Crescent Dough Lox & Onion Appetizer Squares |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 25 |
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From a community cookbook called Family Favorites (Sonata Bay Players) 1996. I got a bunch of community cookbooks at a library book sale and want to post this for the future. Ingredients:
2 tablespoons cornmeal |
2 (8 ounce) cans refrigerated crescent dinner rolls |
1 1/2 cups onions, chopped |
1 tablespoon butter or 1 tablespoon margarine |
1/4 lb lox, also called nova, cut into 1/4-inch pieces |
1/2 cup miracle whip, like mayonnaise |
5 eggs, beaten |
1/3 cup milk |
1/4 teaspoon white pepper |
1 1/2 cups monterey jack cheese, shredded |
Directions:
1. Sprinkle corn meal on greased 15 X 10 X 1 inch jelly roll pan.
2. Unroll dough; press onto bottom and sides of pan to form a crust, sealing perforations.
3. In a skillet, saute onion in butter for 5-8 minutes or until tender.
4. Blend together the onions and other ingredients and pour evenly over crust.
5. Bake at 375 degrees for 22-25 minutes or until set and lightly browned.
6. Cut into small squares or triangles and serve warm.
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