Garden Crescent Rolls Recipe

Garden Crescent Rolls Recipe photo by Taste of Home

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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."

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Garden Crescent Rolls Recipe

Prep: 30 min. + rising Bake: 15 min. + cooling

Yield: 16 Servings

30 25 55

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

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.
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.
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.
Bake at 375° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 16 rolls.

Nutritional Facts 1 serving (1 each) equals 153 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 336 mg sodium, 21 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Garden Crescent Rolls in Quick Cooking March/April 2001, p15