1 can refrigerated crescent rolls
6 T. garlic and herb cheese spread
8 slices thin deli ham
baby spinach, stems removed
Preheat oven to 375 degrees. Open can of crescent rolls and unroll dough. Separate dough into four rectangles, press the triangles together to seal the seem. Spread each of the rectangles with 1-1/2 T garlic and herb cheese spread to within 1/4 inch of the short ends. Cover cheese with a single layer of baby spinach and top with 2 slices of ham. Starting at the short end roll the dough as tightly as possible. Press the edge to seal the roll. Using a serrated knife, cut each roll into six pinwheels. Place pinwheels on ungreased baking pan and bake for 11-13 minutes or until tops are golden brown. Makes 2 dozen.
Submitted by Amanda C.
Showing posts with label Amanda C.. Show all posts
Showing posts with label Amanda C.. Show all posts
Thursday, June 26, 2008
Chocolate Silk Mousse in Crispy Shells
Ingredients:
1 package (5 ounces) 9-inch crepes
4 ounces cream cheese, softened
2 tbsp. powdered sugar
1/4 teaspoon pantry double strength vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)
Directions:
Preheat oven to 325 degrees. Arrange five 4-inch balls of aluminum foil on pan. Fold each crepe into eights and cut outside edge to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes and cool completely on cooling rack.
Combine cream cheese, powdered sugar and vanilla. Whisk until smooth. Place chocolate in microwave, uncovered on high for 40-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Cool chocolate slightly, stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.
To assemble desserts, pipe a dime-size amount of the mouse onto place to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one sheel onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, fan out strawberry slices and place onto top of mousse.
Submitted by Amanda C.
1 package (5 ounces) 9-inch crepes
4 ounces cream cheese, softened
2 tbsp. powdered sugar
1/4 teaspoon pantry double strength vanilla
1/2 cup semi-sweet chocolate morsels, melted
1 container (8 ounces) frozen whipped topping, thawed, divided
toppings such as strawberry ice cream topping, sliced strawberries and finely grated chocolate (optional)
Directions:
Preheat oven to 325 degrees. Arrange five 4-inch balls of aluminum foil on pan. Fold each crepe into eights and cut outside edge to form a heart shape. Unfold crepes and drape over balls of foil. Bake 4-5 minutes or until crepes are golden brown. Remove from oven. Repeat with remaining crepes and cool completely on cooling rack.
Combine cream cheese, powdered sugar and vanilla. Whisk until smooth. Place chocolate in microwave, uncovered on high for 40-60 seconds or until chocolate is melted and smooth, stirring after each 20 second interval. Cool chocolate slightly, stir into cream cheese mixture. Mix until smooth. Immediately fold in half of the whipped topping until smooth. Fold in remaining whipped topping.
To assemble desserts, pipe a dime-size amount of the mouse onto place to hold shell in place (or spoon about 2 tablespoons ice cream topping onto plate, if desired). Place one sheel onto each plate. Pipe a 2-inch rosette of mousse into each shell. Finely grate chocolate over dessert. If desired, fan out strawberry slices and place onto top of mousse.
Submitted by Amanda C.
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