Fall is here, and boy, doesn’t it just make you want to get cozy in the kitchen with something hot and delicious? The leaves are changing, the air’s got that sharp snap, and I’m all about comfort feels. That’s where crescent rolls swoop in like the MVP they are. Those flaky, buttery rolls can do so much more than just sit on your plate. They’re like a blank slate for all the best fall flavors, whether you’re throwing a big family dinner, chilling with friends, or just craving a snack by the fire. From cinnamon apple sweetness to cheesy filled goodness, these recipes will make your house feel like autumn magic. So, pop open a can of crescent dough, preheat the oven, and let’s get cooking!
Cinnamon Apple Crescent Rolls
These rolls are like biting into a warm apple pie, but easier. Perfect for a slow fall morning or a quick treat to share.
Brown Sugar Cinnamon Apple Crescent Rolls Recipe
This simple recipe transforms everyday crescent rolls into a delightful dessert or breakfast treat. Fresh Granny Smith apples are coated in a brown sugar and cinnamon mixture, then wrapped in flaky crescent dough and baked until golden. Quick to prepare, these warm, sweet rolls offer a comforting blend of spiced apples and buttery pastry, perfect for any occasion.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Small Microwave Safe Bowl for melting butter and mixing
- 1 Paring Knife for coring and slicing apples
- 1 Measuring Spoons
Ingredients
Main
- Pillsbury Original Crescent Rolls Twin Pack {8 oz each}
- 2 Granny Smith Apples cored and cut into 8 even slices each
- 2 TBSP butter melted
- 1/4 cup brown sugar
- Cinnamon sugar about 4 tbsp or as needed
Instructions
- Preheat oven to the temperature specified on the Pillsbury Crescent Rolls package (usually 375°F or 190°C). Line a baking sheet with parchment paper.
- Core and cut the Granny Smith apples into 8 even slices each, aiming for uniform thickness.
- In a small microwave-safe bowl, melt the 2 tablespoons of butter.
- Stir the 1/4 cup of brown sugar and about 2 tablespoons of cinnamon sugar into the melted butter until well combined. Reserve the remaining cinnamon sugar for dusting.
- Carefully unroll the Pillsbury Original Crescent Rolls and separate them into 16 individual triangles.
- Take one apple slice and dip it into the butter-brown sugar mixture, ensuring it’s coated on all sides.
- Place the coated apple slice on the wide end of a crescent roll triangle and roll it up tightly towards the narrow tip.
- Arrange the rolled crescent rolls seam-side down on the prepared baking sheet, ensuring there is some space between each roll.
- Lightly sprinkle the tops of the rolls with the remaining cinnamon sugar.
- Bake for 10-12 minutes, or according to package directions, until the crescent rolls are golden brown and puffed. Serve warm.
Notes
For best results, ensure your Granny Smith apples are sliced uniformly to promote even cooking within the crescent rolls. A light toss of the apple slices with a squeeze of lemon juice before assembly can prevent browning and add a bright counterpoint to the sweetness. When melting butter, combine it with the brown sugar and a pinch of salt to enhance the overall flavor. Don’t overcrowd the baking sheet; allow ample space between rolls for even air circulation and browning. Consider adding a small amount of finely chopped walnuts or pecans to the apple filling for added texture and nutty flavor. A final dusting of powdered sugar or a simple vanilla glaze after baking will elevate the presentation and add an extra layer of sweetness.
Core some apples and toss with brown sugar, cinnamon, and a sprinkle of nutmeg. Pull out your crescent dough, brush each triangle with melted butter, and fill the wide end with the apple mixture. Roll them up, bake until golden and crispy, and drizzle with a combination of powdered sugar and milk. Your kitchen’s gonna smell like a fall fantasy, and these won’t last long!
Pumpkin Spice Crescent Roll Ups
These taste like your favourite pumpkin spice latte, except in a warm, flaky roll. Perfect for a brunch spread or snuggly afternoon treat.
pumpkin roll-ups
These Pumpkin Roll-Ups offer a delightful and easy-to-make dessert or breakfast treat, perfect for autumn. Canned crescent roll dough is filled with a warmly spiced pumpkin mixture, then rolled up and baked to golden perfection after being generously brushed with a sweet, spiced butter. They provide a comforting, portable taste of the season.
Equipment
- 2 Mixing Bowls One medium for pumpkin mixture, one small for butter mixture.
- 1 Baking Sheet Standard half-sheet size.
- 1 Whisk or Spatula For mixing ingredients.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
- 1 Pastry Brush For applying the butter topping.
