Less frequent, but still intriguing, is a pin for "Kentucky Hot Brown Bake" a casserole-style take on the Kentucky Hot Brown sandwich from Eat at Home. The recipe calls for canned crescent roll dough, so I thought I would try the homemade version and do a two-fer recipe test. These are the images I pinned:
The crescent roll recipe is a simple yeast bread recipe. It calls for powdered milk, and I've heard that you can't sub fresh milk. Something about the powdered variety makes the rolls really tender.
The Kentucky Hot Brown Bake is dough layered with turkey, bacon, tomatoes, and Swiss, with beaten eggs poured over.
The crescent dough came together really easily. One issue: the dough was waaaaay too sticky. I ended up adding almost an entire additional cup of flour.
Once that was resolved, everything went smoothly. I made crescent rolls out of half the dough, and saved the other half for the bake.
Size discrepancies due to lots of "helping" by a certain 3-year-old.
They came out GREAT! They were absolutely delicious, tender and fluffy. They just disappeared off the table at dinner. The batch that you see above was eaten in one sitting by three adults, two preschoolers, and two babies.
Next application: Kentucky Hot Brown Bake.
The recipe is simple: layer uncooked dough with sandwich ingredients, pour over beaten egg, repeat layering, pour on more beaten egg, then bake. This is it before I baked it:
I was leery that it might be overly rich and greasy or soggy, but it actually turned out quite well. I think it might be best suited as a brunch dish. At the very least, you want a nice green salad on the side to make a more balanced meal.
Verdict: Crescent rolls = delicious, a real keeper. Kentucky Hot Brown Bake = A tasty and different brunch dish.
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