Prep 10 mins
Cook 15 mins
YUMMY, easy, so perfect--and the presentation--very cool!! Looks like you spent a long time on these. From Cooks recipes.
- 2 1⁄4 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 cup butter
- 3⁄4 cup buttermilk
- 1 tablespoon melted butter
- 1⁄3 cup parmesan cheese
- 2 tablespoons fresh parsley (I used dried)
- parmesan cheese
- In medium bowl, mix flour, baking powder, salt, and baking soda.
- Cut butter into mixture until resembles coarse crumbs.
- Making a well in center of dry mixture, add buttermilk.
- Using fork to stir until moist.
- Turn dough out onto lightly floured surface.
- Quickly kneaded dough by folding and pressing gently for 10-12 strokes or until dough nearly smooth.
- Roll dough into 13 inch circle.
- Brush with melted butter.
- Sprinkle with 1/3 cup parmesan cheese and parsley.
- Cut into 12 wedges. (I used pizza cutter).
- Roll up each wedge from wide end to the point.
- Place crescents seam side down about 2 inches apart on ungreased baking sheet, curving to form crescents.
- Brush with milk and sprinkle with additional parmesan cheese.
- Bake in 425°F oven for 15-20 minutes or until golden.
These were pretty yummy! A nice change from the typical canned crescent roll. It goes very well with Italian dishes.
These baked up real nice. Very pretty and tasty. I did use more parm and cut the recipe in half.