Young & Hungry

Yet again I find myself faced with the appetizer dilemma of having nothing outstanding to make, or should I say bake…  The event is a book club meeting, which on this particular occasion is actually a ruse for a suprise wedding shower for one of our newlywed members.  The theme is cherries.  Uninspired yet again, I’m resorting to my imagination and obsession: currently with sweet potatoes, always with pumpkin, and soon to be with brussel sprouts.  I know, but I heart them. 

 

I can see Katy cringing as she reads this post; crescent dough is one of the many things she refuses to associate with.  I know this because I have failed at many attempts to woo her with the buttery goodness that comes neatly packaged in a fun twist and pop cylinder courtesy of Pillsbury.  They have even added a baking variety without the usual perforated triangle divisions.  Friends, I’m a fan of home made, but you can’t beat this kind of convenience. 

 

My mother might say my love affair with crescent rolls is rooted in Thanksgiving.  When I was younger my undeveloped taste buds were too shy for stuffing accented with Italian delicacies like livers, chestnuts, and olives.  All I wanted was an extra crescent roll or two, or three, or four.  I was in a roll eating competition with myself – the skinny fat kid.  And so I bring you my newest crescent creation:

Sweet Potato Pizza

 

• 1 package crescent roll dough, Recipe Creations if possible!
• 1 recipe classic oven-roasted sweet potatoes
• 8 oz brie cheese, cut into chunks
• 1/2 cup dried cherries
• 1/4 cup REAL maple syrup

 

Spread crescent roll dough out on a baking sheet making sure to reseal perforated edges.  Top with sweet potatoes, brie, and cherries.  Drizzle with maple syrup and bake for 15-20 minutes or until the dough is light brown.