Crescent Rolls over the BBQ

Crescent rolls do not sound like something I'd like at all. But that's where silly childhood memories come to help round out food likes and dislikes. I remember rolling the canned crescent roll dough around sticks (with aluminum foil of course), then baking over the campfire when I was a kid. It tasted so good, I was almost compelled to buy some of the crappy stuff in the can from the store, until I realized I could try making the dough! I started with this recipe and made the usual modifications for whole wheat flours.

Crescent rolls are really good as is or with butter, jam, guava or apple butter. Serve with hot tea, iced tea or coffee.

Dissolve:
1/2 oz (2 packets) dry yeast
3/4 C warm water

Now add and mix lightly to break up the egg:
2 TB to 1/4 C sugar
1 tea salt
2-3 eggs

Add and mix to combine, using your hands to incorporate the shortening:
1 C whole wheat pastry flour
3 C all purpose flour
1/2 C shortening

Mix and knead until forms a consistent stretchy dough, about 4 minutes. Cover and let rise for 1.5 hrs.

Split dough into two balls. Flatten each ball and roll out until 1/4" thick. Cut into triangles.

BBQ or CAMPFIRE:
Cover flat dough and let rise 20-30 minutes at room temp. Prepare some large sticks with aluminum foil on the end to cover the stick. Roll dough around the aluminum covered stick, and place over hot coals or fire until golden brown and done.

OVEN:
Coat the top of the flattened dough with melted butter. Roll up from the widest side of the triangle to the shortest, forming a crescent or croissant shape. Let rise for 30 minutes.

Bake at 400 degrees for 10-14 minutes until golden brown.


Variations- fill the crescent dough with the following before cooking:

• garlic, oregano, seasoned salt, parmesan cheese and finley chopped nuts (hazelnuts or almonds)
• cinnamon and nuts (pecans, walnuts)