For Halloween parties, school events or a little last-minute fun at home, find out how to turn store-bought crescent rolls into a delicious idea tonight.Beth Jackson Klosterboer, Hungry Happenings
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.
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.
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.
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.