Bret and I are avid auto racing fans! We attended the first Formula One race at the new Austin, TX track (called COTA - Circuit of the Americas) and had a blast. The U.S. hasn't hosted a Formula One race for years and there were a lot of happy fans at the opening of this track.
It was such a fun experience - over 100,000 people, lots of entertainment, good (but expensive!) food, and lots of people-watching. Oh, and the race was great, too!
This year we didn't go, but did get to watch it live on television with our friends Tom and Marty. Marty said to bring a snacky thing, so I came up with this variation of the roll-up crescent appetizer.
Cheese and Pepperoni Crescent Puffs actually turned out quite good, although I'd definitely add more cheese next time!
I took along some marinara for dipping and warmed everything up when we got there. They traveled quite well.
Since holiday parties are coming up, Cheese and Pepperoni Crescent Puffs will be a good one to add to the appetizer list.
- 1 can refrigerated crescent rolls
- 1 pkg. pepperoni slices, (about 50 slices)
- 1 pkg. shredded Mozzarella cheese
- 1 small jar marinara sauce
- ½ C grated Parmesan cheese
- Preheat oven to 375 degrees.
- Unroll the crescent rolls and pinch seams together. Cut dough into 15 squares.
- Place 3 slices of pepperoni on each square, along with a heaping teaspoon of marinara sauce. Sprinkle about a tablespoon of cheese on top of the sauce and bring the corners of the square together at the top to form a puff - twist the top to seal. Sprinkle the tops of each puff with a little Parmesan cheese.
- Place puffs on a baking sheet lined with non-stick foil or parchment paper and bake for 12-14 minutes, until golden brown. Serve with warm marinara on the side.
Tips and Stuff:
Cut the squares with a pizza cutter for straight lines and for easy cutting. You can make 12 if you want - it's easier to put all the stuff in them with 12, but they'll be bigger than bite-sized.
They are a little messy to form into a puff, but stick with it - they don't have to be perfect because they'll spread some when baked anyway. You can easily double this recipe. There was a suggestion to use string cheese stick instead of shredded cheese - that might be less messy.
Nutrition Information:Yield: 15 Serving Size: 1 puff
Amount Per Serving: Calories: 89Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 196mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 3g
Nutrition Values are Approximate