Garden Crescent Rolls

• 1 package (16 ounces) hot roll mix
• 1/2 cup warm tomato juice (120u0b0 to 130u0b0)
• 1/2 cup warm water (120u0b0 to 130u0b0)
• 1 egg, lightly beaten
• 3 tablespoons butter, melted, divided
• 1 tablespoon grated carrots
• 1 tablespoon minced celery
• 1 tablespoon grated onion
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder

1. In a large bowl, combine contents of the roll mix and yeast packets. Stir in the tomato juice, water, egg and 2 tablespoons of butter. Add the carrot, celery and onion; stir until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface; knead for 5 minutes. Cover and let rest for 5 minutes.
2. Divide dough in half; roll each portion into a 12-in. circle. Brush with remaining butter. Combine cheese and garlic powder; sprinkle over dough. Cut each circle into eight wedges; roll up wedges from the wide end.
3. Place, point side down, 2 in. apart on lightly greased
4. . Cover and let rise in a warm place until doubled, about 25 minutes.
5. Bake at 375u0b0 for 15-20 minutes or until golden brown. Remove to wire racks to cool.

hot roll, tomato juice, warm water, egg, butter, carrots, celery, onion, parmesan cheese, garlic

Taken from www.tasteofhome.com/recipes/garden-crescent-rolls/ (may not work)