EASY ONION CRESCENT ROLLS
Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes-and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 181 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 311mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS
Cast iron gets screaming hot, so it's perfect for giving rolls a beautiful crust.
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 16 crescent rolls
Number Of Ingredients 7
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.
ONION CRESCENT ROLLS
I love those canned french fried onions. Do you? Now you can dress up those little crescent rolls with these onions. They sure are good and very easy to make. I got this out of A Taste of Home book.
Provided by Mimi in Maine
Categories Breads
Time 20m
Yield 8 rolls
Number Of Ingredients 4
Steps:
- Unroll the crescent roll dough and separate into triangles.
- Sprinkle each with about 2 tablespoons of the onions.
- Roll up each one from the wide end and place on ungreased foil-lined sheet.
- Curve ends downward to make a crescent.
- Beat the egg and water together and brush over dough.
- Sprinkle with remaining onions.
- Bake at 400 degrees for 10-12 minutes or till golden.
- Serve warm.
ONION CAKE
Refrigerated crescent dough creates a flaky crust for these savory squares. Moist and golden, servings make a comforting change from potatoes. &mdash Anneliese Deising, Plymouth, Michigan
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. , In a large bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. , Separate crescent roll dough into four rectangles. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. , Bake at 375° for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm.
Nutrition Facts : Calories 144 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 255mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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