Cottage Cheese Breakfast Rolls Recipe
Ingredients
| 2 Eggs, Slightly Beaten | ||
| Sugar | 2 Tablespoon (Filling) | |
| Cinnamon | 1/4 Teaspoon (Filling) | |
| Dash Nutmeg | ||
| 1/3 Cup Nonfat Dry Milk Powder | ||
| Water | 1/4 Cup (16 tbs) (Filling) | |
| 1 Cup 1 1/2 Low-Fat Cottage Cheese, Small Curd | ||
| Vanilla | 1 Teaspoon (Filling) | |
| package | 1 (Filling) | |
| 1 Tablespoon Melted Margarine Z Cup Unsweetened Applesauce | ||
Directions
1. Preheat oven to 325° F.
2. Combine all filling ingredients and place in an 8- X 8-inch baking dish coated with vegetable pan spray. Bake for 25 minutes. Let cool.
3. Place crescent rolls on cookie sheet; spread out into thin squares of dough. Brush with melted margarine. Spoon filling equally on rolls. Bring corners of dough together at center. Brush any remaining margarine on top of rolls.
4. Bake according to directions on crescent roll package. Cool.
5. Top each roll with 1 tablespoon applesauce and serve.
2. Combine all filling ingredients and place in an 8- X 8-inch baking dish coated with vegetable pan spray. Bake for 25 minutes. Let cool.
3. Place crescent rolls on cookie sheet; spread out into thin squares of dough. Brush with melted margarine. Spoon filling equally on rolls. Bring corners of dough together at center. Brush any remaining margarine on top of rolls.
4. Bake according to directions on crescent roll package. Cool.
5. Top each roll with 1 tablespoon applesauce and serve.
Chef
