Next time you find yourself making this Butternut Short Rib Ragu, this too can be yours. After making the ragu for a girls holiday dinner, I found myself with leftovers and wanting to reinvent it for a new meal. I had been playing with another idea for a Cajun Chicken Pot Pie - I'll get to that, maybe around Mardi Gras - and that's when it occured to me that this little hybrid could be prettay, prettay good.
All you need is the recipe for the short rib, some crescent rolls, a muffin pan and then you are set.
Each crescent roll tube will make 4 servings, so plan accordingly. Instead of ripping them apart in the triangles, leave them as one big rectangle. Set that into a large muffin slot on the tin, pressing down to create a small pie-like base. Fill with 1 large or 2 small scoops, then fold the sides over top.
Bake in the oven at 350 degrees for 15 minutes.
No comments:
Post a Comment