It's pretty straight forward once you undo the rolls from each other. I'd like help with that part myself. There are thousands of crescent roll recipes on the net. I've never had any trouble filling them with something and then cooking them for a few minutes I believe at around 350. Sharon
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Nancy Martin Sent: Thursday, April 12, 2012 12:57 AM To: [email protected] Subject: [CnD] working with crescent rolls Hi everyone, I've wondered for a long time about these rolls. First, why are they called rolls? Since they are not yeast dough, it seems like a "truth in advertising" issue. Crescents are the basis for many recipes which might be worth trying. But from what I read, there is a trick to working with them. Has someone already written an article about working with crescent dough? I'd be interested in learning how to handle it. Thanks, Nancy Martin _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
