Cheesy Crescent Sticks Food

CHEESY CRESCENT STICKS

Steps:

• Heat oven to 375°F. In small bowl, mix cheese, parsley, garlic powder, paprika and butter.
• If using crescent rolls: Unroll dough; separate into 2 rectangles, about 7x6 inches each. Press perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles, about 7x6-inches each.
• Spoon cheese mixture over 1 dough rectangle. Top with remaining dough rectangle; press edges to seal. Cut into 6 strips. Twist strips; place on ungreased cookie sheet. Brush tops of strips lightly with egg white; sprinkle with sesame seed.
• Bake 9 to 15 minutes or until golden brown.

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
• On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
• Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.