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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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What could be better? A yellow veggie as a buttery, tasty crescent roll? Simple, quick and the kids love them. I originally found this recipe at WorldWide Recipes, years and years ago. A tried and true favorite. Ingredients:
2 cups store bought baking mix |
2/3 cup squash, hubbard or 2/3 cup butternut squash, cooked and mashed |
butter, softened |
Directions:
1. Heat oven to 450°F
2. Mix the baking mix with the mashed squash thoroughly until you have a soft smooth dough. On a floured surface, roll dough to a 12 circle and spread with soft butter. Using a table knife or pizza cutter, cut into 12 or 16 wedges. Loosely roll up beginning at rounded edges. Place rolls with points underneath about 1 apart on an ungreased cookie sheet.
3. Bake for 8 to 10 minutes or until a light golden brown. You can also sprinkle butter topped dough with Parmesan cheese before rolling into rolls.
4. I use frozen Butternut squash instead of fresh cooked.
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