37 Best Crescent Roll Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fried Cadbury Creme Egg

Air Fried Cadbury Creme Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘8’]

A delicious chocolate treat the whole family will love.

Ingredients

• 8 Cadbury creme eggs
• 8 ounces (226g) one package refrigerated crescent roll dough

Instructions

1. Preheat Air Fryer to 400 degrees F or 200 degrees C.
2. Unwrap the Cadbury Creme eggs, place each one on a triangle of the crescent roll dough.
3. Roll it around in your hand to entirely cover the egg with the dough. You don’t want the dough to be thick, so tear off any excess.
4. Spray the air fryer basket lightly with oil, place the wrapped creme eggs inside and air fry for 4-5 minutes, until the dough is golden brown.
5. Serve immediately.

2. Air Fryer Oreos with Crescent Rolls

Air Fryer Oreos with Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘8’]

An easy and fun carnival treat made in the air fryer with crescent roll dough. Oreo cookies are enveloped in a sweet and golden crescent roll packet and topped with powdered sugar. Ready to eat in under 15 minutes!

Ingredients

• 2 cans Pillsbury Crescent Rolls (235g/8oz cans)
• 8 Oreo cookies
• 3 tbsp salted butter (melted)
• 1 tbsp sugar
• powdered sugar (for garnish, if desired)

Instructions

1. Preheat the air fryer to 325°F. Set for 8 minute cook time.
2. Unroll crescent roll dough. Separate each can into 4 squares for a total of 8.
3. Pinch together dough with your fingers to seal perforations. You should have 8 squares.
4. Place Oreo cookie in the middle of each square. Fold in each corner of the dough. Seal with your fingers.
5. Stir together melted butter and sugar. Brush mixture on both sides of dough.
6. Place in air fryer. You may need to work in batches depending on how big your air fryer is. Cook for 8 minutes or until golden.
7. Remove from air fryer and sprinkle with powdered sugar, if desired. Serve warm.

3. Feta and Parmesan Crescent Rolls

Feta and Parmesan Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 (8-count) can refrigerated crescent roll dough
• 3/4 cup feta cheese, crumbled
• 1/4 cup grated Parmesan cheese
• 2 oz cream cheese, softened
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1 teaspoon olive oil or melted butter, for brushing (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix feta, Parmesan, cream cheese, parsley, garlic, and pepper until a smooth filling forms.
3. Unroll crescent dough and separate into triangles. Place about 1 teaspoon of filling at the wide end of each triangle, then roll up toward the point to form crescents. Place on the prepared baking sheet and brush lightly with olive oil or melted butter if desired.
4. Bake 12–14 minutes, or until crescents are golden and the cheese is set. Let stand 5 minutes before serving.

4. Veggie Pizza

Veggie Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’12’]

This veggie pizza is a crispy crescent roll crust topped with ranch sauce and crunchy colorful vegetables. An easy appetizer that’s perfect for serving a crowd!

Ingredients

• 2 8 ounce cans crescent rolls
• 12 ounces cream cheese (softened)
• 1/2 cup sour cream
• 1 packet ranch dip mix
• 3/4 cup shredded carrots
• 1 cup diced bell peppers (red, yellow or a combination)
• 1 cup chopped broccoli (raw or lightly steamed)
• 1/4 cup sliced green onions
• cooking spray

Instructions

1. Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
2. Unroll the crescent dough and press it into the bottom of the sheet pan in an even layer. Alternatively you can use a rolling pin to roll it into a rectangle.
3. Bake for 15 minutes or until golden brown. Cool completely.
4. In a small bowl, mix together the cream cheese, sour cream, and ranch dip mix.
5. Spread the ranch mixture evenly over the crust.
6. Top with carrots, bell peppers, broccoli and green onions. Cover the pan with plastic wrap. Chill for one hour, then cut into squares and serve.

5. Crescent Cheese Danish with Pineapple and Cinnamon

Crescent Cheese Danish with Pineapple and Cinnamon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’16’]

These Pineapple Cinnamon Cheese Danish Minis are sweet, creamy, and incredibly easy to make. Filled with pineapple, cinnamon, and creamy cheese filling.

Ingredients

• 2 cans prepared crescent roll dough, such as Pillsbury
• 2 tbsp melted butter
• 1/2 tsp ground cinnamon
• 1 tbsp light brown sugar
• 1 8 oz block cream cheese, softened
• 1/4 cup cane sugar, or granulated sugar
• 1 tsp vanilla extract
• 2 tbsp butter
• 1 cup finely chopped fresh pineapple
• 1 tbsp light brown sugar
• 1 cup powdered sugar
• 2 tbsp pineapple juice (fresh or bottled)
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees, and line 2 cookie sheets with parchment paper.
2. Remove crescent rolls from container, but leave intact (DO NOT UNROLL!). Slice each opened, intact crescent roll dough Into 8 equal discs.
3. Place the cut discs of crescent roll dough onto the parchment lined sheets, and carefully press the inside layers down with your fingers to form a pocket for the cream cheese filling. Be careful to leave one or 2 of the outside rings of dough intact to form a wall to hold the filling in place.
4. Combine melted butter, light brown sugar and cinnamon with a whisk until well incorporated, and use a silicone brush to coat each crescent cup evenly with the mixture- concentrating on the tops.
5. Whip softened cream cheese with sugar and vanilla with a hand mixer until light and fluffy, about 1 minute.
6. Cook the pineapple. Melt the butter over medium heat in a large non-stick frying pan. Swirl in pan to coat.
7. Add chopped pineapple and sugar to the pan and toss to coat. Cook undisturbed for 3 minutes, until pineapple starts to brown on the edges. Once browned, toss and cook 2 minutes more. Turn off heat and set aside to cool.
8. Carefully spoon the cream cheese mixture evenly into the centers of dough, being careful not to overfill. A little mound on top is OK because they will expand as they cook-, but if they are too full- they could leak in the oven.
9. Top each danish with cooled pineapple, and transfer to the preheated oven.
10. Bake 12-14 minutes until the danishes are plump and light golden brown.
11. Remove from oven and mix together the powdered sugar, pineapple juice and cinnamon to make the glaze. Drizzle glaze over each danish with a spoon. Allow to cool to room temperature and serve. Store any leftover danish in the refrigerator.

6. Crack Crescent Rolls

Crack Crescent Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’10’]

Crack Crescent Rolls provide a fun and delicious way to use crescent roll dough and is a great way to feed the family or a crowd. Simple, easy, and addictive!

Ingredients

• 1 package of Crescent Roll dough
• 4 ounces of room temperature Cream Cheese
• 1 Tablespoon Ranch Seasoning
• 1 Cup(s) of shredded Cheddar Cheese
• 2-3 Slices of chopped cooked Bacon
• 2 sliced Green Onions

Instructions

1. Preheat the oven to 375 degrees.
2. Add parchment paper to a baking sheet. Set aside.
3. Mix the cream cheese and ranch seasoning until combined.
4. Beat in the cooked bacon pieces, cheddar cheese, and green onions.
5. Roll out the dough on a cutting board and seal the perforation marks.
6. Add the cream cheese mixture and spread it out. Leave 1 1/2 – 2 inches along the roll.
7. Roll the dough to the long edge to make a log.
8. Use a sharp knife to cut the dough. It should make 10 even pieces.
9. Put the dough, cut side up on the baking sheet, and bake for 12 minutes.

