Witch Hat Rolls
- a sprinkling of flour to dust work surface
- 1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet
- 1 egg (whisked with 1 teaspoon of water to make an egg wash)
- poppy seeds (1/4-1/3 cup)
- 5 long slices of cheese (white or orange, 1/2"-3/4" wide by 6" long)
- pesto chicken salad: 2 cups of diced chicken breast, 1/3 cup pesto, 1/3 cup mayo mixed together
- pizza cutter or knife
- 3" round cookie cutter
- 5 metal cream horn molds (available online and at baking supply stores)
- pastry brush
- parchment paper or foil
- baking sheet
Cut Crescent Dough Into Shapes
Dust your work surface very lightly with flour. Open and unroll the crescent dough, flattening it evenly. Use a piece of paper or card stock to make a template: Create a triangle with these dimensions: 3 3/4 x 3 3/4 x 4 inches. On the longest side, make a curved line instead of straight. (The template should look like a slice of pizza.) Cut 5 triangles using a pizza wheel or knife and 5 circles using the round cookie cutter.
Wrap one triangle around each cream horn mold, pinching the sides together so they won't puff up and apart during the baking process.
Roll in Poppy Seeds
Place poppy seeds in a shallow dish. Brush cones of dough with egg wash, then roll them in poppy seeds, being sure to completely cover the cone. If you have bare spots, carefully add more egg wash, then press the poppy seeds onto the dough with your fingers. Brush the rounds of dough on one side and all around the edge with egg wash. Set the egg washed side of the dough into the poppy seeds and press gently. Be sure to press poppy seeds all around the edge of the dough, as well.
Chill Before Filling
Line a baking sheet with parchment paper. Set poppy seed covered cones on baking sheet, seam side down. Place at least one of the poppy seed rounds with the dough facing up so that you can easily see how the dough is browning in the oven. Set the others any way you like on the baking sheet. Refrigerate for 20-30 minutes.
Cook, Cut and Fill
Preheat oven to 400 degrees. Bake for 6-8 minutes until deep golden brown. Depending on how the dough baked, your cones may not sit perfectly straight on the rounds (see the first hat on the left, which is leaning — it needs to be trimmed), so use kitchen shears or a knife to level off the bottoms of each cone.
Carefully fill each cone with pesto chicken salad. Set each cone down in the center of a round. Cut thin slices of cheese into 6-inch strips measuring between 1/2-3/4 inches wide. Wrap one strip of cheese around the base of each cone. Press the two edges of the cheese together gently and serve.