Food4ever

Friday, 8 March 2013

Ingredients:

2 cans of Pillsbury Crescent Rolls
8 oz cream cheese, softened (I used light)
1/2 c sour cream (light)
1 tsp dried dill weed
1/4 tsp garlic powder
3 c finely chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

Directions:

Preheat oven to 375 degrees. Removed the dough from the can without unrolling. Cut each can into sixteen slices (8 from each roll).
Place the slices on a lightly greased cookie sheet to form a tree. One slice at the top, two slices in the next row, three in the next, then four slices, and five slices for the last row. There will be one remaining slice that can be used for the trunk. After you have formed the tree, lightly roll out to flatten a little bit. I didn’t do this and the crescent was a little too thick after it was baked.
If you are making two trees, refrigerate the other tree while the first one bakes. Baked for 11-13 minutes or until golden brown. Let it cool for 1-2 minutes and then carefully loosen from the sheet and move to a cooling rack. Bake the second tree.
Move the cooled tree to your serving platter prior to decorating.
Combine the sour cream, cream cheese, dill, and garlic. Mix until smooth. Spread the mixture over both trees and decorate with the veggies.
I used a yellow bell pepper to cut out a star – too cute! Keep refrigerated until it’s time to serve. The slices will pull apart from the tree so one tree has 16 servings.

Buttery Golden Crescent Rolls {Recipe}

Ingredients:

Directions:

Dissolve the yeast in warm water.
Stir in sugar, eggs, one cup of butter, salt, and 2 cups of flour. Make sure the eggs and butter are room temperature before you add them to the yeast mixture. Beat until smooth.
Add in the remaining flour a little at a time and mix until smooth. The dough should be pulling away from the bowl.
Shape the dough into a ball and let rise until it is doubled in size. Cover the bowl with a towel and set the bowl in a warm area to speed up the rising process.
Divide the dough in half. Roll each half into a 12 inch circle. Melt the butter and spread onto the dough. Cut the dough into quarters and then into wedges. You should end up with 12 crescents per circle or 24 total. Roll up the wedges.
Place the rolls on a lightly greased baking pan and let them double in size again.
Bake the crescent rolls at 400 degrees for 10 to 14 minutes. Start checking at 10 minutes because these rolls can go from golden to dark in an instant. Quickly spread a little melted butter over the top of the rolls to finish them off. Perfection!

Directions:

Dissolve the yeast in warm water.
Stir in sugar, eggs, one cup of butter, salt, and 2 cups of flour. Make sure the eggs and butter are room temperature before you add them to the yeast mixture. Beat until smooth.
Add in the remaining flour a little at a time and mix until smooth. The dough should be pulling away from the bowl.
Shape the dough into a ball and let rise until it is doubled in size. Cover the bowl with a towel and set the bowl in a warm area to speed up the rising process.
Divide the dough in half. Roll each half into a 12 inch circle. Melt the butter and spread onto the dough. Cut the dough into quarters and then into wedges. You should end up with 12 crescents per circle or 24 total. Roll up the wedges.
Place the rolls on a lightly greased baking pan and let them double in size again.
Bake the crescent rolls at 400 degrees for 10 to 14 minutes. Start checking at 10 minutes because these rolls can go from golden to dark in an instant. Quickly spread a little melted butter over the top of the rolls to finish them off. Perfection!