7. Cream Cheese Veggie Pizza

Cream Cheese Veggie Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 pieces’]

This cream cheese veggie pizza is topped with plenty of fresh veggies for an easy, healthy appetizer or snack! It can be served chilled or at room temperature so it’s perfect for a party!

Ingredients

• 1 package crescent dough (see note)
• 4 oz Greek yogurt cream cheese
• 1/4 cup plain full-fat Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 teaspoon garlic powder
• 1/2 cup chopped broccoli florets
• 1/2 cup diced carrots
• 1/2 cup chopped cherry tomatoes

Instructions

1. Preheat oven to 350 degrees
2. Bake crescent dough for 10-12 minutes until golden brown. Then let cool completely.
3. Combine the cream cheese, Greek yogurt, dill, and garlic powder.
4. Spread the cream cheese mixture over the baked dough.
5. Top with broccoli, carrots, and tomatoes.
6. Sprinkle with salt to taste

8. Blackberry Brie Crescent Rolls

Blackberry Brie Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’16’, ’16 rolls’]

Blackberry Brie Crescent Rolls are a cheese crescent roll recipe filled with dried thyme, blackberries, and brie cheese. Add jam! Fast and easy sweet bread recipe. #crescentrolls #cheesycrescentrolls #blackberries

Ingredients

• 16 crescent rolls ((2 packages of 8 rolls))
• 8 ounces brie cheese
• 1/3 cup berry jam (optional (see note))
• 8 ounces blackberries ((frozen works also, see note))
• 1 teaspoon dried thyme

Instructions

1. Preheat oven as per package directions.
2. Prepare a baking sheet with a silicone baking mat or parchment paper. It will get messy and this makes for easy clean up.
3. Unroll the dough. Cut the cheese into 1/2 ounce pieces at approximately 2.5 inches long, 1 inch tall, and 1/8 inch thick.
4. Cut the blackberries in half lengthwise.
5. For each roll, place the cheese at the wide end, leaving space around the edge. Add 1 teaspoon of jam on top of the brie (if using), sprinkle with a little dried thyme, and add three halves of a blackberry (sometimes 4 if a wide roll or if preferred).
6. Roll up the dough and place on the baking sheet.
7. Repeat with the remaining rolls.
8. Sprinkle the tops of the rolls with the remaining dried thyme (a light dusting).
9. Bake according to package directions until the rolls are a light golden brown. There will be some cheese and jam oozing out of the rolls, but it should not be too much. If it is too much, use a knife or spatula and push it back into the center of the roll.
10. Serve warm.

9. Chocolate Cinnamon Cruffins

Chocolate Croissant Cinnamon Rolls (Cruffins) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’]

Chocolate Croissant Cinnamon Rolls are soft, flaky pastries made with crescent dough, cinnamon sugar, and chocolate chips, rolled up like a muffin. Delicious plain or glopped with soft cinnamon roll frosting.

Ingredients

• 3 cans Pillsbury crescent rolls
• 1 stick butter, softened
• 2 tablespoons cocoa powder
• 3/4 cup brown sugar, packed
• 1 tablespoon cinnamon
• 1/2 cup mini chocolate chips
• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla
• 2-3 tablespoons milk or cream

Instructions

1. Preheat the oven to 350. Spray a nonstick muffin pan with nonstick cooking spray.
2. Stir the softened butter and cocoa powder together until completely combined.
3. In a separate bowl, combine the brown sugar, cinnamon, and chocolate chips.
4. Roll out one can of crescent dough onto a silicone mat, silicone cutting board, or a lightly floured surface. Pinch the perforations together as needed.
5. Evenly spread 1/3 (about 2 1/2 tablespoons) of the cocoa powder-butter mixture over each sheet of crescent dough.
6. On each sheet, sprinkle 1/3 of the brown sugar cinnamon mixture (about 1/2 cup loosely packed) over the butter.
7. Roll up the dough from the long end. Cut the log in half cross-wise so you have 2 logs. Cut each log in half lengthwise. Roll each portion around your finger with the cut sides facing up and place it in the prepared muffin tin.
8. Bake for 18-20 minutes or until golden brown.

Make the Frosting

1. Stir the powdered sugar, melted butter, vanilla, and 1-2 tablespoons of milk together. Add more milk a little at a time until it reaches your desired consistency. I use 3 tablespoons.
2. Spoon the frosting over the warm chocolate cinnamon cruffins. If desired, sprinkle with a few more mini chocolate chips.
3. Serve warm.

10. Blueberry Crescent Rolls

Blueberry Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [‘8’, ‘8 rolls’]

When you have extra blueberries on hand, kick up your pastries a bit with some delicious filling and a little extra kick to the dough. A little tart, a little sweet – these are perfect for breakfast OR dessert!

Ingredients

• 1 8 ounce package store-bought crescent roll dough
• 1/2 cup dried blueberries
• 1/2 cup blueberry preserves
• 1.5 ounces plain cream cheese, softened
• 1 tablespoon water
• 1 tablespoon powdered sugar (optional)

Instructions

1. Preheat oven to 375º F.
2. Take the dried blueberries and process them in a food processor until finely ground. Stop short of creating a powder if you prefer a rustic look in the dough.
3. Pull the crescent roll dough pieces apart and put in stand mixer, or large bowl for a hand mixer. Add ground blueberries and stir for a minute on low speed. Add 1 tbsp water, if the dough feels dry and you want to incorporate the blueberries a bit more.
4. On a lightly-floured surface, roll out the dough until it is 1/8 inch thick. Cut triangles to replicate the original pattern of alternating triangles.
5. Add the triangles to a baking sheet lined with parchment paper.
6. In a small bowl, mix the cream cheese and blueberry preserves with a spoon until thoroughly combined. Small bits of cream cheese are “ok” to leave in the mixture.
7. Spoon 1 – 2 teaspoons of the blueberry cream cheese onto the wider end of each triangle and roll, starting from the wide end. Some mixture will leak out – you can either push some back in, pinch the sides a little to prevent further leakage, or just eat what crescent roll decided was extra. Reserve a few tablespoons of the cream cheese mixture for later.
8. Bake for about 16 minutes, or until the edges of the rolls are a medium-brown and the dough in the middle of the roll has a thin crust texture. Time is added to the instructions on the crescent roll package because of the filling.
9. Allow to cool on a wire rack. Sprinkle with powdered sugar, or drizzle with the remaining blueberry cream cheese mixture. Enjoy!