Ingredients
Main
- 3/4 cup sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 large egg
- 1 can pumpkin
- 3 cans crescent rolls
- 1/2 stick of softened butter
- 1/4 cup of sugar
- 2 tablespoons of pumpkin pie spice
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
- In a medium-sized mixing bowl, combine 3/4 cup sugar, salt, ground cloves, ground nutmeg, ground ginger, 1 teaspoon ground cinnamon, the large egg, and the can of pumpkin. Whisk until all ingredients are thoroughly combined and the mixture is smooth.
- Unroll the crescent roll dough from the cans. Lay out the triangles flat on a clean surface, separating them at the perforations.
- Spoon and evenly spread a thin layer of the prepared pumpkin mixture onto the wide end of each crescent dough triangle.
- Starting from the wide end, carefully roll up each crescent dough triangle towards the pointed end, forming a neat roll-up.
- Arrange the rolled-up pastries on the prepared baking sheet, leaving a small space between each for even baking.
- In a small bowl, melt the 1/2 stick of softened butter. Stir in the 1/4 cup of sugar and 2 tablespoons of pumpkin pie spice until well combined.
- Using a pastry brush, generously brush the tops and sides of each pumpkin roll-up with the spiced butter mixture.
- Bake for 12-15 minutes, or until the roll-ups are puffed up and golden brown on top.
- Remove the baking sheet from the oven and let the pumpkin roll-ups cool slightly on the sheet before serving warm.
Notes
1. Ensure the pumpkin mixture is well combined and not too wet; excess moisture can make the crescent rolls soggy. If using a very watery canned pumpkin, you might consider draining it slightly.2. When unrolling the crescent dough, be gentle to avoid tearing. Spread the pumpkin filling evenly but thinly to prevent overfilling, which can make rolling difficult and lead to leaks during baking.3. The spiced butter mixture is crucial for both flavor and achieving a beautiful golden-brown crust. Don’t skimp on brushing it generously.4. These roll-ups are best served warm, perhaps with a light dusting of powdered sugar or a dollop of fresh whipped cream for an added touch of indulgence.
Blend pumpkin puree with cream cheese, sugar, pumpkin pie spice, and a dash of vanilla until it’s real smooth. Top crescent triangles with this mixture, roll them up tight, and brush with a beaten egg for that warm crunch. Add a sprinkle of sugar on top, then bake. These spiced bites are warm and inviting and capture fall in every bite.
Cheesy Spinach and Artichoke Crescent Rolls
These rich rolls are my favourite for fall parties. They’re filled with rich cheese, artichokes, and spinach, and they taste fancy without the fuss.
Hot Spinach and Artichoke Dip
This easy and quick recipe yields a warm, creamy Hot Spinach and Artichoke Dip, perfect for entertaining. Thawed spinach and artichokes are boiled, drained, and then combined with softened cream cheese, sour cream, mayonnaise, Parmesan, and seasonings, offering a rich and savory appetizer that’s ready in minutes.
Equipment
- 1 Medium Saucepan
- 1 Colander
- 1 Microwave-Safe Bowl
- 1 Large Mixing Bowl
- 1 Sturdy spoon or spatula
Ingredients
Main
- 1 cup thawed chopped frozen spinach
- 1 1/2 cups thawed chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Instructions
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Notes
Thoroughly drain the thawed spinach and artichokes, pressing out all excess moisture. This is crucial to prevent a watery dip. Ensure cream cheese is at room temperature or sufficiently softened in the microwave; this will make it much easier to achieve a smooth, lump-free consistency. For enhanced flavor, consider roasting the artichoke hearts briefly before adding them. A squeeze of fresh lemon juice at the end can brighten the dip. Garnish with a sprinkle of fresh parsley or a dusting of paprika for presentation.
Mix together chopped spinach, artichoke hearts, cream cheese, Parmesan, mozzarella, a pinch of garlic powder, salt, and pepper. Spoon the goodness onto the wide end of each crescent triangle, roll up, and tuck in the ends. Bake until crispy and golden. The cheesy, earthy flavors are a total hit as a snack or to share.
Maple Pecan Crescent Rolls
These rolls are a warm hug fall, sweet pecans and maple syrup rolled in buttery dough. Delicious for breakfast or dessert.
Pumpkin Maple Pecan Cheesecake
This recipe creates a decadent Pumpkin Maple Pecan Cheesecake, featuring a classic graham cracker crust and a creamy pumpkin filling infused with maple syrup and spices. It’s baked until just set, then chilled to perfection. A rich maple pecan glaze is prepared to spoon over the cheesecake before serving, making it an ideal dessert for autumn gatherings.
