Cottage Cheese Crescent Rolls
Butter, flour and cottage cheese are the base to this bite-sized Cottage Cheese Crescent Rolls that are topped with a sweet almond icing.
Servings 32 rolls
Cottage Cheese Crescent Roll Dough
- 2 cups flour
- 2 cups small curd cottage cheese
- 1 cup butter, cut into small cubes
Making the crescent dough
Preheat the oven to 350 degrees.
In a large bowl add all the dough ingredients and mix with a spoon until well combined
Divide the dough into two equal portions, wrap in plastic and chill until firm about 15 minutes.
On a lightly floured surface roll each dough portion into a 1/8" thick circle about 10-12 inches.
Cut the dough circle into quarters, then cut each quarter into four smaller triangles. Roll each small wedge starting at the widest part and place each crescent on a rimmed cookie sheet, seam side down.
Bake for 30 - 35 minutes until lightly browned. Some butter will bake out of the rolls, the colder the dough is the better.
Move the rolls to a cooling rack.
Making the almond icing
In a small bowl add the sifted powdered sugar, milk and almond extract. Add additional milk if the icing is too thick.
Leave the rolls on the cooling rack and place a piece of parchment or wax paper under the rack. With a fork, drizzle the icing over the rolls.
These rolls are best eaten the day they are made.
Use a rimmed cookie sheet to bake the rolls on.
Bake the rolls as soon as they are rolled out to keep the butter cold.
Some butter will melt out of the rolls during baking
Serving: 16g | Calories: 100kcal | Carbohydrates: 16g | Protein: 1.9g | Fat: 6g | Sodium: 140mg