Cast iron gets screaming hot, so it’s perfect for giving rolls a beautiful crust.
| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 16 crescent rolls |
Ingredients
- 4 tablespoons salted butter
- 2 small onions, thinly sliced
- 1 teaspoon fresh thyme, chopped
- Kosher salt and freshly ground pepper
- 1 tablespoon apple cider vinegar
- 2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles
- 4 ounces Swiss cheese, shredded
Instructions
- Preheat the oven to 375˚ F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel–lined plate and wipe the skillet clean.
- On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon Swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.
- Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 133 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 14 mg |
| Sodium | 202 mg |
Reviews
These rolls are delicious and oh-so-easy. I made a half-recipe using 1 tube of crescent rolls, which worked great. I will definitely add these rolls to my regular rotation.