Pillsbury Crescent Rolls alone are fluffy, flaky, buttery bits of heaven. Mix them together with just a few other simple ingredients and you will be amazed at the culinary wonders you can work up in the kitchen.
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- Vegetable oil spray
- 1 tube crescent roll dough
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1/2 cup mini semisweet chocolate chips
Preheat the oven to 350 degrees. Spray the inside of a bundt cake pan with the cooking spray and set aside. Line a cutting board with waxed paper. Spread the crescent roll dough out into one flat, rectangular layer on your waxed paper. Use a butter knife to spread the chocolate hazelnut spread over the dough in one thin, smooth layer. Sprinkle the semi-sweet chocolate chips evenly over the dough, taking care to cover all edges with chocolate chips. The chocolate hazelnut spread will hold them in place. Carefully roll your dough into a long, tight spiral log, starting by rolling in one of the long sides. Use the waxed paper as a guide and fold the edges of one long side in and continue to roll it until the dough forms a spiral log. Use a serrated knife to carefully cut the dough log into 3/4 inch sections. Finally, arrange the dough pieces in your bundt pan. Stand the spirals on one doughy end, side-by-side, all around the bundt pan; they will expand upon baking. Put in oven for 20-25 minutes, until the dough has risen and browned all over. Remove from the oven and let sit for 15 minutes. Turn out onto a serving plate and serve immediately.
- 1-8oz tube crescent roll dough
- 2 tablespoons butter
- brown sugar
For the maple icing:
- 1 teaspoon maple syrup
- 1 tablespoon skim milk
- 3/4 cup powdered sugar
Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.
- Seamless crescent roll dough (I used Pillsbury)
- 1 cup cooked chicken
- 1 cup frozen peas and carrots
- 1/2 cup cream of chicken condensed soup
- 4 oz cream cheese
- 1/2 cup cheddar cheese
Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 to 25 minutes so that the top is nice and golden brown. Let stand about 10 minutes before cutting in to it.
- 4 Reese’s Cups
- 1 package Crescent Rolls (makes 8)
- parchment paper
- powdered sugar for sifting
Cut your Reese’s cups in half and starting from the top loosely roll them your crescents. Remember to pinch the sides closed so the chocolate doesn’t melt out. Bake on a parchment lined baking sheet according to package directions, approximately 8 minutes. When they are done, sprinkle with powdered sugar. Best served warm.
- 1 package jumbo crescent rolls
- 3 oz cream cheese
- 1/2 cup Mexican blend shredded cheese
- 3/4 cup cooked chicken (diced or shredded)
- 1/3 cup enchilada or taco sauce
- 2 teaspoons enchilada or taco seasoning mix
- 1/4 cup Mexican shredded cheese for sprinkling
Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined. Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded Mexican cheese. Bake for 15 minutes, or until golden brown.
- 1 package Pillsbury Crescent Dough
- 1 tablespoon canola oil
- 1 tablespoon butter, cold and cut into small pieces
- 4 cups frozen hash brown potatoes
- 1/2 medium yellow onion, diced
- 1/2 teaspoon kosher salt
- 6 slices bacon, cooked and roughly chopped
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green onion
- 2 tablespoons chopped cilantro
- 1 medium tomato, diced
- 1 small avocado, sliced lengthwise in 1/2″ pieces
Pre-heat oven to 375 degrees F. Butter a 10 inch iron skillet. Divide dough into two rectangles. Roll out crescent dough and gently press the seams together so that they are sealed. Lay dough on opposites sides of skillet. Cut any overlap dough and press onto the empty sides of skillet. bake for 10 minutes until crust is golden brown. Heat oil and butter in a medium sauce pan on medium high. Add potatoes and onion. Spread out evenly and let cook for 10 minutes until potatoes are golden brown on bottom. Flip potatoes and brown other side for 5 minutes. Season with 1/2 teaspoon of kosher salt. Pour 1/2 of potato mixture into bottom of browned crescent dough crust. Sprinkle with 1 cup of cheese and half the bacon. Add the rest of the potatoes and top with remaining cheese and bacon. Bake for 10-15 minutes – until all the cheese has melted. Remove from oven and sprinkle with green onion, cilantro, tomato and avocado.
- 1 can Pillsbury Crescent Rolls
- 6 slices Swiss cheese
- 6 slices deli ham
- 2 chicken breasts, cooked, thinly sliced
- 1 teaspoon Italian seasoning
- 2 Tbls honey (optional)
- 2 Tbls Dijon mustard (optional)
Preheat oven to 375°F. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well. Sprinkle with Italian seasoning. Layer first Swiss cheese, then ham and finally the chicken breast on the rolls. Roll up like a cinnamon roll and cut into 8-10 rolls. Place in a pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown. Mix honey and Dijon mustard and serve with rolls if desired.
- 1 can Original Pillsbury Crescent Rolls
- 1/4 cup cold butter
- 1/4 cup brown sugar
- 2 Tbsp. sugar
- 6 Double Stuffed Oreos
- 1/2 cup flour
- 1/2 cup powdered sugar
- 1 Tbsp. butter softened
- 1 tsp. vanilla
- 1 Tbsp. milk
Preheat oven to 400 degrees. In a food processor, grind Oreos into fine crumbs. In a medium bowl, combine Oreo crumbs, brown sugar, white sugar and flour. Cut cold butter into Oreo-sugar mixture to form a crumb. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top. Bake at 400 degrees F for 8-12 minutes. After they are cooked and cooled, cut them into smaller triangles or you can leave them big too. To make glaze: Blend together all the glaze ingredients and drizzle over Sugar Crumb Crispies.
