Joybee, What's for Dinner? : Easy Crescent Rolls

Showing posts with label Easy Crescent Rolls. Show all posts

Friday, July 17, 2015

Turkey and Rougette Crescent Sandwich

Juicy turkey breast and warm creamy buttery Rougette cheese on a tender Crescent Roll.

I don't know a lot about cheese, but I know I love it. I don't think I've tried any kind of cheese I don't like. From simple American processed cheese slices to parmesan and brie I love it all. I think it has a lot to do with my love of bread. Many Friday nights my indulgence is a good crusty baguette and cheese for dinner (often my husband works late or goes out for drinks after work and I get most of the bread and cheese to myself). I've been known to put away an entire baguette and at least 1/4 pound of cheese all by myself (probably not the healthiest but I do try not to do it too often).

I don't know a lot about cheese, but I know I love it. [Tweet this]

Rougette is a new cheese for me. It's smooth and creamy with a rind similar to brie in appearance, but the rind has a reddish orange color to it. The flavor is mild and buttery. It's like eating butter in smooth creamy cheese form. As soon as I tried it I knew it would taste great melted on one of my buttery Easy Crescent Rolls.

Rougette's like butter in cheese form. [Tweet this]

So the next day I made this sandwich. Turkey is a perfect compliment to this cheese because it doesn't have a strong flavor that would overpower the cheese. I kept the sandwich simple because this is all about the cheese for me.

I kept the sandwich simple b/c it's all about the cheese. [Tweet this]

Turkey and Rougette Crescent Sandwich

Ingredients:

Crescent rolls
Turkey breast slices
Rougette cheese

Cut a large crescent roll in half lengthwise (toast or grill the cut sides of the roll if desired).

Place a thick slice of turkey breast (or more) on one-half of the roll and top with a thick slice of Rougette.

Broil the cheesy sandwich half for a few minutes until the cheese begins to melt then top with the remaining half of the roll.

Serve immediately with a salad, vegetables, or chips.

If you have it, this sandwich would be even better spread with a little pesto.

Enjoy.

This sandwich wouldn't be the same without Easy Crescent Rolls:

Easy Crescent Rolls

For more cheese recipes check out:

Cranberry Pecan

Baked

Brie

Warm Blue Cheese Spinach Dip

Blue

Cheese Dip/Dressing

Blue Cheese Buffalo Chicken Dip

For more sandwich recipes check out:

Slow Cooker Roast Beef Sandwiches

Linked to: Treasure Box, 2 Cup, Lou Lou Girls, Tickle My Tastebuds, Wake Up, Fun Summer Finds, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Monday, June 29, 2015

Best of the Month May 2015

Yum

A recap of my most popular posts from last month (May 2015).

I love seeing my blog views increase. It's great to know I'm not just talking to myself. I made many changes in March and I believe they are working. My viewership is up and I'm gaining followers on social media. Yay!

followers: 1421

followers: 392

likes: 1187

followers: 76

followers: 42

subscribers: 12

followers: 925 (311 Joybee, What's for Dinner Blog Posts board)

Total blog views: 160,101

Now on to the best of the month:

Last year's most viewed of May:

Tequila Lime Shrimp Tacos

Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice. 210 views and 64 +1s. Now has 419 views and 80 +1s.

#BestoftheMonth May 2015 | #TequilaLime #ShrimpTacos: last year's #bestofMay via @joybeewhatsfor [Tweet this]

Now back to this year's best of the month:

How to Make Mexican Chorizo

A tutorial that shows you how to turn ground pork into chorizo with some fairly common spices. A re-post of the original from 9/16/13. 1584 views and 103 +1s.

#HowtoMake #MexicanChorizo #cincodemayo | #BestoftheMonth May 2015 via @joybeewhatsfor [Tweet this]

Easy Crescent Rolls

Soft, yeasty, buttery rolls rolled into crescent shapes. They make great dinner rolls, sandwich rolls, or snacks. 835 views and 30 +1s.

#Easy #CrescentRolls they're #homemade | #BestoftheMonth May 2015 via @joybeewhatsfor [Tweet this]

Beef and Broccoli Stir Fry

Savory beef and crisp broccoli served over rice. This is also a re-post of the original from 5/20/13. 817 views and 72 +1s.

#BeefandBroccoli #Stirfry w/ #leftoversteak | #BestoftheMonth May 2015 via @jobeewhatsfor [Tweet this]

Coconut Rice Pudding

Leftover rice and coconut milk combine to make a creamy, delicious, and vegan breakfast or dessert. 691 views and 37 +1s. Random coincidene, last May I posted my Leftover Rice Pudding it also made the best of the month (I guess May is just my month to make rice pudding).

