Searching for "rolls"

Bunny Rolls

bunny-rolls Easter morning can be a little bit crazy around our house.  Between the Easter Bunny coming and the kids finding their baskets, getting everyone ready for church, trying to get pictures of everyone in their Easter clothes, and getting things ready for Easter dinner, making a breakfast can add pressure to an already packed morning.  In fact around 5 years ago I vowed to never make breakfast on Easter again.  Between the time and stress (and dishes!!) that it created, I decided that it just wasn’t worth it to me.   This hasn’t gone without objections and sounds of surprise every year.

When I found these cute Cinnamon Sugar Breakfast Bunnies on Tablespoon.com I thought that they looked like they would be a breakfast that I could commit to in terms of time, energy and dirty dishes. 😉

AnneOpinion

These were perfect for  Easter Breakfast.  They created almost no dishes, and were really fast to make.  Making them was as easy as opening a can of Pillsbury Italian Bread, cutting it into 8 pieces, shaping and cooking.  For pictures of how to do it go here.  You can also find the recipe below.

I wasn’t crazy about the taste but I will admit that I rarely buy rolls and bread and when you’re used to homemade, Pillsbury canned bread doesn’t compare.  But these are infinitely faster and easier than homemade and if kids are involved, they probably won’t be too judgmental about the flavor.

bunny rolls2One thing that I always wonder about when I look at a blog picture is, I see that one or two look great but how did the others look.  Well, there’s the truth.  I had most of them work out, but I had a few that the tails rolled off of.  I think when I make them again I won’t have this problem because I twisting the bottom too tightly.

 bunny-rolls-3  As you can see, that didn’t stop anyone from eating them.

Bunny Rolls
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Servings
8 Rolls
Servings
8 Rolls
Bunny Rolls
Print Recipe
Servings
8 Rolls
Servings
8 Rolls
Ingredients
Servings: Rolls
Instructions
  1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray. Remove dough from can. Cut dough in half crosswise; cut each half lengthwise into quarters. Roll quarter piece of dough into a rope 15 1/2 inches long. Cut 1/2-inch piece off the end, and roll into a small ball for the tail. Fold dough rope in half, and loosely twist twice. This will be the body of the bunny. Leave ends long for the bunny ears, angled up for ears. Place on cookie sheet. Press ball of dough into folded end of twist for the bunny tail. Repeat with remaining dough to make 8 bunnies. Mix egg white with water. Brush dough with egg wash. Sprinkle cinnamon sugar evenly over dough. Bake 15 to 20 minutes or until golden brown.
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King’s Hawaiian Rolls

Hawaiian Sweet RollsI wish that I had a great story to tell you about my memories of Hawaii and how amazing and relaxing it is there and how having King’s Hawaiian Rolls makes me feel for a moment like I’m back there, but alas, I have no memories of Hawaii.  Never been there.  My husband’s grandmother lives there so I’ve had many yummy things from Hawaii that she has sent us over the years (thanks Grandma Shinners!) and I even have a couple of Hawaiian recipes that my friend Becky has shared with me (Aloha Becky!) so I am left to my imagination as I eat these things and dream of Hawaii.  King’s Hawaiian Rolls are right in there with them.  These soft, sweet and squishy rolls have such a unique flavor and are so good with any meal that I serve.
I have been seeing recipes for King’s Hawaiian Rolls all of Pinterest recently and given that they are not the cheapest rolls to buy in the store, I decided to given them a try and see if they really were as good as the ones you can buy.  To make my recipe I looked at Cheerios and Lattes’ recipe, La Petite Brioche’s recipe, and Kitchen Meets Girl’s Recipe.  All of them were really similar.  There was slight variations between the three.  I combined parts from each to make my rolls.  I made 15 rolls and 1 loaf of bread.  Here’s what I thought.

AnneOpinion

These rolls are really good.  They have their own flavor that you won’t find anywhere else.  They were very soft.
I wouldn’t make a loaf of bread again with it.  The bread was way to crumbly for my taste.
The family loved them.  They were inhaled very quickly.
I don’t know if I would say that they are “just like the store bought ones,” but they are pretty close.
I wished that I had had a little bit of pineapple juice left to brush on them as soon as they came out of the oven.  If you add moisture to the top of your bread or rolls you want to do it as soon as they come out of the oven.  This helps the top to be more moist.  If you miss and forget, don’t do it later.  You’ll just make the bread soggy.
This is a fairly forgiving roll recipe, so if you are new to bread /roll making, this is a good one to start with.
If you are wondering how to get the beautiful round shape, check out this video from Mel at Mel’s Kitchen Cafe.
Let me know how your roll making adventure’s go!

