Onion Crescent Rolls Recipe

4.5 2 3
Onion Crescent  Rolls Recipe
Onion Crescent Rolls Recipe photo by Taste of Home
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Onion Crescent Rolls Recipe

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4.5 2 3
Publisher Photo
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."
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/3 cups french-fried onions, divided
  • 1 egg
  • 1 tablespoon water

Directions

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

Nutritional Facts

1 each: 181 calories, 11g fat (3g saturated fat), 27mg cholesterol, 311mg sodium, 15g carbohydrate (2g sugars, 0 fiber), 3g protein.

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1-1/3 cups french-fried onions, divided
  • 1 egg
  • 1 tablespoon water
  1. 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.
  2. 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

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Reviews forOnion Crescent Rolls

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Justquilting User ID: 5256080 131778
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."

MY REVIEW
valanddansmith User ID: 988113 58992
Reviewed Nov. 23, 2008

"These are good. I might brush them with melted butter or margarine next time instead of the egg wash..."

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