Saturday, February 22, 2014

Crescent Roll Dough- Skip the canned stuff

I'd love to show you the finished product here.  It was dark when they were done baking and they were gobbled up like nobody's business. But I can share with you the beginning stages and later on, when I make them again, because I definitely will, I will share a photo of the end product.

Crescent Roll Dough
Printable here.

3 cups flour
1 teaspoon baking powder
2 teaspoons yeast
1 teaspoon salt
8 ounces (2 sticks) butter
1 1/2 cups ricotta (part skim or whole)

In the mixing bowl of a food processor (you can certainly do this by hand in a regular bowl with a pastry blender or fork) combine the flour, baking powder, yeast and salt.  Close the lid and begin to spin.  Add in pieces of butter until dough is crumbly like pea meal. Add in 1 1/2 cups of ricotta.  (Next time, I am going to use cottage cheese- just for a lighter dough, eh hem, as light as it can be considering all the butter in these babies). Mix it only until it comes together.  Empty out onto a floured surface and flatten into a rectangle.

Fold the sides of the rectangle in like you would a business letter, trifold.  Flatten a bit again and repeat the folds.  Flatten a little, cut in half.  Wrap in plastic and refrigerate (for an hour and up to 24 hours).  You can freeze this dough if you like at this stage.

Once you remove the dough from the refrigerator, Roll out and make crescents or use to make a calzone or like you would for any recipe calling for "canned" crescent rolls.  Voila.  From scratch. Minus preservatives and chemicals.
Broccoli, Ham and Cheese calzones.

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