|The New York Times 60 Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
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1 - 10 of 27 for crescent roll finger foods
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Cream Hidden Valley ... cream cheese. Lay crescent rolls unrolled on cookie ... last. Cut into bite size pieces. Easy no bake finger food (serves alot).
Roll out the crescents on a cookie ... mayonnaise and dressing mix. Spread on baked crescents. Top with 8 ounces shredded cheese. Top with a mixture of:
Press one can of rolls on bottom of ... ingredients, pour on crust. Add 2nd can of rolls on top. Brush with egg white. Bake at 350 degrees 20-25 minutes.
Unroll the rolls and spread on ... rolls. 1 c. mayonnaise or Miracle Whip dressing 1 pkg. Hidden Valley Ranch dressing mix 1 tsp. dill weed 1 tsp. garlic salt
Mix first 3 ... and set aside. Roll or pat out crescent rolls and place ... vegetables and top with cheese and olives, if preferred. Cut into small squares.
Preheat oven to 350 degrees. Spread rolls on cookie sheet ... Spread over rolls. Sprinkle vegetables over. Top with cheese. Cut into finger food size pieces.
Spread crescent dough, sealing seams ... evenly over cooled crust. Sprinkle chopped veggies, bacon bits, and shredded cheese on top. Cut and serve like pizza.
Mix together ground ... and carrots. Unroll crescent rolls and cut in ... triangles, wrap, and bake at 350 degrees for 10-13 minutes or golden brown. Makes 64.
Unwrap crescent rolls. Spread flat ... on cooled crust and sprinkle chopped vegetables over cream cheese layer. Top with shredded Cheddar. Cut in squares.
Spread on bottom ... over baked cooled rolls. Top with ... celery, broccoli, cauliflower, etc.). Press down; refrigerate until served. Cut into squares.
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