Recipe: Triple Cheese Crescent Rolls (Asiago, Cheddar and Mozzarella)

TRIPLE CHEESE CRESCENT ROLLS

"These crescents are great for dipping in soups!"

2 cups warm water (100 to 110 degrees F)
2 envelopes Fleischmann's Active Dry Yeast
1/2 cup sugar, divided use
6 to 7 cups all-purpose flour, divided use
1 teaspoon salt
1/2 cup butter OR margarine, softened
2 eggs, divided use
1/2 cup shredded Asiago cheese, divided use
1 cup shredded mozzarella cheese
2 cups shredded cheddar cheese, divided use

Combine 2 cups warm water, yeast and 1 teaspoon of sugar in a small bowl. Allow to rest for 5 minutes.

Mix 3 cups flour, remaining sugar and salt in a large mixer bowl. Add butter, 1 egg and yeast mixture. Stir in 1/4 cup Asiago cheese, mozzarella and 1 1/2 cups cheddar. Add enough flour to form a soft dough.

Knead on a lightly floured surface for 8 to 10 minutes, until dough is smooth and elastic. Shape dough into a ball and place in a greased bowl, turning once to cover. Cover and let rise until dough is doubled in size, about 40 minutes.

Punch dough down. Remove dough to lightly floured surface and cut in half. Roll each half into a very large circle - about 16-inches in diameter. Cut each circle of dough into 12 equal wedges. Roll each wedge into a crescent, starting at the wide end and roll to the point. Place crescents on greased baking pans. Cover and allow to rise until doubled in size, about 20 to 30 minutes.

Brush crescents with beaten egg and sprinkle with remaining 1/2 cup cheddar cheese.

Bake 18 to 22 minutes in a preheated 350 degree F oven. Remove from pan and cool on wire rack.

Makes 24 crescent rolls
Source: Fleishmann's Yeast, ACH Food Companies, Inc.