Just kidding. To be honest, we had a dinner reservation for 8:45 that night, and I knew that all of us would get hungryyy. So I wanted everyone to leave with bellies [slightly] full. And how would I do that? Well, thanks for asking. I would do that by creating a puffed goodness!
Truth be told, I was originally looking for pastry dough. Yes, I know. I can create my own pastry dough. Don't judge. I didn't want to. I wanted something I could roll out. And sadly, when I went to Whole Foods, there was no refrigerated pastry dough. Well screw you too Whole Foods.
But, I was and am resourceful. I looked at the variety of refrigerated dough and contemplated......
And then I thought yes, why yes, of COURSE crescent rolls would work.
Flaky and delish, crescent rolls could be a quick fill in for pastry dough.
And then we were on.
Or so I thought.
So the day before I had bought this beautiful heavy cream from a local place. Being new to creating cheese I thought well of COURSE heavy cream can be made by itself to make ricotta. Let me let you in on a little secret. It don't. It don't at all. In fact, don't use heavy cream and think THIS WILL BE GREAT RICOTTA! Because it won't. Stick to my other recipe for ricotta. Use whole milk.
So on a second batch of ricotta, and crescent rolls, this was still a successful recipe. I hope that you enjoy!
1 half gallon whole milk
2 T lemon juice
1 T white vinegar
1/2 t salt
1/2 medium zucchini
1 package crescent rolls
honey for drizzling
pepper for seasoning
Prepare the ricotta. Please refer to this recipe or just buy some ricotta. Yum ricotta.
Preheat the oven to 375°. Thinly slice the zucchini with a mandoline or just super thin with a knife.
Take the crescent roll dough and form 2" rounds and press about 5 slices of zucchini into the crescent dough. Bake for 25 minutes and remove.
Add a dollop of ricotta into to center of the rounds. Cook for another 15 minutes,
Drizzle with honey and crack some fresh black pepper on top and enjoy!