Creme Egg Wellington

Of all the egg-related holidays, Easter probably ranks as one of my favorites. There is one special thing that allows this day to narrowly beat (haha get it?) out World Egg Day, and that is the Cadbury Creme Egg. Almost as good as the holiday itself is the day after, when you only have to SHELL out half price for the EGG-cellent treats. This year I SCRAMBLED to take advantage of the chocolaty opportunity and, in the middle of my 29th Creme Egg, decided to create something a little different. I will now LAY out the very simple instructions for Creme Egg Wellington, and stop making really stupid egg yolks. I mean, egg jokes. Let's get crackin'.



1. Gather up the only two ingredients required: Cadbury Creme Eggs and Pillsbury Wiener (tee hee) Wraps.





2. Wrap each egg with one rectangle piece of dough, making sure to seal the sides to prevent gooey leakage. Place on greased pan and put into oven at 375 F.






3. Bake 13-17 minutes, or until golden brown (package instructions).






4. Serve with ice cream while still warm.






This delectable dessert takes less than 20 minutes from start to finish, which is coincidentally just enough time to eat a dozen packs of mini eggs and see how many peeps you can stuff into your mouth (9 by my last count).

- Marcus