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"My mother-in-law bakes these buttery rolls for holiday meals," notes field editor Joyce Guth of Mohnton, Pennsylvania. "If you're not careful, the plate will be empty before it's on the table!"
Nutritional Facts 1 serving (1 each) equals 177 calories, 7 g fat (4 g saturated fat), 35 mg cholesterol, 269 mg sodium, 25 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Crescent Rolls in Taste of Home April/May 2005, p48
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Reviewed on Dec. 25, 2010 by bosmom50
Excellent and easy. A beautiful soft dough! I divided the dough into two pieces, rolled out to 12 inch circles and cut each into 12 wedges. I shortened the baking time to accomomodate a smaller roll. Delicious.
Reviewed on Nov. 04, 2010 by SEScofield
This recipe, for me, didn't make very good crescent rolls. But, it turns out the dough is fabulous for cinnamon rolls! They were SO good! I just rolled out the leftover dough, put some butter, brown sugar and cinnamon sugar on it, poured a bit of karo over that; rolled up the dough, cut it into slices and stuck them in the oven at the same temperature the crescents were supposed to be cooked at. When they got out of the oven i just put some maple frosting on top and tada! they were delicious =D So, turns out this recipe is good for more than just crescents =)
Reviewed on Mar. 29, 2010 by apples09
i would try the recipe and see if i can make them,i am new at making cresent rolls,i made some but they weren't very good. so i will try again. thank-you
Reviewed on Dec. 21, 2008 by lssrls@yahoo.com
These are delicious!!!
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