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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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I adapted an old family recipe to take advantage of the handy roll mixes that are available these days, explains Dawn Conlan of Woodbridge, Virgina. These savory crescents are a must at holiday get-togethers and special occasions. Ingredients:
1 package (16 ounces) hot roll mix |
1/2 cup warm tomato juice (120° to 130°) |
1/2 cup warm water (120° to 130°) |
1 egg, lightly beaten |
3 tablespoons butter, melted, divided |
1 tablespoon grated carrots |
1 tablespoon minced celery |
1 tablespoon grated onion |
1 cup grated parmesan cheese |
1 teaspoon garlic powder |
Directions:
1. In a large bowl, combine contents of the roll mix and yeast packets. Stir in the tomato juice, water, egg and 2 tablespoons of butter. Add the carrot, celery and onion; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
2. Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine cheese and garlic powder; sprinkle over dough. Cut each circle into eight wedges; roll up wedges from the wide end.
3. Place, point side down, 2 in. apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 25 minutes.
4. Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 16 rolls.
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