Crescent Roll Recipes

CHICKEN ROLL UPS.

4 large boneless chicken breasts – cooked and diced
1 tablespoon minced onion – finely minced
1 tablespoon parsley – dried
salt and pepper
8 ounces cream cheese – softened
1 stick butter or margarine – melted
1 can Pillsbury crescent roll – break apart and spread out - you may need 2 tubes
1 box Stovetop Chicken Stuffing Mix – premixed kind

Sauce:
2 cups sour cream – if desired may use only 1 cup
1 can Cream of mushroom soup
1 can Cream of chicken soup

Bake chicken in a little olive oil & water or may boil it. Salt and pepper the chicken to taste. Cook until done, about an hour. When the chicken is cool enough slice and dice the chicken. Mix the chicken, onions, parsley and cream cheese together. Roll this mixture into balls a little larger than golf balls. On butter wax paper or cutting board, place a triangle of one crescent roll. Press the crescent out some and place one chicken ball into the roll. Roll up the chicken in the triangle. Do this with each chicken ball. After all the chicken balls are rolled into the crescents, melt the butter or margarine, dip the balls in the butter, and then roll in the stuffing crumbs. Place on a baking sheet with sides NOT touching. Bake 20 to 35 minutes depending on the oven.
For the sauce mix the cream of mushroom soup, cream of chicken soup, and 1 or 2 cups of sour cream together. Heat and then pour over chicken rolls when rolls are plated

CHICKEN PIZZA.

2 whole broiler-fryer chicken breasts, halved, boned, skinned, cut in to 1-inch pieces
1 package (8 rolls) refrigerated crescent rolls
1/4 cup cooking oil
1 large onion, sliced into thin rings
1 large green pepper, seeded, cut into thin rings
1/2 pound fresh mushrooms, sliced
1/2 cup pitted ripe olives, sliced
1 can (10-1/2 oz.)pizza sauce with cheese
1 teaspoon garlic salt
1 teaspoon oregano
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Unroll crescent dough into 8 triangles. Into lightly oiled 12-inch pizza pan, press dough, especially at perforations, to seal. In frypan, place oil and heat to medium temperature. Add chicken, onion, green pepper, mushrooms and olives and cook, stirring, about 5 minutes or until fork can be inserted in chicken with ease. Spread pizza sauce over crust. Spoon chicken mixture evenly over sauce. Sprinkle garlic salt, oregano and Parmesan cheese on all. Top with mozzarella cheese. Bake, uncovered, in 425 F. oven 20 minutes or until crust is done. Cut into wedges to serve. Makes 4 servings.

FLORENTINE CRESCENTS.

1 (10oz.)pkg. frozen, chopped spinach, thawed, well drained
1 container of cheese spread
1/4c. dry bread crumbs
3 crisply cooked bacon slices, crumbled
2 (8oz.) cans crescent dinner rolls

In a 2 quart saucepan, combine spinach, cheese spread, crumbs, and bacon. Stir over low heat until cheese is melted. Unroll dough; separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with rounded teaspoonful of spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired. Bake at 375 for 11 to 13 minutes or until golden brown.

PIGS IN A BLANKET.

Frankfurters-1 package (about 10 Franks).
Pillsbury Crescent Rolls-1 tube.
Mustard-1/2 cup.

Open up the tube of crescent rolls and lay them flat. Slice them into separate pieces. Usually they come with perforations. Place a Frankfurter on on end of the pastry and roll the Frankfurter across the dough. Seal the end of the dough. Bake in a 350F. degree oven for 20 minutes until dough is golden brown. Eat with Ketchup or your favorite mustard. Easy and quick. For patties slice the Frankfurters and dough into smaller bite size pieces before rolling them. Use toothpicks to insert into them and serve on a platter. The best party appetizer I have ever served. People always finish them first.

SPINACH ALFREDO SQUARES.

1 can Refrigerated crescent dough
2 C Fresh spinach, torn into pieces
1/2 C Alfredo sauce
2 C Mozzarella cheese
1 1/2 C fresh mushrooms (sliced)
1/2 C Chopped red pepper
Grated Parmesan cheese

Heat oven to 425 degrees. Spray 13- by 9-inch baking dish with vegetable spray. Unroll dough (do not separate into triangles) and place on cookie sheet. Press out dough with hands, starting at center, making sure to cover bottom and halfway up sides of pan. Spread Alfredo sauce over dough. Arrange spinach over sauce; press slightly. Top with mushrooms, mozzarella cheese, and red bell pepper. Bake for 15 to 17 minutes or until crust is golden brown. Cut into squares. Sprinkle with Parmesan cheese.

