Grandma’s Onion Wedges: Difference between revisions

Revision as of 19:20, 17 August 2019

Yield: 4 servings

In a small skillet, saute onion and garlic in butter over medium heat for 2-3 minutes or until tender.
Unroll crescent dough; seal perforations and press into two 6-in. x 4-in. rectangles.
Transfer one rectangle to an ungreased baking sheet; spread wit halfof the onion mixture.
Sprinkle with Italian seasoning. Bake a 400 for 10-12 minutes or until golden brown. Cut into 4 wedges.

@@ Line 1: / Line 1: @@
-[[file:Grandma’s Onion Wedges.jpeg]]
+[[File:Onion Wedges 1.jpeg|550px|thumb|right]]
+[[File:Onion Wedges 2.jpeg|360px|thumb|right]]
+Yield: 4 servings
+=== '''Ingredients''' ===
+*3 tbsp finely chopped onion
+*3 garlic cloves, minced
+*1 tablespoon butter
+*1 tube (4 ounces) refrigerated crescent rolls
+*1/8 tsp Italian seasoning
+=== '''Directions''' ===
+#In a small skillet, saute onion and garlic in butter over medium heat for 2-3 minutes or until tender.
+#Unroll crescent dough; seal perforations and press into two 6-in. x 4-in. rectangles.
+#Transfer one rectangle to an ungreased baking sheet; spread wit halfof the onion mixture.
+#Sprinkle with Italian seasoning. Bake a 400 for 10-12 minutes or until golden brown. Cut into 4 wedges.
+[https://wiki.mcgoughm.com/mediawiki/index.php/File:Grandma%E2%80%99s_Onion_Wedges.jpeg Recipe Card]
 [[Category:Family]]