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Sausage Cheese Crescents
My mother says that my grandmother made the best butterhorns. I never tasted hers, but my mom's were delicious and grandma, of course, taught her. Through the years, my mom filled butter horns with everything, from fruit, to seafood, to meats and all sorts of nuts and raisins. I always got a kick out of trying to guess what was in them. This recipe is ideal for brunch or lunch. —Paula Marchesi, Lenhartsville, Pennsylvania
Reviews
I haven't tried these yet, but do have a question. Since the recipe makes a lot, what is best way to freeze them? Before baking or after baking and then reheat. Thanks for any suggestions. I would really like to try these, but cannot use this many at a time.