Pumpkin Crescent Rolls Oamc Food

PUMPKIN-FILLED CRESCENT ROLLS

Steps:

• In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. 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 refrigerate overnight., Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges., Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes., Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

PUMPKIN CRESCENT ROLLS

Steps:

• Preheat oven to 375°F
• In large bowl, blend cream cheese, pumpkin, EAGLE BRAND®, flour and spices until combined and smooth.
• Unroll crescent rolls; separate and lay flat. Evenly spread 1½ tablespoons of pumpkin mixture over the uncooked dough. Sprinkle 1 teaspoon chopped nuts over the pumpkin layer, then roll into crescent shape.
• Sprinkle top of rolls with sugar. Bake 11 to 13 minutes or until slightly golden brown.
• Store leftovers covered at room temperature.

APRICOT CRESCENT ROLLS FOR OAMC

Steps:

• Cut together butter and cream cheese.
• Mix into the butter mix the flour, salt and water.
• Mix with fork until well blended.
• Chill at least 1 hour.
• Roll into thin rectangle on a well-floured board.
• Cut into 30 2 1/2 X 3" rectangles.
• Spread each piece with 2 tbsp apricot preserves.
• Sprinkle with chopped nuts.
• Roll up from one corner and bend ends to form crescents.
• Put folded side down on cookie sheet and bake at 450°F for 10 minutes.
• When cool, sprinkle with confectioners' sugar.
• Freeze.
• Thaw in about 15 minutes.

CHICKEN PACKETS (OAMC)

Steps:

• Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling, and store in a 1 qt freezer bag.
• Put crouton crumbs in another 1 qt bag, attach it to bag of chicken filling, and freeze.
• Refrigerate crescent rolls.
• To prepare for serving, thaw chicken mixture.
• Preheat oven to 350°F.
• Unroll crescent rolls.
• Each tube will contain 4 rectangles of dough with a diagonal perforation.
• Press dough along each perforation so the rectangle halves will not separate.
• Place about 1/4 cup of the chicken mixture into the center of each rectangle.
• Fold dough over the filling, and pinch the edges to seal tightly.
• Dip each packet in melted margarine, and coat with crouton crumbs.
• Place packets on a baking sheet.
• Bake for 20 minutes or until golden brown.
• Packets are good either hot or cold.