These stuffed potato crescent rolls are an excellent lunch box recipe for the kids. You can use your own creative ideas on the stuffing, the sky is the limit. I use simple sliced boiled egg as a stuffing for my son’s lunch box when I am running out of the time. It is easy for the kids to have on the short lunch break without making a mess.
- 1 Can Crescent Rolls (8 rolls in one can)
- 1 no Large Potato (Boiled and Mashed)
- 0.50 cup Shredded Cheese
- 2 tbsp Oil
- 1 cup Onion Chopped
- 1 tsp Salt
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 0.25 tsp Turmeric Powder
- For stuffing: In a pan, heat oil, add chopped onion and cook until the onion becomes soft.
- Add turmeric powder and cook until the turmeric powder loses its raw smell.
- Add mashed potato, red chili powder, coriander powder and cook until the spices lose its raw smell. Let the stuffing to cool.
- Roll out each of the crescent rolls and arrange on the baking sheet. Place a spoonful of shredded cheese on the wider part of the crescent roll, potato filling on top of the cheese and roll.
- Bake according to the package direction. I baked for 12 minutes on a preheated 375 degrees oven. Cheesy potato rolls are ready to serve