Tags
350 degrees, breading, butter, clove of garlic, comfort food, cooking, cream cheese, crescent rolls, dinner, fatty lumpkin, food, green onion, milk, not marijuana based, onion, pepper, salt, savory, sweet
These Fatty Lumpkins are for eating, not smoking. When I first tried this dish in Virginia, I immediately asked for the recipe. Unfortunately, my copy was lost in our recent cross country move. When I attempted to look up the recipe on the internet, I discovered that Fatty Lumpkin is more commonly known as a euphemism for marijuana. There is no marijuana in this recipe. Just so you know. Remembering some of the ingredients, this is what I managed to patch together.
Fatty Lumpkins are just as bad for you as they sound, but they are the pinnacle of comfort food. In essence, they are canned crescent rolls stuffed with, well, just about anything you want to put in them. We stuff them with cream cheese, chicken, onion, garlic, and green onions, but you could just as easily find some other savory combination, or even something sweet (I’m tempted to try apples and cranberries with brown sugar and cinnamon. Yum!). One can with eight crescent rolls is perfect for two people.
For our Fatty Lumpkin filling, you will need:
- 1 chicken breast, cooked (we prefer boiled and shredded)
- 2-3 oz cream cheese brought to room temperature
- 2-3 tbs butter, melted
- splash of milk as needed
- 1/4 cup of onion, diced
- 1 stalk of green onion, diced
- 1 large clove of garlic, pressed or grated
- salt
- pepper
The crust of the Fatty Lumpkin needs
- 1 can crescent rolls (8)
- 1 tbs butter for brushing
- breading (we use breadcrumbs and Parmesan cheese, but you can use crushed cornflakes, potato chips, whatever suits you)
Saute your onion, green onion, and garlic in a pan. Once everything is cooked through, put those ingredients in a bowl with the chicken, cream cheese, and butter. If you are having trouble getting everything combined, add a splash of milk. Add salt and pepper to taste.
After preheating your oven to 350, take the crescent rolls out of the can. Make two dough triangles into one rectangle by pinching the dough along the perforated edges. You should end up with four rectangles. Spoon the mixture from before on to one half of each rectangle and then fold over the dough and pinch together. Brush the outside with butter, then roll in breading. Place the Fatty Lumpkins in an oven safe dish, and bake for 20-25 minutes. Enjoy!