EASY ONION CRESCENT ROLLS
Here's a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes-and they're a nice addition to any buffet. We like them so much, I usually triple the recipe. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Time 20m
Yield 8 servings.
Number Of Ingredients 4
Steps:
- Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.
Nutrition Facts : Calories 181 calories, Fat 11g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 311mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
EASY MINI CHEESE AND ONION CRESCENT PASTRIES
These are made with refrigerated crescent rolls and they are so easy to make and there SOOOO GOOD! You can prepare the crescents and refrigerate for up to 2 hours before baking.
Provided by Kittencalrecipezazz
Categories Cheese
Time 40m
Yield 32 pastries
Number Of Ingredients 7
Steps:
- In a bowl mix together cheddar cheese, green onions, mayo and Parmesan cheese and black pepper to taste (if using) mix well to combine.
- Unroll crescents and separate into 16 triangles.
- Cut each triangle in half in the middle to make 32 smaller tiangles.
- Place a heaping teaspoon of the mixture in the center of each triangle.
- Bring corners to center over the filling overlapping ends.
- Press gently to seal.
- Place on an ungreased cookie sheet/s.
- Brush each pastry lightly with oil, then sprinkle with dried dill weed.
- Bake at 375 degrees for about 10-13 minutes, or until golden brown.
- Serve warm.
Nutrition Facts : Calories 73, Fat 3.5, SaturatedFat 1.2, Cholesterol 11.6, Sodium 116.3, Carbohydrate 7.8, Fiber 0.6, Sugar 0.7, Protein 2.4
EASY CHEESE & ONION SLICE
This cheesy dish is a great buffet recipe for guests to just help themselves to
Provided by Good Food team
Categories Buffet, Main course
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 220C/200C fan/gas 7. Boil potatoes for 15 mins until tender, then drain well and smash a little. Cool slightly.
- Mix the cheese, cayenne and onions with the smashed potatoes and stir to make a mouldable filling. Roll out the pastry to a rectangle about 25 x 35cm. Carefully lift onto a baking sheet and brush all over with beaten egg.
- Press the cheese mix along one of the long sides of the pastry, leaving 2cm pastry free on one side for sealing, and half of the pastry empty on the other side for folding over later. Fold the pastry over the filling and press the edges together, before trimming with a knife and sealing well by pressing the edges with a fork.
- Brush with egg and bake for 30 mins. Cool, then slice and serve with caramelised red onions. Can be made 1 day ahead
Nutrition Facts : Calories 467 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.37 milligram of sodium
MINI CHEESE & ONION PASTIES
Rustle up these little cheese and onion pasties for a family picnic. If you won't eat all 12, they freeze well and can be cooked straight from frozen
Provided by Cassie Best
Categories Lunch, Picnic
Time 1h5m
Number Of Ingredients 11
Steps:
- First, make the pastry. Tip the flour into a bowl. Holding the block of butter in its wrapper, grate it directly into the flour (you may need to dip the end of the butter into the flour occasionally if it becomes sticky). Add the cayenne pepper, mustard powder and half the beaten egg, and season with a pinch of salt. Bring everything together with your hands until the mixture starts to clump together. Tip the pastry onto the work surface and knead very briefly into a smooth ball, adding up to 3 tbsp cold water if it's too dry. Squash the pastry into a disc. Wrap and chill while you make the filling.
- Heat the oil in a frying pan and cook the onions and thyme leaves for 8-10 mins until the onions have softened and started to caramelise. Tip into a bowl and leave to cool. Once cool, mix in the grated cheese, mustard and spring onions.
- Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Roll the chilled pastry out on a lightly floured surface to the thickness of a £1 coin. Cut out as many 10-12cm circles as you can (you can use a cup or mug as a template), then re-roll any off-cuts and repeat. You should get about 10-12 circles in total.
- Spoon a mound of the filling into the centre of each pastry circle, leaving the edges clear. Working with one circle at a time, brush a little of the remaining beaten egg around the edge, then bring two sides up to meet in the middle in a half-moon shape. Pinch the pastry together, crimping the edge to seal. Transfer to the baking tray and repeat with the remaining pastry circles and filling. Brush all the pasties with some beaten egg. Will keep frozen for two months.
- Bake the pasties for 20-25 mins (or 40-45 mins from frozen) until the pastry is deep golden brown. Leave to cool for at least 10 mins before eating warm, or cool completely and pack into containers for a picnic. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 235 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
CHEESE & ONION ROLLS
Try this take on the classic sausage roll for veggies. Making your own flaky pastry is well worth the extra few minutes, and is surprisingly easy
Provided by Sophie Godwin - Cookery writer
Categories Buffet, Canapes, Dinner, Lunch, Snack, Supper, Cheese Course
Time 1h25m
Number Of Ingredients 14
Steps:
- To make the pastry, sift the flour into a large bowl, then stir in the mustard powder, cayenne and 1 tsp salt. Grate the butter into the flour, dipping the end of the block in flour from time to time to prevent it from clumping. Stir the flour and butter together using a table knife, then pour in 120ml ice cold water, mix and bring together to form a dough. Flatten the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Meanwhile, make the filling. Cook the potatoes in a pan of salted water until tender, then drain and steam dry for a few mins before mashing and leaving to cool. Melt the butter in a frying pan until foaming. Add the onions and a pinch of salt, and cook, stirring occasionally, over a medium heat until they're completely soft and starting to caramelise. Add to a bowl with the potato. Once cool, stir in the thyme leaves, mustard, cheese and gherkins or pickled onions, and season to taste. Set aside.
- Line a baking tray with baking parchment. On a lightly floured surface, roll the pastry out into a large rectangle around 3mm thick. Cut the pastry into eight rectangles, then divide the filling equally between them, squashing it into a sausage shape down the long length of one side of each rectangle, leaving a 5cm gap at each end. Brush the exposed pastry with a little egg, then fold in the short sides of the rectangle and roll the empty half of pastry over the filling so that it is completely encased. Press the edge to seal it, then crimp the two shorter ends with a fork. Repeat with each roll, then transfer to the lined baking tray and chill in the fridge for 20 mins. Can be frozen at this point.
- Heat oven to 200C/180C fan/gas 6. Take the rolls out of the fridge, brush all over with the beaten egg, then scatter with the nigella seeds. Bake on the top shelf of the oven for 40 mins or until deeply golden and crisp. Serve hot or cold with your choice of sauce.
Nutrition Facts : Calories 529 calories, Fat 34 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 1.7 milligram of sodium
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