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Crescent Roll Recipe


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18 replies to this topic

#1 Guhlia

 
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    Ah yes.... Happy New Year to all, Red Bridge style... LOL

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Posted 25 April 2008 - 09:36 AM

I'll try again:

Crescent Rolls

1/2 stick butter ( 1/4c) room temp.
3/4 c. small curd cottage cheese
1 c. gluten-free flour mix ( rice,potato starch,tapicoa )
1 tsp. xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBSP sugar

In mixer bowl combine butter & cottage cheese until well blended. Add dry ingredients. Mix until a ball forms.
Wrap in plastic wrap & chill for several hours.
On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting...
Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min..

sorry for the first post but it is correct now. Yea, flour does help!!!!!!!!!!!



Mamaw, I just wanted to say that this is possibly my favorite recipe! It is SOOOOOO versatile. Its also really easy to double and triple. Out of one tripled batch I can make pizza crusts (delicious and tastes very similar to Pizza Hut's pan pizza without all the grease), crescent rolls, turnovers, and still have enough left to make a cinnamon bun. I LOVE THIS RECIPE! THANK YOU! The dough also stays nice in the fridge for days. I think I've left it in there for up to 4 days and have never had a problem. :)
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~Angie~

Gluten free since May 2004

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#2 Ursa Major

 
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    My grandson Eli, 12 months

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Posted 25 April 2008 - 09:46 AM

That looks fabulous! I copied it and will try it some time.
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I am a German citizen, married to a Canadian 29 years, four daughters, one son, seven granddaughters and four grandsons, with one more grandchild on the way in July 2009.

Intolerant to all lectins (including gluten), nightshades (potatoes, tomatoes, peppers, eggplant) and salicylates.

Asperger Syndrome, Tourette Syndrome, Addison's disease (adrenal insufficiency), hypothyroidism, fatigue syndrome, asthma

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#3 sparkles

 
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Posted 25 April 2008 - 12:13 PM

This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.
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#4 JNBunnie1

 
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Posted 25 April 2008 - 12:25 PM

This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.



I think I would try freezing the dough, thaw, top, and bake. OR bake, freeze, top, reheat without thawing. Maybe I'll try both ways................
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#5 Guhlia

 
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    Ah yes.... Happy New Year to all, Red Bridge style... LOL

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Posted 25 April 2008 - 02:21 PM

This looks easy.... I no longer do much baking but might be willing to give this a try. Can you make up the pizza crusts, bake them with no toppings and freeze them for later use? Just curious... if you have never tried to do this, I may still give it a try and see if they can be frozen after being baked.

I haven't tried freezing, but I can tell you that I bake them first without toppings until lightly browned, then put toppings and sauce on to finish. I imagine you could freeze it after the first bake.
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~Angie~

Gluten free since May 2004

#6 mamaw

 
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Posted 25 April 2008 - 05:03 PM

Hi Angie
I agree this is a terrific recipe. I also make hot pockets using a similar recipe.

2 c. betterbatter flour
1 tsp. salt
1 c. unsalted butter
4 tbsp cream cheese
8 tbsp. ice water.
combine flour, salt , butter, cream cheese in a food processor. Process until coarse crumbs form. ( I don't have a food processor so I just used my hands)
With processor running add ice water & process to form a dough. Turn out onto a floured board & press into a ball.
Divide dough in half, wrap tightly in plastic wrap & refridgerate at least a half hour.
Roll out to desire thickness.
Put a filling of your choice & roll or make shapes & seal them. I baked them for about 15 min or so at 350 degrees.
For filling I made several different ones. I used sandwich pepperoni, hard salami, & provolone cheese. I made some with peanut butter & jelly ( made these round so they looked like the clones). I did meat pasties, I did pizza sauce , green peppers, onions, mushrooms, & pepperoni & cooked drained sausage. These work great for school lunches.
Both these recipes originally came from Naomi Poe from betterbatter flour.
If you haven't tried her flour blend it is a one to one sub for wheat recipes. It is worth the price......

blessings

mamaw
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#7 Sweetfudge

 
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Posted 25 April 2008 - 07:00 PM

mmm, i was just thinking i needed a good crescent roll to go with the chicken salad i was planning on making for lunches this upcoming week! perfect timing! i'll get right on these. and i will definitely have to try the "pizza hut" crust :)
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Sweetfudge

Born and raised in Portland, OR; Currently living in Provo, UT
Gluten-free since June 2006
Also living with Hypoglycemia since 1991
Dairy-free for good since summer 2008
Started IBS diet and probiotics at GI's recommendation - Fall 2008
Also avoiding: potatoes, beans, crucifers, popcorn, most red meat, coconut milk :(
Started eating a Paleo diet Spring 2011. Love it!

The grass is always greener where you water it.