MINI CINNAMON ROLLS.

ROLLS:
1 8 oz. can refrigerated crescent rolls
2 tablespoons margarine, softened
1/4 cup packed brown sugar
1 1/2 tablespoons cinnamon

GLAZE:
1/2 cup powdered sugar
2 teaspoons juice of choice (lemon, apple, or orange)
2 teaspoons water

Preheat over to 375 degrees. Unroll crescent bread dough using dough and pizza roller, and brush with margarine using skinny scraper. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough lengthwise, pinch at seam and cut into 12 slices with 5-inch self-sharpening utility knife. Arrange rolls in a single layer in deep dish baker or oval baker. Bake 25 minutes or until golden brown. To prepare glaze, combine powdered sugar, juice and water in 1-quart batter bowl. Stir until smooth using the 10-inch whisk. Spread glaze over warm roll with all-purpose spreader. Optional: Add chopped pecans or grated white chocolate after preparing the glaze.

DEEP DISH MEAT PIE.

1 lb. ground beef
1/4 c. chopped onion
1 (10 oz.) pkg. frozen peas & carrots, cooked
1 c. chopped, cooked potatoes
1/2 lb. Velveeta, cubed
2 T. butter
2 T. flour
1/2 t. salt
1 c. water
1 (8 oz.) can crescent rolls

Brown ground beef, drain. Add onions, cook until tender. Combine meat, peas & carrots, potatoes and Velveeta, mix well. Pour into a 11x7 baking dish. Melt butter in saucepan over low heat. Blend in flour and salt. Gradually add water; cook, stirring constantly until thickened. Pour over meat mixture. Unroll crescent rolls and fit to cover baking dish. Bake at 375 degrees for 25 minutes.

Grandma’s Apple Dumplings

2 Granny Smith apples - peeled, cored and quartered
1 (8 ounce) can refrigerated crescent rolls
1/8 teaspoon ground cinnamon
1/2 cup butter
3/4 cup white sugar
1 cup orange juice
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

3 Musketeers Puffs

3 Three Musketeers candy bars
1 package Pillsbury Crescents

Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.

TERIYAKI PUFFS

1/2 lb. sirloin steak
1/3 c. teriyaki sauce
1 can (8 oz.) Pillsbury Crescent Rolls
1 c. water chestnuts, drained andsliced

TERIYAKI SAUCE
1/4 c. soy sauce
1 tbsp. sugar
1 tsp. grated onion
1 clove garlic, crushed
1/4 tsp. ginger
1 crushed bay leaf

Slice steak into 1/4 inch strips (partially frozen meat easier to slice). Marinate meat at least 1 hour. Separate dough into 8 wedges. Cut each in half lengthwise. Place meat strip and water chestnut on each wedge of dough. Roll up and place on cookie sheet. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Serve hot.

Rave Review Holiday Coffee Cake

1 (10 ounce) jar maraschino cherries
8 ounces cream cheese softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8 ounce) packages crescent rolls
1/2 cup confectioners’ sugar
1 to 2 teaspoons milk
1/4 teaspoon almond extract

Preheat oven to 350 degrees F

Drain maraschino cherries; discard juice or save for another use. Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries. Combine chopped cherries, cream cheese, almonds, sugar, and almond extract; mix well.

Separate each can of crescent roll dough into 2 rectangles; press firmly at edges and perforations to make one large rectangle. Roll or pat into a 15 x 13-inch rectangle.

Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle. Place seam side down on greased baking sheet. Form into a ring, firmly pressing ends together. With scissors or a sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side.

Bake for 20 to 25 minutes or until golden brown. If necessary, cover with foil during last 5 minutes to prevent over browning. Carefully remove from pan to wire rack.

Combine confectioners’ sugar, milk and almond extract to make a glaze. Drizzle over coffee cake. Garnish with reserved whole cherries. Refrigerate leftovers.

Makes about 15 servings.

