Cheesy Tater Crescent Snacks Recipe
Ingredients
| Refrigerated quick crescent | 16 Ounce (Preferably From Pillsbury) | |
| Dinner rolls | 16 (Or As Required) | |
| Pasteurized process cheese spread | 1⁄2 Cup (8 tbs) (Preferably From Cheez Whiz) | |
| Frozen potato nuggets | 16 , thawed | |
| Butter/Margarine | 1⁄2 Cup (8 tbs), melted (Preferably From Parkay) | |
| Seasoned croutons | 1 Cup (16 tbs) (Crushed Herbs) |
Directions
Heat oven to 400°F, Grease 16 muffin cups.
Separate dough into 16 triangles.
Spread cheese evenly over each triangle.
Place potato nugget on shortest side of each triangle.
Roll up; start at shortest side of triangle and roll to opposite point.
Pinch edges of dough to seal.
Dip filled rolls in melted margarine; then in crushed croutons.
Place in prepared muffin cups.
Bake at 400°F. for 11 to 14 minutes or until golden brown.
Serve hot.
16 snacks.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change
Separate dough into 16 triangles.
Spread cheese evenly over each triangle.
Place potato nugget on shortest side of each triangle.
Roll up; start at shortest side of triangle and roll to opposite point.
Pinch edges of dough to seal.
Dip filled rolls in melted margarine; then in crushed croutons.
Place in prepared muffin cups.
Bake at 400°F. for 11 to 14 minutes or until golden brown.
Serve hot.
16 snacks.
TIP:
To reheat, wrap loosely in foil; heat at 350°F. for 10 to 15 minutes.
HIGH ALTITUDE-Above 3500 Feet: No change
Chef
