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Mon, Sep 02 2013 post by Shirla

Parmesan & Asiago Crescents

Try these cheesy crescent rolls with dinner tonight! or a late night snack...



School is back in session and with our evenings filled with homework, sports and other activities, it seems I have less time to do the fun things I enjoy that I did during summer.  That is why I love these great Parmesan & Asiago Crescents.  They are just the ticket to add fabulous flavor to an after school snack, dinner, or in my case a before bed snack.  (The hour was very late when baking this recipe and yet, it went very fast.)  Here it what you need:

Parmesan & Asiago Crescents

6 Rhodes™ Dinner Rolls, thawed to room temperature

1 teaspoon garlic salt

1 tablespoon finely chopped fresh parsley

1/2 cup freshly grated parmesan or asiago cheese

2 tablespoons butter, melted


Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

Spray counter lightly with non-stick cooking spray.  Combine rolls and roll into a 10-inch circle.  (My rolls had been on a plate covered with plastic wrap, in the fridge all day waiting for me to make this recipe.)

 

 

Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

Combine garlic salt, parsley and cheese in a small bowl. When I went to get my ingredients, I was fresh out of garlic salt. Bummer!  The late hour meant no going to the store, so I used garlic powder but only used ½ teaspoon.  I also used both parmesan and asiago cheese. Sprinkle 3 tablespoons of the cheese mixture over the 10-inch circle.  Press or roll into the dough.

 

 

Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

Cut into 12 pie shaped pieces.

 

 

Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

Roll each piece up starting with the wider end.  Pinch the end of the pie shape onto the back of the roll so it won't unwind.  (Some of the crescents I rolled tighter then others.  The tighter ones stayed rolled a little better then the looser ones.)  Place on a sprayed baking sheet.  Cover with sprayed plastic wrap.  Let rise for 30-45 minutes in a warm place.  (I told you that the hour was late when I made this recipe, so while my rolls were rising, I picked up my house from the day and got ready for bed.  By the time I finished that, my rolls were ready to go in the oven.)

 

 

Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

Remove plastic wrap and bake at 350°F for 10-12 minutes.  I ended up baking these closer to 15 minutes and they could have been baked longer.  They were lightly browned, but still not quite done in the center. I returned them to the oven for a few more min. They were incredibly tasty.

Remove from oven and brush with melted butter.  Immediately sprinkle with the remaining cheese mixture.

 

 

Try these Rhodes cheesy crescent rolls with dinner tonight! or a late night snack.

I think this was the best part.  Who doesn’t love a cheesy roll?  In fact I couldn’t even wait for the rolls to cool before eating them.  They smelled and tasted so good.  My teenage son who had come home late from work was happy to join me in the kitchen for this yummy late night snack.  Between my son, and me we ate every last roll!!  No left overs for anyone else in the family.

I hope you enjoy this recipe, as much as I did and just know that no matter what time of day, it’s sure to be a big hit!

 


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Parmesan And Asiago Crescents

Servings: 12 | Skills: Intermediate | Prep Time: 20 min (not including thaw time) | Bake Time: 12 min

Try these cheesy crescent rolls with dinner tonight! Or for a late night snack!

Parmesan And Asiago Crescents
4.0 / 5  (8 votes, 1 review )

Ingredients

6 Rhodes Yeast Dinner Rolls, thawed to room temperature
1 teaspoon garlic salt
1 tablespoon finely chopped fresh parsley
1/2 cup freshly grated parmesan or asiago cheese
2 tablespoons butter, melted

Instructions

Spray counter lightly with non-stick cooking spray.

Combine rolls and roll into a 10-inch circle. Combine garlic salt, parsley and cheese in a small bowl. Sprinkle 3 tablespoons of the cheese mixture over the 10-inch circle. Press or roll into the dough.

Cut into 12 pie shaped pieces. Roll each piece up starting with the wider end. Pinch the end of the pie shape onto the back of the roll so it won't unwind.

Place on a sprayed baking sheet. Cover with sprayed plastic wrap. Let rise for 30-45 minutes in a warm place.

Remove plastic wrap and bake at 350°F 10-12 minutes. Remove from oven and brush with melted butter. Immediately sprinkle with the remaining cheese mixture.

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