Some things are just so ingrained in American Cooking that we take them for granted, not realizing the rest of the world might not have the same convenience of commercially marketed short cuts. Rarely do we bake a cake from scratch, although the boxed variety often needs a helping hand. Pie crusts and Dinner Rolls can come in a box, from the freezer or even in a tube. Wow!
The Pillsbury Company is a great example of American Marketing shortcuts. They have been in the American kitchens since first milling flour in 1872. With the introduction of television, CBS began to broadcast a National Baking Competition in 1949 sponsored by Pillsbury. Women throughout the country participated in a lively competition that eventually became known as The Pillsbury Bake-Off. In the early 1950s, Pillsbury bought Ballard and Ballard Company, and launched into the business of packaged refrigerated biscuit dough. A decade later, with products such as pie dough crusts and crescent rolls and even slice and bake cookies, a whole new collection of test kitchen recipes emerged to lure us in. And Pillsbury had the cookbooks to prove it.
Around that same time, the lovable Mascot and spokesperson, Poppin’ Fresh made his debut. He spearheaded the company’s marketing campaign “Say Hello to Poppin’ Fresh Dough”. Poppin’ Fresh was so popular that in the 1970s an entire Pillsbury Doughboy Family was created and sold as dolls and play-sets for children. Yeah, they were grooming future consumers in a big way.
I gotta admit, while the Doughboy Family might be a little silly, the dishes created with the convenience of canned biscuits, pie crusts and my all time favorite Crescent Rolls are amazing. Everything from appetizers to dessert can begin with some dough in a can. Wow!
Beefy Chorizo Crescent Enchiladas
1/2 lb Ground Beef
1/4 lb Chorizo
1 (4.5 oz) can diced Hatch Green Chilies
3 small Fresno Chilies
2 teaspoons Flour
½ tablespoon Hot New Mexican Chili Powder
2 cups Red Enchilada Sauce
1 (8 oz) Refrigerated Crescent Roll Dough
2 cups Mexican Cheese Blend
3 firm Roma Tomatoes
1 Jalapeno Pepper, if desired
1 ripe Avocado
Lime Juice as needed
Sour Cream as desired
Heat oven to 350-degrees. Spray a 13-inch by 9-inch casserole dish with cooking spray. Set aside.
In a skillet over medium-high heat, cook ground beef, chorizo and green chilies together for about 7 minutes, breaking up the meat as it cooks. While the meats cook, finely mince the Fresno Chilies. Add to the meat mixture. Sprinkle meats with flour, continue to cook until the skillet is nearly dry.
Season with chili powder. Stir in about half a cup of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
Separate dough into 8 triangles. Place about 1-1/2 tablespoons meat mixture on wide end of 1 triangle. Spread mixture about half way up the crescent roll. Fold the pointed end down over the filling. Tuck tip under, draw up the sides to meet the point. Place each filled crescent into baking dish.
Pour remaining enchilada sauce over filled crescents. Top each crescent enchilada with 1/4 cup of shredded cheese. Bake in the heated oven 20 to 25 minutes or until golden brown.
While the enchiladas bake, dice the tomatoes and set aside. Stem the jalapeno pepper, then slice into 8 rounds for garnish. Split the avocado open, remove the stone. Fill the center with a little lime juice, then wet the rest of the avocado from the well. Slice and remove from the skin, set aside.
Remove enchiladas from the oven and let cool for 5 minutes. Top the enchiladas with diced tomatoes and a jalapeno slice. Serve with avocado slices and sour cream as desired.
Great with your favorite sides such as rice, beans and of course Margaritas!