Crescent Onion Bread
|Refrigerated quick crescent dinner rolls||16 Ounce (Two 8 Ounces Cans From Pillsbury)|
|Instant minced onion||3 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
|French dressing||2 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Grated parmesan cheese||2 Teaspoon|
Preheat oven to 375° F Generously grease (not oil) 8 or 9-inch round cake or pie pan.
Separate each can crescent dough into 2 large rectangles; firmly press perforations to seal.
In small bowl, combine onion, 2 tablespoons Parmesan cheese and French salad dressing; spread mixture over each rectangle.
Starting at longer side, roll up; press edges to seal.
Wind dough into greased pan, beginning at outer edge and coiling inward.
Seal ends of dough.
Bake 15 to 20 minutes until golden brown.