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This is an Israeli recipe that my aunt made last Passover - everybody gobbled them up and asked for the recipe.
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This is a great recipe for sweet, fluffy crescent rolls (kind of like a croissant but more dense).
Ingredients: yeast, water, sugar, salt, eggs, butter, flour
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The rolls can be made at the table by each diner, or ahead of time and stored in the fridge for up to 3 hours.
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My husband was the inspiration for this recipe. These rolls are extremely tasty and are not heavy. The secret to this recipe lies in the frosting.
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A sponge cake rolled up with a cranberry, orange and pecan filling, then topped with Reddi-wip.
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Poblano chiles, stuffed with cotija cheese and chorizo sausage, baked in an egg and cheese casserole with tomato sauce.