Cream butter and cottage cheese together.
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Blend in Parmesan cheese.
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Stir in flours and salt.
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Divide dough into 4 equal-sized balls.
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Chill at least several hours. Dough balls can be refrigerated several days in advance before baking, or frozen 3-5 weeks and then thawed. (That way, you can have freshly-baked crescent rolls that you can just stick in your oven 15 minutes before you’re meals!)
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When ready to bake, roll each ball into a 9” circle.
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Cut each circle into 8 pie-shaped wedges.
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Roll, starting from the wide end, like a croissant.
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Put on a lightly-greased baking sheet. Bake at 400 degrees for 20-25 minutes. Cover the rolls loosely with a sheet of aluminum foil for the first 10-15 minutes while they are baking, to prevent over browning on the outside and to make sure the insides of the rolls are baked.
The recipe doesn't specify how much parmesan cheese to use. ????