These tasty and fluffy Feta and Parmesan crescent rolls are perfect for breakfast or snack! You can make them at home with this easy recipe even if you don’t have much baking experience.
Why is this recipe good
These crescent rolls are tasty and easy to make. They are perfect for breakfast and as an afternoon snack. They are also healthier than many other similar baked goods as they contain whole grain spelt flour and olive oil. Being made with yeast, these rolls are a real pleasure for the senses: they are not only tasty, your house will smell so wonderfully when baked!
What ingredients do you need
For this recipe you need spelt flour and also all purpose flour. That makes the rolls healthier and with a nicer taste, being still fluffy. The dough is mixed with eggs, milk and olive oil. Also some cheese is added to it for additional taste.
What kind of cheese to use? You need feta cheese or any kind of similar crumbled white cheese. I normally use Bulgarian cheese which is quite much similar. If you don’t have any of them, ricotta would work as well. The addition of parmesan is giving the rolls an extra flavour.
The recipe contains very little oil and no butter. As a result these crescent rolls are light and fluffy and still so tasty! The feta cheese in the dough enhances the taste of the filling in a very nice way.
This is a classic dough recipe with yeast so you need to wait a bit in order to raise. But your actual work is not a lot, in fact these rolls are pretty effortless. You need to roll the dough into circles, then cut them into triangles and add filling to each one before rolling it.
The seeds on top are completely optional but they are really great addition to these rolls. You can use ready seed mixes or make your own of sunflower, flax, sesame and poppy seeds or use just one of them.
These crescents are soft, delicious, and good also for kids. They are the best morning breakfast or afternoon snack for the days when you are not into sweets!
You may want to check out some other savoury recipes from this blog:
Feta and parmesan crescent rolls
For the dough:
- 1 cup/ 150 g whole grain spelt flour
- 3 cups/ 350 g all purpose flour
- 3 tsp/ 10 g dry yeast
- ¾ cup / 180 ml warm milk
- 2 eggs
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ cup / 60 ml olive oil
- ⅔ cup / 100 g feta cheese, crumbled
For filling and topping:
- 1 cup / 150 g feta cheese, crumbled
- ⅔ cup / 60 g parmesan, grated
- 2 eggs
- mixed seeds to sprinkle on top, optional
- In a cup combine sugar, dry yeast and warm milk. Mix until the yeast is almost dissolved.
- In a large bowl combine the two types of flour and make a well.
- Crack the eggs in the centre of the well, then add salt, olive oil and yeast mixture. Slowly stir the wet ingredients in the center, mixing them gradually with the flour. Continue mixing until a soft dough is formed.
- When the dough becomes smooth, place it in a bowl and cover it with a humid towel. Let it sit in the bowl for about ½ hour at room temperature.
- In a medium bowl beat one egg. Add parmesan and feta and mix until well combined.
Roll out and bake:
- Preheat oven to 380°F/ 200° C. Line 2 large baking pans with parchment paper.
- Divide the dough in 3 parts and knead in each one ⅓ of the remaining crumbled feta cheese. Form each part into a ball and then roll it into a circle using a rolling pin.
- Cut each circle into 8 triangles. Using a teaspoon place a bit of the cheese filling in the centre of the wide end of each triangle. Roll the triangles into crescents, starting from the wide side, where the filling is placed.
- Place the crescent rolls into the prepared pans and let them sit for another 20-30 minutes.
- Brush the crescent rolls with beaten egg and sprinkle them with mixed seeds. Bake for 20 minutes or until puffed and golden brown.