King's Hawaiian Rolls
Print Recipe
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
25-30 minutes 2 1/2 hrs
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
25-30 minutes 2 1/2 hrs
King's Hawaiian Rolls
Print Recipe
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
25-30 minutes 2 1/2 hrs
Servings Prep Time
24 rolls 30 minutes
Cook Time Passive Time
25-30 minutes 2 1/2 hrs
Ingredients
Servings: rolls
Instructions
  1. Preheat oven to 350 degrees. In a small bowl combine pineapple juice, sugar, ginger, vanilla, melted butter, and eggs. Whisk until eggs are thoroughly combined. Place 4 cups of flour in a stand mixer bowl with kneading hook. Stir in the egg mixture until well-combined. Sprinkle in the yeast and mix. Add the remaining 2 1/2-3 cups of flour and mix in. If dough is sticking to the sides of the bowl, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours). Punch down and shape into 24 rolls or place dough 2 greased 9x13 pans. Cover with a light towel and let rise in a warm place for one hour. Bake for 25 to 30 minutes, or until golden brown. Brush tops with pineapple juice or melted butter, and serve warm.
Recipe Notes

AnneOpinion

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Two Timin’ Pasta

two-timin-pastaWhat is it with my family thinking they need dinner every night.  I mean, if I made a good dinner with a great side and a salad and rolls, that should at least count for 2, maybe 3 nights right?  Alas, at the end of each day, everyone thinks that they need dinner whether last night’s was spectacular or not.

So, after putting forth a 5 star effort, it’s nice to a dinner (or two) in the line up that can be pulled together in a snap.  This Two Timin’ Pasta from Pearls, Handcuffs and Happy Hour is exactly what I need on nights like this, and I know that you do too.

AnneOpinion

How easy is this: Boil pasta; mix together two jarred sauces, add pasta and cheese, mix together, pour in pan and cook.  That’s it!  This would also be a great starter meal for older kids/teens who are learning to cook.

I thought that this would be too saucy, with two jars, but it was the perfect amount.

Everyone really liked this dinner and I liked the fact that dinner was a hit and I had extra time so I l could watch the new Goldbergs episode instead of being in the kitchen.

–And it’s Mom for the win!

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Two Timin' Pasta
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Two Timin' Pasta
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Ingredients
Servings:
Instructions
  1. Cook pasta according to directions and drain. Mix the sauces together in a large bowl. Add 1 Cup of the mozzarella and the parmesan and stir to combine. Then pour in the penne and toss to coat. Pour pasta into 9x13 baking dish, top with the last cup of mozzarella and cook on 350 for 25 minutes or until bubbly. Top with Garlic Bread Seasoning (if desired) and Enjoy!
Recipe Notes
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Chicken Salad Sandwich

chicken-saladLast week something unexpected happened.  I hit gold with dinner.  I wasn’t expecting it to be anything special.  In fact, I had no plan whatsoever to blog about this recipe.  I  had some leftover rotisserie chicken from making this fried rice, and it has been hotter than Hades in our neck of the woods, so I decided to make Chicken Salad Sandwiches.  Not normally anything special, but I did a couple of things this time to upgrade it to “craveable” (yeah, my computer’s telling me that’s not a word, but I pulling rank and saying it is) status.

AnneOpinion

There are a few things like I always like to include.  Grapes for the sweetness that they add, celery and nuts for the crunch, and green onion for the subtle, not overpowering onion flavor.  I also like to use half mayo/half miracle whip.  This way I get some of the “zip” from the Miracle Whip and the creaminess from the mayonnaise.

The thing that I loved this time was the hint of curry that I added.  Curry is a spice that can easily become the “star of the party” if not dealt with carefully.  In this recipe, I only use 1/4 teaspoon which means that the curry gives it more of a “what is making this taste so good” feel than a “Wow!  That is a Curry Chicken Salad.”

The part made my hubby go crazy for them was the Hawaiian Sweet Rolls.  He said that they added a really nice surprise.  I agree.  The touch of sweetness that these rolls bring was a definite compliment to the sandwiches.  You really could use any bread or roll of your choice with the Chicken Salad.  I think that a dark pumpernickel or molasses bread would be fantastic. You could also use croissants to elevate them to a bridal shower or wedding reception status level.

