Wednesday, December 24, 2008

Christmas morning brunch rolls



On Christmas morning at my house, I want some easy but special nibbles to enjoy while we open presents. This is probably the most relaxed I'll be all day. As soon as we clean up wrapping paper, we change out of our PJs and start packing the car to go to my mom's house across the county for lunch. Not only do I take presents, I find myself taking more and more of the meal -- either dishes I've made ahead or the ingredients, recipes and kitchen equipment to prepare them. This year I'll be doing everything at her house. But that's another post.

I make these easy rolls to treat myself and others throughout the year. They are just different fillings for crescent roll dough.

CHOCOLATE HAZELNUT BRUNCH ROLLS
3 tubes of crescent rolls dough
(If it's the traditional triangle cut, you'll have to push the perforations together. For this recipe, try to get the new variation where the dough is in strips or one big sheet.)
Jar of Nutella chocolate-hazelnut spread (look for it near the peanut butter and jams)
chopped toasted hazelnuts or walnuts if you wish

Preheat oven to 375. Spray muffin tins with cooking spray.
Place one tube of the crescent roll dough out flat. Spread evenly with Nutella. Sprinkle with nuts. Cover with the other whole piece of crescent roll dough from the second can. Cut it into eight long strips. Pick up one and gently twist it a few times before twirling it into a roll. Place one roll in each muffin tin.
Place the dough from the third can flat on the work surface. Spread one half (lengthwise) with Nutella and sprinkle with nuts. Fold the other half over. Cut into four pieces and repeat the twisting and twirling procedure from above. Bake at 375 for 10-12 minutes or
Makes 12.



APPLE VARIATION
Spread the crescent roll dough from one tube. Sprinkle with brown or granulated sugar as you prefer. Sprinkle with cinnamon. Lay thin slices of Granny Smith apple end to end to cover the whole dough. Sprinkle with chopped walnuts. Starting at a short end roll up lengthwise, taking care to bend/stretch/break slices to accommodate the apples. Slice into six equal pieces. Place in greased muffin cups. Bake at 375 for 10-12 minutes. While still hot, drizzle with icing you make from mixing a bit of milk into powdered sugar.



CHEESE VARIATION
Probably the simplest of all. Place a piece of Havarti cheese (you determine its size but don't get too carried away or it'll ooze all over your baking sheet -- tastes fine but not so pretty) on a crescent roll dough triangle. Fold the dough around it to enclose the cheese. Place on a cookie sheet and bake at 375 for 10-12 minutes. Serve warm with seedless red raspberry or red plum jam.

1 comment:

ktm said...

i want to eat these! nom nom nom

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