Not Crescent Rolls Snails

Before baking

Before baking

Baked “crescent” roll snails

After baking

 

Not Crescent Rolls Snails
Author: 
Recipe type: Bread
Cuisine: French American
Prep time: 
Cook time: 
Total time: 
Yield: 12 rolls per tube
 
This is more a holiday tip than a recipe and it is for people who are willing to use readymade shortcuts for holiday entertaining. If you are like me, you love the taste of crescent rolls, but don’t have a lot of patience for opening the tubes, teasing the roll of dough flat, separating the triangles and rolling each one into a crescent…especially when you are busy serving a lot of people during a holiday meal or trying to put lots of appetizers together for a party. These can even make an appearance slightly dressed up with a quick glaze for breakfast or a brunch treat. These “crescent” roll snails are made very simply and quickly by unwrapping rolls of crescent roll dough and snipping the intact rolls into approximately 12 slices each with a pair of scissors or a sharp knife. Place the slices flat on a baking sheet and bake for 10-14 minutes (depends on your oven and how many rolls you choose to bake at once) at 375 degrees F. Remove from the baking sheet with a spatula that won’t melt and serve warm. For appetizers, you can cut the baked rolls in half horizontally and use the filling of your choice to make small sandwiches. For a breakfast treat, you can create a glaze from confections sugar, a little orange or lemon juice, and perhaps a bit of finely grated citrus that you can make in a jiffy with a microplane grater or use a vanilla glaze with some cinnamon sugar. These little snails can serve more people with fewer calories than the traditional crescent rolls because you are getting 12 smaller servings rather than the eight crescents a tube is said to make. The concentric rings of these snails make them especially attractive and you can serve these delicious rolls with a minimum of effort when you are busy.
Ingredients
  • Tubes of packaged crescent rolls
  • Optional glaze made from powdered sugar, milk, vanilla OR
  • Powdered sugar, lemon or orange juice
Instructions
  1. Unwrap rolls of crescent roll dough.
  2. Snip the intact rolls into approximately 12 slices each with a pair of scissors or slice with a sharp knife.
  3. Place the slices flat on a baking sheet and bake for 10-14 minutes (depends on your oven and how many rolls you choose to bake at once) at 375 degrees F.
  4. Remove from the baking sheet with a spatula that won’t melt and serve warm.
  5. Glaze if desired.

Cranberry Citrus Relish


Cranberry Citrus Relish
Author: 
Recipe type: Sides, Vegetarian
Prep time: 
Total time: 
Yield: 2 1/2 cups
 
This is a very easy and common recipe, but it wouldn’t be Thanksgiving at our house without it. While this cranberry citrus relish is a tradition, it is a little different each year depending on the whims of our “relish chef” and which citrus fruit is available in the market or on our trees. My son has been responsible for making the relish each Thanksgiving since his early teens, so clearly anybody can do a great job of preparing this recipe. The texture of the minced cranberries and citrus and the interplay of sour and sweet is the perfect contrast to the other components on the Thanksgiving plates…not that Thanksgiving is the only time we eat this. We often double the recipe to ensure that we have leftovers for turkey-cranberry relish sandwiches, and if you do that, make it in two batches so the food processor can handle it well. There is usually somebody who depends on our also opening a can of jellied cranberry sauce to satisfy a childhood view of Thanksgiving tradition, but it is easy enough to accommodate. The sugar in this recipe can be replaced with an equivalent amount of your favorite non-caloric sweetener, but the result will not have the pleasant, syrupy quality that using real sugar gives it. It will still be very tasty.
Ingredients
  • 2 cups fresh cranberries
  • 1 medium orange or 2 tangerines or 2/3 cup kumquats
  • 2/3 cup sugar (or more to taste)
Instructions
  1. Wash the cranberries in a bowl of water and discard any berries that sink. Drain the berries and put in your food processor with the steel knife in place. Cut the citrus into chunks and discard any seeds. Do not discard any of the citrus peel. Add the citrus to the food processor along with 2/3 cup sugar. Pulse until the mixture is fairly uniform. Taste and add more sugar if needed. Transfer to a serving bowl.