I go back and forth between sliced almonds and cashews when I make Chicken Salad.  I think both are great so it just comes down to which you like better.  Really this is an easy recipe to play around with and you can add or take away things as you want, but please promise you’ll try the curry and the Hawaiian Rolls.  I won’t say that it’s “life changing,” but it is pretty darn good!

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Chicken Salad Sandwich
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Chicken Salad Sandwich
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Ingredients
Servings:
Instructions
  1. Slice grapes in half. Chop chicken and celery into bite sized pieces. Slice the green part of the green onions. Combine everything but the rolls in a bowl. Slice rolls in half. Scoop a spoonful of the chicken salad onto each of the rolls. Enjoy!
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Cinnamon Roll Cake

cinnamon-roll-cakeMy friend, Vanessa, asked me to make a Cinnamon Roll Cake for her daughter’s birthday.  Her little girl is not a fan of cake, but adores cinnamon rolls.  Vanessa found this cake from Sally’s Baking Addiction on Pinterest and forwarded the pin to me.  I had seen it before but had never looked into making one.  I decided I’d better try it before the actual “birthday cake” was needed, so I tried making it a couple of times.  I was pleasantly surprised at how easy it is to make.  Sally had some great tips in her post and I discovered some things that helped me.

AnneOpinion

cinnamon-roll-cake2This is made just like a cinnamon roll until the assembly time begins.  When rolling the dough flat it is very important to use a ruler and measure a 12×15 rectangle.  You will also want to keep the ruler handy (warning: it will be food on it!) for measuring the 2 inch strips.  Having the strips the same size will help with the cinnamon roll looking uniform in height.  That said, I still have never had mine end up looking completely uniform on the top.  Sally suggests taking the cake out during the baking process and pressing raised areas down gently with a spactula to give the top uniformity.  I like the beauty of the imperfectness that mine has so I have not done that.

The first time I made one I left a two inch space at the top where I didn’t put any butter or cinnamon sugar, just like I would do with regular cinnamon rolls.  This turned out to not be necessary and I liked it better the next time when there weren’t spaces where there was less cinnamon sugar.

Sally says to loosely roll up the first strip and she means it.  I even rolled it loosely, then unrolled it and tried it again two more times, rolling it as loose as I could.  You want room for the roll to expand as it rises and if it is rolled too tightly it will rise up instead of out.  If you would like to see step by step pictures, click on this link.

I decided that I liked making this in a 9 inch spring form pan best.  That way you can take off the sides and have a beautiful giant cinnamon roll.  So fun!

I preferred a cream cheese icing on my cake.  I’m sure that the maple/vanilla glaze that Sally used would be amazing too.

I think the thing that I loved the most was the ratio of inner cinnamon roll yumminess to the crust.  On a regular cinnamon roll you have lots of edges (unless you’re the lucky dog that gets the center one) and with this cake there is only a little bit of edge on the outside.  Even better for me, 9 out of ten times when I’m having a piece, a kid will come and ask for some and I pawn the outer edge off on to them.  They’re happy that I gave them some and I’m happy because I only enjoyed the best part.  Don’t you love it when everyone is a winner?

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Cinnamon Roll Cake
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Servings
12 pieces
Servings
12 pieces
Cinnamon Roll Cake
Print Recipe
Servings
12 pieces
Servings
12 pieces
Ingredients
Dough
Filling
Cream Cheese Icing
Servings: pieces
Instructions
  1. In a mixing bowl, combine 2 and 1/2 cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside. Heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch (30 seconds-1 minute.) About 115-120F degrees. Stir the butter mixture into the flour mixture. Add the egg and only enough of the reserved flour to make a soft dough. Dough will be ready when it gently pulls away from the side of the bowl and has an elastic consistency. On a lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will slightly rise. After 30 minutes, roll the dough out in a 15x12 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Brush a 9-inch spring form pan with melted butter. Set aside. Using a knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of the pan. You're rolling it up loosely so the dough has some give as it rises. Coil the remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake. Some of the filling may spill out as you pick up the strips, but I just sprinkled that on top of the cake after I was finished spiraling. Loosely cover the cake with plastic wrap or a damp teal towel and allow to rise in a warm, draft-free place for 60-90 minutes. (Mine only took 60 minutes, but I live in Arizona where a warm room is never a problem. 🙂 After the cake's dough has nearly doubled in size, preheat the oven to 350F. Bake for 30-35 minutes until lightly browned. Remove the cake from the oven and allow to cool for 15 minutes. Remove the ring of the spring form pan. Cream the cream cheese, butter, vanilla and powdered sugar together. Add milk in small amounts until desired consistency is reached. Drizzle over the cake. Cake is best enjoyed the same day, but will remain fresh covered tightly for up to 4 days at room temperature or in the refrigerator.
Recipe Notes

