CASA GRANDE -- If COVID-19 hadn’t interfered, the Pinal County Fair would have been held in mid-March, bringing with it the rides, livestock shows, entertainment, attractions and of course the food.

This year, because of COVID-19, the annual fair, which traditionally coincides with spring break for area schools, was moved to October.

While everyone has their favorite fair foods, mine is, hands-down, the deep-fried Oreo.

I’ve made them a few times and last year also did a video of deep-fried Oreos in which the cookie is dunked in a pancake-like batter and then dipped for several minutes in sizzling oil until it’s light golden brown and crispy. Yum.

Then I learned there’s an easier way. And the easier way only uses two ingredients — sandwich cookies and store-bought crescent roll dough. I was skeptical that this would work, so I decided to give it a try.

I followed a recipe for baked cookie-stuffed crescent rolls found on Pillsbury’s website. As well as baking up a batch following the steps on the website, I also tried cooking a few in the air fryer as well.

Both were simple and delicious and much easier than dipping the cookies into batter and frying them, although this version could be deep fried as well. I like to think that they might be healthier without a dip in hot oil.

For the baked version, the recipe on Pillsbury.com recommends topping with chocolate chips. I used chopped semi-sweet Ghirardelli chocolate. For the air-fried version, I omitted the chocolate.

And while I used Oreos, of course, any type of sandwich cookie could be used.

For both the baked and the air fried, I dusted the tops with a sprinkle of confectioners sugar.

When they were all finished, I did discover one major drawback to these cookies — they are irresistible. I couldn’t stop eating them. They are ooey, gooey, soft and sweet.

Baked ‘deep-fried’ Oreos

1 can of refrigerated crescent rolls (8 rolls per package)

8 Oreo cookies or any other sandwich cookie

¼ cup chocolate chips or chocolate chunks, optional

Confectioners sugar, for sprinkling, optional

Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly. Place on cookie sheet. Sprinkle tops with chocolate chips.

Bake for about 10 to 12 minutes in a 350-degree oven. If air frying, fry for about 8 minutes on 360.

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Melissa St. Aude is the Arts & Entertainment editor at PinalCentral. She can be reached at mstaude@pinalcentral.com.