After enough years of being served black bottom dinner rolls, I took charge. Of course, I didn’t have much to do with the dozen other dishes being prepared, so I could make sure we had golden brown rolls for our meal.
Fast forward, to my life now, where I’ve experienced the stress of stuffing an oven full of dishes that need to be cooked at different temperatures for varying amounts of time then trying to get everything onto the table hot, I can totally relate to my mom’s dinner roll dilemma.
My solution – bake the crescent rolls ahead of time and either serve them cold or heat them up just for a few minutes. Once all the food has been removed from the oven, turn off the heat, set the tray of rolls in the oven. Be sure to set the timer for 4-5 minutes. That is enough time to get the other food on the table before grabbing the rolls and adding them to your bread basket.
Of course, you know me, I can’t serve just plain old dinner rolls, I have the unstoppable urge to make things look festive, so I cut the store bought dough using leaf shaped cookie cutters and topped them with cheese and some colorful additions. It took me less than ten minutes to create these pretty fall leaves and they will dress up my bread basket nicely this Thanksgiving.
Cheesy Leaf Shaped Crescent Rolls
*I used Pillsbury Crescent Recipe Creations Seamless Dough Sheets, but if you can’t find them, just use the regular crescent rolls, pinch the seams together really well, and proceed with the recipe. You can also use puff pastry or your own homemade dough.
Optional – If you want, sprinkle on some paprika and/or parsley to add some color to your leaves.
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