Equipment
- 1 9-inch Springform Pan
- 1 Standing Mixer with paddle attachment
- 1 Medium-sized Saucepan
- 1 Large Mixing Bowl
- 1 Food Processor (or rolling pin)
Ingredients
Main
- 1 1/3 cups graham cracker crumbs from approximately 12 graham crackers
- 1/4 cup sugar
- 1/4 cup butter melted
- 3 8-ounce packages cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 15-ounce can pumpkin
- 3 large eggs at room temperature for 30 minutes
- 1/4 cup pure grade B maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 1 cup whipping cream
- 3/4 cup pure grade B maple syrup
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 325 degrees F.
- For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan.
- In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan.
- Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
- For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving.
- To serve: Spoon the Maple Pecan Glaze over the cheesecake.
Notes
For a perfectly smooth and crack-free cheesecake, ensure all dairy ingredients and eggs are at room temperature before mixing. This prevents lumps and ensures even emulsification. Overmixing the batter, especially after adding eggs, can incorporate too much air, leading to cracks during baking. Consider using a water bath for the springform pan to ensure gentle, even cooking and prevent cracking; wrap the pan securely in foil if doing so. The long chilling time is crucial for the cheesecake to set properly, ensuring a firm slice. Using Grade B maple syrup for both the cheesecake and glaze offers a richer, more robust maple flavor. The glaze should be boiled until it coats the back of a spoon; adjust boiling time as needed for desired thickness.
Combine chopped pecans with brown sugar, melted butter, and cinnamon. Spoon this onto crescent triangles, roll up, and bake until golden. Drizzle with warm maple syrup for an extra cozy feel. The nuttiness of the crunch and sweetness of the maple make these like a fall walk through leaves.
Cranberry Brie Crescent Rolls
These rolls are my party hack for holidays they’re so simple but resemble as if you tried. Melty brie and tangy cranberry sauce in flaky dough.
Gooey Brie Crescent Wrap
This recipe creates a delightful, gooey Brie crescent wrap, perfect as an appetizer or a sweet-savory treat. It features crescent rolls filled with cranberry preserves, creamy Brie, pistachios, and dried cranberries, baked until golden and drizzled with honey, offering a festive and impressive presentation with minimal effort.
Equipment
- 1 Sheet Pan For baking the crescent wrap.
- 1 Parchment Paper To prevent sticking and ease cleanup.
- 1 Small Bowl To help shape the crescent roll wreath.
- 1 Pastry Brush For even egg wash application.
- 1 Cheese Knife For serving the gooey wrap.
Ingredients
Main
- Two 8-ounce packages refrigerated crescent rolls
- 1/3 cup cranberry preserves/spread
- 8 ounces Brie cut into 1/2-inch cubes
- 1/2 cup chopped pistachios
- 1/2 cup dried cranberries
- 1 large egg beaten
- 1 tablespoon chopped fresh rosemary plus a few sprigs for garnish
- 1 teaspoon flaky sea salt optional, plus more for serving
- 2 tablespoons honey
Instructions
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten.
- Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes.
- Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy.
Notes
1. Ensure the crescent roll triangles are slightly overlapping and pressed together at the base to create a secure foundation for the wreath, preventing filling from escaping during baking. 2. When folding the pointed ends over, tuck them firmly under the base to maintain the wreath’s shape. 3. For an extra golden crust, ensure the egg wash is applied evenly over all exposed dough. 4. Allow the Brie to come to room temperature slightly before cutting; it will be easier to cube and melt more uniformly. 5. While the recipe suggests 18-20 minutes, oven temperatures vary, so bake until the dough is truly golden and the cheese is visibly gooey and bubbling.
Plop a small cube of brie and a spoonful of cranberry sauce onto each crescent triangle. Roll up, seal the edges, and top with chopped pecans for a little crunch. Bake until golden. The sweet tart cranberry and creamy brie are ideal for Thanksgiving or any fall party.
Butternut Squash and Goat Cheese Crescent Rolls
These rolls feel like a fancy restaurant dish, with roasted butternut squash and tangy goat cheese in flaky dough. Great for appetizers or a side.
Combine mashed roasted butternut squash with crumbled goat cheese, a dash of sage, garlic powder, salt, and pepper. Spoon onto crescent triangles, roll, and bake until golden brown. The sweet squash and creamy cheese make these an inviting, elegant addition to any fall dinner.
Caramel Pear Crescent Rolls
These rolls are fall comfort at its finest sweet pears and sticky caramel in rich dough. They’re my go to for breakfast or fireside dessert.
Layer thin slices of pear and drizzle with caramel sauce on crescent triangles, sprinkle with cinnamon, and roll up. Bake until golden. The sweet pears and gooey caramel are autumn in a bite and ideal for cozy mornings or nights.
