Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, corned beef and mashed potato croissant pockets. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Corned Beef and Mashed Potato Croissant Pockets is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Corned Beef and Mashed Potato Croissant Pockets is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have corned beef and mashed potato croissant pockets using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Corned Beef and Mashed Potato Croissant Pockets:
- Make ready 1 packages refrigerated crescent rolls
- Make ready 3 cup cooked corned beef, chopped into small pieces
- Get 2 cup mashed potatoes
- Take 1 egg, beaten
- Take 1 tbsp garlic powder
- Take 1 tbsp dried parsley flakes
- Make ready 1/4 tsp salt & pepper
Instructions to make Corned Beef and Mashed Potato Croissant Pockets:
- Preheat oven to 375°.
- Unroll dough and cut out 6 equal squares from dough.
- Add salt & pepper to mashed potatoes and set aside.
- Fill one end of the dough with 2 or 3 tablespoons of corned beef and 2 or 3 tablespoons of mashed potatoes on top of that.
- Fold dough over the filling and pinch and tuck together the edges to form a pocket.
- Brush beaten egg over each pocket and sprinkle with garlic powder and dried parsley flakes.
- Bake for 10 to 12 minutes or until tops are golden browned. Cool and enjoy!
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