Pillsbury Dough Sheet Recipes for Summer

posted on June 4, 2014 at 5:08 pm

We can’t get enough of Pillsbury dough – it’s always flaky and scrumptious, and there is just SO much you can do with it. Especially on a hot summer day when making homemade dough seems like such a production, a ready-to-use Pillsbury Crescent Recipe Creations Seamless Dough Sheet is just what you need.

We definitely don’t consider it cheating, and you shouldn’t either! It’s so easy to work with and will save you tons of time and energy that could be much better spent lounging by the pool, enjoying these precious sunny days! Try out these creative, semi-homemade recipes made with Pillsbury dough sheets (some of the recipes originally call for Pillsbury Crescent rolls, but why not make it even more simple with the seamless dough?) that will make your dishes and treats taste even more delicious.

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1. Veggie Pizza

veggie pizza


  • 2 cans refrigerated seamless dough sheets
  • 1 package (8 ounce) cream cheese, softened
  • 1/2 cup sour cream
  • 1 teaspoon dried dill weed
  • 1/8 teaspoon garlic powder
  • 1/2 cup small fresh broccoli florets
  • 1/3 cup quartered cucumber slices
  • 1 plum (Roma) tomato, seeded and chopped
  • 1/4 cup shredded carrot

A light veggie pizza is perfect for summer; it’s super easy plus healthy. Preheat the oven to 375 degrees. Unroll both cans of dough sheets and place in an ungreased 15x10x1-inch pan. Press in bottom and up sides to form crust. Bake 13-17 minutes until golden brown, and cool completely for about 30 minutes. In a small bowl, mix the cream cheese, sour cream, dill and garlic powder until smooth. Spread over the crust and top with vegetables. Serve immediately, or cover and refrigerate 1-2 hours prior to serving.

2. Chocolate Chip Cream Cheese Breakfast Cookies

breakfast cookies


  • 1 can seamless dough sheet
  • 1 (8 ounce) block cream cheese, room temperature
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup mini chocolate chips

Dessert for breakfast – why not? Make it your favorite meal of the day with this chocolaty treat. With a hand mixer, beat together sugar, cream cheese, and vanilla in a medium sized bowl until smooth. Unroll the dough sheet and stretch out slightly – it should be in the shape of a rectangle. Spread the cream cheese mixture over the top of the dough sheet, leaving about a 1/2 inch gap at the edges. Sprinkle chocolate chips on top of the cream cheese. Roll the sheet up tightly and wrap in cling wrap. Refrigerate for at least 2 hours or overnight. Once chilled, preheat the oven to 350 degrees and line a cookie sheet with parchment paper to prevent sticking. Slice the dough roll into 1/4-inch slices and bake on prepared cookie sheet for 12-14 minutes until golden brown. Transfer to a wire rack and eat warm or at room temperature.

3. Reuben Crescent Bake



  • 2 cans refrigerated seamless dough sheets
  • 1 pound sliced Swiss cheese
  • 1 1/4 pounds sliced deli corned beef
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 2/3 cup Thousand Island salad dressing
  • 1 egg white, lightly beaten
  • 3 teaspoons caraway seeds

A deli sandwich is a quick go-to meal in the summer, and this savory recipe takes the much-loved Reuben sammie to another level. Preheat the oven to 375 degrees. Unroll one can of the dough into one long rectangle and press onto the bottom of a greased 13×9-inch baking dish. Bake for 8-10 minutes until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing and spread over beef. Top with the remaining cheese. On a lightly floured surface, press or roll the second can of dough into a 13×9-inch rectangle and place over the cheese. Brush with egg white then sprinkle with caraway seeds. Bake for 12-16 minutes until heated through and crust is golden brown. Let stand for 5 minutes before cutting.

4. Backyard BBQ Beef Cups

beef cups


  • 12 ounces raw extra-lean ground beef
  • 1 small onion
  • 3/4 cup BBQ sauce
  • 1 can seamless dough sheet

Summer is all about backyard barbeques. Whip up these BBQ beef cup appetizers, easy to make and eat, and your friends will be raving about them! Preheat the oven to 375 degrees and spray a 12-cup muffin pan with nonstick spray. Spray a large skillet with nonstick spray and bring to medium-high heat. Add beef and onion, stirring frequently until beef is crumbled and browned and onion is soft, about 8-10 minutes. Reduce heat to low then stir in BBQ sauce and let simmer for 5 minutes. Roll dough out into a 12×9-inch rectangle, and cut into 12 squares using a knife or pizza cutter. Place each square into a muffin cup and press it into the bottom and up the sides to form a little dough cup for the beef. Evenly distribute beef among the cups. Bake for 12-15 minutes until golden brown.

5. Pecan Bars



  • 1 can refrigerated seamless dough sheet
  • 3/4 cup chopped pecans
  • 1/2 cup sugar
  • 1/2 cup corn syrup
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon vanilla
  • 1 egg, beaten

Desserts that can be served cool are ideal for warm days, and using the flaky crescent crust for these sweet pecan bars makes them that much tastier. Preheat the oven to 350 degrees. Unroll the dough and press in the bottom and 1/2 inch up the sides of a 9×13-inch pan. Bake for 8 minutes. In a medium bowl, mix the remaining ingredients and pour the filling over the partially-baked crust. Bake 18-22 minutes until golden brown. Cool completely for about 1 hour and cut into square bars.

