg. Starting with short side, roll up.

At this time, preheat oven to 350 F. (If dough isn't very cold at this time, put in refrigerator for 10-15 minutes). With very sharp, serrated knife, cut crosswise into 1/2 " wide slices. Place flat side down on baking sheets; brush with remaining egg. Bake 18-20 minutes or until dough is golden brown. Serve warm.

Makes 40 appetizers.

 

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Last updated: 11-Apr-1999 12:44 PM