I love a good challenge and coming up with a unique and different meal using Pillsbury crescent rolls was right up my alley. I tried a vegetable pot pie using crescent rolls as the crust, but, sadly it was a fail. The crescent, as always, we yummy, but the veggie pot pie part didn’t taste very good and it photographed even worse.
After my fail I was racking my brain trying to come up with another idea. It just so happens that my sister and my son are visiting and the three of us together came up with the Avocado, Bacon, & Cheese Crescentini….like a panini, but using Pillsbury crescent rolls instead.
The crescentini was a home run, delicious, easy to make, and served with a salad makes a complete meal. There are so many variations on how you could make this sandwich. Add thinly sliced grilled chicken, grilled steak or tomato. You could also serve it with sweet potato fries or pasta salad.
- Black pepper bacon, 8 slices, cooked crisp
- 2 small avocado, thinly sliced
- Slices of aged white cheddar cheese
- 1 can of Pillsbury crescent rolls
Divide crescent rolls into 4 squares (keep 2 of the triangles together). Press seams together on each of the four squares. Then cut each of the squares in half creating 8 smaller squares.
Pour a small amount of olive oil onto your griddle and heat. When griddle is hot place all 8 squares on pan and cook for 3-4 minutes on medium-high heat. Flip squares over and place cheese on each square and then top 4 of the squares with 2 slices of bacon and 1/2 of an avocado each. Cook another 3-4 minutes. When cheese is slightly melted place the cheese only square, cheese side down, on top of bacon and avocado square. Using a heavy pan press sandwich together to create a crescentini. Cook until cheese is fully melted.
Serve with side salad.
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