Best 5 Sesame Onion Crescent Rolls Recipes

MUSHROOM & ONION CRESCENTS

Steps:

• Preheat oven to 375°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add mushrooms and onion; cook and stir 2-3 minutes or until softened. Reduce heat to medium-low; cook and stir 10-12 minutes or until onion is golden. Add garlic; cook 1 minute longer. Remove from heat; stir in Parmesan cheese and parsley., Unroll crescent dough; separate into triangles. Place 1 tablespoon mushroom mixture at the wide end of each triangle; top with 1 tablespoon mozzarella cheese and roll up. Place 2 in. apart on an ungreased baking sheet, point side down; curve ends to form a crescent. Melt remaining butter; brush over tops., Bake 10-12 minutes or until golden brown. Refrigerate leftovers.

ONION CRESCENT ROLLS

Steps:

• In a large bowl, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve yeast in warm milk; add to creamed mixture. Add the onion, salt and 1 cup flour; beat until blended. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 in. apart on greased baking sheets. Curve ends down to form, crescents. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 400° for 9-11 minutes or until lightly browned. Remove from pans to wire racks. Melt remaining butter; brush over warm rolls.

EASY ONION CRESCENT ROLLS

Steps:

• Unroll crescent dough and separate into triangles. Sprinkle each with about 2 tablespoons onions. Roll up each from the wide end; place on an ungreased foil-lined baking sheet. Curve ends down to form crescents., Beat the egg and water; brush over dough. Sprinkle with remaining onions. Bake at 400° until golden brown, 10-12 minutes. Serve warm.

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS

Steps:

• Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel-lined plate and wipe the skillet clean.
• On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
• Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)

Steps:

• Saute onion and garlic in oil 5 minutes until onion is soft.
• Add all other ingredients except crescent rolls.
• Stir gently over medium heat for several minutes until well incorporated.
• Set aside.
• Heat oven to 375°F.
• Open cans of crescent rolls and unroll the dough.
• Separate into 4 rectangles and pinch the triangular perforations to seal.
• Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
• You may have to coax the dough gently with your hands to make it square and to close up the perforations.
• Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
• Pinch the edges to seal.
• Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
• Cool slightly on rack.
• Serve warm with Honey Dipping Sauce.
• Mix sauce well in small bowl.