Garden Crescent Rolls Recipe

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Garden Crescent Rolls Recipe
Garden Crescent Rolls Recipe photo by Taste of Home
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Garden Crescent Rolls Recipe

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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."
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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 or margarine, melted, divide
  • 1 tablespoon grated carrots
  • 1 tablespoon minced celery
  • 1 tablespoon grated onion
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder

Directions

In a bowl, combine roll mix and contents of yeast packet; mix well. Stir in tomato juice, water, egg and 2 tablespoons of butter. Add 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 Parmesan 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.
Originally published as Garden Crescent Rolls in Quick Cooking March/April 2001, p15

Nutritional Facts

1 each: 153 calories, 5g fat (2g saturated fat), 23mg cholesterol, 336mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 5g protein.

  • 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 or margarine, melted, divide
  • 1 tablespoon grated carrots
  • 1 tablespoon minced celery
  • 1 tablespoon grated onion
  • 1 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  1. In a bowl, combine roll mix and contents of yeast packet; mix well. Stir in tomato juice, water, egg and 2 tablespoons of butter. Add 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.
  2. Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine Parmesan 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.
  3. 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.
Originally published as Garden Crescent Rolls in Quick Cooking March/April 2001, p15

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MY REVIEW
laborvoter User ID: 8263961 220772
Reviewed Feb. 18, 2015

"My mom made these & I lost the recipe.I made it using the updated method here & it is the same as I remember, though next time I will probably not buy the mix.My mom always put a drop of Tabasco sauce in each crescent before rolling.I was out so put a little cayenne pepper in the parmesan /garlic powder mix.I also added minced garlic to the veggies. Thank you so much Dawn Conlan for giving me back this great recipe! I froze 1/2the dough b4 rolling it out so I can enjoy again soon!"

MY REVIEW
windfire User ID: 4321189 51353
Reviewed Dec. 28, 2009

"I have been hunting for this recipe for years . delicious!"

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