Sausage and Apple Crescent Rolls
These rolls blend meaty sausage and crunchy apples for a substantial, autumnal flavor. They’re great for breakfast or party appetizers.
Apple Dumplings
This recipe creates delightful apple dumplings, featuring tart apple slices wrapped in crescent roll dough, baked until golden in a rich, sweet sauce made from butter, sugar, vanilla, and citrus soda. It’s a comforting, easy-to-make dessert perfect for any occasion.
Equipment
- 1 9×13 inch Baking Pan
- 1 Saucepan for melting butter and preparing sauce
- 1 Apple Peeler/Corer or a paring knife
- 1 Whisk for combining sauce ingredients
- 1 Chef’s Knife and Cutting Board for slicing apples
Ingredients
Main
- 2 sticks 1 cup salted butter, plus more for greasing the pan
- 2 Granny Smith apples
- Two 8-ounce cans refrigerated crescent roll dough
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 8 ounces citrus-flavored soda such as Mountain Dew (two-thirds of a 12-ounce can)
- Cinnamon for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
- Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
- Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
- Serve, spooning some of the sweet sauces from the pan over the top.
Notes
1. For optimal flavor and texture, use crisp, tart apples like Granny Smith to balance the sweetness of the sauce. Other good options include Honeycrisp or Braeburn. 2. Ensure each apple slice is fully encased and sealed within the crescent roll dough to prevent the sauce from seeping in too much during baking, which can make the dough soggy. 3. The citrus soda adds both moisture and a subtle tang to the sauce, helping it caramelize beautifully. While Mountain Dew is specified, any clear lemon-lime soda will work. 4. Monitor the dumplings closely during the last 10-15 minutes of baking, as oven temperatures can vary. The goal is a golden-brown, crispy top with tender apples underneath. 5. Consider adding a pinch of freshly grated nutmeg to the butter-sugar mixture for an extra layer of warm spice.
Combine cooked, broken sausage with chopped apples, shredded cheddar, and a sprinkle of sage. Spoon onto crescent triangles, roll, and brush with butter. Bake until golden. A drizzle of maple syrup after baking makes these even more special and absolutely delicious.
Sweet Potato and Marshmallow Crescent Rolls
These rolls are a bite sized sweet potato casserole you can hold in your hand. Great for dessert or a playful side dish.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or a fork/ricer for smooth consistency
- 1 2-Quart Baking Dish Oven-safe
- 1 Large Mixing Bowl For the sweet potato filling
- 1 Whisk For combining ingredients smoothly
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
1. For the creamiest texture, ensure sweet potatoes are cooked until very tender and mashed thoroughly, or even passed through a ricer for ultimate smoothness. However, a slightly rustic mash can also add character.2. Do not overmix the filling once the eggs are incorporated; whisk just until combined to maintain a tender texture.3. While the recipe suggests pecans, feel free to experiment with walnuts or even a mix of nuts for the topping. A touch of cinnamon or nutmeg can enhance the ‘pumpkin pie-ish’ flavor.4. For advanced preparation, bake the casserole until just set, then cool completely and refrigerate. Reheat gently, adding the topping just before the final bake to ensure its crunch.
Combine mashed sweet potatoes with sugar and cinnamon, then spoon over crescent triangles. Add mini marshmallows and roll up. Bake until the marshmallows are gooey and the golden dough.
These are a warm, nostalgic favourite at any fall party.
Pigs in a Blanket
These bite sized treasures are a party favourite mini sausage and cheese wrapped in crescent rolls. They’re fast and always popular.
De-Pudged Pigs in a Blanket
This easy recipe transforms fat-free franks and reduced-fat crescent dough into delicious ‘De-Pudged Pigs in a Blanket.’ Hot dog pieces are wrapped in stretched crescent dough triangles and baked until golden and crispy. Perfect as a quick appetizer or snack, these miniature delights offer a lighter take on a classic, ready to be enjoyed with your favorite dipping mustard.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Baking Sheet Preferably non-stick or lined with parchment paper
- 1 Rolling Pin Optional, for stretching dough
Ingredients
Main
- 8 fat-free or nearly fat-free franks about 40 to 45 calories each
- 1 package refrigerated reduced-fat crescent dough
- Flour for dusting
- Mustard as dip, optional
Instructions
- Preheat the oven to 375 degrees F.
- Cut each hot dog into 4 even pieces. Set aside. Place the eight triangle-shaped portions of dough on a lightly floured work surface.
