An EXTREMELY basic little recipe, reminiscent of the 1950’s I’d say. Using refrigerated crescent roll dough and a simple mixture, then rolling up jelly-roll fashion, you end up with a dangerously addictive appetizer.
What’s great about this is that once you get the idea, you could put literally ANYTHING inside and roll it up. You could make mini-pizza rolls with mozzarella, parm, some sauce, fresh basil and diced pepperoni. You could make it more elegant by spreading with boursin, freshly grated Swiss and scallions. Super easy and great to make ahead.
No leftovers in today’s class and nobody was afraid to try them, which means this type of thing would be a hit with kids.
¼ c. grated cheddar cheese
¼ c. shredded Monteray Jack cheese
1 tbsp. cream cheese, softened
½ tbsp. mayonnaise
½ can refrigerated crescent dinner rolls
1 tsp. chopped fresh parsley
1. Heat oven to 375 degrees. Lightly spray cookie sheet with nonstick spray.
2. In small bowl, combine all cheeses and mayonnaise; mix well until blended and soft.
3. Press perforations to seal to make a rectangle.
Don’t try to bring the dough together and re-roll. These refrigerated doughs like to stay in their original shape and will fight you, tooth and nail, if you mess with them. They’re SO not forgiving.
4. Spread cheese mixture evenly over rectangle. Sprinkle with parsley.
5. Starting and short side, roll up the dough; pinch edges to seal.
6. Cut into 8 slices.
7. Place slices, cut side down, on cookie sheet.
8. Bake for 12 to 15 minutes, or until golden brown. Immediately remove from cookie sheet. Cool three minutes before serving.
I wouldn’t omit the cream cheese/mayo as you need it for “spreadability”. I would suggest using light or fat free for both, as the amounts are small and the flavor comes mostly from the sharp cheeses.
Tomorrow is in-service but stay tuned for enchiladas on Wednesday and Beef and Bean burritos “to-go” on Friday. Cinco de Mayo a bit late