Parmesan Pesto and Red Onion Jam Crescent Rolls | Celia's Gourmet Foods Cookbook

Parmesan Pesto and Red Onion Jam Crescent Rolls

BREADS 121 Last Update: Dec 24, 2019 Created: Dec 24, 2019
Parmesan Pesto and Red Onion Jam Crescent Rolls
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Parmesan Pesto and Red Onion Jam Crescent Rolls

Ingredients

Directions

  1. Heat oven to 375°F In small bowl, mix cream cheese, Parmesan Pesto and Gorgonzola cheese with fork until blended.
  2. Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.
  3. Bake 14 to 17 minutes or until golden brown.
  4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
  5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.

Parmesan Pesto and Red Onion Jam Crescent Rolls



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Parmesan Pesto and Red Onion Jam Crescent Rolls

Ingredients

Directions

  1. Heat oven to 375°F In small bowl, mix cream cheese, Parmesan Pesto and Gorgonzola cheese with fork until blended.
  2. Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.
  3. Bake 14 to 17 minutes or until golden brown.
  4. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.
  5. After removing rolls from oven, immediately press back of a teaspoon into center of each roll to make small indentation. Spoon slightly less than 1/2 teaspoon onion jam into each indentation. Remove from cookie sheet. Serve warm.

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