2 (7 ounce) cans refrigerated biscuit dough
5 cups batter
4 egg whites
1/4 teaspoon vanilla extract
1 cup white sugar
6 eclairs
1 cup chocolate syrup
1 pound butter, melted
Preheat oven to 375 degrees F (190 degrees C). Roll one biscuit out on dry flat surface. Cut 4 wedges from long side seam. Secure with rubber band; pin to center of seam. Roll out biscuit to 2 1/4 inches diameter. Place 2 1/2 inches apart between the bottom and front pockets of a large plastic bag. Cut biscuit 1 to 2 inches from outside corner of bag; stretch first pocket to about 1/2 inch thick. Cut biscuits 1 inch longer. Place inside prepared baking pan.
Bake in preheated oven for 50 minutes, or until lighter brown. Remove from oven. Drizzle with melted butter.
I made three versions of this recipe, both with and without the corn. The first time without corn it was much more like bread pudding though! The second time I gave it more oatmeal there, and I think that was a better recipe. The last time, I think I was scared of the onions, so I substituted only a little flour to make this easier. It turned out very well, but I didn't exactly know what to make it taste. The price is right, it's just my opinion. Maybe the wine is, like, the most underrated part of this dish. I don't know, maybe I should try a little garlic salt next time.
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