Here are a couple for puff pastry:

BLEU CHEESE TARTS (makes 40)
1 pkg frozen puff pastry
8 oz pkg cream cheese, softened
3 oz pkg bleu cheese, softened
1/4 cup sun-dried tomatoes, finely chopped
1/4 cup pesto sauce
1/4 cup chopped walnuts
1/4 cup grated Parmesan

Thaw pastry for 1 hour. Unfold onto a cutting board & cut into 1" squares. Bake in a preheated 350° oven until browned, about 10 minutes. Remove top 1/2 of squares & discard.
Thoroughly mix cream cheese, bleu cheese & sun-dried tomatoes. Spread each pastry square with about 1/4 tsp cheese mixture. Top each with a dab of pesto. Sprinkle with walnuts & Parmesan. Put on an ungreased cookie sheet & broil until cheese melts, about 3-4 minutes. Serve immediately.~~ Food for Thought

TOMATO DILL SOUP IN PUFF PASTRY (serves 8)
3 TBL butter
2 onions, sliced
2 lbs very ripe tomatoes or 32 oz canned, drained
2 cloves garlic, chopped
1 tsp salt
1/2 tsp sugar
1/4 tsp white pepper (black pepper is fine)
3 TBL tomato paste
1/4 cup flour
1 1/2 cups half-and-half
1 1/2 cups heavy cream
2 TBL chopped fresh dill
Two 8 oz pkg frozen puff pastry, defrosterd per directions
2 egg yolks, beaten
Melt the butter in a heavy nonreactive saucepan & saute the onions for 8-10 minutes, until soft. Add the tomatoes, garlic, 1 1/2 cups water, the salt, sugar & pepper. Cover & cook slowly until the tomatoes are very soft, about 20 minutes. Sir in the tomato paste. Dissolve the flour in 1/2 cup water. Add 2 1/2 cups more water & stir until smooth. Add this mixture to the tomateos & bring to a boil, stirring constantly. Strain the soup & add the half-and-half, cream & dill. Ladle the warm soup into 8 straight-sided oven-proof soup bowls, filling them 2/3 to 3/4 full.
Preheat oven to 400°. Cut rounds from the defrosted puff pastry 1" larger than the diameter of the soup bowls. Paint around the edge of the bowls with the beaten egg yolk. Then place a pastry round over the top of each bowl, slightly stretching it & pressing to secure. Cut out mini hearts, stars, etc. from the remaining dough & affix them to the pastry tops with the egg yolk. Place the bowls on a cookie sheet & bake uncovered about 15 minutes or until lightly browned. Serve immediately.~~From California Heritage Continues

There are tons for using Crescent rolls at the Pillsbury site.

Here is a link that might be useful: Pillsbury.com

This is not an entree, but its really good!

RECIPE: Ricotta Puffs --- delicious & easy!
Posted by Jillis (My Page) on Wed, Aug 7, 02 at 7:49
RICOTTA PUFFS
Ingredients:
1\2 cup ricotta cheese
1 Tbsp. snipped parsley
1\2 cup chopped roasted red pepper
1 tsp. oregano
3 Tbsp. grated Romano cheese
1\2 tsp. pepper
1 (17 1\2 oz.) pkg. frozen puff pastry, thawed (2 sheets)
Grated Romano cheese
Milk
Unfold pastry on a lightly floured surface. Cut each puff pastry into nine
3" squares; set aside. For filling, in a medium bowl stir together ricotta
cheese, sweet pepper, 3 Tbsp. Romano cheese, parsley, oregano, and pepper.
Moisten the edges of each pastry square with milk. Spoon about 2 tsp.
filling onto 1 side of each pastry square. Fold the other side over the
filling. Seal, using the tines of a fork. Cut slits in the top of each
pastry bundle. Brush with milk; sprinkle with additional Romano cheese.
Arrange pastry on a baking sheet. Bake in a 400" F oven about 20 minutes
or until golden. Cool on a wire rack 5 minutes before serving. Makes 18
pastries.
You could get as creative as you want with this---add crushed garlic,
pepperoni bits, mozzarella bits, ANYTHING GOES!

