I had high hopes for this recipe. It really sounded like something that would go great for football Sunday.
I also had all the ingredients on hand, which is always a nice thing. No need to run to the store!
The cheese mixture was very nice, it was creamy and had the sharpness from the cheddar.
The sherry also gives the mixture a nice smoothness.
The paprika and salt were just enough seasoning for the mixture.
The biggest problem with this recipe came with the frying. The crescent rolls soaked up so much of the oil!
The rolls became absolutely soaked with the oil, which made the snacks almost inedible in my opinion. My husband said they resembled fair food - where everything is fried.
I do think these would be amazing if they were baked instead. I think the essence of the recipe would be preserved, while making the snacks more edible and less greasy.
SIZZLE SNACKS
8 Ounces Cream Cheese
1 1/2 Cups Grated Sharp Cheddar Cheese
2 Tablespoons Dry Sherry
1/2 Teaspoon Paprika
1/8 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
1 Package Refrigerator Crescent Rolls
1 Egg, Separated
1 Cup Oil
In a small bowl, combine cheeses, sherry and seasonings. Mix until well blended. Unroll crescent dough and pinch two triangles together to form a small rectangle. Repeat with remaining dough. Divide cheese mixture and spread over each dough rectangle. Starting at short end, roll tightly. Seal edges with egg white. Cover with plastic wrap and chill for 30 minutes. Preheat oil in a deep fryer. Slice each chilled roll into 5 slices, about 1 inch wide. Brush with egg yolk. Fry a few pieces at a time until golden brown - 2 to 3 minutes.
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