AnneOpinion- from Sally's Baking Addiction with slight changes

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Chicken Bow Tie Salad

bow-tie-saladThis is my most favoritest pasta salad ever! (yes, I know that’s not proper English, that’s just how much I like it) It’s perfect for everything.  Dinner with the family, a baby or bridal shower, a luncheon…I even made it last year at my church’s girls camp.  It’s one of those recipes that I’m always glad to find an excuse to make.  I find most pasta salads to be flavorless and many times they taste like just have mayo mixed in with pasta and other ingredients.  Can you say “Boring?”

Have I convinced you to make it yet?  If not, here are some other reasons why I like it.

AnneOpinion

The dressing is a little sweet and a little sour.  The vinegar gives it a nice little kick.  I think that is what makes it unique from other recipes I’ve seen (and tried) over the years.

The fruit adds a sweetness, the craisins add a tartness and the cashews have the crunch.  I always thought that it was perfect until girls camp last summer when I had extra curry chicken left from a previous meal that I need to use and decided to put it in to this pasta salad.  It added a whole new level to the salad. I haven’t made it without the curried chicken since.  If you’re not a fan of curry (like my mother) it still tastes great with plain chicken.

You will want to add the cashews and craisins right before serving so that they don’t become soggy.  If there are other ingredients that you like in a pasta salad, like pineapple or celery, feel free to customize it to your own tastes.  That’s the fun of a dish like this.  I’ve added and taken away ingredients over the years until it’s perfect for me now.  I hope you like it too!

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Chicken Bow Tie Salad
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Chicken Bow Tie Salad
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Instructions
  1. Marinate chicken in oil and curry for 30 minutes. Grill chicken until cooked and cut into bite sized pieces. Mix together dressing, sugar and vinegar. Add pasta, green onion, grapes, and apples. Combine and put in the refrigerator (at least 2 hours) until ready to serve. Mix in cashews and craisins just before serving. Serve with muffins, rolls or croissants.
Recipe Notes

AnneOpinion

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Pepperoni Pizza Waffles

pizza-wafflesDoes anyone in your house like pepperoni pizza?  Is that a silly question?  I’m going to assume that you answered “yes” and that, like me, pizza is guaranteed winner 24 hours a day, seven days a week.  I was intrigued when I saw a pin for Pepperoni Pizza Waffles last week and started to investigate.  Apparently I’m a little bit late to the idea as there are many, many blogs that have posted variations of this idea.  Some I rejected very quickly because they used a canned biscuit for the dough and I’m pretty sure that a canned biscuit would still taste like a canned biscuit after going through my waffle iron.  I’m not saying I have anything against said biscuits, but if I’m making pizza, it’s not the dough of choice. After reading how several others made them I settled on my own method and was very happy with the results.

AnneOpinion

One thing that I really like about these waffles is that they are easy to have the ingredients on hand for and perfect for a teenager to make for themselves as an afterschool snack or lunch.

I chose to use a garlic and herb pizza dough that I bought at the store.  I’m sure that homemade would work great too.  I also liked using the mini pepperonis instead of full sized.  If you use the regular sized ones I’d cut them into quarters.

I tried making it like a calzone, where I built a pizza on half of the dough, folded it in half and sealed it.  I also made some made like a regular pizza and then covered it with a piece of dough of similar size and sealed it.   Both cooked the same in the waffle iron.  I found that I preferred the calzone method.

None of the recipes that I saw had you use sauce in the waffle.  I tried it and I liked the flavor that it added.  We also really liked dipping the waffles in the pizza sauce.

You will have cheese escape no matter how well you seal it.  Just think of those crispy pieces of cheese as an added bonus and be prepared for people to fight over them.

The waffle iron will need to be cleaned after you get done, but this really wasn’t hard to do.  That was unlike the last time tried a Pinterest idea in my waffle iron and made cinnamon roll waffles with canned cinnamon rolls.  The sugar stuck to my waffle iron and was a nightmare to clean off. (you have been warned!)