6. Lemon Sweet Rolls



  • 1 can seamless dough sheet
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 tablespoons granulated sugar
  • Butter
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon juice

Lemon is so refreshing in the summer, and we love the idea of combining tart and sweet flavors for a unique take on a traditional roll! Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Unroll the dough to form a large rectangle. Spread with a small amount of butter (light butter spread is fine to use). In a small bowl, mix granulated sugar and lemon zest then sprinkle evenly over the dough, making sure to go right up to the edges. Starting at the shorter end, roll the sheet up tightly. Slice into 8 equal-sized pieces and place on the prepared cookie sheet. Bake for about 12 minutes until browned. Prepare the glaze while they are baking: Whisk powdered sugar and lemon juice in a small bowl. Drizzle onto the hot rolls when they come out of the oven. They are best served warm.

7. Cucumber Hummus Tart



  • 1 can seamless dough sheet
  • 1/3 cup plain hummus
  • 1 medium English (seedless) cucumber, thinly sliced (you could also try zucchini slices!)
  • 3 tablespoons chopped red bell pepper
  • 1 tablespoon chopped fresh dill weed

This effortless tart boasting with crisp, fresh flavors is a great alternative to a cucumber sandwich. Preheat the oven to 375 degrees and grease or spray a large cookie sheet. Unroll dough onto the cookie sheet and press into a 13×9-inch rectangle. Fold edges over 1/2 inch to form the crust edges. Bake 9-12 minutes until golden brown and cool. Spread hummus evenly over the crust then arrange cucumber slices in rows, slightly overlapping, to cover hummus. Sprinkle with bell pepper and dill weed. Cover and refrigerate until serving. Cut into 6 rows by 3 rows and serve cold.

8. Pesto Turkey Squares

  • 1 can refrigerated seamless dough sheet
  • 1/4 cup basil pesto
  • 1/2 cup cubed cooked turkey
  • 1 1/4 cups shredded Italian cheese blend (5 ounce)
  • 2 medium plum (Roma) tomatoes, thinly sliced

These squares are a flavorful, lighter option for your Italian-themed dinner night. Preheat the oven to 375 degrees. Unroll the dough and place in a greased 12×8-inch (2-quart) glass baking dish. Press over bottom and 1/2 inch up sides of dish to form crust. Spread pesto evenly over the crust. Top with turkey, 1 cup of cheese, the tomato slices, and the remaining 1/4 cup cheese. Bake for 12-15 minutes.

9. Nacho Chorizo Dogs



Tortilla Strips

  • 4 teaspoons vegetable oil
  • Gel food colors
  • 2 Old El Paso flour tortillas for burritos (8 inch)


  • 2 cans refrigerated seamless dough sheet
  • 8 hot dogs
  • 1/3 cup pickled jalapeno slices
  • 1/2 pound bulk chorizo sausage, crumbled
  • 1 jar (15 ounce) nacho cheese sauce

How fun are these Southwest-inspired dogs? Always a popular summertime food, these hot dogs have an extra kick to them that will make your mouth water! To make tortilla strips: Preheat the oven to 375 degrees. Place 2 teaspoons of the oil in a small dish and stir in 2-3 drops of food coloring of your choice. Brush the oil mixture over tortillas, working the brush until the color is even. Repeat with remaining oil and additional colors. Using a pizza cutter, cut tortillas into very thin strips. Bake for about 8 minutes, stirring once, until crisp. To make dogs: Leave the oven set at 375 degrees. Separate or cut each can of dough into 4 rectangles (8 rectangles total). Place a hot dog and 3-4 jalapeno slices at one short end of each rectangle. Roll up and pinch edges to seal. Place seam side down on an ungreased cookie sheet and bake for 18-20 minutes until golden brown; keep warm. In the meantime, in a 10-inch skillet, cook chorizo sausage over medium heat, stirring occasionally, until no longer pink; drain well. Add the cheese sauce and cook over low heat until hot. Cover and keep warm. To serve, top each crescent dog with about 1/4 cup of sausage mixture then top with colored tortilla strips.

10. Crescent Apple Roses



  • 3 medium apples
  • 4 tablespoons sugar
  • 2 tablespoons lemon juice
  • Flour (for sprinkling)
  • 1 can refrigerated seamless dough sheet
  • 5 tablespoons sugar
  • 2 teaspoons ground cinnamon

Served with a scoop of ice cream, these pretty apple rolls that resemble roses make a delicious summer treat! Preheat oven to 400 degrees and grease or spray 9 regular-sized muffin cups. Wash and core apples then thinly slice each one, leaving the peel on. In a 2-quart saucepan, heat 4 cups water, 4 tablespoons sugar and the lemon juice to boiling. Add the apple slices and boil about 3 minutes or until apples are soft – you want to be able to easily bend them without breaking. Drain apples, and place on paper towels to dry and cool completely. Sprinkle flour on your work surface and roll out the dough sheet. Sprinkle 5 tablespoons sugar and the cinnamon on the dough’s surface. Using a pastry or pizza cutter, cut dough into 9 (1-inch) strips. Arrange cooled apple slices end to end down each strip. Carefully roll up each strip and place in the muffin cups. Bake 20-25 minutes until nicely golden. Remove from pan and cool on cooling rack.

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