Are you in a pinch and have to make something for Thanksgiving dinner and you have no clue? Here is a great recipe that you can make and bring or serve that will take no time for you to do. It is specifically for those of you who are truly "last minute" and have backed yourself up against a wall.
When it comes to things to bring to a party or something to place on the table, we all want to make sure its going to be good. Have you ever brought a dish to someone's house and then, purposely placed your dish on the far side of the table just in case nobody likes it? Its our human nature to feel insecure about our cooking especially when its for anyone other than our own family.
Most of us rush around at the very last minute and whip something up and place it in a foil pan and off we go. All the way to the dinner party we asking ourselves if what we made is even edible. We then come up with this master plan to sneak our dish into the house and never stake claim to it until someone says something good about it. As the day goes on, anytime we get up to get something or move around, we sneak a peak over at the table to see how much of what we brought is gone.
C'mon- admit it, we all have done this, but fear not, this year will be different. I have a great easy recipe for you to make and you will have no worries about telling everyone that you made it. The recipe is for some fresh baked crescent rolls, that we are going to doctor up a bit. Basically, you just get some store bought rolls from the store, follow the directions but add a couple of things to the rolls. It will amaze you how gourmet these rolls will become.
Ingredients
4 teaspoons finely chopped fresh parsley
4 teaspoons finely chopped fresh thyme leaves
4 teaspoons finely chopped fresh basil leaves
4 teaspoons finely chopped fresh oregano leaves
2 cans (8 oz each) refrigerated crescent dinner rolls
1 egg
1 teaspoon water
Directions:
Separate dough into 16 triangles.
Sprinkle each with 1 teaspoon herb mixture; press lightly into dough. Roll up each triangle, starting at shortest side and rolling to opposite point.
On un-greased cookie sheets, place rolls point sides down; curve each into crescent shape.
In small bowl, beat egg and water until blended. Brush egg mixture over tops of rolls.
Place 1 herb leaf on top of each roll; brush egg mixture over top of leaf.
Bake 10 to 12 minutes or until golden brown. Serve warm.
There is nothing like warm fresh herb rolls, you will be the hit of your dinner. The choice is within.
Brian Patrick Lewis, is a trained Chef, Author and Speaker. Check out his new book 'In the Weeds" and other articles at http://choicewithin.com
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