These also are a great alternative to a sandwich in a lunch.  My kids get pretty sick of eating  sandwiches everyday and were excited to see something new in their lunches.  My boys were trying to let me to send them pizza sauce in their lunch so they could dip them at school.  I told them they’d be fine with out it.  They were. 🙂

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Pepperoni Pizza Waffles
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Pepperoni Pizza Waffles
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Ingredients
Servings:
Instructions
  1. Take a small ball of pizza dough (about the size of a plum) and flatten it out as thin as you would for pizza. Spread a small amount of pizza sauce over half of the dough leaving a lip around the outer edge like you would for a pizza. Top the sauce with pepperoni and cheese. Fold in half and seal the two sides together making sure to get all of the air out before completely sealing. Place in a waffle iron and press closed for 20 seconds. Let it cook for an additional 3 minutes. Remove and eat immediately with pizza sauce as a dip or save it for later in the refrigerator as a quick pick me up, a midnight snack or tomorrow's lunch.
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Cuban Sliders

cuban-slidersI love everything in miniature. Slinkys, cupcakes, and babies to name a few.  Sliders have always had a place in my heart for that reason.  The little round buns, the cute little hamburger patties.  What’s not to love?

There’s only been one time that I remember not being impressed by sliders. For a number of years date night, for my husband and myself, consisted of one of us putting kids to bed and the other going and picking up take out and a movie.  On one such night I had ordered the sliders from Chili’s, which always looked adorable in their commercials.  When I got home I was dismayed to find that I had gotten a full size hamburger, cut into quarters, with a toothpick in each quarter.  Oh, and I got to pay a couple of dollars more than a regular hamburger for the privilege of having them do that.  Just for the record Chili’s, I was not impressed.

Alright, rant over.  So, I found these Cuban sliders from House of Yumm and they looked so good (and cute) I knew I had to try them.  They reminded me of the fabulous Ham and Cheese Sliders on The Girl Who Ate Everything with a little bit of a twist, and I’m always up for a good twist on a recipe.

AnneOpinion

The original recipe looked delicious but I couldn’t figure out what made it a Cuban. It seemed like it was just a ham and cheese sandwich with pickles and Dijon mustard. Really good, but nothing special.  Since I’d never had one, I did some research and found that a traditional Cuban has ham, salami, pork (prepared with a special blend of spices), Swiss cheese, pickles and Dijon.

I immediately knew I could add the salami.  The pork presented the harder part.  The point of making this is that it’s something easy to assemble and takes little prep work.  I didn’t feel like making a pork that had to cook for 24 hrs qualified. 😉  I decided that the simplest thing to do would be to forgo the pork and add the spices to the melted butter and mustard mixture that you pour over the top of the sliders.  I found a recipe on The Fork ran away with the Spoon that was for “sazon complete,” a Cuban seasoning mix.  I referred to this as a guideline for what to use and what ratio to keep things in.  The results were pretty darn good, if I do say so myself.

I used baby Swiss cheese because I don’t like the strong flavor of Swiss.  I also decided to make my Hawaiian rolls because I had some pineapple juice on hand and needed to use it.  The rolls were perfect with it, but you can buy them just as easy.  The store bought ones are about half the size so adjust the recipe accordingly if you use them.

Everyone in my family loved them!  They were also great the next day in lunches and as after school snacks.  They can be eaten cold or reheated in the microwave for about 30 seconds. They also would make a great party or buffet food.

So, make some of these, crank up the Will Smith, and “Let’s go to Miami!” (did I just really date myself)

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Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Cuban Sliders
Print Recipe
These cute little sliders are bursting the flavors of Miami. Perfect for a crowd, but can easily be scaled down.
Ingredients
Servings:
Instructions
  1. Preheat oven to Cut rolls in half, horizontally, and place in 2 9x13 pans. Cut ham slices in half. Fold each slice in half and place one on each roll. Cut slices of cheese in half and place one half on each roll. Place one slice of salami and one pickle in the center of each roll. Replace top on each roll. Whisk together remaining ingredients. Slowly pour over sliders, making sure to cover each with the mixture. Cover with foil and cook in the oven for 15 minutes. Uncover the pans and bake for an additional 10 minutes.
Recipe Notes

This recipe was made using homemade King's Hawaiian Rolls.  If using store bought, they will all fit in one 9x13 pan and some adjusting of ingredients may be needed.

Recipe from AnneOpinion adapted from House of Yumm

 

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Pain Perdu in the Round

pain-perduWhat is Pain Perdu you might ask?  It’s a French way to say French toast and if there is one thing that I’ve learned in life it’s that everything sounds fancier (and more romantic) in French. (feathers and glitter also help with being fancy, but since this is a post about food, I don’t think that they can apply here.)

