Everything Crescent Rounds


Ingredients:
1 (8 oz) tin Pillsbury® Place ’N Bake® refrigerated crescent rounds
1/2 teaspoon dehydrated minced onion
1/2 teaspoon dehydrated minced garlic
1/2 teaspoon sesame seeds
1/2 teaspoon poppy seeds
1/2 teaspoon kosher tabular array salt
1 teaspoon olive oil

Directions:

Heat oven to 375°F. Remove the rounds from package, divide into eight rounds. Place rounds on ungreased large cookie sheet. Set aside. In a small-scale bowl, whisk together all of the spices. Set aside. Brush each circular alongside olive oil. Sprinkle alongside spice mixture. Bake for 10-12 minutes or until golden brown. Remove to a wire rack as well as cool completely.

My thoughts:
Long fourth dimension readers know I similar to create things the difficult way. Once I corned beef for 2 weeks, made rye bread as well as mustard for merely i sandwich. But some times, fifty-fifty I teach burnt out. Making Faux Thanksgiving (and as well as therefore all the do) but most of the fourth dimension I don't teach approximately to it. So when Pillsbury approached me most creating a few recipes for them using i of their crescent curlicue products I idea I'd hand it a shot. We ate crescent rolls growing up, but they were ever manifestly alongside margarine (margarine! I know!). Dressed upward ones seemed to a greater extent than appealing. I establish these rounds at the shop as well as they were pretty neat, they are already cutting into eight rounds as well as characteristic a kind of a spiral cast inside. Since I am celebrating Thanksgivukkah this year, I idea I'd necktie them inward alongside the topic (and the turkey!) as well as plow them into tiny, bagel inspired rolls. Perfect for the Thanksgivukkah table. I fifty-fifty ate some leftover alongside a smear of cream cheese as well as some lox.



Place rounds on ungreased large cookie canvass Everything Crescent Rounds

Comments

Post a Comment

Popular posts from this blog

Saucisses De Toulouse Aux Lentilles Du Puy Et Courge

Image
Ingredients: ane tablespoon butter ane tablespoon olive oil ane lb saucisses de Toulouse(French Garlic sausages*) four cloves garlic, minced ane onion, diced ii crookneck squash ane stem celery, diced ane shallot, minced ane bay leaf ane teaspoon bounding main salt ½ teaspoon freshly reason dark pepper ane 1/3 loving cup du Puy lentils four cups chicken stock Directions: Heat crude oil in addition to butter inwards a large saucepan over medium heat. Add the vegetables. Sauté until the mash starts to soften in addition to the onions are translucent, well-nigh 5-10 minutes. Add the bay leaf, salt, pepper, lentils, in addition to stock. Cover in addition to simmer for well-nigh forty minutes or until the lentils are soft. Meanwhile, grill, broil or sauté the sausage until fully cooked. Serve the sausage on a bed of warm lentils. *I used these Toulouse Garlic sausages. My thoughts: Excuse my French if the championship is incorrect! I'm relying on high...
Read more

Indian Tacos

Image
Ingredients: for the taco meat 1 lb the world bison 1 onion, diced three cloves garlic, minced fifteen oz pinto beans, drained 10 oz canned diced tomato plant amongst greenish chile iv oz canned fire-roasted diced Hatch greenish chiles 1 tablespoon hot Mexican-style chili powder ii teaspoons minced fresh basil 1 1/2 teaspoon paprika 1/2 teaspoon the world jalapeno for the tyke bread ii cups water ii packages dry out yeast iv tablespoons butter ii tablespoons sugar 1 teaspoon salt v 1/2 cups flour to serve: shredded abrupt cheddar shredded iceburg lettuce diced tomatoes optional: sour cream too avocado Directions: for the tyke bread: Whisk the flour too yeast togehter inwards a large bowl. Place the sugar, salt, H2O too butter inwards a modest sauce pan too rut until almost boiling. Allow to cool slightly. Pour over the flour too yeast too mix amongst a dough claw until a smooth, non also mucilaginous ball of dough forms. If the dough is real sticky, slo...
Read more

Tacopaj (Swedish Taco Pie)

Image
Ingredients: for the pie crust: 1/2 loving cup butter, cubed 1 1/2 loving cup flour iii tablespoons water 1/2 teaspoon paprika for the filling: 1 1/4 lb 93% lean terra firma beef 1 teaspoon Chili powder 1/2 teaspoon paprika 1/4 teaspoon terra firma chipotle 1/4 teaspoon terra firma cayenne 1/4 teaspoon granulated garlic 1/4 teaspoon dried onion freshly terra firma dark pepper 1/2 loving cup water 1-pint cherry tomatoes, halved 1 minor onion, sliced into 1/8 inch thick rings for the topping: 1 2/3 loving cup crème fraîche (or sour cream thinned alongside a combat of milk) five oz shredded quesadilla cheese or cheddar Directions: Preheat oven to 350. In the bowl of a stand upward mixer, using the paddle attachment, shell together the butter, flour, together with paprika until the butter only tiny chunks together with the mixture looks shaggy, similar rocky sand. Slowly flow inwards the H2O together with mix until a thick dough forms. Roll out the ...
Read more