Instructions

Cream butter and cottage cheese together. Blend in Parmesan cheese. Stir in flours and salt. Divide dough into 4 equal-sized balls. 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 your meals!) When ready to bake, roll each ball into a 9” circle. Cut each circle into 8 pie-shaped wedges. Roll, starting from the wide end, like a croissant. 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.