Monday, April 9, 2012

Cheesy Potato Crescent Rolls

Whoever came up with the idea of instant mashed potatoes is a genius! And to think I had never used it until recently, in fact, as recently as hurricane Irene! That is when my husband's cousin introduced me to this wonderful thing :) While stocking up on the emergencies, it seemed like a good idea to get a couple of boxes of potato flakes - we were hunting for non-perishable food. Since the hurricane passed by without too much damage where we live, I was left with a whole box of potato flakes and no idea what to do with them! But once I started using them, I came up with all sorts of recipes to put them in! Last night's post - Vegetable Puffs - was one such recipe.

Today's post is an even bigger hit with whoever has tasted it - except of course hubby dearest, who, believe it or not, hates cheese! I know, I think he is an alien too!

Anyways, to come back to the main topic, today's recipe is cheesy potato rolls. These are blissfully quick and easy to make. The perfect snack when kiddo comes home from school. Also a quick fix for sudden guests and impromptu play dates. I have also made a sweet version of these rolls, but that is for another day and another post...

Preparation & Cooking: 15 minutes             Makes: 8


Pillsbury Crescent Rolls - 1 tube (I used the original one, you could use any kind)
Instant Mashed Potato Flakes - 4 tablespoons
Peas - 2 tablespoons (I used frozen peas)
Mrs.Dash's Table Blend - 1 teaspoon
Basil Leaves - 2 teaspoons, chopped (optional)
Cream Cheese - 1 tablespoon
Butter - 1 teaspoon
Milk - 1 tablespoon
Sour Cream - 1 teaspoon
Mint-Coriander Chutney - 4 tablespoons
Salt - to taste
Cooking Spray/Oil - for greasing the baking sheet


  • Preheat the oven to 375 degrees Fahrenheit (190.5 degrees Celsius). Grease a baking sheet or cover it with some aluminum foil.
  • Microwave the mashed potato flakes, peas, Mrs.Dash's Table Blend, salt, butter and milk for 2 minutes.
  • Take it out and mix it well, adding the cream cheese, sour cream and chopped basil leaves.

  • Roll out the crescent roll wedges and apply some mint-coriander chutney on each of them.
  • Place a small amount of the potato filling on each of the dough wedges.
Roll them up and place them on the prepared baking sheets.
  • Bake in the oven for about 10 minutes. 
  • Once they turn golden brown, take them out of the oven.

Quick and yummy potato rolls are ready to be served.

Handy Tip:

If you don't have Mrs.Dash's Table Blend, you could use any mix of dried spices like pepper, oregano, thyme, rosemary, basil, parsley etc.

You could skip the mint-coriander chutney while making for kids if spice is not tolerated.


  1. My mother-in-law always buys instant potatoes when she comes to visit (she does all the cooking when she is here - I know, lucky me!). Now I have a use for them after she leaves - thank you.

    1. Lucky you indeed :)! Do let me know if you try them out...

    2. This recipe is a winner! I'm munching on a roll as I type this comment. The combination of the crispy roll and the creamy filling is truly awesome! Yum!

  2. Look nice for this cheesy Potato. The recipe looks simple to follow as well.

    1. Allen, it is a very simple recipe. Do try and let me know how you like it...

  3. This one looks delicious! Not tried my hand at baking yet and this one seems a simple start. That means brownie points from the husband. Yay! :-)

    1. Hey Anushya, go ahead and try them - stock up on those brownie points - will wait for the reviews :)

  4. Absolutely delicious. Adorable presentation of veg spring rolls.
    restaurant in rajendra nagar


Hi there! Thanks for taking the time to visit my blog! Feel free to drop a line and keep me motivated...