With Valentine’s Day coming up I wanted to share a breakfast that would be perfect for just the two of you, or could be a fun holiday breakfast for the family.  I found French Toast Roll ups on cincyshopper.com and on galonamission.com.  Both recipes were fairly similar and I got good ideas from both on how to make these.  Here’s what you need to know to make your Valentine’s breakfast just a little bit fancier.

AnneOpinion

You really need to use white bread that my college roommate referred to as “mushmallow bread.”  You know what I’m talking about, soft, squishy white bread that has almost no redeeming nutritional value.  You want a bread that can be rolled flatter than a pancake and “mushmallow” does that best.

I liked the jam as a filling like on cincyshopper.  I used raspberry which created a nice tart contrast to the cinnamon sugar on the outside.  You could use any flavor of jam you wanted though, or just fill it with cream cheese and then dip in syrup.  Anyway you try it, it will be a win.

I found girlonamission’s tip to put a little bit of cream cheese on the seam end very helpful in keeping the rollups together.

When dipping the pain perdu in the egg mixture you want to do this quickly.  Don’t let it sit in the mixture and absorb a lot of it.  It can start to fall apart if left in too long.

These are a delish way to start the day.  I know I have mushmallow bread on my grocery list for next week.  You should add it to yours too.

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Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Pain Perdu in the Round
Print Recipe
These delightful French Toast rolls are filled with cream cheese and fruit. They are the perfect breakfast when on the go, or would be right at home in a gourmet brunch.
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
5-10 minutes
Ingredients
Servings: people
Instructions
  1. Place 4 pieces of bread in a stack and trim your crusts. Place the four pieces side by side in a line and roll flat with a rolling pin. At one end of your bread place cream cheese and jam(just a small strip). Place a small amount of cream cheese on the opposite side (this will help it stick together)and roll up. Repeat until all of the bread is rolled. In a shallow dish, like a pie or loaf pan, whisk the egg and milk together with a fork. In another similar pan, combine the sugar and cinnamon. Heat a pan over low-medium heat, melt butter and spread across the pan. Dip the bread roll in your egg mixture. Place in pan with the seam down. Cook until golden brown and flip to brown other side. Remove the rolls one at a time from pan and roll to coat in cinnamon sugar mixture.
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Chicken Parmesan Crescents

Friday night dinners at my house are all about simple.  It’s the start of my weekend too and I’m tired from the week!  Quick, easy, and something that will get no complaints is generally the goal.  This means that a lot of the time I just go and pick up pizza (remember quick, easy and no complaints). When I do make Friday night dinner, I have a few recipes that fit these guidelines too.  Chicken Parmesan Crescents is one of them.  I have found this recipe from Six Sister Stuff fits the bill perfectly, after I made a few small changes.

AnneOpinion
I normally double this recipe for my family and never have any leftovers.
The kids love it because they can pick them up to eat them.  Yay finger foods!
I have tried this with chicken patties and breaded chicken tenders.  Both need to be cut in half.  We liked the tenders better.
The original recipe had you heat up the sauce and after doing that the first time I decided it was a pain, dirtied an extra pan, and was unnecessary.
I normally use spaghetti sauce, but the last time I made this I was out, so I mixed tomato sauce with garlic bread seasoning.  Both work great.
The original recipe called for brushing butter on the top, but crescents already have so much grease, I omitted that.

Chicken Parmesan Crescents                                                 Printable Recipe

Adapted from Six Sisters Stuff
Ingredients:
8 chicken strips, or 4 breaded chicken tenders, fully cooked
1 (8 ounce) can refrigerated crescent rolls
8 slices mozzarella cheese
1 (24 ounce) jar spaghetti sauce or 8 oz tomato sauce, 1 T garlic bread seasoning, 2 T water
Garlic Bread Seasoning
Directions:
Cook chicken according to package directions.  Preheat oven to 375 degrees.  Separate crescent rolls into 8 triangles.  Pat down each triangle making it a little bit bigger.  Place one slice of cheese on the wide end of each crescent roll.  Dip cooked chicken strips in spaghetti sauce so they are completely covered.  Scrape off any excess with the back of a spoon. Place dipped chicken strips on top of cheese and roll up crescent rolls.  Place rolls on an ungreased baking sheet.  Sprinkle with Garlic Bread Seasoning.  Bake for 15 minutes, or until golden brown.

Have fun trying! Anne

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