This is a remake of an old Pillsbury Bake-Off recipe. I used to love to make it when I came home from work because it was quick and easy. When paired with a garden or fruit salad it was filling and everybody loved it. Then eating disorders came along and no more barbeque sauce. As time went on I missed barbeque sauce more and more. The last straw was going to a local restaurant famous for their barbeque and while everyone else was munching down ribs and chicken, I had my plain and uninteresting chicken. I thought to myself there must be some way I can make a barbeque sauce not based on tomatoes that tastes right and I can eat. After some trial and error, here is my recipe for barbeque sauce.
BBQ Turkey Cheese Pastry Sandwich
Sauce
1/4 cup plus 1tsp. water
1 tblsp. brown sugar
3/4 tsp. paprika
1/8 tsp. pepper
2 tblsp. cider vinegar
2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 1/2 tsp. dijon mustard
1/2 tsp. onion powder.
1/2 tsp. garlic salt Makes about 1/2 cup of sauce
Mix ingredients in a small sauce pan and heat over low flame. In a cup mix 1 tblsp. corn starch and 2 tblsp. water. Slowly mix into the sauce and stir until the sauce is thickened. Remove from flame and set aside.
1/2 lb. ground turkey
1 tsp. dried onion
1/4 cup of the above sauce
(save the remaining sauce for another use)
1 pkg. refrigerated crescent rolls
3 lactose free harvati cheese slices
Preheat oven to 375 degrees. Brown the ground turkey. Add the dried onion, sauce and mix together.
Unroll crescent rolls on cookie sheet sprayed with vegetable spray. Split the crescent rolls into two sections. On one section spread the meat mixture leaving a half inch edge all around. Place the cheese slices on top. Bring the other crescent roll section down on top and press along the edges.
Bake for 20 to 25 minutes until crescent rolls are golden brown.
You can make changes in this recipe by changing the meat to hamburger or sausage, using any kind of cheese, and using puff pastry instead of crescent rolls.
See you next time.
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