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Fun Food Ideas with Crescent Rolls.

I usually top the Costco Lobster Bisque with the Crescent rolls, which make for a great en croute but looking for some new ideas.


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  1. Miniature breakfast quiche cups
    Small handpies, like empanadas
    Cheese and spinach triangle appetizers

    1. Miniature Beef Wellingtons....

        1. re: MidwesternerTT

          If your local store hasn't started stocking it yet, request from your manager Pillsbury's new can of Crescent Roll dough not made up into rolls---comes in a plain rectangle, versatile for many uses.

          Also, if you make sweet rolls out of Crescent Roll dough, invest in a bottle of Maple Extract. A few drops added to a little powdered sugar icing make a very professional glaze, all caramel-y looking and nice topped with chopped nuts.

          1. re: Querencia

            and use coffee for the liquid in the icing.

          1. Make a mushroom duxelles and do turnovers.

            1. A little OT, but on those TUBE pastries anyway. When teaching at an alternative school, a co-worker treated kids to "donuts". She brought in an electric frying pan, oil and lots of tubes of biscuits. The biscuits only hadda swim in hot oil until nice and brown, then kids shook in rown bag of cinnamon/sugar or dusted with powdered sugar. Actually pretty tasty, especially when nice and warm.

              My Dad always like pot pies... especially from roast pork, nice rich gravy and left-over veggies. All that mixed together, topped with biscuits and baked off till nice and brown.

              Worked with 2 special needs students about a year ago who were in a "food & nutrition" class. Kids were given tube of biscuit dough and all sorts of potential stuffings... meats, cheeses, fruit fillings. They experiments with "sandwich maker" appliances... and had a BALL!!

              3 Replies
              1. re: kseiverd

                On your OT, I have made (for both my kids and grand kids) "donuts" for years out of tube biscuits. I usually wash out a little medicine cap to cut the "hole" in the middle (then we get the donut holes too). Cinnamon and sugar or drizzle with maple glaze or a normal glaze with sprinkles, etc. They think I am fabulous! Works every time!

                You can also make little turnovers using 2 per. Fill with apple or fruit of your choice, then top with another triangle and seal the edges. Tastes great and very flaky.

                1. re: boyzoma

                  Will you please elaborate on the donuts? Do you deep fry or bake?

                  1. re: schrutefarms

                    I fill a skillet with about 1/2" veg. oil and fry. Once one half is nice and brown, flip over and brown the other side. They puff up so nicely. Hope that helps. Just don't have the oil too hot. About med. to med. high works well. Adjust the temp as necessary.

              2. Do the mini apps at the Pillsbury site under crescent recipes. 8 different kinds, makes a dazzling and not at all difficult show.

                1. I still love this recipe that I learned to make as a kid:


                  It was one of the winners of the Pillsbury bake-off (in 1974). I make it once a year after Thanksgiving with leftover Turkey

                  1 Reply
                  1. re: stockholm28

                    My Mom started making these in the 1970s and we all make them still from time to time, just for nostalgia's sake. Mom just called them "Chicken Things" and so do we!

                  2. Wow..
                    Thank you all for the great ideas!

                    1. Well of course there is the old stand by pigs in a blanket with lil smokies. Just cut up the crescent rolls dough to fit the sausages.

                      5 Replies
                      1. re: rasputina

                        My spouse's favorite appetizer. No matter how 'fancy' the occasion, he gets pigs. Which everyone else also promptly scarf down. :)

                        1. re: rasputina

                          Our favorite. But we use Nathan's cocktail franks. Never any left.

                          1. re: rasputina

                            A friend showed us a trick: tuck some shredded cheddar cheese into the "blanket" before rolling it up... yum.

                            1. re: truman

                              For me, a brush of mustard inside was the trick.

                            2. re: rasputina

                              Found little salmon sausages at Whole Foods and did this at a holiday party end of last year. They were delicious.

                            3. This is one that my sister taught me... Get one of those big Brie wheels (Costco has them), line a round baking dish with part of the crescent dough. Slice the top rind off the Brie. Saute a good handful of pecans in a quarter cup each of butter and brown sugar till the sugar dissolves and the nuts are a little toasty.
                              Cover the Brie with the nut mixture, then add the rest of the crescent dough to the top and pinch down.
                              Bake at 350 degrees for 20 minutes or so till golden. Serve while warm.

                              7 Replies
                              1. re: kitchengardengal

                                That's one of my favorites. Almond cream rolls are another. I've been making them for 20+ years and I make them quite often. :)

                                1. re: kattyeyes

                                  What are Almond cream rolls? I love Almond anything!

                                  1. re: kitchengardengal

                                    I do, too, so I'll share the way I do it (just four rolls instead of 8).

                                    ALMOND CREAM ROLLS
                                    4 oz. cream cheese (I use reduced fat Neufchatel–nothing is lost in translation)
                                    1 teaspoon almond extract
                                    1/4 cup powdered sugar
                                    sliced almonds for the tops
                                    1 can Pillsbury crescent rolls
                                    cinnamon to sprinkle over the inner cream layer

                                    Egg wash
                                    1 egg white + 1 teaspoon water

                                    1/3 cup powdered sugar
                                    1/4 teaspoon almond extract
                                    1 to 2 teaspoons milk

                                    Heat oven to 350 degrees F. In small bowl, beat cream cheese, almond extract and powdered sugar.

                                    Separate crescents into four rectangles. Use your fingers to seal the dotted line that runs diagonally across each rectangle. Spread each rectangle with a quarter of the cream cheese filling to within a quarter inch of the edges. Sprinkle cinnamon over cream cheese. Starting at the longer side, roll up each rectangle into a long roll of dough. Gently stretch each long roll to approximately 10 inches long. Then coil each roll into a spiral with the seam on the inside. Place on ungreased cookie sheet.

