THe answer wasnt wrong tho 
Well … might be best to point out it doesn’t work in all situations. Plenty of times people have had no luck with it.
Being stuck dead in ToS is a messy situation — especially with that lava floor.
Guess well see and agreed now if u excuse me im off to rescue the presidents daughter from a evil european village.
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Best of luck!
Im leon S Kenedy i survived raccoon city this should be easy shoots randomly into lake.
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So … how is the new area? I haven’t even went yet … been waiting to make sure the bugs are minimized. Do the new dragonriding talents only work there OR do they work throughout the Dragon Isles?
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Anyone know off of the top of their head what happens if I leave the LFR but I got the item awarded to me so I can’t loot it off of the boss – do I get it mailed to me, or should I ticket?
Usualy it gets mailed.
pog ty. hopefully it gets sent within the next 30 mins… need to tank
Ukrainian Pyrizhky
1 pound ground beef
6 strips thick-cut bacon diced
1 medium yellow onion peeled and finely diced
6 cloves garlic peeled and minced
1 teaspoon fine sea salt
½ teaspoon black pepper
3 tubes Pillsbury Crescent Rolls
1 egg yolk
Heat a large non-stick skillet over medium-high heat and sauté the bacon until it starts to brown, stirring frequently—about 8 minutes.
Add the onion and sauté until the onion is translucent and the bacon is golden brown, stirring frequently—about 8 minutes.
Add the beef and sauté until it is cooked through and browned, stirring frequently to break up clumps—about 10 minutes.
Add the garlic, stir to incorporate fully, and sauté it until you can smell the garlic cooking, about 1-2 minutes. Remove skillet from heat and cool the beef mixture.
Flour a work surface and unroll the tubes of dough onto the surface. Separate each roll into 8 equal pieces for 24 pieces total.
Heat the oven to 375°F. Line 2 sheet pans with parchment paper. Whisk together egg yolk and 1 teaspoon of water.
Place 2 heaping tablespoons of the beef mixture at the center of a dough round. Bring together opposing sides of the dough and pinch together to form an open-ended tube. Then fold each open end towards the center and pinch the dough so it’s tightly sealed, creating a pill-shaped bun. Turn it over and place it seam side down. Brush top with egg wash. Repeat with remaining dough rounds.
Cook for about 15 minutes—the buns will be light amber brown and firm to the touch. Cool for 10 minutes before eating.
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I’m Ukranian, Hungarian and Polish… and that’s just cheating. I love it. LOL
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That looks lovely - and free of my allergens! I wonder if they can be made in advance and frozen. 
I start a new job on Tuesday and it’s full time so I need to do some meal prep tomorrow so meals are covered for a bit. I don’t want my dad to starve!
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Apparently getting drunk in game and moving around after is giving me back to back d/cs.
I fear for whoever has to unroll that plate of spaghetti on Monday.
I would think they’d do alright prepped and frozen. Just thaw, egg wash and bake.
And I will say they taste as good as anything my Ukrainian friend and her mother fed me. They’d probably be better if they used a home-made dough, but I don’t have any experience making dough.
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Well re4 has lived up to its expectation not disapointed.
You can buy frozen roll dough. You take it out and let it thaw and rise according to the directions. I’ll bet those would work if you divided them up to the right size, although I am also not a dough expert and it might take a little trial and error.
It wouldn’t be exactly the same as crescent rolls - it would be less flaky and a bit less fat. That could be a pro or a con depending on your preference or whether you were trying to reproduce a traditional style. Personally, I’ve rarely encountered any form of “savory stuff baked inside bready stuff” that I didn’t like, so I don’t think you can go wrong either way. 
Edit: and I know you were talking homemade, which frozen dough still isn’t, but it might be closer to what a homemade one would be. It would be closer to items of similar type that I’ve had, like kolaches, runzas, and bierocks. I don’t know if Ukrainian pyrizhky are meant to be the same though. They look great either way!
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I have made fresh dough from scratch one time and ooh boy, that was enough, lol. I made the Conjured Mana Strudel from the original WoW cookbook.
Images from my Cookbook
Recipe:
Photo of Strudel taken from the cookbook:
It used the Buttery Pastry Dough recipe from same cookbook:
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Got my tickets for the D&D movie next week. Me, my best friend and my nephew.
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Sounds tasty but yeah, lot of work. That recipe would be more like the crescent rolls. All that rolling and folding, rolling and folding, that’s how it gets all those flaky layers. That’s also how it gets on the list of Things Auryssa Will Probably Never Make From Scratch.
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I’m seeing it in Dolby on Thursday. Could have went and watched it today at 2pm, but I didn’t want to sit in one of the first 2 rows on the far left or right sides.
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