In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Sunday, October 21, 2012

Wiener Wraps

                               Wiener Wraps


Recipe By     :

Serving Size  : 8     Preparation Time :0:00

Categories    :


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  wieners -- cut in half

  8              whole  crescent rolls

  2             slices  American cheese -- OR cheese of choice, cut in quarters


Roll the crescent rolls out flat into a triangle.


Place one quarter slice cheese near the long edge of the triangle.


top with one half wiener.  Roll up from the long end toward the point.


Place on a greased baking sheet point side down.


Preheat oven to 400 F.


Bake for 15-20 minutes or until golden brown.



  "Whether you use homemade crescent rolls or those from a tube this is a quick and easy meal for lunch or dinner."

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Per Serving (excluding unknown items): 216 Calories; 15g Fat (62.9% calories from fat); 8g Protein; 11g Carbohydrate; 0g Dietary Fiber; 27mg Cholesterol; 624mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.

Crescent Rolls from Hot Roll Master Mix

Serving Size  : 32    Preparation Time :2:30

Categories    : Breads


  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1         tablespoon  active dry yeast -- OR 1 (1/4 oz) pkg.

  1 1/2           Cups  water -- luke warm

  2              whole  eggs -- beaten

     1/4           cup  melted butter -- OR vegetable oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- softened


Dissolve yeast in the luke warm water in a large bowl. 


Using a whisk blend in the eggs and oil well.


Mix in the hot roll mix starting with 5 cups of flour and adding more as needed until a soft, but not sticky dough is formed.


Knead 5 minutes until the dough is smooth.


Lightly butter a bowl and place the dough in it turning once to coat the dough.  Cover with a damp cloth and set in a warm place to rise until double in bulk.  Approximately 1 hour.


Punch down dough and divide in half.  Let rest for 10 minutes.


Generously grease a baking sheet while waiting for the dough.


Roll out each half the dough into a 12 inch circle on a lightly floured surface IF you are using it in the traditional crescent roll shape.  If you are using it for other recipes roll out into the desired shape.  Brush the dough with melted butter.


If doing crescent rolls cut the 12 inch circle into 16 wedges. Roll each edge up from the wide end, bend into a crescent shape and place point side down on baking sheets.


If making other shapes butter then cut to the shape desired. Let dough rise and then proceed with your recipe.


FOOD STORAGE NOTE: the dough can be flash frozen at this point for future use and then thawed and used as needed.


If not freezing cover and let rise again until double in bulk.  Approximately 45-60 min.


Preheat oven to 400 F.  Bake 15 to 20 minutes or until golden brown.



  "Whether you use them for the traditional crescent roll or as the basis for a mirade of other treats this is a simple recipe to use."

Start to Finish Time:


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Per Serving (excluding unknown items): 25 Calories; 2g Fat (88.4% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 27mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.


Serving Ideas : Serve as a side dish or use the dough to make a variety of dishes.


NOTES : I use this dough for everything from gooey cinnamon rolls to pepper cheese bread sticks.