Crescent Kolaches With A Kick Recipes

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CRESCENT KOLACHES WITH A KICK

I had a can of crescent rolls in the fridge and a package of cooked link sausage and needed to make something for breakfast. This worked beautifully.

Provided by PaulaG

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6



Crescent Kolaches With a Kick image

Steps:

  • Preheat oven to 375 degrees, spray a cookie sheet with non-stick cooking spray or line with parchment paper.
  • Stack the slices of cheese on top of each other, cut in half and then cut each half into fourths.
  • Cut the jalapeno peppers in half, remove seeds and drain on a paper towel.
  • Unroll the crescent rolls and separate into 8 triangles, place a jalapeno pepper half, 1 cheese stack and 1 sausage at the large end of the triangle; roll up and place tip on prepared baking pan.
  • Beat the egg white with 1 teaspoon water, brush the prepared Kolaches with the egg white and then sprinkle with sesame seeds or poppy seeds.
  • Bake in the preheated oven for 12 to 15 minutes or until golden brown.

Nutrition Facts : Calories 194.9, Fat 10.7, SaturatedFat 3.7, Cholesterol 37.7, Sodium 574.6, Carbohydrate 15.7, Fiber 1.3, Sugar 1.5, Protein 8.5

1 (8 ounce) can crescent rolls
2 slices American cheese
8 cooked sausage links
4 whole pickled jalapeno peppers, canned
1 egg white
sesame seeds or poppy seed

KAJUN KALACHES WITH HOT TAILS SMOKED SAUSAGE AND CREOLE HONEY MUSTARD

Provided by Food Network

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 14



Kajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard image

Steps:

  • Heat a grill for cooking over medium-high heat.
  • Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices.
  • Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
  • Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalapeño, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalapeño, cheese and sausages.
  • Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard.
  • Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.
  • Mix the honey and mustard together until combined.

1 pound smoked pork sausages
One 8-ounce can crescent rolls, preferably Pillsbury
1/2 jalapeño, seeds and ribs removed and minced
1/2 cup plus 3 tablespoons grated Gruyere
2 tablespoons melted butter
Everything Seasoning, recipe follows
Creole Honey Mustard, recipe follows
2 tablespoons poppy seeds
2 tablespoons kosher salt
2 tablespoons sesame seeds
1 1/2 tablespoons dried minced garlic
1 1/2 tablespoons dried minced onions
1/2 cup honey
1/2 cup Creole mustard

SAUSAGE AND GRAVY KOLACHE

Provided by Food Network

Time 12h40m

Yield 24 servings

Number Of Ingredients 20



Sausage and Gravy Kolache image

Steps:

  • For the sausage and gravy filling: Put the Breakfast Sausage into a pan on the stove. Pour the oil into the pan and onto the sausage. Break into bite-sized pieces and turn on the heat. Season and distribute evenly with 1 tablespoon black pepper and 2 tablespoons salt. Mix together and cook the meat until done, about 10 minutes.
  • Once the sausage is fully cooked, turn the heat to low and distribute the flour evenly onto the sausage. Make sure the oil and the flour combine to form a thick roux. Once each sausage piece is thoroughly covered with flour, turn the heat back onto high. Add the milk to the pan and stir to break up any sausage clumps. Add the remaining 1 tablespoon pepper and 2 tablespoons salt to the milk. Bring to a simmer and cook, mixing periodically so that the flour does not cook on the bottom of the pan. Once the milk starts to boil, continually stir the mixture as it thickens, ensuring it doesn't burn. Once the sausage starts to "pull" from the sides of the pan, the gravy is cooked completely. Pour into a dish and refrigerate overnight so it gets gelatinous.
  • For the dough: In a sauce pan, melt the butter. When melted, whisk in the milk, then pour into a mixer bowl. Add the yeast, flour, sugar, egg yolks and salt to the bowl and mix on low until the mixture is fully incorporated. Turn the mixer up slightly and knead until the dough is smooth. Portion the dough into 3-ounce balls immediately and set aside to proof until the dough is soft and supple, about 30 minutes.
  • Building the sausage and gravy kolache: Preheat the oven to 350 degrees F.
  • When the dough is soft and plump, place a ball into one hand and flatten. Use a spoon to scoop the sausage and gravy filling into the center of the flattened dough in your palm. Pull the outside portion of the dough up and around the filling, pinching the dough closed at the top. Invert the ball with the seam on the bottom and place on a baking sheet. Continue with the remaining dough balls and filling.
  • Bake the kolaches until golden brown, 12 to 15 minutes. Let cool and enjoy.
  • In a large bowl, add the pork, beef, salt and pepper, garlic powder, onion powder, sage and 1 tablespoon cold water and mix thoroughly.

