Gluten Free Crescent Rolls

I saw this recipe posted by a lady named Colleen on celiacforums.com . When I read the recipe, I was doubtful.  Cottage cheese in crescent rolls?!? But, there was a picture with the recipe that looked pretty good.  So, I decided to give it a go.  I was pleasantly surprised with the results.  They are not as flaky as gluten filled crescent rolls (like the Pillsbury ones you buy in the refrigerator section of the grocery store) but they are a good texture.  My first thought when making these was Pigs in a blanket.  Remember those?  You just roll up some of those little cocktail sausages into each crescent roll and tada! Tasty cuteness. :)

I also made a few of them with cinnamon and sugar. Prior to rolling each triangle, sprinkle cinnamon and sugar on them and then roll up and bake.  These turned out pretty tasty as well.  The plain ones were a little bland I thought.  But I did a search on Pillsbury.com for recipes with crescent rolls and there are LOTS of ways these could be used.

Give them a shot and let me know if you come up with any fun ideas.

Crescent Rolls (Gluten Free) (From Colleen on celiacforums)

1/2 stick butter ( 1/4c) room temp.
3/4 c. small curd cottage cheese
1 c. gluten-free flour mix – see note
1 tsp. xanthan gum
1/8 tsp salt
1/4 tsp cream of tartar
1/2 tsp baking soda
1 TBSP sugar

DIRECTIONS:

In mixer bowl combine butter & cottage cheese until well blended (I did mine in my food processor and thought it worked great).  Add dry ingredients. Mix until a ball forms. Divide dough in half and wrap two balls in plastic wrap. Chill for several hours in refrigerator.

On a lightly floured parchment paper, roll dough into a 14 inch circle. Cut into 8 triangles ( make sure to roll thin), Pizza cutter works well for cutting…

Roll each triangle from wide end to tip. Turn ends to make a crescent shape. Bake 350 for approx 20 to 30 min.

If making into pigs in a blanket, just put a little cocktail sausage on each triangle, starting at the small pointy end and then roll it up.  No need to turn the ends unless you just want to.

I used half my dough to make the pigs and it made 16.  They are seriously so good. I guarantee your family will like them.  And let me reassure you, there is not even a hint of cottage cheese in these.

And if you are doing cinnamon sugar ones, like I said before just sprinkle generously with cinnamon and granulated sugar and roll up.  Then sprinkle sugar on the outside too.  It makes em pretty. :)

NOTES
Brown Rice Flour Mix
2 parts brown rice flour / 2/3 part potato starch / 1/3 part tapioca flour

If you whip the butter and cottage cheese for a while, you won’t end up with cheese lumps. It’s well worth the extra few minutes.

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6 responses to “Gluten Free Crescent Rolls

  1. Ohhhh….cannot wait to make theses:)

  2. June Spoonamore

    If you make you dough up then roll it out and soften a half cup real butten and spread over 2/3 rds of it then fold the third that has no butter on it over the middle third then folr the reamian third over turn roll out then fold into thirds again and do this 3 times then chill the dough over night or at least 4 hrs. about 45 minutes beefore you want to use it take it out roll it out and fold into thirds 3 more times . preheat oven to 400 then bake 10 minutes at 400 turn oven down to 350 and bake until golden brown I think you will find thatthey hav ethe same falkiness as regular crescents. it is not the flour it in the butter that makes them flaky and it has to be really cold then put in really hot oven!
    My son and sister have celiac and I have made crescent rolls for 20 years I now have to learn ot make them with out wheat flour and this is what works.
    Also if you roll the dough out into a rectangle and cut into traingles it easier than a circle!

    • Hey June! Could you please explain your directions again. I’m a little confused about what you’re saying for folding it in 3rds. I’m assuming that you are rolling it out each time you fold it in 3rds to incorporate the butter into the dough.

  3. Can’t wait to try these! I have a recipe for Cheese Danish that uses the traditional cresent rolls. I am hoping this will work for these!Yummy

  4. Use ricotta cheese instead of cottage, then you don’t have to worry about the lumps!

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