 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
As flaky as homemade puff pastry, these buttery rolls bring compliments every time I serve them. Because they start with convenient refrigerated crescents, the mouthwatering treats couldn't be quicker or easier for busy holiday cooks! Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1/4 cup chopped green onions |
1 egg |
1 teaspoon water |
2 teaspoons sesame seeds |
1/2 teaspoon garlic salt or garlic powder |
1/4 teaspoon dried parsley flakes |
Directions:
1. Separate crescent roll dough into eight rectangles; press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonfuls lengthwise down the center of each rectangle to within 1/4 in. of each end. Fold dough in half lengthwise; firmly press edges to seal. Twist each strip four to five times. Bring ends together to form a ring; pinch to seal. Place on a greased baking sheet.
2. In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley; sprinkle over rings.
3. Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: 8 rolls.
|
|