Flaky Cheese Rolls Food

CHEESESTEAK EGG ROLLS

Steps:

• Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
• Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
• Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
• Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

SOFT NO-KNEAD DINNER ROLLS

Steps:

• Place yeast and 2 teaspoons sugar in a medium bowl. Pour in water. Let stand until frothy, about 5 minutes.
• Place remaining sugar, flour, and salt in a separate bowl; mix to combine. Make a well in the center. Add yeast mixture, milk, eggs, and butter. Mix with a wooden spoon until a thick, sticky batter forms.
• Cover dough with a clean, damp dish towel and place in a warm place. Let rise until almost tripled in volume, 1 1/2 to 2 hours.
• Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides. Punch dough down to deflate. Mix briefly in the bowl to get rid of bubbles.
• Dust a work surface with flour. Scrape dough out and dust the top with flour. Cut into 4 pieces, then cut each piece into 3 pieces.
• Press down 1 piece of dough with your palm. Use your fingers to gather it into a ball. Flip so the smooth side faces up and roll briefly to form a ball. Place roll in the prepared baking pan. Repeat with remaining dough. Line up rolls in a 3x4 grid in the baking pan. Spray the surface of the rolls with cooking spray. Cover with plastic wrap.
• Place baking pan in a warm place and let rise until almost doubled in size, 30 to 45 minutes. Halfway through the second rise, preheat the oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until surface is golden brown, 15 to 18 minutes. Use parchment paper overhang to lift rolls onto a cooling rack. Serve warm.

FLAKY DINNER ROLLS

Steps:

• Heat milk in microwave for about 20 seconds or until you can get it between 100 - 110 degrees F. No hotter, or the yeast will die.
• Dissolve sugar into milk, then add yeast. Let stand for 5 minutes.
• In large bowl (or KitchenAid mixer bowl), add 2 3/4 cups of the flour and the 3/4 tsp of salt. Stir lights (or start mixer with dough hook attachment).
• Add yeast mixture to flour, continue to mix. If mixture does not pull off sides after about 3-4 minutes of mixing, then slowly add remaining 1/4 cup of flour.
• After dough ball is formed, turn dough out onto floured surface and knead about 5 minutes until smooth. Cover with plastic wrap and let sit for about 10 minutes.
• On floured surface, roll dough into 12 x 10 inch rectangle. Use 1/3 of softened butter and spread on top of dough.
• Working with the long side, fold up bottom 1/3 of dough, then fold top 1/3 down so that you have a 12 x 3 inch log. Put on cookie sheet, cover with plastic wrap and place in freezer for 15 minutes until dough is cool and easy to work with.
• Remove dough from freezer, remove plastic wrap, and roll dough back into a 12 x 10 inch rectangle without unfolding the log, since you're essentially pressing down and creating layers (it was easier for me to work dough with my fingers first, similar to making a rectangular pizza), then using rolling pin to stretch out further.
• Spread another 1/3 of the butter on top of the rectangle, fold into log you did before, cover with plastic and put back in freezer for 10-15 minutes.
• Remove dough from freezer, remove plastic, and now roll into 12 x 8 inch rectangle. Spread remaining butter onto dough, then working with the long end (12 inch side), roll up like a jelly roll. Slightly pinch seam once it's rolled up, but don't seal up the ends.
• Cut log into 12 equal portions (this is easiest to do by cutting log in half, then into quarters, then cutting each quarter into 3 equal sizes, so you have 12 total).
• Use vegetable oil to lightly grease 12 muffin tins. Place dough slices, cut sides up, into each muffin tin, and lightly brush the tops with oil.
• Loosely cover with plastic wrap and allow to rise for about 45 minutes.
• Preheat oven to 375 degrees.
• Bake rolls at 375 degrees for 15-20 minutes (watch closely after 15 mins) until golden brown. Remove from muffin tins and place on wire rack to cool. (I like to melt 2 TBS butter and brush the rolls as soon as they come out of the oven for that extra touch).
• Serve warm, and enjoy.

30 WAYS TO USE CRESCENT ROLLS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a crescent roll recipe in 30 minutes or less!

