A delicious irish spin on a classic appetizer!
Preheat oven to 375°F (190°C).
Sprinkle flour over smooth side of Large Grooved Cutting Board; unroll dough onto cutting board.
Using Pastry Cutter fitted with straight wheel, slice dough crosswise and lengthwise between cups to make 24 squares. (If you don’t have a Pastry Cutter, use a plastic knife.)
Using a heaping Small Scoop (about 1 1/2 tbsp/22 mL), scoop filling into cups. Bring corners of dough up to the center of each cup.
Bake 11–13 minutes or until golden brown. Remove pan from oven. Remove puffs from pan.
Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.
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