Parsley-Chive Bread Ring
I, occasionally, spread about 5 tabespoons of garlic/herb cheese spread on the dough before spsrinkling it with the parmesan cheese and parsley mixture.
- Preparing Time: 40 minutes
- Total Time: 20 minutes
- Served Person: 1
bread
bake
meatless
herb
refrigerated dough
crescent rolls
american
fall
sweet
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg yolk
- 1 tablespoon water
- 1/4 cup fresh parsley chopped
- 4 tablespoons parmesan cheese grated
- sesame seeds
- 1/4 cup dried chives chopped
- 2 packages refrigerated crescent rolls
- Carbohydrate 2.32787 g
- Cholesterol 215.28 mg
- Fat 6.446425 g
- Fiber 0.704599998950958 g
- Protein 5.71505 g
- Saturated Fat 2.7295105 g
- Serving Size 1 1 RING (46g)
- Sodium 112.9046875 mg
- Sugar 1.62327000104904 g
- Trans Fat 0.332302499999999 g
- Calories 89 calories
Heat oven to 375 . Combine parsley and chives in small bowl. Unroll 1 package of rolls onto lightly floured surface. Do not separate dough along perforations. Overlap the 2 dough rectangles about inch along long sides. Pat dough on overlap and perforations to form smooth rectangle about 13" by 7". Sprinkle with 2 tablespoons cheese and the parsley mixture. Roll up, jelly-roll fashion, from short side. Pinch edge to seal. With a sharp knife, cut into 12 equal slices. Repeat with second package. Overlap slices on foil lined cookie sheet to form a 9" ring. Beat egg yolk and water. Brush over the ring. Sprinkle ring with sesame seeds. Bake 20 minutes or until golden. Serve with butter if desired.
