The Richmond Register

October 22, 2013

THE MAGIC OF THE CROISSANT

By Arritta Morris
Register Correspondent

RICHMOND — One item in the dairy case that can be used for other dishes besides just a bread item can really surprise one. Hope you try some of these recipes that I have sent you other than just baking a roll for a meal.

QUICK AND EASY CHEESECAKE

INGREDIENTS:

2 pkg croissant rolls, divided

2 pkg (8 oz each) softened cream cheese

1 cup granulated sugar

2 tsp vanilla

Cinnamon and sugar

DIRECTIONS:

Grease a 9x13 inch pan. Unroll one package of croissant rolls in bottom of greased pan, and set aside.

To soften cream cheese, add sugar and vanilla. Spread on top of croissant rolls. Add last layer of unrolled croissant to top of cream cheese mixture. Sprinkle top with granulated sugar and cinnamon. Bake at 350 degrees for 30 minutes. Cool and refrigerate for 2 1/2 hours. Cut into squares and served chilled.

CROISSANT PEPPERONI PIZZA

INGREDIENTS:

1 can croissant dough

1 cup pasta sauce

1 cup mozzarella cheese

1 package sliced pepperoni

DIRECTIONS:

Place a croissant dough in squares (two triangles left attached) on a baking sheet. Bake half-way according to package directions. Remove from oven and top with sauce, cheese, and pepperoni. Return to oven and bake until crust is golden brown on edges and cheese is melted, approximately another 5 to 7 minutes

I hear all the time about freaky things that happen to people who have no idea how it happens.

The other day I went to the grocery store to purchase some of the croissant rolls to try the pizza I gave you.

The clerk unknown to me put the two containers of rolls in with my gallon of milk. When I left the parking lot and made a quick right turn on to the main street here in Berea, I thought I had blown a tire or hit a car or someone shot me.

You guess it, the rolls blew up.The milk fell on the rolls, and bang, I had a shock.

I pulled off the road and backed up traffic because I thought I was in grave danger.

If one of those containers had hit me in the head, I just knew I would have believed that I had really been shot.

O yes, I forgot to tell you the milk jug blew as well. What a mess....

A cafeteria worker by the name of Mary who has recently retired from the Mason County School District gave me this recipe. It is great to take to a pot luck.

SALAD PIZZA

INGREDIENTS:

2 cans of croissant rolls

1 pkg cream cheese (large)

1 pkg dry ranch dressing mix

1/4 cup mayonnaise

1 head of broccoli, chopped finely

5 radishes shredded

1 1/2 cup carrots, shredded

3 stalks celery, chopped finely

2 cups shredded cheddar cheese.

DIRECTIONS:

Spread croissant rolls on a greased cookie sheet. Bake at 350 degrees for 8-10 minutes. Let cool.

Mix cream cheese, ranch and mayonnaise in a bowl. Spread on the rolls. Mix the vegetables together. Spread on the top of the ranch mixture and rolls. Sprinkle cheese on the top. I keep this in the refrigerator till serving time.

This month is almost gone. I hope you enjoy the fall colors that are so beautiful this time of year. I love to iron leaves between two sheets of waxed paper to enjoy these colors all through the winter.

Arritta Morris is a graduate of EKU with a bachelor’s degree in nutrition and a masterss degree in counseling. She is certified as a food service specialist with by School Nutrition Association.