#8 larry mac

 
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Posted 25 April 2008 - 09:07 PM

From first post:

"Crescent Rolls

1/2 stick butter ( 1/4c) room temp.
3/4 c. small curd cottage cheese
1 c. gluten-free flour mix ( rice,potato starch,tapicoa )
1 tsp. xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBSP sugar"

Regarding small curd cottage cheese. I tried a recipe using this recipe and couldn't get the curds to blend. There were yellow spots in my muffins. I'm wondering if one could use ricotta cheese instead? I love the ricotta cheese muffin recipe.

best regards, lm
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#9 cruelshoes

 
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    We've heard nothing at all about the growing tomato menace..

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Posted 26 April 2008 - 04:46 AM

I made those last night too! Here's a picture. My Husband thinks I am weird because I am always taking pictures of our food. :lol:

http://i222.photobuc...s9/crescent.jpg

The recipe is originally from Delphi modified from the Better Batter Flour website. Has anyone tried any of their other recipes? Some of them look really good.

Regarding small curd cottage cheese. I tried a recipe using this recipe and couldn't get the curds to blend. There were yellow spots in my muffins. I'm wondering if one could use ricotta cheese instead? I love the ricotta cheese muffin recipe.


I think ricotta would work just fine. There is a recipe on the better batter site that uses ricotta, with all other recipe components being the same. I don't end up with lumps in my cottage cheese, but I do let my Kitchenaid whip the butter and cottage cheese for quite a while.
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13-year old son Dx 11/05 via bloodwork and biopsy
Daughters (16 and 5) have tested negative via bloodwork

A woman is like a tea bag - you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

#10 happygirl

 
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Posted 26 April 2008 - 04:49 AM

love, love, love better batter flour....it is definitely worth it! thanks for the recipes!
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#11 Yellow Rose

 
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Posted 26 April 2008 - 01:56 PM

Mawma
Can white rice flour be used in the gluten-free flour mix or do you use brown rice?
Yellow Rose
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#12 mamaw

 
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Posted 26 April 2008 - 03:20 PM

Yelloe Rose,
White rice four will work.


Larry Mac,
Ricotta works fine.


If you go onto betterbatter site there are clones for Krispy Kreme Donuts, soft pretzels, & loads more excellent recipes. The flour blend does just about anything one could hope for>>>>>>
I have also in the past used nut filling or fruit fillings & roll up the crossiants.

enjoy
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#13 Guhlia

 
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    Ah yes.... Happy New Year to all, Red Bridge style... LOL

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Posted 27 April 2008 - 02:14 PM

I just wanted to add that this recipe makes THE BEST hamburger rolls that I've had since going gluten free. They were super easy to make also. I made three hamburger rolls and two personal sized pizzas out of a double batch (could have made 4 rolls and no pizzas). They are reminiscent of a kaiser roll (kind of). Very tasty! They don't quite seem done in the center when cut, but they definitely taste done and there's nothing in them that can't be eaten raw, so... I highly recommend trying them as hamburger buns. :)
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~Angie~

Gluten free since May 2004

#14 mamaw

 
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Posted 27 April 2008 - 05:52 PM

Hi Angie
Did you just make a ball & flatten it a bit for the hamburger bun? Did you bake it any longer?
Have you tried Against The Grain rolls yet? They are soooo good for burgers, sloppy joe's, cold cuts & more...
I'm getting picky! I have Everybody Eats ficeille crusty rolls for pasta, ATG for sandwiches, gluten-free GreatBakes for Bagels & Eng. muffins, Anna's bread mix, & a batter bread (scratch) from gluten-free Living!!!! Plus Betterbatter flour!
Try the hot pockets , they are a winner at our house!!!
blessings

mamaw
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#15 Guhlia

 
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Posted 27 April 2008 - 07:17 PM

Yeah, I just made a big old dough ball, about the size of a thin hamburger roll and flattened it. It didn't rise a whole lot, but enough to cut in half. They were amazing! Very filling though, probably due to the cottage cheese and all that butter in the rolls. :) I really have no idea how long I baked them for. I just kept checking on them every few minutes until they were brown and crusty looking on top. ??? Maybe 25-35 minutes? I'm really not sure. I did bake them at the temp the recipe calls for if that helps.

I try not to buy the premade stuff just because of cost. That stuff is just so darn expensive. I don't think I've tried anything Grainless Baker. No one around here carries anything made by them and I try not to order stuff online because of shipping. I wish I had a Whole Foods or Wegmans really close by.

So far, that recipe you posted is probably my favorite. It is SO versatile! I can make pretty much anything with it that's supposed to be soft and bready. I even made pizza rolls (reminded me of Totino's, but not the same at all). I chopped up pepperoni and added mozzerella, parmesean, italian seasoning, and garlic then formed them into little biscuits and baked. They were SOOOOO good, the perfect snack food. :) I have the feeling that recipe might also make good soft pretzels, but I haven't tried it yet. I'm not sure how it will fair through boiling. I guess maybe one of these days I'll have to try it.

Anyway, my thanks goes out to you for the recipe. I never, ever would have thought to use cottage cheese in bread. :)
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~Angie~

Gluten free since May 2004




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