1 refrigerated pie dough for 1 crust
1 vegetable oil spray
1 flour
1/4 cup all-fruit apple spread
6 apples (3 granny smith and 3 red de, licious)
1 cup shredded cheddar cheese
2 tbsp melted butter
A Recipe for
Apple-Cheddar Crescent
Vengeance is a dish that can be eaten colld. |
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When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Food Tip |
This Recipe for Apple-Cheddar Crescent is one of thousands in the Recipes-to-go Cheese Cookbook.
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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This is a recipe for Apple-Cheddar Crescent from the recipe cookbook of Recipes-to-go (Cheese)
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
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Food Tip |
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Food Tip |
Preheat oven to 400 degrees. Lightly coat a baking sheet with
vegetable oil spray. On a lightly floured surface, roll the dough
into a 12-inch circle. Melt the apple spread in the microwave (10 -
15 seconds on high). Brush the melted spread onto the pie crust with
a pastry brush. Peel the apples if desired and chop them coarsely.
Scatter the apple spices over the pie crust and then scatter on the
cheese. Using a pizza cutter, cut the pie crust into 8 wedges.
Starting form the wide end, roll up each wedge of crust. Place the
wedges on the prepared baking sheet and shape into crescents. Brush
with melted butter. Bake for about 15 minutes, until browned and
bubbly.
Nutritional info per serving: 465 cal; 9.3g pro, 60g carb, 22g fat
(10.3%)
Source: Miami Herald, 9/7/95 format: 8/7/96, LIsa Crawford
Serves: 4
Apple-Cheddar Crescent Recipe brought to you by Recipes To-Go