| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
cn |
(8-oz.) refrigerated crescent dinner rolls |
| 6 |
oz |
(1 1/2 cups) finely shredded sharp cheddar cheese |
| 1/4 |
c |
Chopped green onions |
| 1 |
|
Egg |
| 1 |
ts |
Water |
| 2 |
ts |
Sesame seed |
| 1/2 |
ts |
Garlic salt with parsley blend* |
|
8 |
rolls |
INSTRUCTIONS
From: Perry Greene <palgreen@hiwaay.net>
Prep Time: 10 minutes (Ready in 35 minutes)
Heat oven to 375 F. Lightly grease large cookie sheet. Separate dough into
8 rectangles; firmly press perforations to seal.
In small bowl, combine cheese and onions; mix well. Spoon scant 1/4 cup
cheese mixture in 1-inch strip lengthwise down center of each rectangle to
within 1/4 inch of each end. Fold dough in half lengthwise to form long
strip; firmly press edges to seal. Twist strip 4 or 5 times. Bring ends
together to form ring; pinch to seal. Place on greased cookie sheet.
In small bowl, combine egg and water; beat well. Brush over dough. Sprinkle
with sesame seed and garlic salt blend.
Bake at 375 F. for 15 to 20 minutes or until golden brown. Immediately
remove from cookie sheet; cool 5 minutes on wire rack. Serve warm.
TIP: To substitute for garlic salt with parsley blend, use mixture of 1/2
teaspoon garlic salt and dash of dried parsley flakes.
Posted to recipelu-digest by jeryder@juno.com on Mar 23, 1998
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