OPERA EATS: Easter Rolls
In this post-COVID-19 era, home cooking is getting its mojo back, and Fort Worth Opera has curated a series of recipes from our incredible staff and singers! Join us as we dive into the culinary minds of the opera world!
The following recipe comes from one of our fabulous Studio Artists, soprano Megan Koch!
Megan was featured in Fort Worth Opera’s 2018 Frontier’s Showcase as Mabel in Nell Shaw Cohen’s Mabel’s Call and has sung with the company since August 2019. She has been accepted into the competitive Graduate Artist Certificate program at the University of North Texas and has been in the studio of Dr. Carol Wilson.
Megan has always been a lover of the arts having made her opera debut as Amahl in Amahl and the Night Visitors at her church while in high school. Her, "first and only pants role," she says. Outside of opera, she loves going camping with her family and baking Christmas cookies on "Cookie-Day" back home in Wisconsin with her Dalmatian, Mandi.
Having very curly hair, she made hair care as passion of hers.
One of my hobbies is learning about the curly girl method and how to keep my hair healthy (it's a process)!
And with that introduction, lets get to baking! These Easter Rolls are a super simple, super tasty dessert or breakfast treat!
1 Package of crescent rolls,
1 Bag of marshmallows, big (not the huge ones)
1 Stick of melted butter
1. Dip a marshmallow in butter (and roll in cinnamon sugar).
2. Wrap the marshmallow in crescent roll dough and make sure there aren’t any holes in the dough - so the marshmallow is completely sealed in. Then just roll the dough ball in butter.
3. Set your oven to 350. Put the ball of dough in a greased muffin tin (mine is shaped like a rose).
4. Bake until golden brown - 10 to 12 minutes. Serve and enjoy!
Like this recipe? Have some ideas you'd like to submit? Send us an email to be considered for publication. From our kitchen to yours, this is OPERA EATS!