Tasty pastry

Get Creative With Crescent Roll Dough

Crescent Taco Pie

Doris Ann Kahlert, Berne, Indiana

1 lb. ground beef

½ cup chopped onion

1 (8 oz.) can tomato sauce

1 package taco seasoning mix

1 (8 oz.) can crescent rolls

2 T. cornmeal

1 cup sour cream

1 cup shredded cheese

Optional: shredded lettuce, diced tomatoes, avocado slices and crushed tortilla chips

Brown beef and onion; drain. Stir in tomato sauce and taco seasoning mix; set aside. Separate crescent dough and place in an ungreased pie pan; press across bottom and up sides of pan to form a pie crust. Sprinkle cornmeal over crust. Bake crust at 375 F for 5 minutes and remove from oven. Lower oven temperature to 350 F. Spoon meat mixture into the pie shell and spread the sour cream over the meat.

Sprinkle with cheese. Bake at 350 F for 15-18 minutes. You can serve the pie topped with shredded lettuce, diced tomatoes, avocado slices and crushed tortilla chips.

CHICKEN CRESCENTS Jean Orcutt, Warsaw, Indiana

3 oz. cream cheese, softened

3 T. butter, melted (2 T. for chicken mixture and 1 T. for baking)

1 (12.5 oz) can cooked chicken, drained

¼ t. salt

¼ t. pepper

2 T. milk

2 T. chopped onion

1 (8 oz.) can crescent rolls

¾ cup seasoned breadcrumbs

Blend the cream cheese and 2 T. butter. Add chicken, salt, pepper, milk and onion. Mix well. Chill mixture for at least an hour. Divide crescent rolls into 4 rectangles. Firmly press perforations to seal. Spoon ½ cup of the meat mixture onto the center of each rectangle. Pull corners of dough up over the meat mixture. Twist the top of the dough together and seal the edges. Brush tops of crescents with remaining 1 T. melted butter. Roll crescents in seasoned breadcrumbs. Bake in an ungreased 8-by-8-inch pan at 350 F for 30 minutes or until golden brown.

Cherry Cheese Cobbler

Laura Garza, Beech Grove, Indiana

1 (8 oz.) can crescent rolls

12 oz. cream cheese, softened

¾ cup granulated sugar

(½ cup for filling, ¼ cup for topping)

1 t. vanilla

1 (21 oz.) can cherry pie filling

½ stick unsalted butter, melted

Grease bottom of an 8-by-8inch baking pan. Line bottom of baking pan with four of the crescent rolls, unrolling and spreading them out to cover the entire bottom of the pan. In a large mixing bowl, beat softened cream cheese and ½ cup sugar until smooth and well blended. Add vanilla and beat until mixed thoroughly. Spread cheese mixture over crescent rolls in baking pan. Pour pie filling over top of cheese mixture and spread evenly. Top with remaining crescent roll dough and spread out to cover evenly. Pour melted butter over top of dough. Sprinkle remaining sugar over the melted butter. Bake at 350 F for 35-40 minutes until golden brown.