11. Chicken and Dumplings with Crescent Rolls

Easy Chicken and Dumplings With Crescent Rolls (+video) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

I’m immediately transported to my great grandmother’s kitchen table with her recipe of southern Chicken and Dumplings, using the Instant Pot or stove top.

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cut into strips about 1 inch wide)
• 1 medium Onion (chopped)
• 5 cups Chicken Broth (divided)
• 8 ounces Refrigerator Crescent Rolls
• 2 ounces Pimientos
• 1/8 cup Cornstarch
• 1/2 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Trim and cut chicken breast. Chop onion.
2. Add chicken, onions and FOUR cups chicken broth to Instant Pot. Stir. Check the Instant Pot lid to ensure the seal is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 5 minutes, then natural release. The entire cook time will be about 25 minutes.
3. Remove chicken breast meat from Instant Pot and shred with forks. Set aside.
4. Cut up the crescent roll dough into bite sized pieces.
5. Press the saute button on Instant Pot and bring the liquid (onions still inside) to a light boil. Begin dropping in the dough, one at a time, stirring constantly to ensure that they don’t stick together. Allow to cook, stirring frequently for about 5 minutes. Some Instant Pots will get very hot on saute. Ours is one of them. Turn it to low or even change the setting to slow cook if yours starts going wild and crazy. Go back to saute as it slows down. You want to keep the temperature up so everything cooks but you don’t need it to be boiling out of control.
6. Return the chicken to Instant Pot. Add pimientos. I only used half the jar. Stir.
7. In a small bowl, whisk together ONE cup chicken broth, corn starch, salt and pepper. until there are no lumps. Stir mixture into Instant Pot. Continue cooking on saute, switching back and forth to slow cook as necessary if the heat gets out of hand. Allow to cook for five minutes until thickened or to desired consistency.
8. Garnish as desired with cracked pepper and chopped green onion. Makes 8 servings.

12. Crescent Taco Cups

Crescent Taco Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans refrigerated crescent roll dough (8-count per can, total 16 triangles)
• 1 lb ground beef
• 1 packet taco seasoning (1 oz) or 2 tbsp homemade taco seasoning
• 1/2 cup finely chopped onion
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup water
• Optional toppings: shredded lettuce, diced tomato, sour cream, cilantro

Instructions

1. 1. Preheat the oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
2. 2. In a skillet over medium heat, brown the ground beef with the chopped onion until fully cooked. Drain excess fat.
3. 3. Stir in the taco seasoning and water; simmer 2–3 minutes. Add corn and black beans, cooking until heated through.
4. 4. Separate the crescent dough into triangles. Press two triangles into each muffin cup to form a small cup shape and seal the seams.
5. 5. Spoon the beef mixture into each dough cup and sprinkle with cheddar cheese.
6. 6. Bake for 12–15 minutes, or until the dough is golden and the cheese is melted. Let cups rest for 5 minutes before removing from the pan.
7. 7. Serve with optional toppings such as shredded lettuce, diced tomato, sour cream, and salsa as desired.

13. Sausage, Egg, and Cheese Breakfast Crescent Roll Ups

Sausage, Egg, Cheese Breakfast Crescent Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘8’]

Breakfast crescent roll ups are filling and oh so easy, and always a crowd pleaser!

Ingredients

• 8 breakfast sausage links
• 1 can refrigerated crescent roll dough
• 4 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon fresh chives (thinly sliced)
• 1 teaspoon milk
• 1 tablespoon butter
• 1-1/2 cups cheese (I used pepper jack and cheddar)
• Parmesan cheese (optional)

Instructions

1. Preheat oven to 350 degrees
2. Heat a skillet on medium heat and cook sausages for 10-12 minutes , remove to a paper towel.
3. In a small bowl, whisk eggs and a teaspoon of milk together until combined. Set aside 1 tablespoon to brush on the top.
4. In a non stick skillet add butter, once melted add in whisked eggs and stir with a spatula until almost done, sprinkle with salt, pepper and chives. Remove from heat.
5. Open crescent roll and lay each one out on a baking sheet. Add one sausage link, 1 tablespoon scrambled egg and a large pinch of cheese. Roll crescent up and keep on the baking sheet.
6. Brush reserved egg over top of crescents, sprinkle with Parmesan cheese if desired.
7. Bake for 16-18 minutes or until golden brown.

14. Jalapeno Popper Crescent Rolls

Jalapeno Popper Crescent Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’16’, ’16 rolls’]

Jalapeno Popper Crescent Rolls are a fun game day recipe! An easy and fast snack or appetizer with a cream cheese and pepper mixture inside a buttery croissant dough. Great for football and the Super Bowl or a party.

Ingredients

• 2 cans crescent rolls ((16 rolls))
• 8 ounces cream cheese (softened (one package))
• 1 large jalapeno (seeds and ribs removed, finely diced (see note))
• 1/2 cup monterey jack cheese (grated (or cheddar or mozzarella))
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. In a small bowl, mix together the cream cheese, jalapeno, cheddar cheese, garlic powder, and salt.
2. Preheat oven to the temperature listed on your dough packaging.
3. Line a baking sheet with a silicone mat (see note) or parchment paper to prevent sticking.
4. Unroll the crescent rolls, separate each piece, and lay out one piece on a plate. Take approximately 1 Tablespoon of the cheese mixture and spread it on the triangle.
5. Roll the dough from the large end to the pointed end as normal.
6. Place the rolls on the baking sheet, leaving a few inches between each one. If desired, sprinkle each roll with some additional cheese.
7. Bake according to package directions until a light golden brown. Best served warm.

15. Cream Cheese Crescent Danish

Cream Cheese Crescent Danish is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘6’]

Enjoy a warm, flaky bakery-style pastry at home with this easy Cream Cheese Crescent Danish recipe! Buttery, crescent dough is twisted then filled with sweet cream cheese, and topped with apricot, cherry, or blueberry preserves. A drizzle of almond glaze adds the perfect touch. It makes an amazing breakfast or a sweet treat!

Ingredients

• 1 can crescent roll dough
• 4 ounces cream cheese, softened
• 2 tbsp granulated sugar
• 1 tsp vanilla
• 1 tsp lemon zest
• preserves for topping, apricot, cherry, blueberry
• 4 tbsp powdered sugar
• 1 tsp milk
• 1/4 tsp almond extract

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Add cream cheese, sugar, vanilla and lemon zest to a small bowl. Whisk to combine. Set aside.
2. Roll out crescent roll dough. Pinch seams together with your fingers.
3. Starting at the shorter end cut into 6 strips.
4. Twist each strip so it looks like a rope then form it into a circle. Place on the prepared baking sheet.
5. Make an indent in the center or each crescent roll.
6. Fill with cream cheese filling and top with your favorite preserves.
7. Bake for 15-20 minutes or until golden brown.Allow the danishes to cool before drizzling with glaze.

Glaze

1. Combine ingredients in small bowl and whisk until smooth.

16. Garlic and Parmesan Crescents

Garlic and Parmesan Crescents (with Jalapeno Cream Sauce) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’16’, ’16 crescents’]

Easy to make crescents ready in under 20 minutes. Packed with lots of flavor, they are sure to be a hit with everyone!

