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Onion Crescent Rolls




Source of Recipe


Copykat


List of Ingredients




Just thought I'd add my recipe here.. You can use reg crescents instead of making homemade..

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Changes I made. *I added a can of cream of instead of mayo and used jack cheese.. Added , curry, garlic, red pepper flakes and onions and used homemade crescents. .. Used more chicken (fresh) and less broccoli.. Topped with tomatoes mozz and basil the last 5 min or so YUM!

Chicken, Broccoli and Cheese Crescent Wreath


1 (8 ounce) can refrigerated crescent dinner rolls
2 cups fresh broccoli florets
8-10 ounces canned chicken, drained
1 cup cheddar cheese, shredded
1/4-1/2 cup mayonnaise or salad dressing, adjust to your liking (just enough for the mix to stick together some)
salt
pepper

Preheat oven to 375 degrees.
Unroll the crescent dough and place in a circle on round stone, with the wide ends in the middle and the pointed ends to the outside.
You should have an circle in the middle of the stone.
You will need to overlap the wide ends a bit to make a circle.
Mix the remaining ingredients in a bowl, using more mayo if mixture appears to be dry.
Place the mixture in a circle on the crescent rolls on the wide ends.
Fold the pointed ends over the mixture to the middle of the stone.
Tuck the ends under.
Bake for 25-30 minutes, or until the crescent rolls are golden brown.
Slice and serve

Here's a picture.

http://img.photobucket.com/albums/v109/Linajac/wreath.jpg

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Here's the homemade crescent recipe. I make these in the bread machine. *Use half of the dough for the recipe above*

Onion Crescent Rolls

Soft, buttery Onion Crescent Rolls are a nice complement to the skillet supper. "They'll fill your home with that wonderful bread-baking aroma," Mary Maxeiner writes from Lakewood, Colorado. "They're easy to make, too. I even serve them for special occasions like Easter and Christmas."

INGREDIENTS

1/2 cup plus 2 tablespoons butter, softened, divided
1/2 cup sugar
2 eggs
1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
1 cup diced onion
1/2 teaspoon salt
3-1/2 to 4-1/2 cups all-purpose flour


DIRECTIONS

In a large mixing bowl, cream 1/2 cup butter and sugar. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls. Yield: 2 dozen.

Here's a pic..

http://img.photobucket.com/albums/v109/Linajac/cr1.jpg
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