GF Crescent Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 stick butter (8 tablespoons) slightly softened1/3 cup (generous) low fat, gluten free cottage cheese1/3 cup + 1 TBSP GF cream cheese1 cup GF Flour Mix (I use Domata Living flour)1 tsp xanthan gum1/4 tsp salt1/2 tsp cream of tartar1/2 tsp baking soda1 TBSP sugar
1. Cream together butter, cream cheese, and cottage cheese until whipped, creamy and semi-yellow in color (about 3-4 minutes)
2. Add remaining ingredients and mix until the dough comes together--mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 2-4 minutes)
3. At this point you have two choices:
A) Wrap the ball in plastic wrap, flatten into a disk and refrigerate for up to two hours to chill the dough. This will help the dough become more puffy and soft when you bake it.
B) Use it right away. This is still tasty, but not as fluffy
4. Preheat Oven to 350F
5. Dust a silpat or parchmen paper generously with flour
6. Flatten the dough disk a bit with your hands. Dust the top of the disk with rice flour and flip it over. Dust the top again.
7. Roll the dough out to 1/4" thickness (or a little thicker if you prefer). Again, you have choices here (more than I can name)
A) Roll it into a circle as if for pie crust. Cut with a knife or pizza cutter into eight slices. Roll up like crescent rolls.
B) Roll into large rectangle and cut into 2" wide strips. Roll GF lunch meats or fillings (about 1 1/2 TB) into each strip. Bake as directed.
C) You make it up! There are lots of possibilities with this recipe
8. Bake at 350F for 12-18 minutes or until slightly golden on top. The rolls will be soft once cooled a bit and tender due to the amount of butter.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERSABRE25.
2. Add remaining ingredients and mix until the dough comes together--mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 2-4 minutes)
3. At this point you have two choices:
A) Wrap the ball in plastic wrap, flatten into a disk and refrigerate for up to two hours to chill the dough. This will help the dough become more puffy and soft when you bake it.
B) Use it right away. This is still tasty, but not as fluffy
4. Preheat Oven to 350F
5. Dust a silpat or parchmen paper generously with flour
6. Flatten the dough disk a bit with your hands. Dust the top of the disk with rice flour and flip it over. Dust the top again.
7. Roll the dough out to 1/4" thickness (or a little thicker if you prefer). Again, you have choices here (more than I can name)
A) Roll it into a circle as if for pie crust. Cut with a knife or pizza cutter into eight slices. Roll up like crescent rolls.
B) Roll into large rectangle and cut into 2" wide strips. Roll GF lunch meats or fillings (about 1 1/2 TB) into each strip. Bake as directed.
C) You make it up! There are lots of possibilities with this recipe
8. Bake at 350F for 12-18 minutes or until slightly golden on top. The rolls will be soft once cooled a bit and tender due to the amount of butter.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERSABRE25.
Nutritional Info Amount Per Serving
- Calories: 228.5
- Total Fat: 15.7 g
- Cholesterol: 59.4 mg
- Sodium: 402.0 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 0.5 g
- Protein: 3.3 g
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