Onion Crescent Rolls Recipe
Barbara Nowakowski of North Tonawanda, New York dresses up a tube of crescent roll dough to create the golden bites. "This is one of our favorites," she writes. "They're a nice addition to any buffet. We like them so much that I usually triple the recipe."
- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/3 cups french-fried onions, divided
- 1 Eggland's Best Egg
- 1 tablespoon water
- Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on a ungreased foil-lined baking sheet. Curve ends down to form crescents.
- Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° for 10-12 minutes or until golden brown. Serve warm. Yield: 8 rolls.
Originally published as Onion Crescent Rolls in Quick Cooking March/April 2005, p15
Reviews for Onion Crescent Rolls(2)
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Reviewed Jul. 3, 2010
My 12 year old helps in the kitchen at dinner time and made these herself. We all loved them and will do again! Thanks for sharing.
Reviewed Nov. 23, 2008
These are good. I might brush them with melted butter or margarine next time instead of the egg wash...