Ingredients 1 tube of crescent rolls 3 chicken breasts ½ cup butter (1 stick) ⅔ cup flour 2 cups milk 2 cups chicken broth ½ yellow onion 2 cups carrots (about 4, sliced) 2 cups frozen peas 0live oil garlic powder salt & pepper The beauty of this chicken pot pie is that is really is made from scratch — except the crust of course. Many recipes that utilize this crescent roll shortcut also cut corners by using cream of chicken soup for the filling. Put down the soup can, friends. This version is only marginally more difficult and...Read More
Who: Emily Williams, Junior What: Editor-in-Chief, previously: Staff Writer, Senior Staff Writer, Asst. News Editor, News Editor, Managing Editor When: Williams has been working with The Miami Student since August 2014. Where: from Dayton, Ohio Why: A journalism and marketing double-major, Williams is passionate about telling stories and telling them well. After working with The Miami Student for three years, in both writing and editing positions, she has deepened her understanding of the publication and the Miami & Oxford communities. Williams believes it is essential to understand what really matters to the members of those communities — especially students — and she encourages anyone and everyone to reach out with story ideas, questions, comments or just a hello. You can contact Emily Williams at firstname.lastname@example.org & email@example.com or you can visit her in The Miami Student office on the third floor of the Armstrong Student Center.
It’s like a Hot Pocket, but infinitely better. Make multiple and share, or store them in your fridge or freezer and pop in the microwave to reheat. Unroll one sheet of crescent roll dough. Separate the dough into four rectangles along the perforated lines. One tube will make two pizza pockets. One rectangle is the bottom crust, where you’ll layer your ingredients. The second rectangle will go on top. Spread two generous spoonfuls of tomato sauce on one rectangle of dough. Place about three or four thinly-sliced pieces on mozzarella on top of the sauce. Tear 4 to 5...Read More
Chop two scallions, and mix them into the cream cheese. Cut the tops off the jalapeño chiles, then cut lengthwise. Scoop out the seeds. Fill the hollowed chile halves with the cream cheese mixture. Roll each chile into the dough, rolling as you would a regular crescent roll, but tucking in the sides. Place on a cookie sheet and bake at 350 degrees until golden brown. Ingredients 1 tube crescent rolls 4 jalapeño chiles 8 oz cream cheese 2 scallions,...Read More
Sep 20, 2017 | Uncategorized |
Ingredients 2 tubes crescent rolls 16 oz cream cheese 1 ½ cups sugar 1 teaspoon vanilla ½ melted butter 2 tablespoons cinnamon You can eat these cheesecake bars when they’re warm and still gooey from the oven or enjoy them chilled. In the bottom of a non-stick cake pan, roll out the first tube of crescent rolls. Fill the bottom of the pan, and smooth out the perforations in the dough. With an electric mixer, mix cream cheese and one cup of the sugar. Spread the cream cheese mix evenly over the dough. Place the second roll of crescent...Read More
One of the first cooking duties entrusted to me was preparing the crescent rolls. It’s a simple task, but a satisfying one — hearing that punctuated “pop!” as the cardboard tube opens, methodically rolling each triangle of dough from base to point and, in less time than it takes to set the table, opening the oven to find a baking sheet full of fluffy, golden half-moons. It’s likely you’ve passed them around the table at Thanksgiving dinner or scarfed them down at elementary school birthday parties as pigs in a blanket, the American hors d’oeuvres classic. They’re quick, familiar,...Read More
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