It occurred to me as I posted my recipe for Slow Simmered Creamy Potato and Bacon Soup that I’ve featured my “cheaters” Buttery-Chive Crescent Rolls in the photo along with the soup. These are the same wonderful, buttery rolls I like to serve with just about any light or creamy soup, opting for warm French Bread when serving a more hardy, dense soup such as Vegetable Beef. These flaky rolls are also excellent with light pasta dishes such as Fettuccine Carbonara. The yummy rolls are so easy to make – especially when you “cheat” a little and use crescent roll dough from your market’s refrigerated section. Personally, I like Pillsbury Crescent Rolls for their flaky exterior and light, soft interior, but you can use your favorite refrigerated Crescent Rolls. During the holidays, I like to keep several cans on hand as they are so versatile, especially when making all sorts of warm appetizers – be it planned or when people pop over to say Merry Christmas.
Buttery-Chive Crescent Rolls
1 can refrigerated crescent dinner rolls
1 tablespoon butter, melted
¼ cup chopped fresh chives
Butter-Flavored Pam
Heat oven to 375-degrees (350 for darker pans or well-seasoned baking stone). Lightly spray baking sheet with butter flavored Pam and set aside.
On a flat surface such as a cutting board, unroll dough. Leave as one sheet and brush with butter. Sprinkle generously with chives. Separate rolls along perforated lines. (Use a pizza cutter and follow along the perforated lines for an easy way to separate the rolls without over-stretching the dough). Roll each into crescent shape.
Place on baking sheet and pop into the oven. Bake for 10-13 minutes or until golden brown. Immediately remove from baking sheet to prevent bottom from over-cooking. Serve warm. Makes 8 rolls; double for more.
Looking for something to serve with an Italian influence: Add some roasted garlic to the butter and sprinkle with a little Italian seasoning. Yum!
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