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Fish Follow-Up

So, I made the baked fish fillets and there was a bit leftover. What to do? Oh a package of refrigerator rolls, be they crescent or biscuits and I am already to savor the the moment!

Seaside Pockets

Preheat oven to temperature on package of crescents or biscuits. (425 most likely)

1/2 cup green onion
2 T oil oil
1 8 oz can water chestnuts, drained and chopped
1/4 c mayonnaise or sour cream
2T fine dry bread crumbs or crushed saltines
1 egg, beaten
1 T cheddar cheese
1/4 t paprika
8 oz leftover cooked fish fillets, flaked
2 package of refrigerator crescent rolls or 1 package of large biscuits (8 each)
Shredded Cheddar cheese and Ranch Dressing
In saucepan cook the onion in oil until tender. Remove from heat. Stir in water chestnuts, mayo or sour cream, bread crumbs or saltines, egg, cheese and paprika. Stir in flaked fish.
Unroll dough; form 2 crescents into 8 rectangles, or the large biscuits should be rolled out to a 4x 6 rectangle. Spoon 1/4 c filling on each. Fold dough over to seal; seal with back of fork. Place on ungreased baking sheet. Bake at 425, or package temperature for 10 minutes or until golden brown. Offer a garnish of cheddar cheese and or ranch dressing.

1 comment:

  1. Wow! This looks delicious! Usually I pitch leftover fish (when we do in fact have any left over) because I don't like it reheated... but this brings leftovers to a whole new level! :)

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