Herbed Crescent Rolls Food

HERBED ROLLS

Steps:

• Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls.

HERBED ACCORDION DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; place on a lightly floured surface. Divide into 4 portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough., Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Uncover pans and let dough stand another 10 minutes before baking. Brush with egg white. Bake until golden brown, 18-22 minutes. Remove from pans to wire racks.

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.

HERBED CRESCENT ROLLS

Steps:

• Melt margarine and mix with Italian seasoning mix.
• Open the crescent rolls and separate them into triangles.
• Brush each triangle of dough with butter/seasoning mixture, then sprinkle cheese evenly distributing a little on each triangle, if using. Roll into crescent shapes.
• Place on a cookie sheet so they don't touch each other.
• Bake at 350*F. until lightly brown, 11-13 minutes.
• Serve and enjoy!

HERBED CRESCENT ROLLS

Steps:

• In a large bowl, place the flour, sugar, arrowroot, salt, and yeast, and stir well to combine In a small saucepan, place the soy milk, water, and margarine, and cook the mixture over low heat until it reaches 120 degrees Add the soy milk mixture and lecithin to the dry ingredients and stir well to form dough into a ball Turn the dough out on to a floured work surface, and knead the dough for 5-7 minutes or until smooth and elastic Place the mixing bowl over the ball of dough to cover, and allow it to rest for 20 minutes.
• Meanwhile, in a small bowl, stir together the remaining ingredients and set aside Using a little olive oil, lightly oil (or mist with oil) two non-stick cookie sheets and set aside After the dough has rested, divide it in half and roll out each half to form a 9-inch circle.
• Divide the herb mixture evenly between the two circles of dough and spread it to form a 2-inch wide ring around the outer edge of each circle of dough Cut each dough circle into 8 wedges.
• To shape the crescents: Starting at the outer edge, roll up each wedge of dough towards the point end, and press slightly on the point to seal edge Transfer the rolled up wedge, placing the sealed point end down, on to one of the prepared cookie sheets and curve the ends of the roll to form a"U" shape Repeat the rolling and shaping procedure for the remaining wedges of dough, placing 8 crescents on each prepared cookie sheet Lightly brush the tops of the crescents with a little olive oil, cover the cookie sheets, and place the shaped crescents in the refrigerator for 2-24 hours or until ready to bake When ready to bake, carefully uncover the crescents and allow them to sit at room temperature for 10 minutes prior to baking Bake the crescents at 400 degrees for 12-15 minutes or until golden brown.

HERBED CRESCENT ROLLS

Steps:

• Heat oven to 375 Separate dough into 16 triangles. Sprinkle eah with 1 tsp herb mix, pressing into dough. Roll up each triangle starting at shor tside. Place on an ungreased cookie sheet. Beat eggs and water until blended and brush mixture over rolls. Bake 10-12 minutes until brown.

HERBED CRESCENT ROLLS

Steps:

• 1. Heat oven to 375. unroll dough, separate along perforations into 8 triangles.
• 2. In bowl, combine remaining ingredients. Brush 1/2 the butter mix evenly over triangles.
• 3. Beginning @ wide end of each triangle, roll up loosely, shaping into crescent. Spray a baking sheet w/ cooking spray. Place rolls on baking sheet. Bake for 10 min, or until golden brown. Remove from oven and brush w/ remaining butter mix.

HEART-SHAPED HERBED ROLLS

Steps:

• Cut crescent roll dough apart along perforations. Spread all eight triangles with butter and sprinkle with Italian seasoning. Make four stacks by placing two pieces of dough on top of each other, stretching as needed to match the shapes. Using a 2-1/2 in. cookie cutter, cut two heart shapes out of each stack. Place on an ungreased baking sheet. Bake at 375° for 11-13 minutes. Serve warm.