If you’re celebrating at this time of the year, your holiday preparations are likely well underway. And generally, the holidays lead to partaking in eating many delicious treats.
Should you be the one entertaining or just considering an easy lunch/appetizer/side for any occasion, add these tender, flaky and flavourful crescent rolls to your arsenal. They are simple to make and come together so quickly. The dough can be made ahead and tastes so much better than using prepackaged dough. The scent of these freshly baked rolls will have your guests wow’d as they step in the door and they won’t be able to keep their hands off of them (which is usually the issue we have here — two little sets of hands reaching up for more!)
Easy Cheesy Spelt Crescent Rolls
inspired by my mother’s crescent rolls
(makes 16 crescents)
1 1/2 cups spelt flour
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
2 1/2 tsp quick rise yeast
1/2 tsp coarse salt + some for sprinkling over top
250g light cream cheese, cubed and at room temperature
scant 1/2 cup plain Greek yogurt, room temperature
100g old cheddar cheese, cut into 16 – 1″ x 1/4″ rectangles
Whisk together the flours, sugar, yeast and 1/2 tsp salt in a large bowl. Add the egg yolks, cream cheese and Greek yogurt and knead for 3-5 minutes until the dough is smooth and elastic. Cover loosely and let rest in a warm, draft-free spot for 15 minutes or so.
Divide the rested dough in two and roll each piece into a 10″-12″ round. Cut each round into 8 equal-sized triangles. Place a piece of cheese on the wide end of one of the triangles and roll the dough over top of it. Continue rolling the dough up until it forms a little crescent roll. Repeat with the remaining triangles until all 16 crescent rolls are formed. Place 8 rolls on each of the prepared baking sheets and let rest again for 15 minutes or so. Make sure the narrow point of the triangles are on the bottom of the roll so it won’t expand and start to slightly unravel while baking. They’ll have risen again and look a little pillowy.
Preheat the oven to 375F and line two baking sheets with parchment paper.
Beat the egg in a small bowl and brush some egg over each crescent roll (if using). Lightly sprinkle some coarse salt over each roll. Bake for 15-20 minutes until the rolls are lightly golden, swapping the baking sheets halfway.
Tips and Suggestions:
If making these ahead, wrap the dough in plastic wrap after first kneading it and refrigerate it for three or four days. Bring the dough to room temperature before starting to work with it again.
Using the beaten egg to glaze the crescent rolls gives them a golden hue when they come out of the oven. The salt also sticks more readily to the rolls. You can choose to use milk instead – the colour will not be as golden and the exterior will be a little softer than if you use egg. It’s all a matter of your personal preference. Just use something so the salt has something to adhere to.
We enjoy these filled with cheese but you can fill them with other tasty treats like prosciutto or have them plain.