Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza Biography

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Yesterday I realised that I have completely neglected Weegie-food on Ferdakost, and that is completely unacceptable. Norwegian food is highly interesting (Norway, too, for that matter), and deserves more credit. It's just I've been quite busy lately. The past week was brilliant, but quite busy too, firstly with the interview, and then I was offered a small job in the same newspaper. In between I completed all my school assignments, and watched rather a lot of Downton Abbey. With all this commotion, you're probably thinking, ''When did she have time to eat?'' Not to worry, my friends, not to worry. I have been eating well and even had time to make a few delights myself.

And so, to celebrate everything that's happened, I decided to make something Norwegian. Only it's not just Norwegian, but personal too. My mum's crescent rolls (horn in Weegian), in fact; my childhood staple weekend chow. Jolly good, jolly good. One of my earliest memories is of baking these rolls. I was about four (or maybe five), and I remember helping mum make these crescent rolls. She prepared the dough, while I sprinkled sesame seeds on (rather eagerly, I might add). It's a long time ago.

If you're not particularly hungry when you wake up, you can actually make these before breakfast, but I usually serve them for lunch. It's such a simple recipe, just a regular yeast-and-flour mixture rolled into crescents and sprinkled with either poppy or sesame seeds. Traditionally, the crescents are made purely with white flour, but I like to substitute half of the white flour with whole-wheat flour to convince myself it's healthy. And if you're in the mood for something slightly more savoury, you can stuff the crescents with a filling of your choice. 

Many Norwegians go for the simple ham-and-cheese stuffing, but my mum (and I!) prefer the pizza variety.  Again, this takes little time to prepare – just mix some ground beef with chopped onions, sprinkled cheese and tomato sauce with a small dash of garlic and thyme. If you're in the adventures mood, add some capers or sliced olives. Oh, and just a small note: generally Norwegians sprinkle poppy seeds on plain crescents, and sesame seeds on the savoury versions, but it's not important. 

Anyway, not to dust off clichés or anything, but these are really, really good. They're soft and tasty, without being too sweet. Now I won't lie and say we eat these every day (at least in my family, don't know about yours...), but they're perfect for the odd breakfast/lunch. Try them out and let me know how it went! 

Lukke til! (Good luck).

I'll be submitting these crescent rolls to Yeastspotting.

Crescent Rolls

Recipe from here

*Ingredients*

600 g. flour

50 g. fresh yeast

200 ml. water, tepid

200 ml. whole milk

4 tbsp. vegetable oil

2 tsp. sugar

1 1/2 tsp. salt

1/4 tsp. baking powder

1 egg, for glazing

Poppy seeds, for sprinkling or

Sesame seeds, for sprinkling

.Pre-warm the oven to 200 C. 

 

.In a bowl, mix the yeast with the tepid water, oil and milk. Add the flour, sugar, baking powder and salt. Blend and knead together. The dough should not stick to the bowl. Let the dough rise until doubled in size, about 30 minutes. 

.Divide the dough in two, and roll and shape each part to a circle. Divide the circle in eight triangular pieces (like pizza-triangles). If you're making the pizza version (see recipe below), add a tablespoon or two on the long side of the triangle. Sprinkle with cheese. Starting from the long side of the triangle, roll the dough into the traditional crescent shape. Make sure the tip is beneath the crescent, like croissaints. 

.Place the crecents on a baking sheet lined with baking paper. Let the rise for 30 minutes. Brush with the egg and sprinkle with either poppy seeds or sesame seeds. Bake for 12-15 minutes, or until golden. 

I was looking in the freezer this morning,

trying to decide what I wanted to take out for dinner,

and found frozen blueberries instead.

 

Needless to say, I got a little side tracked.

Please tell me I am not the only one this happens to!!

 

I knew exactly what I wanted to do

with the blueberries the moment I saw them.

 

These Blueberry Crescent Rolls are so easy to make.

They would be a great addition to a brunch,

or an afternoon snack for the kiddo’s.

 

I would have added a sliver of cream cheese to each one,

but I didn’t have any on hand.

I think that would have been really good in them, though!

 

 

Blueberry Crescent Rolls

Here is what you will need:

1 (8 ounce) package of refrigerated Crescent Rolls

1/2 fresh or 1 cup frozen Blueberries

1/4 cup Powdered Sugar

Butter

Raw Sugar

Cream Cheese (optional)

Mix blueberries and powdered sugar together in a small bowl.

 

 

Place crescent rolls on a pizza pan.

Use your fingers to squish the dough flat.

Place blueberries on the wide end of each piece of dough.

If desired, place a sliver of cream cheese on top of blueberries.

Beginning with the wide end, roll up each crescent roll.

Make sure and seal all of the sides.

They may still leak when cooked

but this will help keep them from making a mess.

 

Brush melted butter over the top of each crescent roll.

Sprinkle with raw sugar.

 

Bake in a preheated 375 degree oven for 12-17 minutes.

 

When done, take out of oven and let cool for 5 minutes.

Sprinkle with additional powdered sugar, if desired.

You could also drizzle with a frosting of your choice.

 

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza

Crescent Roll Recipes Pizza