It's vacation week here in NH. For my son, that means no school, sleepovers, day trips. For me, it usually means catching up on all the things that need doing, plus cooking. I try to balance all the new recipes I want to try alongside quick and easy meals on the days I have lots of non-cooking things to do.
Where I struggle the most with that is side dishes. Steam in bag veggies are a go-to. Texas toast from the freezer case. Microwavable rice. I made a quick dinner of store bought meatballs, jarred sauce and angel hair and realized that my family was not going to be satisfied with that. Looking through the pantry and fridge, I found 1/2 a container of garlic butter spread and a tube of Pillsbury crescent rolls (the full sheet kind).
I've done the kind that are rolled the traditional way with some cheese in them before, and wanted something a little different. I rolled the sheet out, spread the garlic butter spread on, and then rolled it up longways. I cut it into 12 portions, and dropped them into muffin tins (thanks Sue, great idea!). I baked them in a 375º oven about 13 minutes, until they were golden brown. I brushed the tops with a bit more of the spread. I got a quick snap with my phone before they descended on them.
There was no chance of pulling aside any for plated pictures- they disappeared too fast! I'll definitely keep the stuff on hand to make them again.
* Exported from MasterCook *
2 Ingredient Garlic Crescent Rolls
1/4c Garlic butter spread (sold in tubs) -- plus more to brush tops
1 tube Pillsbury Crescent Rolls (used the single sheet -- but you can press seams together on regular)
Preheat oven to 375. Unroll crescent sheet on cutting board. Spread with approximately 1/4 cup of garlic butter spread. Roll up longways. Slice into 12 rolls. Place into muffin tins. Bake for 11- 13 minutes or until golden brown and cooked through middle. Brush tops with additional garlic butter spread, if desired.
Yield: serves 4
Submitted to Taste of Home
Shared on What's Cooking Wednesday #213