Mix ingredients together and spread on tortillas. Roll up and chill in refrigerator. Slice when ready to serve.
glass baking dish.
Roll up the fillet beginning with the
Mix ingredients.
Spread on tortillas with a knife.
Roll up tightly.
Chill 2 hours.
Cut rolls into 1-inch slices.
Arrange on serving dish.
Serve with picante sauce.
Bake chicken ahead of time (I use 3 chicken breasts).
Set aside.
Mix soup, broth and cheese.
Place in microwave for 2 minutes on High.
Pinch chicken up.
Place inside crescent rolls. Roll up.
Pour soup and cheese mixture on top of crescent rolls and chicken.
Bake at 350\u00b0 for 1 hour.
(My children's favorite dish.)
Spread mayonnaise on tortilla, sprinkle on chopped tomatoes.
Add turkey, cheese,and lettuce.
Roll up and enjoy!
Spread with Poppy Seed Filling. Roll up each rectangle like a jelly
aper as your guide, gently roll up (starting from the short side
nd divide into workable size. Roll dough out into a rectangle
nd divide into workable size. Roll dough out into a rectangle
ver chicken mixture.
Firmly roll up tortillas beginning at the bottom
Blend together mushrooms, cream cheese and seasoned salt. Divide crescent rolls into rectangles and spread with mixture. Cut into one-inch strips and roll up.
Sprinkle with poppy seed and bake at 375\u00b0 for 12 minutes.
NCH BY 11-INCH jelly roll-pan with a silicone pad
r pastry board w/flour & roll out each ball of dough
Mix first four ingredients until creamy.
Spread on flour tortillas 1/4 to 1/2-inch deep.
Roll up and refrigerate overnight.
Cut into 1 to 1 1/2-inch rolls.
Make tuna salad as usual; set aside.
Lay out each crescent roll and cut in half lengthwise.
Stuff each half with a tablespoon of tuna mix and roll up, squeezing edges together. Bake, following time for crescent rolls.
Serve hot.
Preheat oven to 375\u00b0F
Do not separate dough into triangles. Gently press or roll seams to seal, but do not flatten.
In small bowl, mix cream cheese, parmesan cheese, and rosemary.
Spread mixture over dough.
Roll up dough from the long side. Slice into 1/2 inch rolls.
Please pinwheels flat onto cookie sheet or baking stone.
Bake 12 - 15 minutes or until golden brown.
Serve warm.
Mix cream cheese, Ranch dressing and green onions.
Spread on tortillas, then remaining ingredients.
Roll each tortilla tightly.
Chill 2 hours.
Cut into slices.
Makes 3 dozen.
Spread the cream cheese on tortilla. Drain juice from salsa, then spread layer on top of cream cheese. Sprinkle with Cheddar cheese. Roll up and cut into 1/2 to 3/4-inch pieces.
urface until just smooth then roll out into a 16x12 inch
In a small bowl, combine cream cheese and chives. using a small spatula, spread the cream cheese mixture evenly over each tortilla within about 1 inch of the edge.
Spread a thin layer of hummus over the cream cheese. Layer carrots, sprouts, tomatoes, and lettuce and then sprinkle with cheese. Carefully roll up each tortilla.
Wrap each tortilla roll tightly in plastic wrap and chill for at least 30 minutes or until ready to serve.
To service slice each roll into 3 pieces.