Ingredients

• 2 tablespoons Parmesan cheese
• 1 tablespoon parsley (finely chopped)
• 1/4 teaspoon each: salt and pepper
• 1/2 teaspoon granulated garlic (divided)
• 1 block (8 oz cream cheese (softened at room temperature))
• 2 – 4 tablespoons chopped Jalapeños (depending on spice preference)
• 2 Pillsbury Crescent Cans (Original)
• 3 Tablespoons unsalted butter (melted)

Instructions

1. Place a rack in the center of the oven and preheat to 375 degrees F. Line a baking sheet with parchment paper/silicone pad and set aside.
2. In a small bowl, combine the parmesan cheese, parsley, pinch of black pepper, pinch of salt, and 1/4 teaspoon granulated garlic. Using clean fingers or the back of a small spoon, rub the mixture together so the flavors of the parsley are dispersed throughout. Set aside
3. In a medium bowl using a hand mixer, potato masher, or pastry cutter, combine the softened cream cheese, jalapeños, 1/4 teaspoon of granulated garlic, 1/4 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix everything together until speckles of the ingredients appear in the cream cheese.
4. Place 1 tablespoon of the cream cheese in the widest part of the crescent dough triangle. About 3/4 of an inch from the top. Fold the crescents like normal – from the largest to the smallest side. Place on baking sheet.
5. Bake for 9 minutes. Remove from oven, brush with melted butter and sprinkle with the parmesan mixture. Drizzle a few more drops of butter and bake for another minute. Serve warm.

17. Spinach Ricotta Crescent Wrap

Spinach Ricotta Crescent Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: 4

This Spinach Ricotta Crescent Wrap makes a great meatless dinner for two or three, or for serving as a vegetarian appetizer! Kind of like a calzone wrapped with crescent dough, a sure way to fill you up with leafy greens, veggies and flavor.

Ingredients

• 1 (8 oz.) package crescent rolls
• 1 tablespoon oil, (extra virgin olive oil or avocado oil are my go-to’s)
• 1 bell pepper, chopped (I used red)
• 1 (6 oz.) package fresh baby spinach, (roughly 4 packed cups)
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese, (or other shredded white cheese like Italian blend)
• 1 teaspoon dried Italian seasoning, (or your choice of basil, oregano, parsley, or dill)
• sprinkle of salt and pepper

Instructions

1. Preheat oven to 350°F.
2. On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.
3. In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.
4. Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.
5. Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.
6. Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).
7. Bake at 350°F. for 25-30 minutes, or until dough is golden brown.

18. Ham and Cheese Crescent Roll Ups

Ham and Cheese Crescent Roll Ups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can refrigerated crescent roll dough (8 triangles; use 4 triangles for 4 roll-ups, reserve remaining 4 triangles for another use)
• 4 slices deli ham
• 4 slices cheese (Swiss or cheddar)
• 1 tablespoon mayonnaise or Dijon mustard (optional)
• 1 tablespoon unsalted butter, melted (for brushing)
• Salt and pepper, to taste (optional)

Instructions

1. 1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. 2. Open the crescent dough and separate four triangles from the can; set them on a clean work surface.
3. 3. On each triangle, place a slice of ham and a slice of cheese at the wide end; if using, spread a thin layer of mayonnaise or mustard over the ham.
4. 4. Roll up each triangle starting from the wide end toward the point, sealing the edges as you go.
5. 5. Arrange the roll-ups seam-side down on the prepared baking sheet; brush tops with melted butter.
6. 6. Bake for 12–15 minutes, or until the crescents are golden and the cheese is melted.
7. 7. Remove from oven, let stand for 2–3 minutes, then serve warm.

19. Shortcut Pumpkin Cinnamon Rolls

Shortcut Cinnabon Style Pumpkin Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 packages crescent roll dough
• 1/2 cup canned pumpkin
• 1/2 cup brown sugar
• 1/4 cup butter (melted)
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 cup heavy cream
• 1 cup whipped cream cheese (softened)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375F. Lightly butter a 9” baking dish.
2. Lightly flour your work surface and unroll the crescent dough. If using standard crescent dough, pinch the seems together so you have one large sheet.
3. In a small bowl, combine the canned pumpkin, brown sugar, melted butter, and pumpkin pie spice. Stir to combine.
4. Divide the pumpkin mixture evenly between the two crescent sheets. Spread the mixture out into an even layer— make sure to go all the way to the edges.
5. Next, starting at the shorter end of the rectangle, roll the crescent dough tightly into a log.
6. Note: By shorter end, I mean the end with the smaller side on the rectangle— see photo for example.
7. Cut off the ends of the log (so you have straight edges) and then cut it into 6 equal pieces.

Note

1. Note: To ensure even pieces, cut the log in half and then cut each half in thirds.
2. Place the rolls cut side up about 1/2” apart in the buttered baking dish.
3. Pour the heavy cream evenly over the cinnamon rolls.
4. Bake for 18-20 minutes, or until the cinnamon rolls are golden brown on top.
5. Allow the cinnamon rolls to set for at least 5 minutes before enjoying. This will allow them to finish cooking and ensure that you don’t end up with soggy centers.
6. Whisk together the cream cheese, maple syrup, and vanilla in a small bowl until fully combined. Use immediately or:
7. If you’d like to be able to pour the icing, microwave it for 15 seconds and then use immediately.
8. If you’d like a thicker, spreadable icing, place it in the refrigerator for 10 minutes before using.
9. Cinnamon rolls can be kept in an airtight container in the refrigerator for up to 2 days. Reheat them individually in the microwave for 15 seconds before enjoying.
10. Prep Time: 5 minutes. Cook Time: 20 Minutes. Rest Time: 5 minutes. Total Time: 30 minutes.
11. This recipe can be made with traditional crescent rolls or crescent sheets.
12. Light or dark brown sugar will work in this recipe.
13. You can substitute 1 1/4 tsp of cinnamon and 1/4 tsp of nutmeg for the pumpkin pie spice.
14. You must use heavy cream in this recipe— lower fat milks are not a recommended substitute.
15. You can use standard cream cheese, although it will be more dense. For a light, soft icing, I recommended using whipped cream cheese.
16. I recommend using Grade A Maple Syrup but use whatever you like the taste of.
17. Cutting into the cinnamon rolls before they have had a chance to rest will result in soggy (undercooked) centers. Allowing them to set is crucial.

20. Taco Ring

Easy Taco Ring Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT80M · Yield: [’16’]

This impressive and easy Taco Ring recipe comes together with flaky crescent roll dough, taco meat, cheese, black beans, and corn and all your favorite taco toppings. Perfect for holiday parties, game night, and Super Bowl parties.

