Onion-Poppy Seed Rolls
Easy, onion and poppy seed-filled rolls made with refrigerated crescent rolls.
2 onions, thinly sliced
1/4 cup butter
1/4 cup granulated sugar
2 tablespoons poppyseed
1 (8-ounce) can refrigerated crescent rolls
- In a skillet sauté sliced onions in butter over medium heat. Stir in sugar and poppyseed. Cook until the sugar melts. Remove from heat and let cool to room temperature.
- Separate refrigerated crescent rolls and spoon the onion mixture onto each roll. Roll up from the wide end and place on a baking sheet.
- Bake for 10 minutes in a preheated 400°F (205°C) oven or until golden brown.
Makes 8 rolls.