Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, corned beef and mashed potato croissant pockets. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Corned Beef and Mashed Potato Croissant Pockets is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Corned Beef and Mashed Potato Croissant Pockets is something which I’ve loved my whole life.
Great recipe for Corned Beef and Mashed Potato Croissant Pockets. I could eat my weight in these lil goodies! lol Used leftover corned beef and mashed potatoes for a new meal to try thats quick and easy :hungry Corned beef mashed potatoes might be a bit different from what you are used to but they are so worth trying! All it takes is adding a few more ingredients to your mashed potatoes and right away you bring this side to a whole new level.
To get started with this recipe, we have to prepare a few ingredients. You can cook corned beef and mashed potato croissant pockets using 7 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Corned Beef and Mashed Potato Croissant Pockets:
- Get 1 packages refrigerated crescent rolls
- Make ready 3 cup cooked corned beef, chopped into small pieces
- Get 2 cup mashed potatoes
- Get 1 egg, beaten
- Get 1 tbsp garlic powder
- Get 1 tbsp dried parsley flakes
- Prepare 1/4 tsp salt & pepper
Easy Way to Prepare Delicious Corned Beef and Mashed Potato Croissant Pockets. Corned Beef and Mashed Potato Croissant Pockets has become the favorite food menus that are being sought by many people people in the internet. If you are the one that needs the recipe information, then this is the right website page. With this recipe for Mashed Potatoes with Corned Beef there's no reason to save this protein just for St.
Steps 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!
Use a great tasting Idahoan Mashed Potato Cup for an easy meal on the go! Boil potatoes and fix like mashed potatoes using the butter and milk – at the last mash the can of corned beef into the potatoes – serve hot –. Put the potatoes in a large pot and cover with water. Add a large pinch of salt and bring to boil. While this recipe calls for prepared corned beef hash, you can chop up the leftover corned beef and potatoes from your St.
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