Best French Onion And Parmesan Rolls Recipes

FRENCH ONION AND BEEF STRUDEL

Steps:

• Preheat oven to 375 degrees.
• In a small bowl combine mozzerella cheese and 1/4 parmesan cheese. Set aside.
• Melt margarine in a large skillet over medium heat. Add onions. Cook and stir until the onions are a rich, golden-brown color. Remove onions with a slotted spoon and set aside, leaving dripping in pan.
• Add beef to skillet. Cook and stir until evenly browned; 2-3 minutes. Return onions and any juice to skillet. Add flour, brown sugar, cumin, salt, pepper, and beef broth. Cook and stir (scraping bottom of pan) for 5 minutes or until almost all the liquid is absorbed.
• Grease a cookie sheet. Separate crescent rolls into 8 triangles. Slightly overlap long sides of 2 triangles together to make one large triangle; press to seal. Repeat until you have 4 large triangles. Place triangles in a row, all pointing the same direction and overlapping, on the cookie sheet. Press to seal. Spoon onion mixture down the center in 1-1/2" wide strip, leaving about 1" at top and bottom. Sprinkle with the cheese mixture. Bring side points of crescent rolls over the filling to create a braid-like appearance. seal ends. Sprinkle with 2 Tbls. parmesan cheese.
• Bake for 15-20 minutes or until deep golden brown. Serve hot with sour cream and au jus.

FRENCH ONION PAN ROLLS

Steps:

• 1. Divide bread dough into 20 portions, shaping each into a palm-sized ball.
• 2. In a bowl, combine parmesan cheese and dry soup mix.
• 3. Roll each ball in the melted butter, then in the dry mix. Arrange in a greased 13" x 9" x 2" baking pan* (we always use an aluminum pan: do not know how glass would work).
• 4. Cover and let rise in a warm place until double in size, about 45 minutes.
• 5. Bake at 350 for 30 - 35 minutes**, or until golden brown. (we pulled ours out at 25 minutes today; so the time may vary with your oven)

FRENCH ONION AND PARMESAN ROLLS

Steps:

• Melt butter in a small bowl. Pour the onion soup mix into another small bowl and crush onion pieces slightly so no large pieces remain. Add Parmesan cheese and stir well to combine. Dip each roll into butter and then into onion soup mixture. Place on a large sprayed baking sheet. Cover with plastic wrap and let rise until doubled in size. Remove wrap and bake at 350°F 15-20 minutes. Serve warm.

PARMESAN-RANCH PAN ROLLS

Steps:

• On a lightly floured surface, divide dough into 18 portions; shape each into a ball. In a small bowl, combine the cheese, butter and ranch dressing mix. , Roll balls in cheese mixture; arrange in 2 greased 9-in. square baking pans. Sprinkle with onion. Cover and let rise in a warm place until doubled, about 45 minutes. , Meanwhile, preheat oven to 350°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks.

FRENCH ONION ROLLS

Steps:

• Heat oven to 375°F.
• In small bowl, combine onion crumbles, butter, Parmesan cheese, poppy seed, 1/4 teas. chili powder, garlic powder and pepper; mix well.
• Separate dough into 4 rectangles; firmly press perforations to seal.
• Cut each rectangle lengthwise into 2 strips, forming 8 strips.
• Spoon about 2 teas. onion mixture down center of each strip.
• Bring long sides of dough together over filling; firmly pinch edges to seal.
• Twist each filled dough strip; form into a ring.
• Pinch ends of strips together to seal.
• In small bowl, combine bread crumbs and 1/4 teas. chili powder.
• Brush tops and sides of rings with beaten egg and sprinkle with bread crumb mixture. Place, crumb side up, on ungreased cookie sheet.
• Bake for 10-15 minutes or until deep golden brown.
• Serve warm.