My photographs = meh.
Taste = yummy!
At the end of last week, Ian was in New Jersey for training and I was a) putting off a trip to the grocery store, and b) in the mood for a more creative lunch for Camille and myself.
I had a can of crescent rolls in the fridge as well as a pack of Italian cheese blend and a few slices of some turkey. Being pregnant, I am steering away from deli meat these days, but this baked recipe allows me to partake in it. Heck yeah. I used this recipe from High Heels & Grills as a base but omitted the sauce on top. I personally think the sauce sounds AMAZING but I was really looking for ease here and something that would go together quickly!
I started off by laying out the crescent rolls and smoothing together the seams to give me one large sheet.
Next, pile on the cheese. Don't be shy, now.
I then placed three slices of the deli turkey on the long bottom of the pastry sheet. Next time I'll probably use more meat and the same amount of cheese. More cheese went on top of the meat -- just a sprinkle to help it all stick!
Then, it all just gets rolled up -- long side rolled upwards.
Then just take a very sharp knife and cut them into pinwheels. Place in a baking dish sprayed with nonstick cooking spray. I baked the dish according to the directions on the crescent roll package. They didn't look pretty going in, but they fluffed up when baking!
Just bake until golden brown and then lift out of the pan with a metal spatula. These were a fun lunch and would be awesome for tailgating, too.
Plus, think of all of the other combos that would be tasty ... roast beef and cheddar (maybe some horseradish mayo on the side for dipping?), mozzarella cheese and pepperoni, provolone and sauteed mushrooms. My mouth is watering!