WINDY CITY PIZZA

1 1/2 packages refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/4 cup fresh Parmesan cheese, grated
1 small garlic clove, pressed
2 plum tomatoes, thinly sliced
1/4 cup green bell pepper, chopped
2 ounces thinly sliced hard salami
1 tablespoon fresh basil leaves, snipped

Preheat oven to 350 degrees. Unroll dough and divide into triangles. Roll or press crescent rolls together on a round or rectangle pizza pan or cookie sheet. Bake at 350
degrees for 12-15 minutes or until golden brown. Cool completely. Mix cream cheese, garlic and 1 tablespoons of Parmesan cheese. Spread evenly over crust. Top with tomato slices, chopped green pepper, green onions and salami wedges.

CRESCENT CHOCOLATE CHIP CHEESE CAKE

2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1/2 to 3/4 c. sugar
1 egg yolk
1 tsp. vanilla
1 bag milk chocolate chips (reserve 1/2 c. chips)

Line a 9 x 13 inch pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350 degrees for 25 to 30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

FROSTING:

1 c. powdered sugar
1 tsp. vanilla
1 tbsp. warm milk

Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24 to 36 squares.

CHICKEN PACKETS

2 C. chicken ; cooked and chopped
3 oz. cream cheese ; softened
1 tablespoon chives ; chopped fresh or dried
2 tbsp. milk
1/2 cup croutons ; crushed (I use bread crumbs)
2 pkgs. refrigerator crescent rolls
pinch ; of salt
1/2 cup milk for dipping ; (recipe calls for butter, I use milk)

Mix chicken, cream cheese, chives, milk and salt in a medium bowl to make filling (I use my hands to mix)
Unroll the crescent rolls. Each tube will contain 4 rectangles with diagonal perforations. Press dough along perforations, so rectangles will not separate. Place about a 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over filling and pinch ends tightly. Dip each packet in milk (or butter) then coat with croutons. Place packets on a baking sheet and bake for 20 minutes at 350 degrees. Packets should be golden brown. Good hot or cold. OAMC process: After mixing the chicken mixture, place in quart freezer bag, label and freeze. TO SERVE: Thaw chicken mixture and follow the assembly and baking directions above.

CHICKEN PACKETS

2 C. chicken ; cooked and chopped
3 oz. cream cheese ; softened
1 tablespoon chives ; chopped fresh or dried
2 tbsp. milk
1/2 cup croutons ; crushed (I use bread crumbs)
2 pkgs. refrigerator crescent rolls
pinch ; of salt
1/2 cup milk for dipping ; (recipe calls for butter, I use milk)

Mix chicken, cream cheese, chives, milk and salt in a medium bowl to make filling (I use my hands to mix)
Unroll the crescent rolls. Each tube will contain 4 rectangles with diagonal perforations. Press dough along perforations, so rectangles will not separate. Place about a 1/4 cup of chicken mixture into the center of each rectangle. Fold dough over filling and pinch ends tightly. Dip each packet in milk (or butter) then coat with croutons. Place packets on a baking sheet and bake for 20 minutes at 350 degrees. Packets should be golden brown. Good hot or cold. OAMC process: After mixing the chicken mixture, place in quart freezer bag, label and freeze. TO SERVE: Thaw chicken mixture and follow the assembly and baking directions above.

Tuna Spinach Braid

1 10ounce package frozen chopped spinach ; thawed and well drained
1 9 1/4ounce can chunk white tuna ; water pack, drained and flaked
1 cup low fat ricotta cheese or cream style cottage che ; drained
1/2 cup grated Parmesan cheese
1 clove garlic ; minced
1 8size package refrigerated crescent rolls
3 thick slices provolone cheese
chopped ; tomato
grated ; Parmesan cheese

For filling, stir together spinach, tuna, ricotta or cottage cheese, Parmesan cheese and garlic; set aside. Unroll and separate crescent dough into 4 rectangles. On an ungreased baking sheet or shallow baking pan, place rectangles together overlapping edges slightly, for a 14 x 10 inch rectangle. Firmly press edges and perforations together to seal. Spread filling in a 3 1/2 inch wide strip, lengthwise down the center of dough. Top with provolone, cutting cheese as necessary to cover the filling. Make cuts in dough at 1 inch intervals on both long sides of rectangle just to the edge of the filing. Fold dough strips diagonally over filling, overlapping strips and alternating from side to side to give a braided appearance. Bake in a 375F oven 18 to 20 minutes or until golden. Serve warm. If desired, serve with chopped tomatoes and additional grated Parmesan cheese.

1/2 cup Butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup packed brown sugar
1 tablespoon water
2 cans refrigerated crescent dinner rolls

  1. Heat oven to 350°F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
  2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
  3. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.