Monday, November 4, 2013

Mini Waffles with Prosciutto & Asiago

I've recently gotten my ten year old daughter hooked on the "ham and cheese" croissants that you can buy in the early morning hours at Boulevard Bread Company.  The ham in the croissant is prosciutto, and the cheese I believe is parmesan.  But.....believe me, they go fast, so get there early if you want one!  

On Saturday morning, I was watching the local news - had heard that my best friend had an appearance on one of the networks.  So while surfing the local networks, I saw a lady cooking with some Pillsbury Crescent Rounds to make mini waffles.  Surprise, surprise!  I had never seen this happen before.  I had never even heard of crescent rounds.
The crescent rounds can be unrolled, sprinkled with cinnamon, and rolled back up.  This one was made by Sasha.  There were 8 in the can.  You just have to separate them - you know the deal!
My idea was to sprinkle some prosciutto cubetti and grated asiago cheese on some for Gianna and me.  Unravel, sprinkle, pat, and just roll back up.  I get the Private Selection brand of prosciutto and asiago at our Kroger Marketplace, one of my favorite places ever.  They know us well.
Spray your waffle iron with canola oil, then let it heat up.  Place a crescent round in the center of the iron, then shut it.  It only takes 2 - 3 minutes.  I love these little waffles.  We had some small waffles like these at Salut Bistro last week.  They had chicken tenders on top.......They were yum.
So flaky and delicious!  I think we've found our new at - home go - to easy breakfast item.  The flavors of the stuffed prosciutto and asiago shine through to your taste buds while the texture of the waffle satisfies your mouth's love of chewing things that are crisp on the outside and soft on the inside.  Let me just tell you - we had this for breakfast, and for dinner!

Ingredients:
  • 1 can of Pillsbury Crescent Rounds
  • 1 package of Private Selection Prosciutto Cubetti
  • Grated Asiago Cheese
  • Canola Spray
Directions:
  1. Open the can of crescent rounds while still cold from the fridge.  Separate onto a plate or surface.
  2. Have the asiago and prosciutto ready.  Unroll each crescent round, sprinkle with the fillings, then roll back up.  Continue until all the crescent rounds are finished.
  3. Heat your waffle maker.  Spray with some canola spray.  
  4. When heated, place one prepared crescent round into the center.  Shut it.
  5. It will be ready in 2 - 3 minutes. 
You can see the Arkansas cook's Pillsbury recipe that I saw demonstrated on TV right here:  French Toast Waffles.





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