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/2 cup salsa
• 1/2 cup water
• 1/2 cup corn, fresh, frozen, or canned
• 1/2 cup black beans, drained
• 2 cans crescent rolls
• 1 1/2 cups shredded cheddar cheese
• 1 egg
• 1 tablespoon water
• Your favorite taco fixings

Instructions

1. In a large skillet, cook beef on medium-high heat until it is no longer pink. Drain the ground beef really well to keep the taco ring from getting too greasy. I use a colander.Add the taco seasoning, 1/2 cup water, salsa, corn, and black beans.Simmer on medium until the liquid has evaporated.
2. Cool the taco meat in the refrigerator for 20-30 minutes. This will keep the crescent rolls from being doughy or gummy.
3. Preheat the oven to 375. Prepare a large baking sheet with a piece of parchment paper.
4. Place a small 3-4 inch bowl in the center of the sheet pan as a guide.Separate the crescent roll triangles and arrange them in a circle. Overlap the short sides of the triangles to form the inner ring with the points of triangles sticking out.
5. Stir the cheese into the cooled ground beef mixture.
6. Spoon the taco meat onto the inner half of the crescent roll ring.Gently pull each dough triangle up and over the taco meat. Use a knife to lift up and tuck the triangle point under the bottom layer of dough. It’s okay if some of the taco meat filling shows in between the strips of dough.If necessary, use your hands to gently re-shape the ring into a perfect circle.
7. Beat an egg with one tablespoon of water. Brush the egg wash over the crescent roll dough.
8. Bake for 25 minutes or until the dough is completely cooked. As needed, cover with foil during the last few minutes of baking so it doesn’t get too dark. Let cool for 5-10 minutes.
9. Drizzle with sour cream thinned with a little bit of water. Garnish with sliced tomatoes, green onions, black olives, and corn.Fill the center of the ring with shredded lettuce and chopped tomatoes or a bowl of salsa or guacamole. Serve with bowls of all your favorite taco toppings.

21. Chocolate Hazelnut Cinnamon Twists

Chocolate Hazelnut Cinnamon Twists is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘8’]

Irresistible crescent dough pastry filled with chocolate hazelnut spread, coated in cinnamon sugar, and twisted into straws of deliciousness.

Ingredients

• 1 can refrigerated crescent rolls dough (grand size)
• 1/2 cup chocolate hazelnut spread
• 1/4 cup white granulated sugar
• 1 Tbsp cinnamon

Instructions

1. Preheat oven to 375 and grease a large baking sheet.
2. Mix sugar and cinnamon in a wide bowl, until evenly combined.
3. Carefully, unroll the dough but do not separate it at the seams. Cut the dough only at the seams that make a square, don’t cut the diagonal seams that make a triangle. Gently press together the diagonal seams that would form a triangle to seal them back up as best as you can.
4. Slice each square in half to form long rectangles. (You will have 8 rectangles to fill.)
5. Spread a long line of chocolate hazelnut spread down the middle of each pastry rectangle. Make sure not to cover the entire pastry, but just in the middle, that way it will leave space around the chocolate spread to seal the pastry.
6. Bring the edges of the long sides together and press them together. Make sure to seal top and bottom too. Seal all openings.
7. Gently roll the filled pastry tube in cinnamon/sugar mixture.
8. Carefully start twisting the the pastry tube. It will stretch to about twice its length, and it’s alright, just make sure not to stretch too much and seal any spots that may come apart.
9. Repeat this will all 8 pastries. Lay them on the prepared baking sheet and bake for 10-13 minutes.
10. (Note: if you will be trying original crescent roll dough and not the grand size one, size of pastry and bake time will be less.)

22. Leftover Ham, Broccoli, and Cheese Crescent Cups

Ham and Broccoli Crescent Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’24’]

These ham and broccoli crescent cups are easy, cheesy, and perfect for breakfast, brunch, or snacks—an easy way to use up leftover ham!

Ingredients

• 2 Cups ham (cooked, chopped)
• 2 Cans crescent rolls
• 8 Ounces cheddar cheese (shredded)
• 2 Cups broccoli florets
• 1 Pinch salt
• 1 Pinch black pepper
• chives (chopped, optional garnish )
• nonstick cooking spray (as needed)

Instructions

1. Preheat the oven to 375 degrees F.
2. Shred cheese into a large mixing bowl.
3. Roughly chop the ham and broccoli and combine with cheese. Try to chop until the pieces are no larger than your thumbnail.
4. Unroll and separate the crescent rolls into pre-cut individual triangles.
5. Lightly spray a muffin tin with non-stick cooking spray.
6. Place the crescent rolls into each muffin tin with 2 points of the triangle out of each tin
7. Add 3 tablespoons of the ham and broccoli mix to each. Take the longest point of the crescent roll and wrap over the stuffing and tuck under. Then, take the shorter point and fold over the center.
8. Sprinkle the tops of the dough with a pinch of salt and pepper and place onto the center rack of the oven.
9. Bake at 375 degrees F for 15 minutes.

23. Cheese Stuffed Pumpkin Shaped Bites

Cheese Stuffed Pumpkin Shaped Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT9M · Total: PT29M · Yield: [‘8’]

These little pumpkin-shaped bites are stuffed with melty cheese and wrapped in soft crescent dough. A pretzel stem turns them into a festive fall snack. They’re quick to make and always a crowd-pleaser at fall parties or holiday gatherings.

Ingredients

• 1 Can crescent rolls (I used Pillsbury )
• 2 mozzarella cheese sticks
• 4 mini pretzel sticks

Instructions

1. Preheat the oven to 375°F and line the baking sheet with parchment paper.
2. Slice each cheese stick into 4 equal parts.
3. Separate the crescent rolls and form them into balls.
4. From the ball form, flatten them out and add a piece of cheese to the middle. Form the ball around the cheese.
5. Take about 10 to 12 inches of twine, starting at the top and wrap it around the middle towards the bottom. Once you reach the bottom, cross the twine and go another direction, wrapping it back up towards the top. Twist it at the top and go back down, etc. Do this 3 or 4 times (no more than 4). Tie it off when finished. Repeat with all pumpkins.
6. Place the pumpkins on the baking sheet and bake for 8 to 10 minutes or until lightly golden brown.
7. Allow to cool for about 10 minutes before gently using the scissors to remove the twine from the rolls.
8. Break the pretzels in half and put one in the top of each pumpkin, broken side down.

24. Strawberry Crescent Rolls

Strawberry Crescent Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’]

Strawberry Crescent Rolls are sweet and easy breakfast treats that are made flavorful with real strawberries! Big, flaky refrigerated crescent dough filled with easy to make strawberry filling. Perfect recipe for Mother’s Day, brunch, and many other occasions.

