|The Asian Cook|
|by Linda Doeser|
Features traditional recipes from China, Malaysia, Indonesia, the Phillipines, Vietnam, Japan and India.
Results 51 - 60 of 123 for savory roll
Preheat oven to ... Separate crescent dinner rolls into 4 rectangles, ... 25 minutes until golden brown. Serves 4. Substitute leftover turkey, if desired.
Pinch perforations together ... melted butter and roll in crushed seasoned ... 350 degrees. Serves 4. Can be made ahead and frozen until ready to serve.
Blend cream cheese ... well. Separate crescent rolls into 4 rectangles. ... baked and frozen for later use. Just thaw and finish cooking before serving.
Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter until smooth. Add chicken, salt, pepper, milk, onion and ...
Preheat oven to 350 degrees. Blend cream cheese with 2 tablespoons of the butter. Add the remaining 6 ingredients and mix well. Separate crescent ...
Preheat oven to 350 degrees. In medium bowl, blend cream cheese and 2 tablespoons butter (reserve 1 tablespoon) until smooth. Add the next 6 ...
Combine first 8 ... each rectangle and roll from long end. ... for a month. Simply thaw and reheat in foil for 8 to 10 minutes until hot (at 375 degrees).
Cream cheese and ... opening can of rolls, unroll in ... sprinkle with Italian bread crumbs. Bake at 350°F for 20 to 25 minutes or until lightly browned.
Preheat oven to 350 degrees. Blend cream cheese and 2 tablespoons butter until smooth. Add next 6 ingredients; mix well. Separate crescent dough into ...
Combine cream cheese, ... one long edge. Roll up and seal ... cookie sheet. Bake at 375 degrees for 15 to 20 minutes until golden brown. Serve immediately.
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