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Parmesan Crescent Rolls

Parmesan Crescent Rolls

  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h 50 m
Deborah

Deborah

Great rolls to serve for a ladies luncheon with a chicken salad or for Christmas dinner. A nice change from the everyday roll.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Blend butter, cottage cheese, and salt in a large bowl. Gently mix in flour. Dough will be sticky. Divide dough into 4 equal balls. Cover and refrigerate until chilled, at least 1 hour.
  2. Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  3. Flour a surface lightly and roll 1 ball of dough into a circle using a rolling pin. Sprinkle the circle with 1/4 cup of Parmesan cheese. Using a knife or pizza cutter, cut the circle into 8 equal pieces. Take 1 slice of dough and roll into a crescent shape, starting with the wide end and finishing with tucking the triangle tip under the roll. Place on the baking sheet. Repeat with the rest of the slices and dough balls.
  4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

Deborah
31

Deborah

10/26/2009

I am the one who submitted this recipe. I just wanted to say how incredibly easy this recipe is and it is foolproof. I have been making these for over twenty five years and they are always a big hit. They are relatively small made the way the recipe is written. If you would like you can make them larger just by dividing the dough circles by four or six. They are always well received and they freeze very easily. Both after you bake them or before. For before, just place them on a cookie sheet in the freezer. When frozen keep them in a plastic bag in the freezer and thaw them when ready to bake. Enjoy!!

Marianne
4

Marianne

9/2/2012

These are delicious! I made 1/4 a batch to see how they would work, and now I know they DO! I went a little short on the parmesan, but next time I won't. I'll also mix the butter and cottage cheese better so they are smoother. These would be good with some herbs added---I'm thinking dill or thyme would pair well. Here's what I did about the stickiness of the dough. I put my dough ball on parchment paper and flattened it out quite a bit for the refrigeration. Then I rolled it out, and they were not rolling up the way they should, so I just put the thin circle back in the fridge for about fifteen more minutes. That's all it took! I baked them 19 minutes before they looked like my photo. Thanks for the recipe! EDIT: I had trouble reheating these. I need to try them again! Just a warning! :)

jlm56
4

jlm56

11/24/2009

I was skeptical about this recipe since it has no yeast or leavening-- the little rolls are the same size taking them out of the oven as they are when you put them in the oven. Sorry, I just did not like these; I adore parmasan cheese so went ahead and tried them despite my reservations, and while the flavor was good, the overabundance of oil from the butter and cheese made them way to greasy for me. I know I cooked them long enough--any longer and the bottoms would have been burned even with parchment paper, and still found them gummy...not like the crescent I was expecting...

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