FLAKY CREAM CHEESE DOUGH

Steps:

• Whisk together the flour, sugar and salt in a mixing bowl.
• Toss in the cream cheese. Using your fingers, mix the cream cheese into the flour until it resembles coarse corn meal.
• Toss the butter into the flour and use your fingers to work it in. Allow the flakes to break up into slightly smaller pieces. Work quickly so the butter doesn't get warm. Don't break the butter down completely. There should be some large flakes remaining.
• Pour the water onto the flour all at once and toss to combine. Gently work the dough just until it comes together. Form the dough into a rectangle or square, wrap and refrigerate for at least 2-3 hours, or make it the day before and let it rest overnight.
• The dough can be frozen for up to 3 months.

FLAKY DELI SLICES

Steps:

• Heat oven to 450°F.
• Remove pie crusts from pouches; place crusts flat on work surface.
• Sprinkle each crust evenly with Parmesan cheese.
• Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge.
• Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet.
• Fold ends under.
• Bake 12 to 17 minutes or until golden brown.
• Cool 5 minutes.
• Cut each roll into 16 slices.
• Serve warm.

FLAKY DELI SLICES

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese.
• Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under.
• Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

FLAKY GARLIC ROLLS

Steps:

• Separate each biscuit into three pieces; place on a greased baking sheet. Brush with butter; sprinkle with garlic salt. Bake at 400° for 8-10 minutes or until golden brown. Serve warm.

CHILI CHEESE DOG BAKE

Steps:

• Preheat the oven to 375°F.
• Remove crescent rolls from packaging and roll them out/separate into individual triangles.
• Place one slice of American cheese followed by 1 hot dog onto the widest end of the crescent roll.
• Roll the cheese and hot dog into the crescent roll and set aside.
• Arrange wrapped crescent dogs in a 9x13 glass baking dish. (see notes below about the baking dish) You may only be able to fit 7 dogs if you wish to keep them in one line as we did. Leave a ½" or so between each dog to allow room for the dough to puff.
• Spread chili in the available space around the crescent dogs. You may not use both full cans of chili and can heat any leftovers and serve alongside baked chili cheese dogs.
• Melt butter in a small dish and stir in garlic salt/powder. Use a pastry brush to brush the butter mixture over the tops of the exposed crescent rolls.
• Bake approximately 30 minutes or until crescents appear browned on both the top and the bottom.
• Sprinkle baked chili cheese dogs with a bit of chopped parsley and serve immediately.

JILL'S FLAKY CHEESE ROLLS

Steps:

• Unroll croissant dough and cut into squares (if you bought the kind that is pre-cut into triangles then form squares by "glueing" two of them together with a little water).
• Spread cream cheese as thickly as you want onto the dough and sprinkle chives on top.
• Roll dough up like a jelly roll (rolling it in a crescent shape will make the cheese run out while baking). Pinch the edges closed if you want. Bake according to directions on dough package.
• Serve to hungry guests.

FLAKY CHEESE ROLLS

Steps:

• Mix cheese and parsley in medium bowl. Season filling with salt and pepper.
• If using yufka, place 1 sheet on work surface; keep remaining sheets covered with plastic and damp towel. Shape 1 tablespoon filling into 4- to 5-inch log, 1 inch in from rounded side of wedge. Fold sides in over filling. Starting at filling end, roll toward pointed end, moisten end, and seal, forming cigar. (If using phyllo, shape 1 tablespoon filling into log, 1 inch in from 1 short side. Fold long sides in. Starting at filling end, roll toward opposite end, moisten end, and seal.) Place cigar on baking sheet. Repeat with remaining filling and pastry. Cover with plastic. DO AHEAD Can be made 2 hours ahead. Chill.
• Pour oil into large skillet to depth of 1/2 inch. Heat oil to 350°F. Working in batches, fry pastries until golden brown, about 2 minutes per side for yufka and 1 1/2 minutes per side for phyllo. Drain on paper towels; serve.

FLAKY BLUE CHEESE ROLLS W/WALNUTS

Steps:

• For filling, in medium bowl mix together walnuts, blue cheese, snipped parsley and pepper.
• Unroll pie crust sheet and spread filling evenly over the crust.
• Cut pastry circle into 12 wedges.
• Starting at wide ends, loosely roll up wedges.
• Place rolls, tip side down, on a greased baking sheet.
• Can cover and chill for up to 24 hours if desired.
• Before baking, brush rolls lightly with milk.
• Sprinkle with parmesan cheese and additional parsley.(I prefer the ground parmesan for this.).
• Bake at 425º for about 15 minutes or til golden.
• Cool on wire rack.
• Serve warm.