Three Cheese Crescent Slices Recipes

THREE-CHEESE CRESCENT ROUNDS

Steps:

• Heat oven to 375°F Lightly spray cookie sheet with cooking spray. Mix cheeses and mayonnaise in small bowl until well blended and soft.
• Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.

THREE-CHEESE CRESCENT TWIRLS

Steps:

• Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. In small bowl, mix cheeses and mayonnaise until well blended and soft.
• Separate dough into 2 long rectangles. Firmly press perforations to seal. Spread cheese mixture evenly over rectangles. Starting at short side, roll up each; pinch edges to seal. Cut each roll into 8 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
• Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Cool 3 minutes. Serve warm.

THREE-CHEESE CRESCENTS

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.