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Potato Biscuit Appetizer

2 cups (4 servings) instant mashed potatoes
8 oz pkg refrigerated cresent roll dough
2 Tbsp. dry soup mix
3 Tbsp minced fresh parsley
1 egg lightly beaten

Prepare potatoes as directed, then cool in refrigerator.

Butter 2 baking sheets. Stir parsley and soup mix into potatoes.
On lightly floured work surface, unroll dough, divide into 2 (5 x
7 1/2 ") rectangles. Press perforations together to seal. Roll out
each piece into 7"x8" rectangle. Spread each with a layer of potatoe
mixture, leaving 1/4" wide border. Brush edges w/ some egg.

Starting with short side, roll up. At this time, preheat oven to
350 F. (If dough isn't very cold at this time, put in refrigerator
for 10-15 minutes.) With very sharp, serrated knife, cut crosswise
into 1/2" wide slices. Place flat side down on baking sheets,
brush with remaining egg. Bake 18-20 minutes or until dough is
golden brown.

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