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Parmesan Cheese Crescents
Homemade crescent dough is made quickly without having to use yeast. The dough is rolled out and brushed with melted butter and sprinkled with Parmesan cheese and parsley. Crescent shapes are formed by cutting triangle wedges and rolling them up before baking. These homemade Parmesan Cheese Crescents are easy to make and are better than any crescent rolls you would make out of can.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12 rolls
Ingredients
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- ½ cup shortening
- ¾ cup buttermilk or sour milk
- 1 tbsp butter melted
- ⅓ cup grated parmesan cheese
- 2 tbsp finely snipped fresh parsley
- Milk
- Grated parmesan cheese
Instructions
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In a medium mixing bowl, stir together flour, baking powder, salt and baking soda. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Make a well in center of dry mixture. Add buttermilk all at once to dry mixture. Using a fork, stir just until moistened.
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Turn dough out onto a lightly floured surface. Quickly knead dough by folding and gently pressing dough for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into 13-inch circle. Brush with melted butter. Sprinkle with ⅓ cup Parmesan cheese and parsley. Cut into 12 wedges. Roll up each wedge from the wide end to the point.
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Place the crescents, seam side down, about 2 inches apart on an ungreased baking sheet, curving to form crescents. Brush with milk and sprinkle with additional Parmesan cheese. Bake in a 425 F oven for 15 to 20 minutes or until golden. Remove crescents from baking sheet; serve warm.
Recipe Notes
I use butter instead of shortening. And in a pinch I have used dried parsley.