                                    In small bowl, whisk together egg white and water, brush over roll. Sprinkle with sliced almonds.

                                    Bake at 350 degrees F for 17 to 23 minutes.

                                    Drizzle glaze over warm rolls. Enjoy your breakfast!

                                    Pics here:

                                2. re: kitchengardengal

                                  On the same page, I used to do individual brie and cranberry sauce appetizers wrapped in crescents. It was an Ocean Spray recipe. Really have to get it back into the holiday rotation!

                                  1. re: kitchengardengal

                                    That sounds good kitchengardengal - but I'm not into sweet (although I love pecans!). I was thinking more along the line of some sauteed mushrooms in butter and a little wine? What do you think?

                                    1. re: Jeanne

                                      Just be sure to reduce the sauce til it coats a spoon - so the liquid doesn't make the crust mushy. It sounds good!

                                  2. I like to brush them with pesto before I roll them up. You could also do garlic butter for garlic rolls!

                                    1. I like them rolled up with ham and/or turkey and Swiss cheese and a smear of Dijon mustard & then baked.

                                      1. When I am not feeling well, I'll open the can of crescent rolls, and slice into rounds without unrolling. Bake them as the label directs. Mix some herbs (fresh or dried, depending on what I have) into some softened butter, and spread the butter over the rolls when they come out of the oven and are still warm.

                                        My husband and nephews will destroy these.

                                        1. I've have slicied them unrolled, as jw615 mentioned above, and then smashing them into regular-size or mini muffin cups, sticking them with a fork many times and filling with...whatever. ground beef, onion/garlic and cheese, tiny-cut leftover chicken with onion/celery/a little mayo, like chicken salad - even tried canned tuna/onion/a little mayo once and it worked. Bake for time mentioned on the tube and you have a fast app or fast dinner.

                                          1. I like to mix various things in cream cheese and then either use the Crescent Sheets, or just press the Rolls together into one and make pinwheels out of it. Or Turnovers... either really.

                                            Pimento Cheese Spread with pecans works
                                            Blue Cheese Crumbles with walnuts or pecans mixed into cream cheese
                                            Peppadew Peppers diced, mixed into cream cheese
                                            Crumbled White Stilton with Apricots, or Cranberries etc
                                            Goat Cheese crumbles with various fruits and nuts

                                            1 Reply
                                            1. re: Ariadanz

                                              My Mom does this as well when we come to visit her. She typically does cream cheese mixed with chopped onion, garlic, and crumbled bacon.

                                            2. I had a friend make mini s'mores with them. Put two small squares of Hershey's chocolate bar and a marshmallow in them before rolling up. I don't remember how long it took to cook but they were a quick chocolate fix!

                                              1. I haven't made this yet (not my blog), but some variation of this idea is on my to try list for sure.

                                                1. I do the baked brie in winter. Been making it a lot this winter and still perfecting my technique. Made some for lunch and this time I left an opening on top of the dough and the walnuts toasted nicely. This time I used cherry preserves from TJs and craisins as well as the walnuts.
                                                  Once I used brie with mushrooms from wegmans and sauteed mushrooms with a little bit of onion and garlic. Ridiculously good.

                                                  1 Reply
                                                  1. re: givemecarbs

                                                    Your post is making me hungry and I really don't need anyone to giveme(more)carbs right about now! ;)

                                                  2. I had a container in the freezer. I used them with chocolate chips to make a quick little snack.

                                                    2 Replies
                                                    1. re: MamasCooking


                                                      When you thaw them, is the texture affected? In other words, would you be able to separate them on the "perforations" into triangles?

                                                      1. re: pinehurst

                                                        They were soft and pliable. I put some chips in the center and rolled them up. Are we referring to the same product I wonder? You pry them apart and roll them up? When they are defrosted and soft you can stretch the dough, shape it crimp it etc.I think I used them for home made raspberry pop tarts too.

                                                    2. At summer bonfires we wrap the dough on sticks and cook them over the fire. When puffed and golden they are rolled on a stick butter and then in a dish of cinnamon sugar.

                                                      Just last night my son made his own version of empanadas. He made ground beef with taco seasonings, rolled out the dough and cut it into circles. He then added beef to the center along with shredded cheese and sealed the rounds. Baked until lightly brown and served them with sour cream, salsa and sliced avocados

                                                      1. Never been a huge crescent fan personally as I find them a bit sweet. But my husband loves them when I make pockets (two crescents fork sealed) with shredded chicken, chopped spinach, shredded swiss and bacon.

                                                        1. Made 2 big roll ups from the Crescent can with sauté portobello mushrooms, garlic, Serrano chiles and goat cheese and rolled up and baked till golden brown...pinched the ends, so nothing oozed out.

                                                          OMG..this was SO good!

                                                          1. Apple dumplings. Pare and core 2 medium apples and cut into quarters. Wrap each apple piece in a Crescent Roll and lay in a not-too-shallow pan or baking dish. Zap in microwave just to melt 1 cup brown sugar, 1 stick butter, and 1 tsp cinnamon and pour this over the dumplings. Then pour in Mountain Dew to cover them. Bake about an hour until tops are crispy. Most of the Mountain Dew disappears into the Crescent Rolls and the rest of it makes a sauce.

                                                            1 Reply
                                                            1. re: Querencia

                                                              This is amazingly good. I save out the cinnamon and sprinkle it over the top -- pretty that way.