Sprite Apple Dumplings

Easy Apple Dumplings

2 pkgs. refrigerated Crescent Rolls
2 large Granny Smith apples
2 cups sugar
1 cup butter

1 tsp. cinnamon
12 oz. Mountain Dew drink

Peel and core apples and cut into 8 wedges each.
Separate rolls(apple wedges may be rolled in
cinnamon/sugar) and roll a slice of apple in each.Roll(start from the wide end), covering the apple. Place in a greased baking dish(9x13 or larger). Dot the rolls with butter, sprinkle with cinnamon sugar, pour the sprite around the edges of the dumplings. Bake at 350 degrees for 45 minutes or LESS until dumplings start to brown. Serve warm with scoop of vanilla ice cream.Makes 16 apple dumplings.
*******I found that is too much sugar, so I just "eye-it" as well as the butter.

7-Up or Sprite can be used in place of Mountain Dew. Recipe can be cut in 1/2 to make 8 apple dumplings.

Recipes using puff pastry?....Wrap something in it and bake it.....anything from a mushroom to a cheese curd to a glob of frozen spinach...
Or cut it into squares, pile them up bake, pull the top off and fillw ith something.....anything from scrambled eggs to creamed chicken to shrimp to instant pudding to ice cream....
I love puff pastry....I could put it around an old shoe and eat it!
Linda C

Did you ever find that recipe? I just did a search, since I have to bring them to Thanksgiving dinner this year and found this one. You can even change the number of servings to get a bigger or smaller recipe.

Here is a link that might be useful: Crescent Rolls

Butter Crescents
½ cup milk
½ cup butter
1/3 cup sugar
3/4 teaspoon salt
1 package active dry yeast
½ cup warm water (110° to 115°)
1 egg, beaten
4 cups sifted all-purpose flour (about)

Scald milk; pour over butter, sugar, and salt. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve.
Add egg, yeast, and 2 cups flour to milk mixture. Beat with electric beater at low speed until smooth, about 1 minute. Then beat at medium speed until thick, about 2 minutes (or beat with rotary beater).
Add enough of remaining flour and mix with spoon or hands to make a dough that leaves the sides of the bowl.
Turn onto a lightly floured board and knead gently.
Put into a greased bowl; invert to grease top of dough. Cover with clean towel and let rise in a warm place free from drafts until doubled, about 1 hour.
Turn dough onto board, divide in half, cover and let rest 10 minutes. Roll each half to make a 12-inch circle; cut each circle into 12 wedges. Roll up each wedge from wide end and put, pointed end down, on greased baking sheet (you'll need 2). Curve ends slightly to make crescents. Cover with towel. Let rise until doubled, about 30 minutes.
Bake in hot oven (400°) 15 minutes, changing position of baking sheet in oven when half baked. Remove from baking sheet and cool on wire racks. Makes 24 crescents.

Note: You can refrigerate the dough overnight before you let it rise. After kneading dough, place in a lightly greased bowl and turn dough over to grease top. Cover with a piece of waxed paper, brushed with salad oil, and lay a piece of aluminum foil on top. Place in refrigerator. In the morning, let stand at room temperature until dough rises and is soft enough to roll, then turn dough onto board and proceed as with dough that was not refrigerated.

Variation: Peanut Butter Crescents: Follow the recipe for Butter Crescents, but before cutting the circles of dough and rolling the pie-shaped pieces, spread with this mixture: Combine 1/3 cup peanut butter and 1/3 cup honey; add 1/8 teaspoon salt and ½ teaspoon cinnamon. Proceed as for Butter Crescents.

Recipe taken from: "Homemade Bread", by the Food Editors of Farm Journal

Lisbet, that's a recipe that I started making many years ago. I still love that Farm Journal Bread book...

I can remember placing a little jam in the middle of the wide end of the roll before rolling. After baking I would then drizzle with a little frosting.....yum! One recipe done two ways. Rolls for dinner and a sweet treat for the next morning.

Nancy

Thanks, everybody! I have a cookbook that came with an older GE food processor. The recipe for Puff Pastry looks really EASY! I may try it and let you know how it goes.

chery2