Herbed Cheddar Crescents Food

HERBED CHEDDAR CRESCENTS

Steps:

• In a large bowl, combine 3 cups flour, cheese, sugar, yeast, Italian seasoning and salt. In a saucepan, heat milk and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 10-in. circle. Melt remaining butter; brush over dough. Cut each circle into eight wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends down to form crescent shape. Cover and let rise until doubled, about 50 minutes., Beat egg yolk and water; brush over crescents. Bake at 375° for 15-20 minutes or until golden. Remove from pans to wire racks. Store in the refrigerator.

FOOTBALL CHEESEBALL WITH HERBED CRACKERS

Steps:

• Combine the cream cheese, Cheddar, hot sauce, Worcestershire sauce, garlic powder, onion powder and shallots in a large bowl. Beat with an electric mixer until thoroughly blended. Season with salt and pepper. Transfer to a large sheet of plastic wrap, cover with a second sheet of plastic wrap and form into a football shape. Wrap up in the plastic and refrigerate until firm, at least 2 hours and up to overnight.
• Preheat the oven to 350 degrees F.
• Combine the butter, rosemary and thyme in a small bowl and microwave until melted.
• Lay the crackers out on two baking sheets. Brush the tops with about 2 1/2 tablespoons of the herb butter. Bake until fragrant and a shade darker, about 10 minutes. Cool completely, then store in an airtight container at room temperature until ready to eat. (The crackers can be made up to 2 days ahead.)
• Toss the walnuts with the remaining herb butter and arrange on a baking sheet in a single layer. Bake until golden brown, about 8 minutes. Cool completely, then finely chop.
• Unwrap the cheese ball and cover completely with the walnuts. Transfer to a serving dish. Separate the string cheese into strands and arrange them to look like the laces on a football. Serve with the herbed crackers and crudites.

THE BEST CHEDDAR AND HERB CHAFFLE

Steps:

• Preheat a waffle iron to medium-high. Whisk the eggs in a large bowl until well beaten and smooth. Whisk in the Cheddar, scallions, parsley, 1/4 teaspoon salt and a few grinds of pepper.
• Coat the waffle iron with nonstick cooking spray, then ladle a heaping 1/4 cup of batter into each section. Close the lid and cook until well browned and fluffy, 4 to 5 minutes. Use a small offset spatula or tongs to transfer the chaffles to a serving plate. Repeat with the remaining batter.
• Top each chaffle with a pat of butter and drizzle with maple syrup.

CREAM CHEESE-BACON CRESCENTS

Steps:

• Heat oven to 375°F.
• Mix reduced-fat cream cheese and bacon until blended.
• Unroll crescent dough; separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread with cream cheese mixture, adding about 1 tsp. cream cheese mixture to each triangle. Roll up, starting at short side of each triangle.
• Place, point sides down, on baking sheet.
• Bake 12 to 15 min. or until golden brown. Serve warm.

CHEDDAR PAN ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

CHEESY HERBED CRESCENT ROLLS

Steps:

• Unroll each crescent laying flat on a cookie sheet pan and sprinkle each with the cheese and herbs and roll starting at the wide end.
• Bake in a 375°F preheated oven for 11 minutes.