Quick Onion Crescent Rolls
Soft and flaky dinner rolls are swirled with moist onion flakes, poppy seeds, and a hint of sweetness. Store-bought dough means they're ready in twenty minutes!
Prep Time 11 minutes
Cook Time 9 minutes
Total Time 20 minutes
- 1 8-oz tube refrigerated crescent dough
- 3 1/2 tbsp olive oil, divided
- 1/4 cup dried minced or chopped onion
- Pinch of sugar
- Pinch of salt
- 1 tsp honey (approximate)
- 1/2 tsp poppy seeds (approximate)
Preheat oven to 350°F. Lightly spray a baking sheet with cooking spray. Set aside.
In a small saucepan, heat 3 tbsp of olive oil over low heat. Add minced onion, sugar, and salt and stir to moisten all of the onion. Let onion flakes heat in the oil for 5-8 minutes, or until edges of flakes become golden brown and onion becomes just slightly soft (flakes will also soften while baking later on). Remove from heat.
Unroll crescent dough and separate the eight perforated triangles. Add remaining 1/2 tbsp of olive oil to a small bowl, and then brush it on the top of each dough triangle. Spread sauteed onion flakes evenly over eight triangles. Drizzle a small amount of honey over top of onion flakes, then sprinkle poppy seeds.
Roll up each dough triangle (beginning to roll with the longer end). Place rolls onto prepared baking sheet. Brush remaining olive oil from the bowl over top of crescent rolls and sprinkle extra poppy seeds over top (optional).
Bake for 9-10 minutes, or until outsides of rolls are golden brown and firm to the touch. Place rolls on wire rack to cool.
Serving: 1roll | Calories: 168kcal | Carbohydrates: 12.2g | Protein: 2.1g | Fat: 12.2g | Saturated Fat: 2.4g | Sodium: 255mg | Potassium: 7mg | Fiber: 0.1g | Sugar: 3g | Iron: 0.7mg