This crescent roll recipe is too easy, and it’s completely yeast free! It’s very good, too, which is nice. Once baked, the texture is light and flaky, and meltingly tender – very much like a store bought crescent roll. It’s a fantastic recipe to keep on hand for last minute ’emergencies.’
1/2 stick butter, room temperature
3/4 cup of ONE of the following:
- whole fat, small curd cottage cheese
- ricotta cheese; cream cheese
- sour cream
- shredded cheese
- cultured nut cheese
1 c (4oz or 113g) Better Batter Gluten Free Flour
In the bowl of your mixer, combine all ingredients to form dough. Wrap in plastic wrap and chill 2 hours.
Preheat oven to 350 degrees.
On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles.
Roll each triangle from wide end to tip, turning ends to form a crescent shape.
Place on baking stone or cookie sheet.
Bake 30 min. till golden.