Sour Cream Crescent Rolls Food

CHICKEN CRESCENT ROLLS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, stir together soup, milk and ½ cup of cheese. Pour into the bottom of an 8-inch square baking dish. Set aside.
• In a separate bowl, combine chicken and remaining ½ cup of cheese.
• Unroll crescent roll dough and separate into 8 triangles. Place about 1-2 heaping tablespoons of the chicken mixture on the wide end of each crescent roll. Roll the dough up and place each crescent roll (seam-side down) in the bottom of the dish.
• Bake, uncovered, until the liquid is bubbly and the tops of the crescent rolls are browned (about 25 minutes). The bottom of the rolls (that are submerged in the sauce) will stay soft - like dumplings -- but will still be cooked through.

CRESCENT BEEF STROGANOFF BAKE

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. Unroll the crescent roll dough and press into the bottom of an ungreased 13 x 9 x 2-inch baking pan to form a thin crust.
• Heat the vegetable oil in a skillet over medium heat. Add the ground beef, onion, and mushrooms to the skillet. Cook, stirring, until the ground beef is no longer pink, and the onion and mushrooms are tender.
• Add the paprika and season with salt and pepper, to taste. Stir in sour cream until the mixture is well blended.
• Spoon the ground beef mixture into the baking pan and spread over the crescent roll crust.
• Sprinkle the casserole evenly with the shredded cheese.
• Bake in the preheated oven for 25 to 30 minutes, or until the crust is baked and browned around the edges. Cut into squares to serve.
• Enjoy.

APRICOT CRESCENT COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

APRICOT CRESCENTS

Steps:

• In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours or overnight. , Divide dough into fourths. On a sugared surface, roll each portion into a 10-in. circle. Turn dough over to sugar top side. Combine preserves, coconut and pecans; spread over circles. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at the wide end. Sprinkle with sugar. , Place points down 1 in. apart on ungreased baking sheets. Bake at 350° for 15-17 minutes or until set and very lightly browned. Immediately remove to wire racks to cool.

SOUR CREAM ROLLS

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients well.
• Put into ungreased muffin pans.
• Bake for 20 minutes.
• Dough will also keep well in the refrigerator for about a week.

SOUR CREAM CRESCENT ROLLS

Steps:

• Sprinkle yeast over water in large bowl; let set 5 minutes.
• Melt 1/4 cup butter in heavy small saucepan over medium heat.
• Mix in sugar and sour cream and cool slightly.
• Blend sour cream mixture and egg into yeast.
• Combine flour and salt and add to yeast mixture; mix until soft dough forms.
• Cover with plastic wrap and refrigerate overnight.
• (Can be prepared 2 days ahead. Punch dough down each time it doubles in volumn.).
• Grease 2 large baking sheets.
• Punch dough down and knead until smooth; divide into 2 pieces.
• Roll 1 piece out on lightly floured surface to 10 inch round; brush with melted butter.
• Cut into 12 wedges; roll up wedges jelly roll fashion beginning at wide end.
• Shape into crescents, place on prepared sheets. Repeat with remaining dough piece.
• Cover rolls and let rise in warm place until doubled, about 1 hour.
• Preheat oven to 375 degrees.
• Brush rolls with egg glaze ( add toppings at this point) and bake until golden brown, about 12 minutes.
• Serve warm or at room temperature.

SOUR CREAM YEAST ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat the sour cream, water and 2 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 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. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 25-30 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.