Crescent Roll Dippers/Pineapple Whip

By Amy Story Larson

Crescent Roll Dippers


1/2 lb. deli roast beef, or pastrami, thinly sliced

4 pieces mozzarella string cheese, cut in half 

1 8-oz. can refrigerated crescent rolls 

1-1oz. packet au jus mix


>  Preheat oven to 375°F.

>  Separate crescent rolls into eight triangles. Top each crescent with one slice of meat and one slice of string cheese.

>  Roll up and place on baking sheet. Bake for 14 to 16 minutes, until golden brown.

>  While crescents are baking, prepare au jus mix as directed. Serve with hot crescent biscuits.

*Optional: For different au jus flavor, you may add a touch of garlic powder, onion powder, cayenne, or black pepper. 

Pineapple Whip


1 pineapple, cored, skinned, and cubed. 

Coconut milk, as desired

Honey, as desired

Coconut shreds or mint leaves, optional


>  Freeze pineapple cubes. 

>  Put frozen cubes into food processor. Add  approximately 1/2 c. coconut milk  or more, and honey, as desired—enough for a smooth blend. 

>   Whip until smooth. 

>  To be fancy, load mixture into cake icing bag, with a large star decorator tip. 

>  Serve by making a swirling, stacking spiral motion. 

>  May garnish with coconut shreds or mint leaves.

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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