2 pounds Breakfast Sausage, recipe follows
1 cup canola oil
2 tablespoons ground black pepper
4 tablespoons salt
8 ounces flour
8 cups milk
10 ounces (2 1/2 sticks) butter
4 cups milk
Two 4-ounce packages active dry yeast
4 pounds all-purpose flour
10 ounces sugar
6 egg yolks
1 tablespoon salt
2 pounds ground pork
1 pound ground beef
2 tablespoons kosher salt
2 tablespoons ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chopped fresh sage

GRANDMA SKEET'S PRUNE KOLACHES

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

Provided by SCOOBYVC

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 20

Number Of Ingredients 17



Grandma Skeet's Prune Kolaches image

Steps:

  • Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle.
  • While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth.
  • When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes.
  • In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper.
  • Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes.
  • Bake until the tops are lightly browned, 14 to 16 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 48 g, Cholesterol 15.4 mg, Fat 3.1 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 1.6 g, Sodium 139.1 mg, Sugar 26.6 g

1 cup warm water
1 teaspoon salt
1 egg
2 tablespoons butter, room temperature
3 cups bread flour
¼ cup white sugar
3 teaspoons bread machine yeast
2 cups pitted prunes
2 cups prune juice or water
¼ cup white sugar
1 teaspoon ground cinnamon, or to taste
½ teaspoon ground cloves, or to taste
2 tablespoons lime juice
1 cup white sugar
½ cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon cinnamon

TEXAS SAUSAGE KOLACHES (KLOBASNEKS)

I grew up in Central Texas, where kolaches and sausage kolaches (also called klobasneks) were plentiful. Every donut shop and bakery had them. Then I moved to Seattle, where nobody had heard of them! I couldn't find a decent recipe online. Everything I tried didn't turn out as fluffy, sweet, and heavenly as the kolaches I know and love. I cobbled together this recipe for what I think is the perfect sausage kolache.

Provided by Krissi Abbott

Categories     Appetizers and Snacks     Pastries

Time 2h10m

Yield 20

Number Of Ingredients 11



Texas Sausage Kolaches (Klobasneks) image

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat immediately. Stir sugar, salt, and 1/4 cup butter into the milk and stir until sugar is dissolved. Set aside to cool to room temperature, about 10 minutes.
  • Combine warm water and yeast in the large bowl of a stand mixer and stir until dissolved. Stir in cooled milk mixture, eggs, and 2 cups flour. Beat using the dough hook attachment until smooth. Add remaining flour, mixing as you go, just until dough is elastic and slightly stiff, but not dry.
  • Turn dough out onto a floured board and knead until smooth and very elastic, 10 to 15 minutes. Coat dough lightly with butter or oil and place in a bowl. Cover with plastic wrap or a damp towel and let sit in a warm place to double in size, about 1 hour.
  • Meanwhile, cut sausages in half and pat dry; this is important. Thinly slice Cheddar cheese block from the short end so that each slice of cheese is about the same length as the halved sausages.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  • Turn risen dough out onto a very lightly floured board. Roll into a log, cut into 5 equal pieces, and cut each piece into quarters to make 20 equal-sized pieces of dough. Use the palm of your hand to flatten and press 1 piece into a circle or oval. Place the circle on the board and add 1 piece of Cheddar cheese topped with 1 dry halved sausage. Roll dough around fillings and very tightly pinch all seams together to seal. Smooth seams down and place kolache on the prepared baking sheet. Repeat with remaining dough and filling to make 20 kolaches.
  • Bake in the preheated oven until golden, 12 to 15 minutes.

