Fruit Turnovers
1 can refrigerated crescent rolls
Fruit pie filling or fruit preserves
Cinnamon sugar
Open the can of crescent rolls and lay flat on countertop. Divide into 4 rectangles.
Take each rectangle and press the diagonal perforation closed, making 4 solid
rectangles. Place one rectangle on the sandwich griddle. Place 2 to 4 tablespoons
of fruit filling onto center of pastry. Cover with another rectangle of pastry. Sprinkle
with cinnamon sugar. Close and lock lid. Cook approximately 5 minutes or until
desired browness. Repeat with remaining pastry.
Caution: The filling is very hot.
Makes 2 turnovers.
Bacon Cheese Omelet
2 eggs
1
⁄
2
cup shredded cheddar cheese
In a small bowl, beat eggs slightly with a fork. Add the cheese and bacon; mix. Spray
the grids with nonstick cooking spray. Pour egg mixture onto sandwich griddle.
Close and lock lid. Cook approximately 4 to 5 minutes.
Makes 1 serving.
Hot Pastrami Pockets
For each pastrami pocket you will need:
2 slices rye bread
2 to 3 slices pastrami
1 to 2 tablespoons sauerkraut
Butter two slices of bread on one side. Place one slice (butter side down) on one
side of the griddle. Add meat, sauerkraut, dressing, and cheese. Cover with
second slice of bread (butter side up). Close and lock the lid. Cook approximately
3 minutes or until desired browness.
Caution: The filling is very hot.
9
2 pieces bacon, cooked and crumbled
Salt and pepper to taste
1 slice Swiss cheese
1 tablespoon Thousand Island dressing
Butter or margarine