Ingredients

• 12 oz package of Crescent Grands dough (the big and flaky kind)
• 10 oz strawberries
• 2 tsp lemon juice
• 2 tsp vanilla extract
• 1 vanilla bean (or 1 tsp vanilla bean paste)
• 1/3 cup white granulated sugar
• 2 tsp white granulated sugar
• 1 tsp cinnamon

Instructions

1. Chop strawberries and add them to a small sauce pot. Scrape vanilla seeds into the pot with strawberries. Add lemon juice, vanilla and sugar as well. Mix well until all incorporated. Simmer over medium heat for 13-15 minutes. A lot of the liquid will be cooked out (not all!), making it thicker and easy to spread without pouring out. Let cool to room temperature so you don’t get burned.
2. Preheat oven to 350℉ and cover a large baking sheet with parchment paper. Lightly grease the parchment paper.
3. Open the crescent dough, unroll it and cut the predesignated triangles.
4. Spread about a tablespoon of vanilla strawberry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay all the rolled strawberry rolls on the prepared baking sheet.
5. Mix 2 tsp of sugar with 1 tsp of cinnamon and sprinkle each rolled pastry.
6. Bake for 15 minutes, until raised and golden brown.

25. Crescent Roll Taco Ring

Crescent Roll Taco Ring is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 8

This crescent roll taco ring is a family favorite for good reason! It’s super easy, cheesy and perfect for all your favorite taco toppings. And did we mention how fun it is for the kids to help make?

Ingredients

• 1 lb ground beef or ground turkey
• 1 package (1 oz) taco seasoning mix
• ½ cup water
• 1 tablespoon olive oil or coconut oil
• ½ yellow onion, diced
• 1 cup (4oz) shredded Cheddar cheese or Mexican cheese blend
• 2 cans (8 oz) refrigerated Crescent Rolls (8 Count)
• Optional: Shredded lettuce, chopped tomatoes, salsa, sour cream, hot sauce or cheese dip for topping

Instructions

1. Heat oven to 375°F. In a large, nonstick skillet, sauté the onions for 1-2 minutes, then add the ground beef. Cook the meat and onions over medium-low heat until no longer pink. Add ½ cup of water and the taco seasoning mix, allowing the beef mixture to simmer 3 to 4 minutes until slightly thickened. Remove from heat, drain the grease and set the meat mixture aside.
2. While the meat is simmering, open both cans of dough and separate the crescent rolls into 16 triangles. On an ungreased large cookie sheet, arrange triangles in ring. You want the wide sides of the dough forming the circle, with the points facing outward so it looks like the sun. The dough will overlap at the circle. If it’s easier, place a small cup or bowl in the middle and build the ring around that!
3. Spoon beef mixture around the dough closest to center of ring to form a large circle of meat. Top it with shredded cheese. Then, pick up the tip of each triangle and lay it over the top of the meat and cheese. Be sure to gently tuck the point under as you bring it over. If you used a glass or bowl, be sure to remove it first! Continue doing this all the way around the circle until all of the outer points are folded over.
4. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices, especially if you’re serving children as the meat and cheese get very hot! Serve with your favorite taco toppings and enjoy.

26. Apple Crescent Rolls

Apple Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT9M · Total: PT24M · Yield: [‘8’, ‘8 servings’]

Want a simple sweet treat that’s easy to make? Try these homemade apple crescent rolls! This easy vegan recipe uses packaged crescent roll dough and baked apples to create a heavenly pastry that’s perfect for brunch, breakfast, or even an afternoon snack or dessert.

Ingredients

• 1 crisp apple (sliced)
• 2 Tablespoons of sugar (I used 1 tablespoon brown sugar and 1 tablespoon coconut sugar and Stevia)
• 1 teaspoon of cinnamon
• ½ teaspoon of salt
• 1 tube of crescent rolls
• 2 Tablespoons of vegan butter (melted)

Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.
2. Place apples on the prepared baking sheet and bake for 10 minutes.
3. While apples are baking, mix together sugar, cinnamon, and salt.
4. Roll out crescent rolls and lightly brush with vegan butter and sprinkle each with a little of the sugar mixture.
5. Roll an apple into each crescent roll and brush the tops with vegan butter and sprinkle more sugar on top. Bake according to package.

27. Mini Chicken Pot Pies

Mini Chicken Pot Pies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’12’]

Mini Chicken Pot Pies make a fun dinner idea that comes together in minutes thanks to leftover rotisserie chicken and crescent roll dough! The shredded chicken is tossed with veggies in a homemade cream sauce then topped with flaky crescent dough. Kids will love these!

Ingredients

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 rib celery, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all purpose flour
• 3/4 cup chicken broth
• 1/2 cup milk
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• salt and pepper, to taste
• 1 cup cooked shredded or cubed chicken
• 1/2 cup frozen peas
• 1 can (8 ounces) crescent rolls

Instructions

1. Heat olive oil in a medium saucepan over medium high heat.Add in onions, celery and carrots. Sauté for 4 minutes or until they start to get tender.Add in garlic and cook for an additional minute.Remove the vegetables from the pan and set aside on a plate.
2. To the same saucepan add in the butter. Once melted whisk in flour and whisk continuously for 1 minute.
3. Slowly whisk in the chicken broth and milk. Add in the dried sage and thyme.Cook for 1-2 minutes or until it is thickened. Stir in the cooked chicken, peas and reserved vegetables. Season with salt and pepper to taste.
4. Preheat oven to 375 degrees.Roll out crescent dough. Cut half of the dough into 48 strips to do the lattice top. Cut the other half of the dough into 12 squares.
5. Grease a muffin tin with nonstick cooking spray.Place crescent roll squares into each cavity of the muffin tin.
6. Divide the chicken pot filling between the muffins.
7. Top each pot pie with 4 slices of crescent dough going opposite ways to create a lattice top.Bake for 15-18 minutes or until golden brown and set. Allow them to cool for 10 minutes before removing them from the muffin tin. Serve immediately and enjoy!

28. Turkey Crescent Roll Casserole

Turkey Crescent Roll Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Yield: [‘8’, ‘8 servings’]

Savory turkey and mixed vegetables, all topped off with a flaky, buttery lattice crust and baked to perfection!

Ingredients

• ½ cup diced onions
• 2 tablespoons minced garlic
• ½ cup mayonnaise
• 2 tablespoons all-purpose flour
• 1 teaspoon chicken soup base
• ¼ teaspoon pepper
• 1 cup milk
• 2 cups frozen mixed vegetables (about 10 ounces, thawed)
• 1 ½ cups cubed cooked turkey breast
• 1 tube (4 ounces refrigerated crescent rolls)
• 1 egg

Instructions

1. Preheat oven to 375ºF.
2. In a small greased saucepan, saute onions and garlic until transparent. Set aside.
3. In a large skillet, add mayonnaise, flour, soup base, and pepper.  Whisk together over medium heat.
4. Slowly pour in milk, whisking continuously until mixture thickens.  This will take about 2 minutes.
5. Add prepared onions and garlic, mixed vegetables, and cubed turkey.  Mix together.
6. Transfer mixture to a greased 8×8-inch baking dish.
7. Lay crescent roll triangles on a nonstick surface.  Press seams together.
8. Using a pizza cutter, cut crescent rolls into 8 long pieces.
9. Using the pieces, create a lattice design on top by weaving each piece.
10. In a small bowl, whisk egg.  Brush egg onto crescent rolls.
11. Bake for 20 minutes or until the lattice crust is baked and golden brown.