#Coconut #RicePudding it's #vegan | #BestoftheMonth May 2015 via @joybeewhatsfor [Tweet this]

Slow Cooker Moroccan Chicken

Chicken and chickpeas slow cooked in a flavorful Moroccan spiced broth and served over brown rice. 547 views and 36 +1s.

#SlowCooker #Moroccan #Chicken it's #antiinflammatory | #BestoftheMonth May 2015 via @joybeewhatsfor [Tweet this]

Check out last year's Best of May (2014):

Best of the Month May 2014: A recap of my most popular posts from last month (May 2014)

Thanks for stopping by.

Enjoy.

Linked to: 2 Cup, Treasure Box, Lou Lou Girls, Tickle my Tastebuds, Wakeup, Whimsy, Pin Worthy, Full Plate, Fun Summer Finds, Freedom, Foodie Friends

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Friday, May 8, 2015

Easy Crescent Rolls

Yum

Soft, yeasty, buttery rolls rolled into crescent shapes. They make great dinner rolls, sandwich rolls, or snacks.

The people at Patience Brewster unique gifts gave me with a great idea. They wanted to hear about a recipe that had been passed down from the mothers in my family just in time for mother's day. I thought these crescent rolls were the perfect fit.

A recipe passed down from mom #mothersday [Tweet this]

You can tell my husband rolled this one...his look so much better than mine. That's why I dubbed him The Official Crescent Roll Roller (he can also roll faster than I can).

This is a recipe that my husband's mom used to make. He talked about it all the time and how delicious they were. I make lots of homemade bread and have been making many yeast rolls lately and while he enjoyed them all he would always say that they almost tasted like the kind his mom made. Finally, I got the recipe from a family member and made these rolls for him. He was so excited and absolutely loved them. I think we ate all of the first batch in one day (probably not super healthy for us but oh so good). Well, I had to make them again and get some pictures so I could blog about them. My husband did not mind, in fact, we've had these many times since I got the recipe.

We ate them all in one day. [Tweet this]

The original recipe was written in cups and tablespoons. but I prefer to use weight when baking bread so I converted it. I also added some whole wheat flour just because. This final recipe is great and easy to scale up or down depending on how many you are feeding. These rolls are perfect on their own (with or without butter), to accompany any dinner, and make great sandwich rolls too. You'll never want to go back to the canned/refrigerated kind.

You'll never go back to the canned/refrigerated kind [Tweet this]

Easy Crescent Rolls

Ingredients:

229 grams lukewarm water
45 grams sugar
7 grams active dry yeast
352 grams bread flour
150 grams whole wheat flour
1 egg (about 45-50 grams)
5 grams salt
24 grams cooking oil

Pour the warm (barely warm to the touch about 110F) into the bowl of a stand mixer. Stir in the sugar and then sprinkle on the yeast. Swirl until yeast is moistened then cover with a towel and let sit for 15 minutes or until foamy.

Add the rest of the ingredients and stir, on low speed with the paddle attachment, until the dough forms a sticky ball (you may need to add a little more water just a bit at a time until all of the flour is hydrated and the dough the proper consistency). Cover with a towel and let rest for 20 minutes.

Switch to the dough hook and knead for about 6 minutes until the dough is smooth and elastic and very tacky but not sticky (add flour if needed to reach this consistency).

Add a little oil to a large bowl and roll the dough around in it until it's lightly coated in oil all over (you can also use spray oil). Cover with plastic wrap and allow to rise until doubled in bulk (about 1-2 hours).

Form the risen dough into a ball and let rest on a floured board for 5 minutes. Roll the dough out into a large circle or rectangle (mine never stay round so I just make it a rectangle--you actually don't need to form the dough into a ball first if you're making a rectangle) about 1/4 inch thick. Brush the dough with softened butter and cut into 12 triangles (or 24 for dinner rolls--then you want to split the dough ball in two).

Roll the triangles into crescents and place on a baking sheet. Let rise for 1 hour. Preheat oven to 375F.

Then bake at 375F for about 20 minutes or until golden brown. Remove to a cooling rack and let cool for a few minutes before eating/serving.

They are best warm but still great cold. Again they taste the best the same day they are made but still good up to 4 days later (pop them in the microwave for a few seconds to soften). They also freeze well.