Quick, easy appetizer recipe that won’t require much effort or time. You can fill the crescents with your favorite fillings and enjoy a super-tasty savory snack in no time at all.
Craving for something savory and satisfying but don’t have the time or the patience for a complicated recipe? I know just how you feel and I have the perfect little homemade snack recipe for you. These fragrant and flavorful mini crescents are easy appetizers, snacks or party food, and don’t take long to make.
This is also a wonderfully versatile appetizer recipe that you can easily tailor to match whatever you are craving for. This is a vegetarian appetizer recipe, but if you want a meatier version, you can always add stuff like pepperoni slices, shredded chicken or even tuna (just make sure to squeeze out any excess oil or water to prevent the crescents from turning out soggy). I developed the base recipe years ago, but I find myself coming back to it because it is so easy, quick and always turns out great, regardless what you fill them with.
Also, I have tried using olive oil instead of butter, but it just doesn’t have that special something that butter gives to the result, so I really recommend using butter for this recipe. As with all baked goods made with baking powder instead of yeast, these mini cheese crescents are best when eaten the day they are made, although I have found that they keep just fine when covered with plastic wrap and stored in the fridge. These crescents also make a nice variation to a kid’s lunch box as a fun snack.
Below I have given you three different options for filling, but feel free to experiment using your favorite things. My all-time favorite is plain cheese with maybe some crumbled feta thrown in, because that double cheese flavor… is just unbeatable. I hope you enjoy this quick, easy appetizer recipe as much as I have!
Quick, easy appetizer recipe:
Mini Cheese Crescents
FOR THE DOUGH:
1 ½ cup all-purpose flour
1 cup shredded cheese
2,5 teaspoons baking powder
½ teaspoon salt
½ stick butter, softened
¾ cup sour cream
FOR THE BASIC FILLING:
1 ¼ cups shredded cheese
+ one egg for brushing
EXTRA FILLING OPTIONS:
Fresh mozzarella and dried rosemary
Sun-dried tomatoes and dried oregano
Green pesto and pine nuts
1. Pre-heat the oven to 425° F. In a bowl, mix together flour, salt and baking powder. Add grated cheese and toss with your fingers to mix.
2. Add the softened butter and the sour cream and squish gently with your hand to combine until the texture is even. Don’t over-work the dough.
3. Split the dough in two parts equal in size. Flour a working surface and place one half of the dough on it and roll the dough into a round shape, roughly 12 inches in diameter. Flour the rolling-pin as well to prevent the dough from sticking on the pin.
4. Using a wheel cutter, cut the dough horizontally, then vertically, then cutting the rest of the pieces in half to make a total of 8 triangles.
5. Mix together the shredded cheese and the egg in a bowl, then divide the basic filling in half.
6. Place roughly two teaspoons of filling on the wide end of each triangle, leaving a ½ inch space from the edge so the rolling is easier. Repeat on every triangle until you have used all of the first half of filling. Add the extra fillings you want on each triangle.
7. Roll up the triangles tightly but gently starting from the wide end and working toward the sharp end.
8. Put a piece of parchment paper on a baking sheet and place the rolls on it, leaving the sharp tip of the roll under it, so it stays together in the oven.
9. Repeat the process for the other half of the dough and the second half of filling, adding the extra fillings as you like.
10. Lightly whisk an egg with a fork and brush the tops of the rolls with the egg. Finally, bake for 13-15 minutes or until the tops are a beautiful golden brown color.