Wednesday, January 20, 2010

Seasoned Breadsticks and Crescent Rolls

Everyone loves crescent rolls - Pillsbury's breadsticks, made of similar dough, are equally irresistible. Make either one often enough though, and they can get a little boring. It is SO easy to add some flavor to either one, without adding any calories or any extra work. Since you're already rolling dough into crescents or twisting it for breadsticks, what could be easier than adding a spritz of liquid margarine a sprinkle of seasonings? Just choose seasonings to compliment whatever is already on the menu.

Roll your crescents or twist breadsticks as directed on the can. Place on baking sheet, and spray each one with liquid margarine (like I Can't Believe It's Not Butter Spray), non-stick cooking spray or olive oil if you have a Misto or something like it. If you don't have any of those, melt a little margarine or butter and brush that on, or do the same with olive oil. Then sprinkle rolls with a little of any of the following:
  • Cajun seasoning blend
  • Lemon Pepper seasoning
  • Garlic powder and freshly ground black pepper (pictured above)
  • Dried basil, oregano and garlic powder - perfect for Italian food, with or without Parmesan cheese and some sauce for dipping!
  • Garlic powder and grated Parmesan cheese
  • Old Bay seasoning (great with seafood!)
  • Herbs de Provence
  • Barbecue seasoning blend - better on breadsticks than crescents, and don't over do it!
  • Dried thyme leaves and black pepper - great with Loaded Baked Potato Soup!
How easy is that? Now that they are widely available, I use the reduced fat crescent rolls whenever possible - that little bit of melted butter I add with the seasonings is that much less waistline damage. Honestly, once I forgot the butter step altogether and just sprinkled the rolls with garlic powder and fresh black pepper and they were still wonderful.

TIP: when I bake crescent rolls on a less-than-shiny-new baking sheet, I put a liner of parchment paper (NOT waxed paper!) on the pan first. The paper makes a layer of insulation between the hotter dark pan and the rolls and keeps them from getting too dark on the bottoms.


Tracy said...

mmmmmm... crescent rolls. *drool* Why don't I have them in my fridge now? Must. Buy. Crescent Rolls.

Anonymous said...
This comment has been removed by a blog administrator.