Recipe courtesy of Ree Drummond
From:
Food Network Magazine
Cheesy Skillet Crescent Rolls with Caramelized Onions
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- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 16 crescent rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 131
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 212 mg
Cast iron gets screaming hot, so it’s perfect for giving rolls a beautiful crust.
- Level: Easy
- Total: 45 min
- Active: 20 min
- Yield: 16 crescent rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 131
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 5 g
- Cholesterol
- 14 mg
- Sodium
- 212 mg
Ingredients
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Directions
- Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel–lined plate and wipe the skillet clean.
- On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
- Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.
