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Ingredients
- 1 c. water
- 1/8 teaspoon pepper
- 1/4 c. finely minced onion
- 2 T butter
- 1/4 c. lowfat milk
- 1/2 to 1 teaspoon salt
- 1 c. Hungry Jack mashed potato flakes
- 8 ounce can Pillsbury refrigerated quick crescent dinner rolls
Directions
- Heat oven to 400 degrees. In medium saucepan, bring water, onion, and butter to a boil. Remove from heat. Stir in lowfat milk, potato flakes, salt, and pepper. Separate dough into 8 triangles; cut each in half lengthwise to create 16 triangles. Press or possibly roll each till slightly larger. Brush each with melted butter, if you like. Spoon 1 rounded tbsp potato mix onto shortest side of each triangle. Roll up, starting at shortest side, gently wrapping dough around potato mix and rolling to opposite point. Place point side down on ungreased cookie sheet. Brush with butter. Bake for 8-15 min or possibly till golden.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 348g | |
| Recipe makes 2 servings | |
| Calories 374 | |
| Calories from Fat 70 | 19% |
| Total Fat 7.91g | 10% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.65g | |
| Cholesterol 12mg | 4% |
| Sodium 1976mg | 82% |
| Potassium 312mg | 9% |
| Total Carbs 66.72g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.19g | 7% |
| Protein 9.81g | 16% |
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