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Chili Cornmeal Crescents

SUBMITTED BY: Marion Lowery

"THESE UNIQUE ROLLS are tender, light and delicious, with a bit of chili tang. The zip and texture inspire requests for the recipe every time I serve them. For a fun change of pace, I'll sometimes use blue cornmeal when I make these. -Marion Lowery, Medford, Oregon"
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PREP TIME  20 Min
COOK TIME  20 Min
READY IN  40 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 (.25 ounce) package active dry yeast
  • 1 3/4 cups warm water (110 degrees to 115 degrees F)
  • 1 egg
  • 2 tablespoons olive or vegetable oil
  • 1 1/2 cups cornmeal
  • 1/3 cup sugar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 4 cups all-purpose flour

DIRECTIONS

  1. In a small bowl, dissolve yeast in water. In a mixing bowl, beat egg and oil. Add cornmeal, sugar, chili powder, salt, yeast mixture and 2 cups flour; mix well. Add 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; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each portion into a 12-in. circle. Cut into 12 wedges. Roll up each wedge, starting with wide end. Place on greased baking sheet; curve into a crescent shape. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for about 20 minutes or until browned. Cool on wire racks.

FOOTNOTE

  • Nutrition Facts: One roll equals 129 calories, 2 g fat (0 saturated fat), 9 mg cholesterol, 106 mg sodium, 25 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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