29. Mini Cheesy Calzones

Mini Pillsbury Calzones is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 calzones’]

Mini Pillsbury Calzones are so delicious! Crescent dough is stuffed with THREE cheeses and tucked into a little ball before being baked to gooey, melty perfection. Serve with a warm marinara sauce for dipping and everyone will love you. Did I mention there’s spinach too?

Ingredients

• 8 oz. Pillsbury Crescent Dough Sheet or Pizza Dough
• ½ cup frozen spinach
• ⅔ cup ricotta cheese
• 2 mozzarella cheese sticks ((about 2 ounces))
• 2 tablespoons Parmesan cheese
• ¼ teaspoon garlic powder
• 1 egg
• salt to taste

Instructions

1. Preheat oven to 400°F.
2. Mix together ricotta cheese, Parmesan, spinach, and garlic powder.
3. Defrost frozen spinach in microwave or at room temperature. Use a few paper towels or dish cloth and squeeze out any excess water! (This will make your filling watery.)
4. Add spinach to bowl and mix well. Taste and add salt to your liking! It definitely needs some salt since the dough itself is not salty. You can also add more Parmesan since that it also salty.
5. Divide your crescent dough into 7-8 portions that are about 1 oz. Flatten each piece with the palm of your hand so it resembles a pancake. Repeat with all pieces.
6. Scoop a generous amount of filling onto each dough round (about 1 tbsp.) and top with a chunk of mozzarella cheese. I divided my mozzarella stick into approximately 4 pieces. Add more if you like.
7. Gently pull the dough on both sides and pinch it together. Repeat with other sides gently pinching the dough to form a mini rounded package. Place pinched side DOWN onto a lined baking sheet. Repeat with rest of dough. You should get 7-8 mini calzones.
8. Scramble egg and brush your calzones using a pastry brush.
9. Bake for 10-12 minutes on the upper rack until the dough has browned nicely.
10. Top with more freshly grated Parmesan cheese and serve warm with warmed marinara sauce for dipping!

30. Air Fryer Cheesecake

Air Fryer Cheesecake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘8’]

Air fryer cheesecake is easy to make & positively delicious. Seven simple ingredients & 20 minutes are all you need for this amazing dessert!

Ingredients

• 1 can cresecent rolls
• 8 oz cream cheese
• 1/4 cup sugar
• 1 egg yolk
• 1/2 tsp vanilla
• 1 tbsp butter (melted)
• 1 tbsp sugar
• 1 tsp cinnamon

Instructions

1. Open the crescent rolls into a large rectangle. Divide in half both vertically and horizontally to form 4 rectangles. Press the diagonal seam to connect the pieces. You want 4 rectangular pieces.
2. Combine the filling ingredients. Divide the filling between the prepared crescent roll dough. Close each piece and press the edges together.
3. Brush with the melted butter and sprinkle with the remaining sugar and cinnamon.
4. Air fry at 350 for 12 minutes.

31. Pizza Crescent Rolls

Pizza Crescent Rolls Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘8’, ‘8 rolls’]

Pizza Crescent Rolls are a fast and easy finger food recipe perfect for game day, an after school snack, and pizza night. Use this pepperoni version or swap out your favorite toppings!

Ingredients

• 8 crescent rolls ((one package))
• 4 slices provolone cheese
• 32 slices pepperoni (more or less as desired)
• ½ cup pizza sauce (or marinara sauce)
• 4 string cheese (mozzarella version is best)
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder

Instructions

1. Preheat oven to 375°F.
2. Separate each triangle of the crescent dough. At the top long edge, place half of one slice of provolone.
3. On top of the provolone, layer 4 pepperoni slices across the top in a line.
4. Add 1 teaspoon of the pizza sauce on top of the pepperoni, followed by half of a cheese stick.
5. Mix the dried oregano and garlic powder together in a small bowl. Sprinkle a little bit across the cheese stick.
6. Gently roll up the dough around the filling. This is easiest by picking up the roll and wrapping the dough under and around instead of flipping the dough over. Place on a baking sheet.
7. Repeat with the remaining ingredients.
8. Sprinkle the remaining oregano mixture on top of the rolls.
9. Bake until the rolls are a light golden brown, approximately 15 minutes.
10. Remove from the oven and while warm, push the melted cheese that has escaped back into the rolls with a knife.
11. Serve warm with the remaining sauce for dunking.

32. Pumpkin Croissant Bread Pudding

Pumpkin Croissant Bread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [’12’]

Pumpkin Croissant Bread Pudding is warm, gooey, and packed with pumpkin spice flavor! This dessert is perfect for fall and has a decadent maple glaze to top it all off!

Ingredients

• 8 Day Old Croissants
• 2 1/2 Cups Half & Half
• 4 Large Eggs
• 15 Ounce Can Canned Pumpkin
• 1 Cup Packed Brown Sugar
• 1 Tablespoon Pumpkin Pie Spice
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 3 Tablespoons Butter
• 1/2 Cup Packed Brown Sugar
• 1 Tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Half & Half or Milk

Instructions Bread Pudding:

1. Preheat the oven to 350 degrees. Lightly grease a 9×13 inch baking dish with butter or cooking spray.
2. Roughly tear the croissants into pieces, they don’t all have to be the same size. Then, place in the prepared baking dish.
3. In a large bowl beat together the half and half with the eggs until no egg streaks remain. Next, whisk in the pumpkin, brown sugar, pumpkin pie spice, vanilla extract and salt until well combined.
4. Pour the egg mixture over the croissants evenly and press down gently to make sure all croissants are covered.
5. Cover the pan with foil and allow the mixture to sit for 20 minutes (or refrigerate up to 8 hours).
6. Uncover the pan and bake the bread pudding in the preheated oven for 40-50 minutes, until set.

Glaze:

1. Melt the butter in a small saucepan over medium low heat. Whisk in the brown sugar, maple syrup and vanilla extract until smooth. Simmer for 2 minutes.
2. Remove the pan from the heat and whisk in the half & half or milk.

33. Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (8-count) crescent roll dough
• 6 large eggs
• 1/2 cup milk
• 1/2 lb (8 oz) breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese, divided
• 1/2 small onion, finely chopped
• 1/2 cup green bell pepper, diced (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray or butter for greasing the pan

Instructions

1. 1) Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or butter.
2. 2) In a skillet over medium heat, sauté the onion (and bell pepper, if using) until softened, about 3-4 minutes. Add the cooked sausage and heat through, then remove from heat.
3. 3) In a bowl, whisk together the eggs, milk, salt, and pepper; stir in half of the cheddar cheese.
4. 4) Unroll the crescent dough and arrange it in a single layer in the prepared dish, pressing to form a crust and sealing any perforations.
5. 5) Evenly scatter the sausage-vegetable mixture over the crust; sprinkle the remaining cheddar cheese on top.
6. 6) Pour the egg mixture over the filling, allowing it to seep into the crust and filling.
7. 7) Bake until the eggs are set and the top is golden, about 25-35 minutes. Let rest 5 minutes, then slice and serve.

