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.
Serving size: Complete recipe
Calories 2147 Calories from Fat 1228
% Daily Value*
Total Fat 137 g211.5%
Saturated Fat 53.4 g267.2%
Trans Fat 0 g
Cholesterol 774 mg258%
Sodium 3195.1 mg133.1%
Total Carbohydrates 152 g50.6%
Dietary Fiber 4.9 g19.6%
Sugars 41.9 g
Protein 70 g139.6%
Vitamin A 49.8% Vitamin C 1.8%
Calcium 82.6% Iron 17.1%
*Based on a 2000 Calorie diet