Halloween Icky Intestines (Stuffed Crescent Rolls)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
175 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Halloween Icky Intestines (Stuffed Crescent Rolls)
Description
This recipe starts by sautéing finely chopped red onion and red bell pepper in olive oil, then browning ground turkey with garlic powder, seasoned salt, and dried oregano. The savory mixture is combined with marinara pasta sauce and cooled. Crescent roll sheets are cut into strips and filled with mozzarella and the turkey mixture, then sealed and coiled on a baking sheet to simulate intestines.
The rolls are brushed with melted butter mixed with garlic powder before baking at 375°F, resulting in a golden crust with a soft, cheesy, and savory filling inside. The shape and brushing create a textured, visually distinctive dish suitable for Halloween gatherings.
Remaining turkey filling can be used to top the baked rolls with additional marinara sauce brushed over for a "bloody" appearance, enhancing the thematic effect without soaking the dough.
Ingredients
For the Crescent Intestines
- 1 tablespoon olive oil
- 1/4 cup onion red, finely chopped
- 1/4 cup red bell pepper finely chopped
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon oregano dried
- 1 cup pasta sauce marinara, plus more for brushing
- 2 tubes crescent roll dough sheets
- 3/4 cups mozzarella cheese shredded, plus more for topping
Garlic Butter
- 4 tablespoons butter melted
- 1 teaspoon garlic powder
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the onions and red bell pepper and saute for about 2-3 minutes. Add the turkey and brown for about 3 minutes. Season with garlic powder, season salt and dried oregano and keep browning until the turkey is cooked through.
- Stir in the pasta sauce. Remove from the heat and cool slightly.
- Heat the oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper.
- In a small bowl, mix the melted butter and garlic powder. Mix to combine and set aside.
- Roll out the two sheets of crescent rolls, Cut each sheet into 3 strips lengthwise,
- Sprinkle some shredded mozzarella down the center of each crescent strip and top it with some of the turkey filling. Bring the sides of the crescent dough up and around the filling, and pinch together to close.
- Place the crescent rolls on the sheet pan winding them around simulating intestines.
- Brush the "intestines" with the garlic butter and bake for 15 minutes. Remove from the oven and brush the intestines lightly with pasta sauce. Arrange the remaining turkey mixture around the "intestines" and sprinkle with some shredded mozzarella. Bake for about 5 to 7 minutes or until golden brown. Remove from the oven and serve.
Notes
- Reserve leftover turkey mixture to top the baked crescent rolls for added flavor and "bloody" effect.
- Brush crescent rolls with additional pasta sauce for a realistic red, "bloody" look, avoiding excess moisture that would sog the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 453mg | 19% |
| Potassium | 302mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 8.5mg | 9% |
| Calcium | 62mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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