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Stuffing Ravioli

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Here's an idea that works equally well as a whimsical Thanksgiving appetizer and as a fantastic way to cleverly utilize leftovers. Encasing stuffing and gravy in Crescent rolls dough cleverly folded to resemble large ravioli or pierogi, these treats are as tasty as they are adorable.

Makes 8 "ravioli" Active time: 15 minutes Total time: 40 minutes

  • 1 tube Pillsbury® Original Crescent Rolls
  • 3/4 cup stuffing
  • 2 eggs
  • 1 teaspoon gravy (can substitute 1 tablespoon butter)
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Lightly beat one of the eggs. Combine it with the stuffing and 1 tablespoon gravy, until completely combined. The mixture will be slightly sticky.
  3. Unroll the Crescent Rolls dough. Separate the dough into four rectangles with triangle perforations. On each rectangle, gently use your fingers to incorporate the perforations into the dough. Now you have four un-perforated rectangles. Cut each rectangle in half, so that you have two squares. Now, cut each into 4 parts. You will end up with 8 small rectangles.
  4. Spoon 1 1/2 tablespoons of stuffing mixture on the lower half of each rectangle, leaving about 1/4 inch on the bottom and sides.
  5. Fold over the top half of the dough rectangle, so that it encases the stuffing. Press down on the seams to form a seal, and press the seal with the tines of a fork.
  6. Beat the remaining egg lightly with a fork. Brush the folded pastries with the egg, as a wash. This will help the pastries bake with a lovely golden color and shiny finish.
  7. Bake in the preheated oven for 13 to 15 minutes, or until pleasingly golden. Remove from the oven, and let cool on the sheet for 10 minutes. Serve warm.

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