- 1 tube (8 ounces) refrigerated crescent rolls
- 1-1/3 cups french-fried onions, divided
- 1 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 an 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
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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..."