Garden Crescent Rolls

SUBMITTED BY: Dawn Conlan

"'I adapted an old family recipe to take advantage of the handy roll mixes that are available these days,' explains Dawn Conlan of Woodbridge, Virgina. 'These savory crescents are a must at holiday get-togethers and special occasions.'"

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PREP TIME	30 Min
COOK TIME	25 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) package hot roll mix
1/2 cup warm tomato juice (120 to 130 degrees F)
1/2 cup warm water (120 to 130 degrees F)
1 egg, lightly beaten
3 tablespoons butter or margarine, melted, divided
1 tablespoon grated carrots
1 tablespoon minced celery
1 tablespoon grated onion
1 cup grated Parmesan cheese
1 teaspoon garlic powder

DIRECTIONS

In a bowl, combine roll mix and contents of yeast packet; mix well. Stir in tomato juice, water, egg and 2 tablespoons of butter. Add carrot, celery and onion; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine Parmesan cheese and garlic powder; sprinkle over dough. Cut each circle into eight wedges; roll up wedges from the wide end. Place, point side down, 2 in. apart on lightly greased baking sheets.
Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 degrees F for 15-20 minutes or until golden brown. Remove to wire racks to cool.

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