Description
Savory and succulent inside a doughy pillow.
Ingredients
Scale
- 2 cups pre-cooked beef such as shredded beef or beef sausage
- 1 tbsp butter
- 2 cups sliced leeks
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup mashed potatoes, such as Yukon Gold
- 4 oz reduced-fat cream cheese
- 12 frozen dinner rolls
- 1 egg, beaten
- 1 tsp each: sesame seeds, poppy seeds, dried onions, for topping
Instructions
- Non-stick skillet over medium heat until hot. Add leeks, salt and pepper; adjust heat to low. Cook 5 to 7 minutes or until the vegetables are soft and begin to brown. Set aside to cool.
- In a large bowl, combine beef, leeks, potatoes and cream cheese, mixing gently but thoroughly. Season with salt and pepper as desired.
- Preheat the oven to 350°F. In a small bowl, combine toppings.
- Using a rolling pin, roll out one dinner roll to a 4-inch circle. Place 1/4 cup beef mixture in the center of the roll. Pull edges of dough over beef mixture, pinch the dough closed. With your thumb, create a dent in the middle of the knish. Place the knish on a parchment-lined, shallow-rimmed baking sheet. Repeat with remaining rolls.
- Brush each knish with egg; sprinkle topping mixture on each knish. Bake in a 350°F oven 30 to 35 minutes or until the knish is golden brown. Let the knish rest about 10 minutes before serving.