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READY IN ABOUT 2 hrs

Parmesan Crescent Rolls

Read Reviews (6)

"Great rolls to serve for a ladies luncheon with a chicken salad or for Christmas dinner. A nice change from the everyday roll." — Deborah

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Measuring All-Purpose Flour

Original recipe makes 32 rolls Change Servings

3/4 cup butter, room temperature
1 (16 ounce) package small curd cottage cheese
1/8 teaspoon salt

2 cups all-purpose flour
1 cup grated Parmesan cheese, divided

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Directions

Blend butter, cottage cheese, and salt in a large bowl. Gently mix in flour. Dough will be sticky. Divide dough into 4 equal balls. Cover and refrigerate until chilled, at least 1 hour.
Preheat an oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Flour a surface lightly and roll 1 ball of dough into a circle using a rolling pin. Sprinkle the circle with 1/4 cup of Parmesan cheese. Using a knife or pizza cutter, cut the circle into 8 equal pieces. Take 1 slice of dough and roll into a crescent shape, starting with the wide end and finishing with tucking the triangle tip under the roll. Place on the baking sheet. Repeat with the rest of the slices and dough balls.
Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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PREP 30 mins
COOK 20 mins
READY IN 1 hr 50 mins

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I am the one who submitted this recipe. I just wanted to say how incredibly easy this recipe is and it is foolproof. I have been making these for over twenty five years and they are always a big hit. They are relatively small made the way the recipe is written. If you would like you can make them larger just by dividing the dough circles by four or six. They are always well received and they freeze very easily. Both after you bake them or before. For before, just place them on a cookie sheet in the freezer. When frozen keep them in a plastic bag in the freezer and thaw them when ready to bake. Enjoy!!

—Deborah

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Most Helpful Critical Review

Nov 24, 2009

I was skeptical about this recipe since it has no yeast or leavening-- the little rolls are the same size taking them out of the oven as they are when you put them in the oven. Sorry, I just did not like these; I adore parmasan cheese so went ahead and tried them despite my reservations, and while the flavor was good, the overabundance of oil from the butter and cheese made them way to greasy for me. I know I cooked them long enough--any longer and the bottoms would have been burned even with parchment paper, and still found them gummy...not like the crescent I was expecting...

—jlm56

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6 Ratings

Sep 02, 2012

These are delicious! I made 1/4 a batch to see how they would work, and now I know they DO! I went a little short on the parmesan, but next time I won't. I'll also mix the butter and cottage cheese better so they are smoother. These would be good with some herbs added---I'm thinking dill or thyme would pair well. Here's what I did about the stickiness of the dough. I put my dough ball on parchment paper and flattened it out quite a bit for the refrigeration. Then I rolled it out, and they were not rolling up the way they should, so I just put the thin circle back in the fridge for about fifteen more minutes. That's all it took! I baked them 19 minutes before they looked like my photo. Thanks for the recipe! EDIT: I had trouble reheating these. I need to try them again! Just a warning! :)

—Marianne

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Nov 23, 2009

Delicious and surprisingly easy. These are like buttery, rich, savory little rolls - not really "bread-y". I used the chive-cottage cheese I had on hand and grated Pecorino Romano since that's what I had. I will definitely make these again. Thanks for the recipe!

—JCAFELD

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Oct 09, 2011

I've never made crescent rolls this way and don't believe I've ever had a better recipe. I found that these still cooked great when you add other things like cheeses or apple butter or marmalade or even crab stuffing. Thank you ma'am for enhancing my Southern cooking!

—greenwillywoo

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Nov 27, 2009

I'm not sure what I was expecting. But mine turned out like little blobs of dough, not resembling a crescent roll at all. The dough was very sticky and hard to roll out. Then while baking, they flattened out and lost what little shape they had. The taste was ok but felt more like a puff pastry.

—Demiser

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Nutrition

Calories
184 kcal
9%

Carbohydrates
12.9 g
4%

Cholesterol
31 mg
10%

Fat
11.5 g
18%

Fiber
0.4 g
2%

Protein
7.1 g
14%

Sodium
270 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Parmesan Crescent Rolls

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 184
Calories from Fat: 103

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 7.2g 36 %
Cholesterol 31mg 10 %
Sodium 270mg 11 %
Potassium 49mg 1 %
Total Carbohydrates 12.9g 4 %
Dietary Fiber 0.4g 2 %
Protein 7.1g 14 %
Sugars 0.2g
Vitamin A 7 %
Vitamin C 0 %
Calcium 10 %
Iron 8 %
Thiamin 13 %
Niacin 18 %
Vitamin B6 2 %
Magnesium 2 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.