Don’t you love it when you find a recipe that is sinfully good and is quick and easy to make with few ingredients. Well, this is the recipe, Cottage Cheese Crescent Rolls. So when I say few ingredients, this recipe only takes three; butter, flour and cottage cheese. Of course, there is the option to add more ingredients if you want to spice things up a bit, but the basic three will get you some rich, flaky and buttery rolls. I added some simple powdered sugar icing flavored with almond just to dress them up.
Cottage Cheese Crescent Roll Recipe
- For the dough
- 2 cups AP flour
- 2 cups small curd cottage cheese
- 1 cups cold butter - shredded or cut into very small cubes
- Optional: Simple Icing
- 1 cup powdered sugar
- 1-2 tbls. milk
- 1/2 tsp. almond extract
Preheat the oven to 350 degrees
In a large bowl add all the ingredients and mix with a spoon until well combined.
Divide the dough into two equal portions, wrap in plastic and until firm.
On a lightly floured surface roll each dough portion into a 1/8" thick circle.
Roll each wedge starting at the widest, then place each crescent on a rimmed cookie sheet, seam side down.
Bake for 20-30 minutes until lightly browned.
Note: Use a rimmed baking sheet to catch the butter drippings from the rolls. It is not much but could run off a flat sheet.
If using the icing just mix the three ingredients together and drizzle over the cooled rolls.
Shred the cold butter
Look how nicely this dough comes together. It’s nice and moist.
Roll out the dough and cut into four wedges. I actually use my pizza wheel for this.
Place the rolls on a baking sheet with the rolled end down this will keep the rolls intact while baking.
Here’s our breakfast ~ perfectly browned Cottage Cheese Crescent Rolls. They really are as good as they look.
You may have noticed the flour I was using call Jovial einkorn flour. Einkorn is an ancient grain and the oldest variety of wheat. No HMO modification here and it’s lower in gluten. Watch for my next post for my discussion of this wonderful flour. Here’s a comparison below of the einkorn flour on the left and regular AP flour on the right. I am hooked on the einkorn and use it with all my baked goods.