Nutrition Facts : Calories 264 calories, Carbohydrate 27.4 g, Cholesterol 50.8 mg, Fat 12.8 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 6.8 g, Sodium 367.3 mg, Sugar 5.7 g

½ cup milk
½ cup white sugar
1 teaspoon salt
¼ cup unsalted butter
2 (.25 ounce) packages active dry yeast
½ cup warm water
2 large eggs, beaten
4 ½ cups all-purpose flour
1 (8 ounce) smoked breakfast sausage links (such as Eckrich®)
1 (8 ounce) package sharp Cheddar cheese
4 tablespoons unsalted butter, melted

CHEATER ALMOST KOLACHES

Okay, so you're not anywhere near the Texas Hillcountry, but you are craving kolaches. Or you ARE in the Texas Hillcountry but you don't really feel like making a real yeast dough and you're craving kolaches. What do you do? Cheat.

Provided by CraftScout

Categories     Breakfast

Time 35m

Yield 16 kolaches, 4-6 serving(s)

Number Of Ingredients 4



Cheater Almost Kolaches image

Steps:

  • Preheat oven to 375 degrees.
  • Either mix up a batch of your favorite biscuit dough and cut into 16 pieces or open a can of biscuits (the flaky kind is my favorite) and separate each biscuit into half (this should give you 16 biscuit halves).
  • Take the 2 slices of cheese, cut each into 4 strips, and then cut those in half the other direction, giving you 16 short strips.
  • Place 1 strip of cheese and 1 sausage onto each biscuit piece and wrap dough around them. Place seam side down on an ungreased cookie sheet.
  • Bake for 15-20 minutes, until golden brown. Brush the tops with melted butter and serve warm.
  • You can of course, substitute any of your favorite kolache fillings.

Nutrition Facts : Calories 1018.8, Fat 73.8, SaturatedFat 29.8, Cholesterol 132.3, Sodium 2502.8, Carbohydrate 57.8, Fiber 1.8, Sugar 5, Protein 31.6

8 -12 biscuits, raw (either from a can or a recipe)
2 slices American cheese
16 cocktail franks
2 tablespoons butter, melted

BOHEMIAN KOLACHES

This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield about 28 rolls.

Number Of Ingredients 9



Bohemian Kolaches image

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup sugar, divided
2 cups warm 2% milk (110° to 115°)
5-3/4 to 6-1/2 cups all-purpose flour
4 large egg yolks, room temperature
1 teaspoon salt
1/4 cup butter, softened
2 cups canned prune, poppy seed, cherry or lemon pie filling
1 large egg white, beaten

CLASSIC FRUIT KOLACHES

We love making these melt-in-your-mouth goodies. For extra fun, use Christmas cookie cutters instead of a biscuit cutter. -Glen & Sue Ellen Borkholder, Sturgis, Michigan

Provided by Taste of Home

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 16



Classic Fruit Kolaches image

Steps:

  • In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a large saucepan, heat milk, cubed butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Do not knead. Cover and let rise until doubled, about 45 minutes., Turn dough onto a floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on lightly greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 30 minutes., Preheat oven to 350°. Using the back of a spoon, make an indentation in the center of each roll. Spoon a heaping teaspoonful of raspberry and/or apricot filling into each indentation. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool., Combine confectioners' sugar, butter, vanilla, salt and enough milk to achieve desired consistency. Drizzle over rolls.

Nutrition Facts : Calories 245 calories, Fat 8g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 259mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

6 to 7 cups all-purpose flour
1/4 cup sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups 2% milk
1/2 cup butter, cubed
1/2 cup water
6 large egg yolks
1/4 cup butter, melted
1 can (12 ounces) raspberry and/or apricot cake and pastry filling
ICING:
3 cups confectioners' sugar
1/4 cup butter, softened
2 teaspoons vanilla extract
1/2 teaspoon salt
4 to 6 tablespoons 2% milk

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