Monday, November 15, 2010
These are great rolls to serve with soup. The combination of the cheese, green onions, and garlic really complimented the Broccoli Cheese Soup. I'll bet it would be delicious with the Pumpkin Soup, too. These were so good, but I had to push away from the table because one of these rolls uses the dough of two cresent rolls. Yummy, but easy to overindulge.
2 cans (8 oz each) Pillsbury cresent dinner rolls
1 1/2c shredded sharp Cheddar cheese
4 green onions, chopped
1 tsp water
2 tsp sesame seeds
1/2 tsp garlic salt mixed with 1/2 tsp dried parsley
Preheat the oven to 375 degrees F. Lightly grease a large cookie sheet with PAM. Unroll both bans of dough, separate the dough into 8 rectangles. Firmly press perforations to seal. In a small bowl, mix cheese and onions. Spoon this mixture evenly onto the middle of the 8 rectangles of dough. Fold the dough over lengthwise to form a long strip. Firmly press the edges together and twist the strip 3 or 4 times bringing the ends together to form a ring. Place on the cookie sheet. In another small bowl, beat egg and water together until well blended. Brush egg over the dough. Sprinkle dough with sesame seeds and garlic/parsley blend. Bake for 20 minutes. Cool for about 5 minutes. Best when served warm.