Tag: Crescent rolls

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Uncategorized

Lemon Cream Cheese Crescent Ring

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Some sweet ladies came to our house for a brunch a couple of weeks ago. Because I had talked about sausage gravy over biscuits at water aerobic class, a couple of the ladies expressed a desire to have some, as they had never experienced this wonderful southern dish. While others in the class are talking about how this class is helping them feel better and building muscle strength, we are at the other end of the pool planning our sausage gravy biscuit brunch. One of the ladies said that she would bring some watermelon so we would have one healthy food item, while yet another said that she would bring a coffee cake. Well, this is the pastry she brought and everyone had a hissy (I’ve been dying to see that word)fit over it. We had such a grand time that morning. The night before, I got this great idea to type out questions to pass around the table and let everyone pick out one a the bowl was passed around. Here are some of the questions that got us talking and getting to know each other a little better. So before I post the recipe a little further down, why not think about having some ladies over that you would like to get to know and use this idea to start the conversation flowing. IT was a really nice morning and we had some really nice memory sharing among us.
What is one of your favorite summer vacations?
What is your favorite toppings to put on a hot dog?
Tell us about a memorable 4th of July
What color of the American flag best describes your personality?
A favorite summer food/drink
Which do you prefer, the beach or pool and why
Did you have a favorite swimming place to go growing up?
What time/place did you experience watching fireworks that is still a great memory?
Favorite flavor of homemade ice cream
Favorite thing to grill

Now for the great recipe that Patty was so kind to share. Thanks Patty for another reason that my bathing suit is tighter than before our breakfast
Crescent Ring:
3 oz cream cheese, softened to room temp
1/4 cup granulated sugar
1 tables fresh lemon juice
2 teas grated lemon peel
1 can 8 oz Pillsbury refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
Glaze:
1/2 cup powdered sugar
2-3 teas milk

Heat oven to 350. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and peel with mixer on medium speed until blended.
Unroll dough sheet (if using the rolls, unroll dough and separate into 2 large rectangles) Overlap long sides to form 13×7″ rectangle; firmly press edges and perforations to seal.
Spread cream cheese mixture on rectangle to within 1/2′ of edges.
Starting with 1 long side of rectangle, roll up; pinch edge to seal
With seated knife, cut into 12 slices.
arrange slices on cookie sheet in a circle; over lapping slightly.
Bake 15-20 minutes or until golden brown. In a small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle over warm crescent roll.

* (Because I love orange flavor also, I’m going to use orange juice/peel next time I make this)

Breads · Breakfast · Meats

Italian Brunch Torte

Chocolate CastlesLeave a comment

I had a hard time deciding which if the two new recipes that I found over the weekend, taken once again from Taste of Home. If you even just want a magazine that gives you pretty much nothing but good, down home, (boy do I sound like a real “hick” or what) food, Taste of Home is your go to magazine. The recipes are usually so simple with not a lot of ingredients that you wouldn’t have around the house or just easy pick up at the grocery store. So this first one is such a easy recipe that is perfect for those late Saturday or Sunday breakfast when you are wanting something besides a granola bar or bacon and eggs.

2 tubes (8 oz each) crescent rolls, divided

1 teas olive oil

1 pack (6 oz) fresh baby spinach

1 cup sliced fresh mushrooms

7 eggs

1 cup grated Parmesan cheese

2 teas Italian seasoning

1/4 teas pepper

1/2 lb thinly sliced ham

1/2 lb thinly sliced hard salami (opt) If you choose, just add another 1/2 lb of ham or turkey

1/2 lb sliced provolone cheese

2 jars (12 oz ea) roasted sweet red peppers, drained, sliced and patted dry

Preheat oven to 350. Place a greased 9″ springform pan on a double thickness of heavy duty foil (about 18″ square).

Securely wrap foil around the pan. Unroll one tube of crescent dough and separate into triangles. Press onto bottom of pan to form a crust, sealing seams well. Bake 10-15 min or until set.

Meanwhile, in a large skillet, heat oil over medium heat. Add spinach and mushrooms; cook and stir until mushrooms are tender.

Drain on paper towels, blotting well. In a large bowl, whisk six eggs, parmesan cheese, Italian seasoning and pepper. (I added a little garlic powder)

Layer crust with half of the ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over the top. Repeat layers; top with the remaining mixture.

On a work surface, unroll and separate remaining dough into triangles. Press together to form a circle and seal seams; place dough over filling. Whisk remaining egg and brush over top of dough.

Bake, uncovered 1 to 1 1/4 hours or until thermometer reads 160 degrees. Cover loosely with foil if needed to prevent overbrowning.

Carefully loosen sides from pan with a knife; remove rim from pan. Let stand for 20 min before serving.