-
- Prep
- 15 mins.
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- Total
-
- Serving
- 16 danishes
Ingredients
- 1 16-ounce can candied yams, drained
- 1 cup Frigo® Shredded Parmesan Cheese
- 1 cup Frigo® Whole Milk Ricotta Cheese
- 3 tablespoons packed brown sugar
- 2 teaspoons pumpkin pie seasoning
- 1 teaspoon pure vanilla extract
- 2 eggs
- All-purpose flour, for dusting
- 4 packages crescent dough sheets
- ¼ cup granulated sugar, for garnish
Directions
Preheat the oven to 400°F. Line two trays with parchment paper.
Puree the yams, ½ cup of Frigo® Shredded Parmesan Cheese, Frigo® Whole Milk Ricotta Cheese, brown sugar, 1 teaspoon of seasoning, extract and 1 egg in a blender. Fold in the remaining Frigo® Shredded Parmesan Cheese.
Roll the dough into a ¼"-thick rectangle on a floured surface. Sprinkle more flour and rotate, as needed, to prevent sticking. Cut off the uneven edges, and cut into 8 rectangles.
Place 4 rectangles on a tray, add 3 tablespoons of the mixture and brush the edges with the remaining (beaten) egg. Cut out fun faces in the remaining rectangles, place them on top, seal the edges and brush with the beaten egg. Mix the sugar and remaining seasoning and sprinkle on top.
Repeat everything for the remaining packages of dough.
Bake for 15 minutes, until golden. Let them cool slightly before serving.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.
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