Publisher Photo
Publisher Photo
Three easy ingredients season this fun flat bread from Myra Innes of Auburn, Kansas. "It's simple to make with refrigerated crescent roll dough and easy to slice into savory squares with a pizza cutter," she attests.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 tablespoon butter
  • 2 tablespoons dried minced onion
  • 1/4 to 1/2 teaspoon garlic salt

Directions

Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares. Yield: 1 dozen.
Originally published as Crisp Onion Squares in Quick Cooking September/October 2000, p47

Nutritional Facts

1 each: 85 calories, 5g fat (2g saturated fat), 3mg cholesterol, 196mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 tablespoon butter
  • 2 tablespoons dried minced onion
  • 1/4 to 1/2 teaspoon garlic salt
  1. Unroll crescent dough and place on an ungreased baking sheet; seal perforations and press into an 8-in. x 6-in. rectangle. Spread with butter; sprinkle with onion and garlic salt. Bake at 400° for 10 minutes or until golden brown. Cut into squares. Yield: 1 dozen.
Originally published as Crisp Onion Squares in Quick Cooking September/October 2000, p47

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