shanacapp said:
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Posted: 11/22/2012 11:11:39 AM
Crescent dough works great, as stated in the other reviews, deff sprinkle your work area with flour to prevent sticking. And, I also rolled my dough in a little flour before I unrolled it. I did this recipe minus the peppers because no one is partial to them. And, instead of putting the roll (once stuffed) in the refrigerator, I put them in the freezer for 1 hr and they cut with out a problem and very easily. EVERYONE loves these...enjoy, they are a sure hit!
frannygirl said:
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Posted: 1/27/2012 3:26:25 AM
Wow, these were great! I agree, make sure to chop up any ingredients quite well. I did not have to refrigerate the spirals, just sliced and baked. Amazing flavor, I added a little chopped garlic and used onion instead of scallions. Will definitely make this again, especially at parties.
pennstategrad7 said:
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Posted: 12/24/2011 8:31:35 PM
Use recipe creations crescent instaed. Otherwise the prefarations are very hard to seal and keep together. Next time,I will definitely change to the recipe creations intead of the separate crescent rolls.
Jessicab12 said:
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Posted: 12/15/2011 8:25:50 PM
erinfeth - You can absolutely do this ahead of time. In fact, I usually do make them ahead and stash them in the fridge until time to bake. I've done them a full day ahead and they turn out great. They are best when they are served fresh from the oven.
erinfeth said:
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Posted: 12/12/2011 9:42:27 AM
Sorry if this is the wrong place to ask this, but I need to know how far ahead can I make these before baking? Could I do the prework the night before my party?
grannyQ said:
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Posted: 12/8/2011 1:38:41 PM
I am confused???? Did bingobabemi review the recipe showing for Olive-Bacon spirals?? I had no problem at all. I did let them chill before cutting and they turned out great. The secret is to follow the recipe and make sure any veggies (olives etc) are very finely chopped in a food processor or chopper. Lightly flour your work surface so your cresent rolls don't stick. With recipes like these less is more. If you try to over fill or stuff, it's a disaster every time with filling oozing out and burning on the cookie sheet. Hope this helps.
bingobabemi said:
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Posted: 11/15/2011 8:23:26 AM
Help-what happened?Used Pillsbury Cres rolls.Laid out dough,spread w/ spaghetti sauce,very thinly sliced pepperoni,an Ital blend of shredded cheeses,& a little extra Parmesan blend.Couldn't even roll it up without perforations coming apart (& sticking to counter).I had sealed all perforations ahead of time.Then tried to cut in slices-ended with globs of stuff on cookie sheet w/cheese falling out. Decided to firm up in fridge overnight & try to recut the rest-still wouldn't cut into anything like pinwheels!Tasted great but cheese (not rolls) burned.Could never servce to company!
p0052400 said:
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Posted: 11/11/2011 3:01:47 PM
Instead of olives, roasted peppers and green onions. I added a small onion chopped fine, 1 cup of spinach with stems striped off and a tsp of mrs dash orignal. This could also be done with imatiation crabmeat too.