Blue Cheese Crescent Spirals Recipes

Steps:

• Process pecans in a food processor until finely chopped.
• Add cheeses and process until very smooth. Add the milk, if necessary to blend smoothly.
• (Can prepare ahead to this point and then place in a covered dish and refrigerate until ready to proceed.).
• Unroll dough into 4 long rectangles.
• Firmly press diagonal perforations to seal.
• Spread the cream cheese/bleu cheese/nut mixture on each rectangle.
• Starting at the shortest side, roll up each rectangle, press and seal.
• Cut each of the 4 rolls into 5 slices forming 20 slices.
• Place cut side down on an ungreased cookie sheet.
• Press one pecan half on each slice.
• Bake 15-20 minutes or until golden brown.
• Remove from cookie sheet.

Steps:

• Make the Basic Dinner-Roll Dough, using the Parmesan as the mix-in. Let rise as directed.
• Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface and divide in half. Roll or stretch each half into a 12-inch round, about 1/4 inch thick. Brush each round with some of the beaten egg and sprinkle with the Havarti and Cheddar, leaving a 1-inch border. Lightly press on the cheese to ensure it sticks.
• Cut each round into 12 wedges with a pizza cutter or chef's knife. Starting from the wide ends, roll up each wedge. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
• Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
• Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
• Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

Steps:

• Heat oven to 375°F Spray cookie sheet with nonstick cooking spray.
• Remove dough from can; do not unroll.
• Cut rolled dough into 12 (1/2-inch) slices.
• Place on sprayed cookie sheet.
• Brush top of each slice with butter.
• Sprinkle each with 1 teaspoon blue cheese and 1 teaspoon pecans.
• Bake at 375°F for 12 to 15 minutes or until golden brown.
• Meanwhile, in small bowl, combine sauce ingredients; mix well.
• Arrange spirals on serving platter.
• Top each with about 1 teaspoon sauce.
• Garnish with blue cheese.

Steps:

• Heat oven to 375ºF.
• Unroll each can of dough into 2 rectangles; firmly press perforations and seams together to seal.
• Spread dough with pimento spread; top with onions. Roll up, starting at one short end of each rectangle. Cut each roll crosswise into 8 slices; place, cut sides up, 2 inches apart on baking sheets.
• Bake 15 min. or until golden brown. Serve warm.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
• Unroll crescent roll dough on the prepared baking sheet. Spread butter over dough and sprinkle with Cheddar cheese and green onion. Season with garlic powder.
• Roll dough back to its original shape. Cut dough with a sharp knife into 8 even slices. Arrange slices cut-side up on the baking sheet about 1 inch apart.
• Bake in the preheated oven until golden brown, 9 to 12 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a blender, combine the egg, sour cream and cottage cheese; cover and process until smooth. Transfer to a large bowl; add American and cheddar cheeses. Drain pasta; stir into cheese mixture until evenly coated. , Transfer to a greased shallow 3-qt. baking dish. Bake, uncovered, at 350° for 15 minutes; stir. Bake 15-20 minutes longer or until bubbly and edges begin to brown.

Steps:

• In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak. , Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices., Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges., Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese., Bake, uncovered, at 425° for 14-16 minutes or until golden brown. Serve immediately.

Steps:

• Take off crusts from white bread.
• Take 2 slices, and lay one above (not on top) the other overlapping the edge by about half an inch.
• Roll out well with a rolling pin to seal and flatten.
• You should have a long piece now.
• Spread with flavoured cream cheese right to the edges, and lay on a spinach/shard leaf Roll up tightly and leave in the fridge overnight.
• Remove from fridge- Cut the roll into inch slices, push a pick through (optional) and lay decoratively on a platter.

Steps:

• In a small bowl, beat the cream cheese, crab, olives and chives. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. , Spread with 1 cup cream cheese mixture; sprinkle with 1/4 cup of each cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Using a serrated knife, cut into 10 slices; place cut side down on a greased baking sheet. Repeat with remaining crescent dough, cream cheese mixture and cheeses. , Bake at 375° for 14-16 minutes or until golden brown. Serve warm.

Steps:

• On a nonstick surface or wax paper, unroll each tube of crescent dough. Seperate each 8-oz tube into 2 large rectangles (you'll have 4 total).
• Seal the perforations very well and spread out dough just a bit.
• In a bowl, beat together the cream cheese sour cream and mustard. Stir in the scallions, ham, cheese and garlic powder; mix well.
• Spread each rectangle with one-fourth of the cream cheese mixture. Spread it thin and leave 1/2" on the sides.
• Roll up the rectangles jelly-roll style.
• Wrap each roll in wax paper and place in the freezer for 20-25 minutes.
• Preheat oven to 375°F.
• Unwrap rolls and cut into about 1/2" slices.
• Place slices on a nonstick or lightly greased cookie sheet and bake for about 12 minutes or until lightly golden.
• After baking, allow to cool for 3 minutes before removing from cookie sheet.
• Serve warm or cold.