- 2 tablespoons LAND O LAKES® Butter
- 4 cups thinly sliced zucchini
- 1cup chopped onions
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 2 LAND O LAKES® Eggs, well beaten
- 2 cups shredded Muenster or mozzarella cheese (8 oz)
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 2 teaspoons yellow mustard
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
- 4 slices bacon, cut in half crosswise
- 1/3 cup plus 1 tablespoon milk
- 4 eggs, slightly beaten
- Salt and pepper, if desired
- 1/4 cup chopped red bell pepper
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1 cup shredded Mexican cheese blend (4 oz)
- Chopped fresh cilantro, if desired
- 1 cup Old El Paso® Thick ‘n Chunky salsa, if desired
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet. In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten. Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 1/2 cups sliced fresh strawberries
- 1/2 cup water
- 2 tablespoons orange-flavored liqueur or orange juice
- Red food color, if desired
- 1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
- 1 egg white, slightly beaten
- 2 teaspoons sugar
- 1 cup frozen whipped topping, thawed
In small saucepan, combine 3 tablespoons sugar and cornstarch. In blender container or food processor bowl with metal blade, combine 1/2 cup of the strawberries and the water; puree until smooth. If desired, strain to remove seeds. Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring constantly. Stir in liqueur. Cool 10 minutes. Stir in remaining 2 cups strawberries and enough food color for desired red color. Refrigerate until serving time. Heat oven to 325°F. Lightly grease cookie sheet. Separate dough into 8 triangles. For each roll, place 2 triangles together, one on top of the other; press all edges together to seal. Roll up, starting at shortest side of triangle and rolling to opposite point. Place point side down on greased cookie sheet. Brush each roll with egg white. Sprinkle evenly with 2 teaspoons sugar. Bake at 325°F. for 20 to 25 minutes or until rolls are golden brown. Remove from cookie sheet; cool 15 minutes. Split rolls horizontally; place on individual dessert plates. Fill and top each with strawberry mixture and whipped topping.
- 2 tubes of Pillsbury crescent rolls
- Pumpkin Cream Cheese Filling:
- 4 oz. (1/2 block) softened cream cheese
- One cup of canned pumpkin (not pumpkin pie filling)
- 1-2 tablespoons pumpkin pie spice
- 3-4 tablespoons sugar (granulated or powdered)
Sugar & Spice:
- 4 tablespoons sugar
- 1 tablespoon pumpkin pie
Unroll each crescent roll and slice in half lengthwise. Beat together the cream cheese, canned pumpkin, pumpkin pie spice and sugar until fluffy. Spread about 1 – 1 1/2 teaspoons of filling over each crescent roll. Roll up, starting with the wider end. Stir together the additional sugar and pumpkin pie spice. Roll each mini pumpkin pie croissant in the sugar/spice mixture and place on baking sheet. Bake at *375 for 13-15 minutes until lightly browned and baked through. (I use baking stones, so baking times may vary.)
- 1/2 lb bulk Italian pork sausage or ground beef
- 1 clove garlic, finely chopped
- 1/2 cup chopped green bell pepper
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 1/4 cup pizza sauce
- 1/2 cup shredded mozzarella cheese (2 oz)
- 1 egg, beaten
Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper. On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7×4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
- 1 (8 ounce) can refrigerated crescent dinner rolls (We used Pillsbury)
- 6 ounces (170 grams) brie cheese
- 1 egg
- 1 tablespoon water
- 8 pecan halves
- 1/2 teaspoon coarse salt
Heat oven to 375 degrees. Line a baking sheet with parchment paper. Separate dough into 8 triangles. Then, divide the brie into 8 pieces. Place one piece of brie onto the wider end of a dough triangle. Fold in the sides then roll the dough into a tight packet. Try to make sure the ends are closed so cheese won’t come out during baking. Repeat with remaining dough triangles. Place packets onto baking sheet. Whisk egg and water in a small bowl then use a pastry brush to lightly brush tops with egg wash. Press one pecan half onto the top and sprinkle with salt. Bake 12 to 15 minutes or until golden brown. Cool 15 minutes. Serve warm.
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 2 cups flaked or shredded coconut
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 1/8 to 1/4 teaspoon almond extract
- 1 bag (6 oz) semisweet chocolate chips (1 cup)
- 2 tablespoons creamy or crunchy peanut butter
- 1/2 cup chopped almonds, if desired
Heat oven to 375°F. Spray 13×9-inch pan with cooking spray. If using crescent rolls: Unroll dough; separate into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust, pressing edges and perforations to seal. If using dough sheet: Unroll dough; cut into 2 rectangles. Place lengthwise in pan. Press in bottom and 1/2 inch up sides to form crust. Sprinkle coconut evenly over crust. In medium bowl, mix condensed milk and almond extract; drizzle over coconut. Bake 16 to 20 minutes or until edges are golden brown and filling is set. Cool in pan on cooling rack 15 minutes. In 1-quart saucepan, melt chocolate chips over low heat, stirring frequently. Stir in peanut butter. Spread chocolate mixture over bars; sprinkle with almonds. Refrigerate until chocolate is set, about 30 minutes. For bars, cut into 6 rows by 6 rows.
- 1 Pillsbury Crescents Seamless Dough Sheet
- Caramel Candies..one per each Doodle.
- 1 cup of Cinnamon/Sugar..blended to your taste
Cut out about a 2”x2” piece of dough and wrap it gently and snuggled around one caramel. Roll it in the Cinnamon Sugar. Place them onto a baking sheet about 1” or so apart. Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy. Let them cool fo just a few, but these have to be eaten warm, for maximum Caramel flow.
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