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Garden Crescent Rolls

 Garden Crescent Rolls
"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."
16 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

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

2 of 2

Garden Crescent Rolls (continued)

Directions (continued)

  • 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.