Crescent Roll Cones

“You are never happy with a recipe as is, you always have to do something to it…”Jabber complained.

Well, this is sometimes true.  It all depends upon what I can come up with and whether or not I want to put a lot of work into it.  I saw this idea online with the recipe calling for making one’s own dough….but I thought Crescent rolls might work instead.  So, that’s what I did.

This is a yummy Crescent roll presentation for a luncheon, party, shower or whatever special event you might have.

These are inexpensive to make, don’t take a huge amount of time, and best of all can be made ahead!  Fill with chicken salad, shrimp salad, Waldorf salad, fresh berries, or fresh lettuce greens, whatever you would like to serve.  Who doesn’t like Crescent rolls?

Hint:  Be sure to do this when a certain Poodle is sleeping.  Do not ask why.

You will need:

1 can of Pillsbury Crescent Rolls

1 beaten egg

Poppy seeds (or Sesame seeds or whatever seeds you have on hand)

a tiny bit of flour

rolling pin, cookie sheet, cooling rack

And tin foil!

First you make your ‘cones’ by cutting off wide strips of foil–maybe 12 inches wide or so, depending upon how large you want the cones to be.  Fold these into quarters like this:

Sheets of foil.

Folded into quarters–they will NOT look square.

Begin rolling the cone shape:  

Trim the top of the cone a bit:  

I used the long end of a wooden spoon to help shape the cone–it won’t hurt to have a bit of the top of the cone longer.  This will help removing the foil from the baked cones.

Hint:  Keep the wood spoon handy, too.  It is helpful in warding off small Poodles who just want a sniff, then a bite… not ask how I know this.

  These are about 6 inches long–you can make them any size you wish.

Turn on the oven to 350 degrees to heat up.

LIGHTLY sprinkle flour on a piece of parchment paper and a rolling pin.  Do NOT use very much flour as the flour will prevent the dough from sticking together.

Remove two triangles of the dough–they will have a serrated edge between them.  Lightly roll them out a bit.

Cut each of these rectangles into about 5 or 6 long strips.  I used a pizza wheel to do this:

  Now you are ready to cover one cone.  Begin at the bottom tip of the cone and wrap a strip around it, overlapping about half of the dough.  If you do not overlap it, the cones will break apart after they are baked.

Hint:  If they break apart, eat them for breakfast.  Or lunch.  Or dinner.  Or a snack.  Do not feed them to your lurking Poodle.  It will only encourage her.  (See Wooden Spoon hint above.  Although I have never had to use it.)

Wrapped cones ready for the final steps before baking:

LIGHTLY pick up each cone and brush on a bit of the beaten egg.  Place back on UNGREASED baking sheet.  When you have brushed each cone, lightly sprinkle with the seeds.

Bake at 350 degrees for about 10 minutes.  Mine took about 12 minutes to bake, so check them at 10 minutes and adjust time.

Remove from oven, let cool about 1 minute, and then carefully place on rack to cool a bit more.  As soon as you can handle them, carefully pull out the tin foil cones–they came out amazingly easily!

Let cool completely.  At that point you may wrap them carefully  in foil, place in a container and freezer for future use or if you are serving soon, set them aside and make your salad filling.


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