The Painted Apron

Take-out Tuesday, Fancy Thanksgiving Rolls Made Easy!

Posted by the Painted Apron on November 12, 2013 · 9 Comments 

Next time you are asked to “Bring the rolls,” Thanksgiving perhaps, instead of the same ole same ole, have a little fun!

How about some cheesy pumpkins, a sassy turkey and a spicy pilgrim hat?

Or a mini cornucopia with a cheese or butter pumpkin?

You can create these fun Thanksgiving savories in no time at all!

Use a crescent roll dough sheet to make some Thanksgiving “cookies”

Make mini cornucopias with the traditional crescent roll triangle pieces.  Form the cornucopia by starting with one of the long sides and forming the mouth of the horn and then rolling the remaining dough over itself to form the cone shape.  This is hard to explain, just tap your inner artist and experiment until it looks right and then use the tip of an ice cream cone to help hold the shape while it bakes.

Brush the dough with a little beaten egg and sprinkle Everything Seasoning on where desired.  I kept the pumpkins just cheese, did seasoning on the turkey’s head and body and made the feathers cheese, and the pilgrim hats were totally covered in seasoning.

To see more about the Everything Seasoning click here

You can also fancy up the traditional crescent roll by brushing the inside with egg, seasoning and grated cheese before rolling up so that it bursts with flavor when bitten~

Use a silpat or parchment paper so nothing sticks to your pan

Let cornucopias cool for just a minute or two to set the dough and then gently twist the cone and slide it away from roll.

Serve your mini cornucopias with a cheese pumpkin [click here for the tutorial].  You can also make these cornucopias larger and stuff with chicken salad for a luncheon dish

These taste great a room temperature!

Bake and take!

My guests are going to get a savory surprise on these mini boards at their places~ a little amuse bouche to whet their appetites!

Here’s more details on these rolls:

FANCY THANKSGIVING ROLLS MADE EASY

Print Recipe Pin Recipe

Course Appetizer, Bread

Cuisine American

Ingredients

  

• Pillsbury Crescent Roll Dough or Sheets
• 1 egg beaten
• Extra Sharp Cheddar grated
• Everything Seasoning [minced garlic minced onion, kosher salt, poppy seeds, sesame seeds]

Instructions

 

• Form cornucopias and use an ice cream cone to hold shape. Cut out cookies from dough sheet. Place everything on parchment lined baking sheet or on a silpat. Brush dough with beaten egg and sprinkle with seasoning and or cheese.
• Bake at 375 about 10 minutes or until done, watching carefully. Gently remove ice cream cones from cornucopias after cooling slightly.

Notes

1 can crescent roll dough makes 8 cornucopias

1 can crescent roll sheet makes about 12 “cookies” depending on the size of your cutters. Reroll the scraps for more cookies.

Variation: Prepare the crescent rolls the traditional way except brush the inside with egg and sprinkle with seasoning and cheese before rolling up. Brush tops with more egg and dust with more seasoning and then bake.

Keyword cornucopia rolls, crescent rolls, everything seasoning rolls, fancy rolls, Thanksgiving

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