Crescent rolls are the quick and delicious alternative to croissants. They’re easy and relatively quick to make — I’ve made them twice in the past week. They’re also perfect for special occasions. Michael’s family regularly makes then for holiday dinners.
I first made these crescent rolls last Thursday for Michael’s birthday. They were delicious, so I made them again this past weekend — and decided to try filling the rolls with goodies such as Nutella, corned beef, cheese, herbs, and even maple syrup. Filling the rolls doesn’t add much time to the preparation, but it makes the crescent rolls even more delicious and impressive-looking.
Our favorite fillings were corned beef and cheese, and Nutella. The corned beef and cheese-filled rolls would make an excellent picnic or fishing snack. Additionally, the Nutella-filled rolls would be great for breakfast or dessert, especially with a cup of tea or coffee. But don’t limit yourself to the fillings we tried — try your own combination and let us know how it turns out!
Crescent rolls filled with Nutella, corned beef, and other goodies
(Makes 32 rolls)
By Jane and Michael’s Gourmet Extravaganza (Adapted from Betty Crocker)
For the crescent rolls:
- 3 1/2 to 3 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 tsp salt
- 1 package (2 1/4 tsp) regular or quick active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 large egg
- Additional 2 Tbsp butter, softened
For the filling (choose one for each crescent roll):
- 1 tsp Nutella
- 1 slice (1.5 inch square) each of corned beef and a hard cheese (we used and recommend Dubliner)
- 1/4 tsp dried Italian seasoning
- 1/4 tsp rosemary and sea salt for sprinkling
In large bowl, mix together 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast. Add warm water, warm milk and egg. Beat with electric mixer on low-medium speed for 2 minutes, or until well mixed. Stir in enough remaining flour to make dough easy to handle.
Knead about 5 minutes or until dough is smooth and springy (use speed 2 on KitchenAid with dough hook). Place dough in large greased bowl, turning to coat. Cover bowl loosely with plastic wrap and let rise about 1 hour or until doubled.
Divide dough in half, and roll each half into a 12-inch circle on a floured surface. Spread with softened butter. Cut each circle into 16 wedges. Place desired filling on each wedge, near the widest end, and roll up, beginning on the widest end. Place rolls on cookie sheet and brush with remaining softened butter. Cover loosely with plastic wrap and let rise about 30 minutes or until doubled.
Preheat oven to 375 degrees, or 350 degrees if using a non-stick cookie sheet. Bake rolls 12 to 15 minutes, or until golden brown. Serve warm or cool.
Note: This recipe was linked to Eat at Home’s ingredient spotlight: Nutella.