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!