Garlic Poppy Seed Spirals Food

GARLIC POPPY SEED SPIRALS

Garlic Poppy Seed Spirals image

This recipe comes from the May/June 2007 issue of Simple & Delicious. It is attributed to Stacey Scherer from Macomb, Michigan. Her recipe called for 1 teaspoon dried minced onion, not having this I used onion powder. This recipe would be great with some powdered cheese or even Italian herbs. This is a great way to serve pull-apart bread with pasta, soup or salad.

Provided by PaulaG

Categories Breads

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

3 tablespoons butter
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon poppy seed
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

Preheat oven to 350 degrees.
In a small bowl, melt the butter in the microwave for a few seconds; stir in the garlic powder, onion powder and poppy seeds.
Remove the dough from the package and cut into 10 equal slices; dip one side of each piece into the butter mixture and arrange the cut slices buttered side up in a 9-inch round baking pan that has been sprayed with non-stick cooking spray.
Brush with the remaining butter mixture, place in preheated oven and bake until golden brown, approximately 15 to 16 minutes.

Nutrition Facts : Calories 102.1, Fat 5, SaturatedFat 2.5, Cholesterol 20.5, Sodium 148.3, Carbohydrate 12.1, Fiber 0.9, Sugar 1.1, Protein 2.3

ORANGE POPPY SEED SPIRALS

Orange Poppy Seed Spirals image

These decorative spiral cookies are an easily made-ahead dessert that is sure to please any crowd.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 2

Ingredients

Orange Sable Dough
1/3 cup poppy seeds

Steps:

Bring dough to room temperature. Place between two 12-by-14-inch pieces of parchment; roll out to an 8-by-12-inch rectangle. Transfer to a baking sheet; chill 30 minutes.
Transfer dough to a clean work surface. Remove top piece of parchment; sprinkle poppy seeds over top. Using bottom parchment to support dough, fold bottom edge to meet middle. Fold over 2 more times, forming a 1-inch-tall rectangle. Wrap; chill at least 2 hours.
Heat oven to 350 degrees. Line 2 baking sheets with parchment. Remove parchment from dough, and cut into 1/4-inch-thick squares. Place on baking sheets, spaced 2 inches apart.
Bake cookies until edges turn light golden, about 15 minutes. Transfer to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

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