GOAT CHEESE-RAISIN CRESCENTS
Pillsbury™ refrigerated crescent dinner rolls provide a simple addition to these cheesy and nutty crescents baked to perfection.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray cookie sheet with cooking spray.
- Unroll dough; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Sprinkle triangles evenly with goat cheese, raisins and walnuts; drizzle with honey. Starting at shortest side of triangle, roll to opposite point. Place rolls on cookie sheet.
- Bake 15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 127, Carbohydrate 14 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 149 mg
EASY APRICOT CRESCENTS
Make and share this Easy Apricot Crescents recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 18m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350*.
- Seperate crescent rolls into 8 pieces.
- Spread equal parts jam, coconut, and pecans on each roll.
- Roll up and place seam side down on lightly greased baking sheet.
- Bake for 10 minutes, or until golden brown.
- Sprinkle with powdered sugar while still warm.
MR. GOKITTENGO'S NUTELLA CRESCENTS
Mr. GoKittenGo doesn't cook a lot, and when he does, I tend to stay away from the kitchen. However, I peeked over his shoulder to learn how to make these after he whipped them up one night. They're almost too easy to be a recipe! Note that this recipe calls for the "Big & Flaky" crescent rolls; if you use the regular size ones, you might want to use less Nutella. Then again, you might not. ;)
Provided by GoKittenGo
Categories Breads
Time 25m
Yield 6 crescents
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degreen Farenheit, or whatever temperature is called for on the can of crescent rolls.
- Unroll the crescent rolls per package instructions.
- Put about 1/2 tablespoon of Nutella on the large end of each roll.
- Roll them up.
- Bake for the amount of time specified in the package directions, about 15 to 20 minutes.
- Let cool for about five minutes before attempting to eat - the Nutella is like lava when they first come out of the oven, and will hurt you. I speak from experience.
Nutrition Facts : Calories 197.2, Fat 5.8, SaturatedFat 3.4, Cholesterol 24, Sodium 223.8, Carbohydrate 30.7, Fiber 2.3, Sugar 7.1, Protein 5
SAVORY NUTTY CRESCENTS
Make and share this Savory Nutty Crescents recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 38m
Yield 8 rolls
Number Of Ingredients 4
Steps:
- In a small bowl, add the butter and sage; stir to combine; reserve 1 tablespoon butter mixture for topping.
- Separate the crescent roll dough into 8 triangles.
- Spread remaining butter mixture onto triangles.
- Sprinkle evenly with pecans.
- Roll up dough, starting at the shortest side of the triangle, rolling to opposite point.
- Place on an ungreased baking sheet and curve the roll into a crescent shape.
- Spread reserved butter mixture on the tops of the rolls.
- Bake at 375° for 11 to 13 minutes, or until golden.
- Serve warm.
Nutrition Facts : Calories 136.3, Fat 7.2, SaturatedFat 2.5, Cholesterol 21.8, Sodium 175, Carbohydrate 15.3, Fiber 1.4, Sugar 1.4, Protein 3
OOEY-GOOEY CINNAMON BUNS
These buns are sooo good hot from the oven when they're gooey and warm.
Provided by dakota kelly
Categories Bread Yeast Bread Recipes
Time 3h
Yield 15
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 45.3 g, Cholesterol 66.1 mg, Fat 21.7 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 10.5 g, Sodium 281.9 mg, Sugar 18.5 g
More about "nutty raisin crescents recipes"
RUGELACH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 2 hrs 45 minsCategory DessertsCalories 181 per serving
- Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times to combine.
- Add the chunks of butter and cream cheese, as well as the egg yolk. Pulse until the dough is moistened and crumbly with curd-like pieces about the size of peas. Dump the dough out onto a work surface. Knead just until it comes together and shape into a square or rectangle. Divide the dough into 4 equal portions and flatten into 1-inch thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or overnight.
- Wipe out the food processor. To make the filling, place the brown sugar, granulated sugar, walnuts, raisins and cinnamon in the bowl of the food processor and pulse until the walnuts and raisins are finely chopped. Transfer to a bowl and set aside until the dough is ready.
- Preheat oven to 350ºF and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
CINNAMON-RAISIN CRESCENTS RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (3)Category BreakfastServings 8Total Time 45 mins
- In small bowl, mix butter and cinnamon. Separate dough into 8 triangles. Spread each triangle with cinnamon butter. Sprinkle each with 1 tablespoon of the raisins. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Curve into crescent shape.
- In small bowl, stir powdered sugar and 1 tablespoon of the milk. Add more milk as needed until thin enough to drizzle. Drizzle over cooled crescents.
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