Last month I was invited to attend the 47th Pillsbury Bake-Off, in Nashville, Tennessee, and I had the opportunity to try most of the one hundred recipes that made it to the semi-finals of this contest. It was really inspiring to see all the creative ways in which the contestants transformed bread, cookies or pizza dough into mouthwatering dishes, using only five or six ingredients.
This experience gave me the idea of making these easy crescents with a Peruvian twist for Thanksgiving dinner, using Pillsbury dough. Cooked quinoa gives them a nice texture, and lightly caramelized onions, a little sweetness. You can make the quinoa and the onions the day before your dinner party, and a few minutes before serving, make the crescents and bake them. It really is that easy, and the resulting breads are delicious.
Enjoy, and have a happy and blessed Thanksgiving party.