Fruit Turnovers
1 can refrigerated crescent rolls Fruit pie filling or fruit preserves Cinnamon sugar
Open the can of crescent rolls and lay flat on countertop. Divide into 4 rectangles. Take each rectangle and press the diagonal perforation closed, making 4 solid rectangles. Place one rectangle on the sandwich griddle. Place 2 to 4 tablespoons of fruit filling onto center of pastry. Cover with another rectangle of pastry. Sprinkle with cinnamon sugar. Close and lock lid. Cook approximately 5 minutes or until desired browness. Repeat with remaining pastry. Caution: The filling is very hot.
Makes 2 turnovers.
Bacon Cheese Omelet
2 eggs | 2 pieces bacon, cooked and crumbled |
1⁄2 cup shredded cheddar cheese | Salt and pepper to taste |
In a small bowl, beat eggs slightly with a fork. Add the cheese and bacon; mix. Spray the grids with nonstick cooking spray. Pour egg mixture onto sandwich griddle. Close and lock lid. Cook approximately 4 to 5 minutes. Makes 1 serving.
Hot Pastrami Pockets
For each pastrami pocket you will need: 2 slices rye bread
2 to 3 slices pastrami
1 to 2 tablespoons sauerkraut
1 slice Swiss cheese
1 tablespoon Thousand Island dressing Butter or margarine
Butter two slices of bread on one side. Place one slice (butter side down) on one side of the griddle. Add meat, sauerkraut, dressing, and cheese. Cover with second slice of bread (butter side up). Close and lock the lid. Cook approximately 3 minutes or until desired browness. Caution: The filling is very hot.
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