GLUTEN FREE CRESCENT ROLL DOUGH RECIPES

Steps:

• Heat milk in a microwave-safe bowl until warm, about 30 seconds. Mix in 1/4 cup butter, 2 tablespoons plus 2 teaspoons honey, and salt. Cool until lukewarm, 3 to 5 minutes.
• Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy, about 5 minutes.
• Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour, 1/2 cup at a time, until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball, about 5 minutes.
• Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl, turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
• Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
• Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
• Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
• Bake crescents until golden brown, about 25 minutes.

Steps:

• Wrap 6 sugar cones with non-stick tin foil. Alternately, you can also use metal cream horn forms, if you have them.
• Unroll a can of Pillsbury™ Original Crescent Dough Sheet on a cutting board. Use a pizza wheel or knife to cut the sheet into a nice rectangle. Cut that into 8 even strips, lengthwise.
• Wrap one strip of crescent roll dough around each sugar cone leaving a little bit hanging off at the pointed tip. Cut the remaining two strips of dough in half lengthwise. Twist two of those strips together. Cut the twisted strip in three pieces. Repeat.
• Brush egg wash over the wide edge of dough on each cone. Wrap one twisted strip around the wide end of each dough wrapped cone. Press to seal the edges together.
• Set wrapped cones on a non-stick tin foil lined baking sheet. Brush egg wash over the dough. If youd like your cornucopia to have a curved tip, roll up some tin foil and set it under the tips. Refrigerate for 20 minutes. Meanwhile, heat oven to 400°F.
• Bake for 9-11 minutes until nicely golden brown.
• Allow to cool for 2-3 minutes, then remove the cone by twisting it and pulling it out of the crescent roll. Allow crescent roll cornucopia to cool completely, about 10 minutes.
• Toss together turkey, mayonnaise, celery, red onion, and dried cranberries. Stuff crescent cornucopias with turkey salad. Set cornucopia on lunch plate. Add more turkey salad spilling out of the cornucopia and serve.