34. Cream Cheese Chicken Packets

Cream Cheese Chicken Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘8’, ‘8 packets’]

Cream Cheese Chicken Crescent Rolls are an easy weeknight dinner that combine buttery crescent rolls, shredded chicken, and cream cheese for a dinner that’s full of protein!

Ingredients

• 2 8 oz. packages refrigerated crescent rolls
• 2 cups shredded cooked chicken
• 1 8 oz. block cream cheese, softened
• 2 tbs. milk
• 2 tablespoons chopped chives
• 1/2 tsp. salt
• 1/2 stick butter (melted)
• 1/2 cup croutons (crushed)

Instructions

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine softened cream cheese, shredded chicken, milk, chives, and salt. Use a spoon or your hands to combine.
3. Each package of crescent rolls has 4 rectangles that are separated by a diagonal perforation. You will want to press the perforation together to form a solid rectangle.
4. Scoop 1/8 of the filling in the middle of each rectangle. Pinch seams together. (I start by connecting the opposite corners and then pinching together the seams.
5. Dip the tops in melted butter and then dip that into the crushed croutons. Place on baking sheet.
6. Bake for about 25 minutes until the biscuits are cooked through.

35. Strawberry Cream Cheese Crescent Rolls

Strawberry Cream Cheese Crescent Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

Start out your day with these sweet, tasty and easy to make strawberry cream cheese crescent rolls. They are made using store bought crescent dough and are filled with a cream cheese mixture that’s topped with strawberry jam.

Ingredients

• 1 can Crescent dough
• 8 ounces Cream Cheese (softened)
• 3 tablespoons milk
• 2 tablespoons granulated sugar
• 1 tablespoon Lemon Juice
• 1 teaspoon vanilla extract
• 1/3 cup strawberry jam (or preserves)
• 1/2 cup Candy melts (Red)

Instructions Make the crescent rolls:

1. Start by making the cream cheese filling. Place the cream cheese, milk, lemon juice and vanilla extract in a bowl. Using a hand mixer blend until smooth.
2. Sprinkle the sugar over the cream cheese mixture. Continue to mix until blended. Set the cream cheese mixture aside.
3. Preheat oven to 375 F. Spray a baking sheet with non-stick spray.
4. Unroll the crescent dough sheet. Cut it into 8 equal pieces (see the photos).
5. Spread a rounded teaspoon of cream cheese on each square. Leave space around all 4 edges.
6. Spread a teaspoon of jelly on top of the cream cheese.
7. Starting on one end begin rolling the dough. As you roll it use a fork or your fingers to gently crimp the edges of the dough as you roll it. This will help to keep the filling from leaking out while baking.
8. Place filled crescent dough on the baking sheet. Bake 10 to 13 minutes or until the tops are golden brown. Remove from oven and allow to cool.
9. Follow the directions on your package of candy melts/candy coating. Use a sandwich bag to help you pipe the melted candy on top of each crescent roll.

Topping the stuffed crescent rolls:

1. Place a plastic sandwich or storage bag into a cup. Place it with the point of one corner facing the bottom of the cup. Spoon the melted candle melts/candy coating into the bag.
2. Squeeze it into one corner of the bag and twist the top to make it easier to hold.
3. Snip a tiny piece of the corner from the plastic bag. The smaller the piece removed the thinner the drizzled candy melt. Drizzle the melted candy coating back and forth over the top of the crescents.
4. Set the finished crescents aside to allow the drizzle to harden. Place the baking sheet with the crescents in the refrigerator for 5 to 10 minutes if you want the drizzle to harden quickly.

36. Pigs in a Blanket

Pigs in a Blanket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’48’]

Pigs in a blanket is a classic party snack made with cocktail wieners wrapped in crescent dough, which are baked to golden brown perfection. An easy appetizer option that can be doubled or tripled to serve a crowd.

Ingredients

• 2 8 ounce cans crescent rolls
• 48 cocktail wieners
• 2 tablespoons butter (melted)
• toppings such as sesame seeds or poppy seeds (optional)
• cooking spray
• 2 teaspoons chopped parsley (optional)

Instructions

1. Preheat the oven to 375 degrees F.
2. Line two sheet pans with foil and coat with cooking spray.
3. Unroll the cans of crescent roll dough and separate the dough into 16 triangles.
4. Cut each dough triangle into thirds, lengthwise.
5. Place a wiener at the thickest end of the triangle. Start at that end and roll up each wiener.
6. Repeat with remaining dough and wieners. Place the pigs in a blanket on the baking sheets.
7. Brush the butter over the tops of the pigs and add any toppings if desired.
8. Bake each tray for 13-15 minutes or until dough is golden brown. Serve immediately, garnished with chopped parsley if desired.

37. Sausage and Cream Cheese Pinwheels

Sausage and Cream Cheese Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT1H · Total: PT1H33M · Yield: 40

These delicious baked pinwheels with sausage and cream cheese are excellent for appetizers, lunch, and snacking. My sausage and cream cheese pinwheels recipe is easy and quick!

Ingredients

• 1 lb bulk pork sausage (regular or spicy)
• ½ cup diced red pepper
• 1 block cream cheese (8 oz)
• 2 tubes crescent rolls (8 oz each)
• kosher or sea salt
• black pepper
• 1 cup shredded cheese
• green onion, sliced (topping, optional)
• diced tomatoes (topping, optional)

Instructions

1. In a skillet, preheat the skillet to medium-high and then crumble the sausage into the pan.
2. Season with kosher salt and black pepper. Cook until it is no longer pink, approximately 7 minutes.
3. Add in the diced red pepper and cook until the pepper is tender, about another 2 – 3 minutes.
4. Add in the cream cheese, stirring until ingredients are thoroughly blended. Turn off heat.
5. Prepare your baking sheet by either lining it with parchment paper or a silicone mat. Open each of the crescent roll tubes.
6. Unroll the crescent rolls and separate into 4 rectangles total. Seal the perforations with your fingers.
7. Gently press out the crescent roll dough into rectangles that are about 6”x4” and 1/2” thick.
8. Using a measuring cup and spoon, spoon the sausage filling into a 1/3 measuring cup and spread onto a rectangle. Carefully spread to within ¼ inch of the edge.
9. Carefully, start to roll up the dough, jelly-roll style and pinch the seam to seal. Make sure the seam side is down.
10. Repeat this process until you have used all of the crescent roll dough. Place the baking tray with the sausage roll logs into the freezer for one hour.
11. Preheat the oven to 350 degrees.
12. Carefully cut each log into 8 to 10 slices (depending on how thick you want them) and arrange them on prepared baking sheets (either lined with parchment paper or silicone mats).
13. Place in the oven and back until they are golden brown 15 – 18 minutes.
14. Remove from the oven and serve while warm.
15. Serve up with sliced green onions and diced tomatoes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.