My sister gave me a stash of cooking magazine to look through and this recipe popped out at me. It is the sort of brilliant recipe that is dead simple and super quick to make, but tastes as complex as a time-consuming complicated recipe.
Archive for January, 2015
I recently served these crescent rolls at a special birthday party. Each person had on their salad plate a crescent roll and a salad inside an edible salad bowl.
Crescent rolls are, all at once, elegant and cozily homey. They look difficult to make, but are actually pretty easy to do. If you want to make them ahead of time, they freeze beautifully.
Crescent rolls are usually made with butter, but I keep my rolls dairy-free by using oil. You can use a neutral tasting oil (like safflower oil) or an extra-virgin olive oil.