Recipe by Julie B's Hive
From Holiday Recipes 2007 (TOH). It all begins with crescent rolls.
Top Review by Realtor by day, Chef by night
My family loved these rolls. My little girl insisted on eating 2 of them and used her second one to make a sandwich with her chicken (she doesn't really like meat). She said the roll was so good it made the chicken good, too. She actually said "these are quite delightful". It made me smile. I have no idea where she learned that one! I didn't have any sesame seeds but other than that, made them exactly as posted. They came out looking very pretty. Thanks for posting this! Made for Pick a Chef Spring 2009.
- 2 (8 ounce) packages refrigerated crescent dinner rolls (8 oz ea)
- 1 1⁄2 cups shredded cheddar cheese
- 1⁄4 cup chopped green onion
- 1 egg
- 1 teaspoon water
- 2 teaspoons sesame seeds
- 1⁄2 teaspoon garlic salt or 1⁄3 teaspoon garlic powder
- 1⁄4 teaspoon dried parsley flakes
Directions See How It's Made
- Separate crescent roll dough into eight rectangles. press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonsfuls lengthwise down the center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise and firmly press edges together to form a seal. Twist each strip 4-5 times then bring ends together to form a ring. Pinch to seal. Place on a greased baking sheet.
- In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley and sprinkle over rings.
- Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.
- Jane Birch, Edison NJ.