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| Pillsbury Grands Biscuits used in a grilled cheese sandwich |
My childhood home always and forever had a supply of canned biscuits in the refrigerator. If a meal called for biscuits on the side, a can was popped open, little rounds of dough were quickly placed on a baking sheet and a few minutes later we were slathering butter on hot buns and eating them by the handfuls.
The biscuits were also used by my mother to make donuts - simply push your finger through the center of each round, pulling to a circle donut shape and fry in hot oil. Drain on a paper towel and sprinkle with sugar while hot. By the time I was about 10 years old I was trying to be creative and would wrap small cubes of cheese in the hot dough and fry them in an attempt to make cheese balls, and one of my favorite comfort foods of the 80's was when my Mom would make a chicken and biscuit dish with the chicken and gravy layer on the bottom, topped with biscuits golden brown on the top. Refrigerated biscuits got a lot of use in my childhood.
Oddly enough, canned biscuits have never been a staple in our home after I was married. I prefer to make our biscuits from scratch so if there is a dish I want to make that calls for them I purchase them. Same goes for the larger Grands style biscuits (which I make strawberry shortcakes out of sometimes) and crescent rolls, which I use as the base for our cold veggie square appetizer.
This is a recipe I found years ago and put away in my draft files to make when I had crescent rolls on hand. I completely forgot about it until I went through some of my old recipes this morning. Sure enough I have bacon and avocado on hand... but no canned crescent rolls. I could make this with bread but the flaky layers of crescent roll with this recipe is making my mouth water just thinking about it. I'm taking it out of draft files and posting it as a reminder to myself to pick up some crescent rolls and give life to this recipe.
Bacon and Avocado Grilled Cheese - Crescent Roll Style
8 slices bacon, cooked crisp
8 thin slices avocado
8 thin slices cheddar cheese (or your favorite)
1 can of Pillsbury crescent rolls
Divide crescent rolls into 4 squares (keep 2 of the triangles together). Press seams together on each of the four squares. Then cut each of the squares in half creating 8 smaller squares.
Pour a small amount of olive oil onto your griddle and heat. When griddle is hot place all 8 squares on pan and cook for 3-4 minutes on medium-high heat. Flip squares over and place cheese on each square and then top 4 of the squares with 2 slices of bacon and 1/2 of an avocado each. Cook another 3-4 minutes. When cheese is slightly melted place the cheese only square, cheese side down, on top of bacon and avocado square. Flip. Cook until golden brown and cheese is fully melted.
