Three-Cheese Crescents

• Basic Dinner-Roll Dough
• 1/3 cup grated parmesan cheese
• Cooking spray
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• 1 cup grated havarti cheese (about 4 ounces)
• 1 cup grated sharp white cheddar cheese (about 4 ounces)
• 3/4 teaspoon sesame seeds
• 3/4 teaspoon poppy seeds
• 3/4 teaspoon kosher salt

1. Make the Basic Dinner-Roll Dough, using the parmesan as the mix-in.
2. Let rise as directed.
3. Lightly coat 2 baking sheets with cooking spray.
4. Turn the dough out onto a lightly floured surface and divide in half.
5. Roll or stretch each half into a 12-inch round, about 1/4 inch thick.
6. Brush each round with some of the beaten egg and sprinkle with the havarti and cheddar, leaving a 1-inch border.
7. Lightly press on the cheese to ensure it sticks.
8. Cut each round into 12 wedges with a pizza cutter or chef's knife.
9. Starting from the wide ends, roll up each wedge.
10. Place the rolls on the prepared baking sheets, bending the ends slightly to create a crescent.
11. Loosely cover with plastic wrap; let stand until puffy, about 45 minutes.
12. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Combine the sesame seeds, poppy seeds and salt in a small bowl.
13. Brush the crescents with the remaining beaten egg and sprinkle with the seed mixture.
14. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes.
15. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
16. Photograph by Ryan Liebe

dinnerroll, parmesan cheese, cooking spray, flour, egg, havarti cheese, cheddar cheese, sesame seeds, poppy seeds, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/three-cheese-crescents.html (may not work)