Saturday, September 22, 2012

Crescent Wrapped- Cheddar Smokies

I love this crescent roll recipe, and the kids love lil' smokies, made this way. The dough can be doubled, without any problems.

1 packet of yeast
1/2cup warm water
1/2tsp. salt
1/4cup sugar
1/4cup shortening
2cups plus 2Tbl. flour
1 package of cheddar lil' smokies

In a large bowl, dissolve the yeast in the warm water.
Add the salt, sugar, shortening, egg and 1cup of the flour. Beat into a batter, with an electric mixer.
Stir / knead in, as much of the remaining flour, as you can, to form a soft dough, that isn't sticky.
Toss it in a bowl, that has been sprayed with cooking spray. Cover and let rise until double. (about 2 hours)
Preheat the oven to 375*
Punch down, and roll into an 1/8-inch rectangle, on a very lightly floured surface.
With a pizza cutter, cut into about 1-inch squares. (maybe a little smaller)
Roll each smokie, like the photo below. Pinch the two points, together. Or they won't stick.
Place on a greased cookie sheet, let stand 15 minutes.
Bake, 10-15minutes, or until lightly browned.

Roll the dough, into an 1/8-inch rectangle. Cut into about 1-inch squared. roll the smokies, then pinch the points, together.

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