Holiday Crescents Food

PECAN PIE CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
• In a large bowl, mix together sugar, corn syrup, butter, vanilla extract and egg. Reserve 2 Tbsp of mixture. Stir pecans into remaining sugar mixture.
• Unroll Pillsbury Crescent rolls and separate on prepare baking sheet. Spoon 2-3 Tbsp pecan mixture onto each Crescent roll. Roll up from largest end to smallest.
• Bake in preheated oven for 8 minutes. Remove from oven and brush with reserved sugar mixture. Return to oven and bake for an additional 5 minutes or until lightly browned. Remove from oven and top with more chopped pecans if desired.

CRESCENTS

Steps:

• If using butter it must be cold. Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
• Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick.
• Cut into crescent shapes using a whiskey glass coated with flour.
• Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).

CRESCENTS

Steps:

• Preheat oven to 325 degrees F. Cream sugar and butter. Add flour, vanilla and nut meats. Roll a small piece between your hands and form into small crescents. (2 1/2 inches) Bake 20 to 25 minutes. When cool, roll in powdered sugar. These are better the second day.

HOLIDAY ITALIAN HERB CRESCENT CHRISTMAS TREES

Steps:

• Heat oven to 375°F.
• Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
• Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
• Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
• With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
• To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
• Arrange 2 slices below, sides touching.
• Continue arranging rows of 3, 4, and 5 slices.
• Use remaining slice for trunk.
• Bake first tree 12 to 14 minutes or until golden brown.
• Cool 5 minutes on wire rack.
• Repeat for 2nd tree on another cool cookie sheet.
• Place trees on serving platter.
• If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
• Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
• Place tomato slice on each pinwheel except top and bottom ones.
• With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
• Chop remaining bell pepper; sprinkle over trees.
• Sprinkle with parsley.
• Serve immediately, or refrigerate until serving time.