Friday, February 20, 2009

Name This Food

Updated with info from Cindy + pointing out something I missed in the instructions.

Today my coworker Cindy and I made something delicious. The idea was all hers; all I added was the banana peppers to mine. Are these a thing? If so, what are they? If not, how did nobody think of this before?

  • Buttery croissant dough stuff (I'm trying to find out exactly what it was from Cindy, will update when I hear) Update: Pillsbury crescent rolls, extra large style. Update 2: Pillsbury Crescent Rolls, Big and Buttery 50% Bigger style, to be more specific. And the butteriness is vital.
  • Maple-honey-baked ham
  • Provolone cheese
  • Horseradish mustard
  • Banana peppers (optional)
Stretch out 2 of the croissant dough pieces. Pierce each with fork. Lay one down on a sheet, and layer on ham, cheese, and peppers. Update: Spread mustard on the other piece. Place that piece over the top, and seal the edges (and crimp with a fork). Bake at 350 F for 15 minutes. Eat, and be contented.

They weren't quite pierogis. Were they a thing? Note: If you make this a thing, you can use virtually any sandwich ingredients. For that reason, I am temporarily calling them "dumpling sandwiches," although I guess "Cindy's Dumpling Sandwiches" (or whatever else she might decide to call them) would be more fitting.


Dave said...

Sounds kind of like stuffed Pizza?

Jon Harmon said...

They were stuffed-pizza-like, but the butteriness of the crescent rolls and the mustard (plus the missing sauce) made them not quite that and utterly delicious.