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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I've always loves crescent rolls, but not all the fat that comes with them, shares Suzette Jones from her Tulsa, Oklahoma kitchen. I decided to come up with my own lighter recipeand this cheesy version was the result. Everyone at my house enjoys these...and I know your family will, too! Ingredients:
2 cups king arthur unbleached all-purpose flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon dried oregano, divided |
1/2 teaspoon dried basil, divided |
2 egg whites |
1 egg |
1 cup (4 ounces) crumbled feta cheese |
1/2 cup reduced-fat ricotta cheese |
1/3 cup buttermilk |
1/4 cup reduced-fat sour cream |
Directions:
1. In a bowl, combine the flour, baking powder, salt, 1/4 teaspoon oregano and 1/4 teaspoon basil. Set one egg white aside. In a bowl, combine the egg, cheeses, buttermilk, sour cream and remaining egg white; mix well. Stir into the dry ingredients just until moistened.
2. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Cut into twelve 3-in. squares; cut each diagonally in half. Place triangles on baking sheets coated with cooking spray. Beat reserved egg white; brush over tops. Sprinkle with remaining oregano and basil. Bake at 425° for 12-15 minutes or until golden brown. Yield: 2 dozen.
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