SAVORY STUFFED CRESCENT ROLLS
| INGREDIENTS 2 tubes Pillsbury™ refrigerated crescent rolls, separated into 16 dough triangles 2 tablespoon extra-virgin olive oil, divided 1/4 cup red onion, diced 1 teaspoon ground cumin 1 teaspoon chili powder 1 can black beans, drained and rinsed 2 cups shredded cheddar cheese, divided 1/4 cup cilantro leaves 2 eggs, lightly scrambled 3 slices prosciutto, lightly crisped in a little oil 1/4 cup torn basil leaves 1 Italian sausage link, casing removed 1 teaspoon crushed red pepper 1 teaspoon smoked paprika 1 can Muir Glen™ fire roasted diced tomatoes 1 cup broccoli florets, steamed and chopped 2 pinches coarse salt and freshly ground pepper | HOW TO MAKE
1.BEAN FILLING: Heat up 1 tablespoon oil in a little saucepan. Add the red onion, ground cumin and chili powder; saute 2 minutes. Add the beans and cook 5 minutes, mashing a few with your spoon. Season with a little salt and pepper. Spoon a small helping over 4 crescent triangles, top with a pinch of cheddar cheese and a few cilantro leaves. Roll up.
2.EGG AND PROSCIUTTO FILLING: Spoon a little scrambled egg over 4 crescent triangles, top with a little prosciutto and torn basil. Sprinkle a small pinch of salt and pepper. Roll up.
3.TOMATO AND SAUSAGE FILLING: Heat 1 tablespoon oil in a little saucepan. Add the sausage, crushed red pepper and smoked paprika; cook until browned on all sides. Add the tomatoes and reduce until thick, 10 minutes. Spoon a little sauce over 4 crescent triangles and roll up.
4.BROCCOLI CHEDDAR FILLING: Layer a little bit of cheese on 4 crescent triangles, top with chopped broccoli florets. Sprinkle a little salt and pepper on the florets. Top with more cheese. Roll up.
5.Arrange the rolls on a baking sheet and bake according to the Pillsbury™ refrigerated crescent roll instructions, roughly 15 minutes.
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