‘N' CHEESE ‘N' ONION STUFFED
CRESCENTS OR TORTILLAS
8 stuffed crescent rolls or
4 stuffed tortillas
(8-ounce) package refrigerated crescent rolls or 4 (6½-inch diameter) flour or
corn tortillas (see note)
(3-ounce) package cream cheese or reduced-fat or no-fat cream cheese, at room temperature
to 5 green onions, minced (include some green tops)
to 2 tablespoons chopped sun-dried tomatoes soaked in extra virgin olive
teaspoons finely snipped fresh basil or oregano leaves or ½
teaspoon dried basil or oregano leaves(optional)
hotdogs (all beef, regular, reduced-fat, chicken, or turkey), each cut
in half (see note)
8 teaspoons shredded sharp Cheddar cheese or cheese blend of choice or other desired cheese or reduced-fat
egg white blended with a few drops water and slightly beaten
crescent roll dough and separate into dough triangles according to
a small bowl, combine cream cheese, green onions, sun-dried tomatoes, and
basil, mixing well. Evenly spread cream cheese mixture over one side of rolls
or tortillas, dividing evenly. Place a
hot dog half atop the cream cheese mixture on each crescent dough
triangle and a whole hotdog on each tortilla.
1 teaspoon shredded cheese over hot dog/cream cheese filling of each
roll or 2 teaspoons over each hotdog in tortilla, if desired.
at the wide end of each dough triangle, roll each jelly
roll-style; arrange rolls, about 2 inches apart, on a greased baking sheet,
points of crescents tucked under. Brush
the top of each lightly with egg white.
Roll each hotdog-filled tortilla jelly-roll-style and brush with
egg white; arrange tortillas on a greased baking sheet. Bake in a preheated
moderate oven (350 degrees F.) for 11 to 13 minutes or until rolls are done and
golden brown. Bake hotdog-filled
tortillas about 8 to 10 minutes of until tortillas are crispy and lightly
hot or at room temperature.
Note: Use whole hotdogs for
Variations: May brown hotdogs in
skillet over moderate heat or broil or grill, if desired, before adding to crescent rolls or
Omit hot dogs. Sauté pork
sausage links or Italian sausage in a heavy skillet over moderate heat. Cut into bite-size pieces and add to crescent
rolls or tortillas and bake as previously directed.
Sprinkle grated Parmesan or
Romano cheese over each roll or tortilla before baking.
Omit sun-dried tomatoes and
use desired-tomato base salsa.