Monday, January 25, 2010

Homemade Crescent Rolls w/a Twist!

Cheese/Pepperoni Crescent Rolls

For years now I have made the Betty Crocker Traditional Roll Dough and made it into Cresent Rolls, which my immediate and extended family rave about. This year I got creative and put parmesan cheese and pepperoni in them...OMG! Why didn't I think of this sooner. I took some over to the neighbor and they love them too. They taste so good by themselves or with chili or you name it. You won't be able to eat just one :) Here are a few of the step by step pics and the recipe.

And here is some of the finished product with one half gone! :)

3 1/2 -3 3/4 cups flour

1/4 c. sugar

1/4 c. shortening or butter

1 tsp. salt

1 package active dry yeast

1/2 c. very warm water

1/2 c. milk (scalded then cooled)

1 egg

margarine or butter(softened)

about 1/2 c. parmesan cheese(little more or less to your liking)


Mix 2 cups of the flour, the sugar, shortening, salt, and yeast in 2 ½ quart bowl. Add water, milk, and egg. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 ½ quart bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hr. (Dough is ready if indentation remains when touched.)

Punch down dough; roll half of dough into 12 inch circle on floured surface. Spread with margarine or butter, softened (I do this very generously). Sprinkle with parmesan cheese to your liking. Cut into wedges with knife or pizza cutter. Put pepperoni slices on each wedge then roll each one up beginning at rounded edge. Place rolls, with points underneath, on greased cookie sheet; curve slightly. Cover and let rise until double, about 30 minutes.

Heat oven to 400 degrees. Bake until golden brown (my bottoms are usually dark golden brown and tops are lightly golden brown) 12 – 18 min. (I remove them from the hot sheet to cool). Cool slightly and enjoy!

1 comment:

  1. awsome tutorial (great pics too) I am getting some pepperoni this week and trying this.