56 roll twist Recipes

refrigerated crescent dinner rolls (8 oz ea), shredded cheddar cheese, chopped green onion, egg, water, sesame seeds, garlic salt or 1/3 tsp garlic powder, dried parsley flakes

rolled oats, shredded coconut, flour, white sugar, baking soda, butter, softened (not margarine), honey, boiling water, rum

hot roll mix, dates, chopped, water, brown sugar, nuts, chopped, powdered sugar , sifted, milk, vanilla

ground beef, onion, chopped, shredded cheddar cheese, salsa, chopped green chilies, garlic powder, hot pepper sauce, salt, ground cumin, tubes (8 oz each) refrigerated crescent rolls

active dry yeast or 1 1/4 oz package, sugar, lukewarm water (110 f or 45 c), buttermilk, baking soda, butter, melted, eggs, beaten, hot roll mix (the recipe is on my food page), cinnamon filling (below ), powdered-sugar glaze (below ), butter (melted , to brush dough with later), cinnamon filling, brown sugar , packed, ground cinnamon, chopped nuts (i like almonds and pecans best), powdered-sugar glaze, powdered sugar, butter, melted, water

hot roll mix, sugar, warm water (120o to 130o), butter, melted, egg, lightly beaten, maple flavoring, chopped walnuts, brown sugar, sugar, ground cinnamon, maple flavoring, butter, melted

rhodes dinner rolls , thawed but still cold, coarsely crushed peppermint candy, butter, softened, vanilla, powdered sugar, milk

rhodes dinner rolls , thawed but still cold, coarsely crushed peppermint candy, icing, butter, softened, vanilla, powdered sugar, milk

tube (8 oz) refrigerated crescent rolls, sour cream, herb with garlic soup mix

refrigerated crescent dinner rolls, margarine, brown sugar, ground cinnamon, walnuts (chopped )

tubes (8 oz each) refrigerated reduced-fat crescent rolls, reduced-fat stick margarine, brown sugar, ground cinnamon, chopped walnuts

torn fresh spinach, green onions, sliced, garlic clove, minced, butter, divided, grated parmesan cheese, dried basil, dried oregano, hot roll mix, warm water (120o to 130o), egg

preheat oven to 400 f. unfold thawed puff pastry on a lightly floured surface., roll out into a 10x14-inch rectangle., cut in half crosswise ., brush both halves with a mixture of 1 beaten egg and 1 tbsp water., combine 1/4 cup sugar , 2 tsp cinnamon, 1/4 cup very finely chopped walnuts and 2 tbsp melted butter., spread sugar mixture over 1 pastry half ., place remaining pastry half , egg-side-down over filling-topped half., roll gently with rolling pin to seal., cut crosswise into 3/4-inch strips., place 1 inch apart on a parchment-lined baking sheet. (at this point , you may freeze the strips on the baking sheet, then transfer them after an hour to a plastic zip-top bag and freeze for up to two weeks before baking. do not defrost pastry before baking.), brush uncooked pastry twists with egg mixture.

breakfast sausage meat, crescent rolls, prepared mustard (your favorite kind ), sharp cheddar cheese, shredded

egg yolks, egg, whole milk, store-bought puff pastry, rolled into 1 (12 by 20-inch) rectangle, about 1/8-inch thick, grated parmesan cheese, salt, ground pepper

frozen bread dough, thawed (overnite in fridge, then on the counter all day), light brown sugar (me, dark brown. next time 1/3 cup), walnuts , finely diced ---toasted first : 375 degrees, check after 5 minutes, add 2 minutes, til fragrant and a bit browner, a-p flour plus extra for rolling out dough, teasp. cinnamon (me, 3 tsp), tblsp. margarine (me, butter), fresh blueberries (me, frozen and thawed)

rhodes dinner rolls, thawed to room temperature, chopped pecans, brown sugar, grated lemon peel, butter, softened, powdered sugar, butter, melted, lemon juice

granny smith apples, peeled and cored, count) crescent rolls, butter or margarine, melted, sugar, cinnamon, orange juice