Gluten Free Crescent Rolls

Read any of my previous blog posts and you will quickly learn about my love for all things Chebe Bread. Seriously, the stuff is amazing and makes for some killer gluten free recipes! (Including one of my favorites – the Buffalo Chicken Calzone!) But sometimes, you’ve got to stick with the basics. Chebe Bread is fantastic for basic, delicious dinner rolls.

About a week ago, I decided to put a little twist on my Chebe rolls. I was planning a yummy gluten free pasta night for the Hubs and myself – and what would go better with pasta than cresent rolls with cheese and garlic powder? Sounds great, right? Here’s how I did it…

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What you’ll need:
1 box Chebe Bread Mix (I used the Chebe Cheese Bread Mix)
Ingredients for bread (eggs, oil, water)
Melted Butter
Garlic Powder
Cheese

Follow the instructions on the box to prepare the Chebe Bread mix. I never stray from the instructions except to sometimes add just a touch more water if it seems a little too dry.

Once you’re dough is ready, roll it out into a flat circle. Take your melted butter and brush it over the surface of the dough until it is completely covered. Then, sprinkle on some garlic powder (let your taste buds decide how much garlic is too much!)

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After that, cut your circle into triangles, as if you were cutting up a pizza. Sprinkle each triangle with some shredded cheese of your liking.

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Roll up each triangle into a cresent roll and bake at 375 degrees for approximately 15-20 minutes.

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The only thing left to do now is enjoy! πŸ™‚

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8 thoughts on “Gluten Free Crescent Rolls

  1. I am gonna try this, but I am going to put a small sausage in the center along with some jalapeno or use pepper jack cheese. I am from Texas, love the spicy stuff!

    • Hey Cheryl – no they don’t have the “flaky” texture you mentioned and probably miss from regular gluten-filled crescent rolls. If you’ve had Chebe Bread before, the texture will be just like that. Hope this helps!

      • okay, thanks. yep, I have had Chebe Bread (it is like Brazilian Cheese Bread) so by doing this you actually are just changing the shape from round to crescent. I wonder if you used cold butter instead of the oil if that would make a difference?

  2. Made these today for Thanksgiving and they’re really good. The flavor is awesome. The shape is fantastic and reminds me of crescent rolls we always had with our meal. Thanks for the recipe!

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