THREE-CHEESE CRESCENT SLICES
What's better than cheese? Three types of cheese - like in these delicious baked appetizers made using Pillsbury™ crescent dinner rolls.
Provided by Pillsbury Kitchens
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle.
- Place Cheddar and Monterey Jack cheese down one side of dough. Fold dough over cheese; pinch edges to seal. In bowl, mix Italian cheese and seasoning; sprinkle on top of dough.
- Bake at 375°F 12 to 15 minutes.
Nutrition Facts : Calories 270, Carbohydrate 15 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 0 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 3 g, TransFat 2 g
THREE-CHEESE CRESCENT ROUNDS
Make and share this Three-cheese Crescent Rounds recipe from Food.com.
Provided by KISS THE COOK
Categories Breads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375°F Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.
- Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
- Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.
Nutrition Facts : Calories 301.5, Fat 14.4, SaturatedFat 7, Cholesterol 56.5, Sodium 586.5, Carbohydrate 31.5, Fiber 2.2, Sugar 3.1, Protein 11.3
THREE-CHEESE CRESCENTS
Provided by Food Network Kitchen
Categories side-dish
Time 3h40m
Yield 24 rolls
Number Of Ingredients 19
Steps:
- Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed.
- Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks.
- Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
- Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
- Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
- Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
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