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How to Make Fabulous Hors D’oeuvres with One Basic Ingredient

July 11th, 2010

hors-doeuvres-platter.jpgHors d’oeuvres have gained widespread popularity. They are the main focus of many menus. In fact, many people opt to use a combination of these small, tasty morsels as complete meals. These are wise decisions because they are more economical and are a good way to cut down on food waste. Homemade appetizers are preferable because they are unique and fresh. Anyone can make a huge variety of these fabulous gems like the professionals using only one basic ingredient.

crescent-roll-can.jpgLook no farther than the dairy case of markets to find the one basic ingredient that will allow you to create perfectly delicious appetizers. That one ingredient is a tube of crescent rolls. Learn how you can use your imagination to change the taste and texture of your own inventions.

Example recipe: (Preparation time: 15 minutes; Cooking time: 15 minutes)

  1. 1 can refrigerator crescent rolls
  2. 1 3 oz. package cream cheese, softened
  3. 1/4 cup finely chopped chives
  4. 1/4 cup finely chopped bacon bits (suggested to cook the bacon very done)
  5. 1/4 cup grated Parmesan cheese
  6. Butter flavor cooking spray

croissant.jpgPreheat your oven to 350 degrees. Lightly spray a baking sheet with butter flavor cooking spray. Cream the cream cheese with the back of a fork or a small hand mixer. Blend in the chives, bacon bits, and parmesan cheese until everything is mixed well. Remove crescent rolls from the package, working with half of the package at a time. Separate each roll at the perforations and cut each one in half. Spread out the dough a little with your hands to make more even triangles. Put 1/2 to 1 teaspoon of cream cheese mixture on the bottom (wider) part of each triangle. Roll up each triangle towards the tip. Pinch together the pointed ends that stick out of each rolled up piece to “square off” the ends and seal each “bundle.” Putting the rolled up point on the bottom, place each piece on the lightly sprayed cookie sheet. Bake for approximately 15 minutes, or until golden brown. Remove from oven, let cool for a few minutes, and remove to serving platter.

Yield: 16 appetizers. These can be frozen and re-heated for future use.

More suggestions for different combinations using this basic recipe:

  1. Well drained cooked and crumbled sausage with cheddar cheese
  2. Well drained browned and crumbled hamburger meat with your choice of cheese
  3. Shredded cooked roast beef with ½ cup finely minced onion
  4. Small cubes of brie cheese with an added dollop of apricot preserves on top
  5. Well drained chopped cooked spinach with a half and half blend of parmesan cheese and mayonnaise
  6. Well drained finely chopped marinated artichoke hearts with a half and half blend of parmesan cheese and mayonnaise

The number of different combinations is endless. Your only limit is your imagination!

This article was supplied by Judith Rae from Constant Content.

3 Responses to “How to Make Fabulous Hors D’oeuvres with One Basic Ingredient”

  1. comment number 1 by: Rob

    Can you tell me what a tube of crescent rolls is, please? I like the idea of making these hors d’oeuvres but don’t know what the basic ingredient is. Does it have another name? Is this an American term and, if so, what is it in English?

    Thank-you, in anticipation.

  2. comment number 2 by: Karlonia

    A “crescent roll” is another name for a French croissant, a crescent-shaped roll that is made from pastry dough. The “tube” is a cylindrical can made of cardboard and fastened with thin metal discs at both ends. Inside the can is the prepared (and usually refrigerated) dough that is removed, divided into several pieces, and baked to make the rolls.

    For clarification I have added two more images to the page. The relatively small image to the left of the second paragraph shows what a tube of crescent rolls looks like after it has been opened. The other image below the example recipe shows what a crescent roll (croissant) looks like after it has been baked and is ready to eat.

  3. comment number 3 by: Rob.


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