Cottage Cheese Breakfast Rolls
|Eggs||2 , slightly beaten|
|Milk powder||1⁄3 Cup (5.33 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs) (Small Curd)|
|Refrigerator crescent rolls||8 (1 Package, Ready-To-Bake)|
|Melted margarine||1 Tablespoon|
|Unsweetened applesauce||2 Cup (32 tbs)|
1. Preheat oven to 325° F.
2. Combine all filling ingredients and place in an 8- X 8-inch baking dish coated with vegetable pan spray. Bake for 25 minutes. Let cool.
3. Place crescent rolls on cookie sheet; spread out into thin squares of dough. Brush with melted margarine. Spoon filling equally on rolls. Bring corners of dough together at center. Brush any remaining margarine on top of rolls.
4. Bake according to directions on crescent roll package. Cool.
5. Top each roll with 1 tablespoon applesauce and serve.
Serving size: Complete recipe
Calories 2808 Calories from Fat 1401
% Daily Value*
Total Fat 156 g240.1%
Saturated Fat 51.5 g257.7%
Trans Fat 0 g
Cholesterol 1411.9 mg470.6%
Sodium 4265.3 mg177.7%
Total Carbohydrates 237 g78.9%
Dietary Fiber 15.1 g60.5%
Sugars 126.8 g
Protein 119 g238.2%
Vitamin A 66.4% Vitamin C 1.8%
Calcium 92.9% Iron 32.6%
*Based on a 2000 Calorie diet