The Ghost Host.
Paul Frees is the voice you hear when you enter the Haunted Mansion, “Welcome foolish mortals…”
He is also the voice of the Pillsbury Doughboy. It was his rare four-octave range that also allowed him to squeal, “Woo hoo!”
I love Disneyland. It truly is the Happiest Place on Earth. With the exception of my pal John, I wear out everyone and anyone that goes with me. When I started writing my first book, SNACKS: Adventures in Food, Aisle by Aisle, it was Doughboy’s connection to my beloved Disneyland that inspired one of my first recipes:
Doughboy Breakfast Rolls
Poppin’ Fresh crescent rolls were a staple at holiday dinners when I was growing up in the San Fernando Valley. I take them to a new level, and a new time of day, with these kid-friendly, eat with your hands, breakfast rolls.
- 8 slices pancetta or 8 strips bacon, chopped
- 1 tablespoon butter
- ½ small red bell pepper, diced
- 6 eggs
- ½ cup cheddar cheese, shredded
- 4 tablespoons chives, or more to taste, minced
- 1 package Pillsbury crescent rolls
- Preheat oven to 350 degrees.
- Cook the pancetta or bacon in a hot skillet until browned. Remove and drain on paper towels. Wipe the excess oil from the pan.
- Melt the butter and add the red bell peppers. Cook 5 minutes.
- Add the eggs and stir gently a few times.
- Add the cheese.
- Cook until eggs are just binded, not completely cooked. Remove eggs from heat sooner than you normally would to set, as they will continue cooking in the oven.
- Mix in chives and set aside.
- Unfold the rolls and place on an ungreased cookie sheet.
- Spoon 2 teaspoons of the egg mixture into the center of the dough and fold each edge toward the center.
- Bake for 13 – 15 minutes.