- One at a time, stretch or roll each triangle out slightly, making it into a larger triangle. Cut each piece of dough into 4 long, narrow triangles. Beginning at the base of each of these triangles, roll one hot dog piece up in each until the point of the triangle wraps around the center. Place your blanketed pigs on a large, ungreased baking sheet.
- Repeat with remaining ingredients, so that you have 32 pigs in a blanket. Be sure to evenly space them, as the dough will expand while baking.
- Place sheet in the oven and cook until dough appears slightly browned and crispy, about 12 minutes.
- Serve with mustard for dipping, if using. Enjoy!
Notes
For best results, ensure your hot dogs are well-chilled before cutting, as this allows for cleaner, more precise slices. While the recipe suggests an ungreased baking sheet, lining it with parchment paper is highly recommended to prevent sticking, especially with reduced-fat dough, and ensures easier cleanup. To enhance flavor and appearance, consider brushing the rolled pigs with a light egg wash before baking for a golden sheen, or sprinkle with sesame seeds or poppy seeds for added texture. Pay close attention to oven temperature and baking time; reduced-fat doughs can brown quickly. Avoid overcrowding the baking sheet to allow for proper air circulation, ensuring each pig in a blanket bakes evenly to a golden, crispy perfection. Serve immediately for optimal taste and texture, with a variety of dipping sauces beyond just mustard, such as honey mustard or a spicy sriracha aioli.
Wrap mini sausages in a piece of cheese in crescent triangles and bake until golden. The snappy sausage and gooey cheese are heavenly. Serve with barbecue or honey mustard sauce for an entertaining dip at your fall gatherings.
Nutella Crescent Rolls
I grab these rolls when I’m looking for an easy sweet fix flaky pastry filled with Nutella and a dusting of powdered sugar.
Nutella Crescent Rolls
These Nutella Crescent Rolls are a delightfully simple and quick dessert or snack. Using pre-made crescent dough and creamy Nutella, they bake up into warm, flaky pastries with a rich chocolate-hazelnut filling, finished with a dusting of powdered sugar. Perfect for a speedy sweet indulgence.
Equipment
- 1 Baking Sheet
- 1 Parchment Paper for non-stick and easy cleanup
- 1 Small Spatula or Spoon for spreading Nutella
- 1 Small Sieve or Sifter for dusting powdered sugar
- 1 Wire Cooling Rack for even cooling after baking
Ingredients
Main
- 1 can 8 Crescent Rolls
- 8 tablespoons Nutella
- 1 tablespoon Powdered Sugar
Instructions
- Preheat your oven to the temperature indicated on the crescent roll package, typically around 375°F (190°C).
- Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Carefully unroll the can of crescent dough and separate the individual triangles.
- On the wider end of each crescent triangle, spread approximately one tablespoon of room-temperature Nutella evenly.
- Starting from the wide end, gently roll each crescent triangle towards the pointed end, forming the classic crescent shape.
- Place the rolled crescent rolls onto the prepared baking sheet, leaving some space between them to allow for even baking.
- Bake for 10-12 minutes, or until the crescent rolls are puffed and golden brown.
- Once baked, remove the baking sheet from the oven and transfer the rolls to a wire rack to cool slightly.
- Before serving, lightly dust the warm Nutella crescent rolls with powdered sugar using a small sieve.
- Serve warm and enjoy these delightful pastries.
Notes
1. Ensure the Nutella is at room temperature; this makes it much easier to spread evenly without tearing the delicate crescent dough. Cold Nutella can be stiff and problematic.
2. When unrolling the crescent dough, be gentle to avoid stretching it too much. Also, when rolling the crescents after adding Nutella, start from the wide end and roll tightly but not so much that you squeeze out the filling.
3. Keep a close eye on the rolls while baking, as crescent dough can go from perfectly golden to over-browned very quickly. Every oven varies, so adjust baking time as needed.
4. For an added textural contrast, consider sprinkling a pinch of coarse sea salt over the Nutella before rolling, or adding a thin slice of banana or a few mini marshmallows.
2. When unrolling the crescent dough, be gentle to avoid stretching it too much. Also, when rolling the crescents after adding Nutella, start from the wide end and roll tightly but not so much that you squeeze out the filling.
3. Keep a close eye on the rolls while baking, as crescent dough can go from perfectly golden to over-browned very quickly. Every oven varies, so adjust baking time as needed.
4. For an added textural contrast, consider sprinkling a pinch of coarse sea salt over the Nutella before rolling, or adding a thin slice of banana or a few mini marshmallows.
Spread Nutella on crescent triangles, add some chopped pecans if you’re feeling it, and roll up. Bake until golden, then dust with powdered sugar. Pair with a glass of milk or tea for a treat that makes everyone happy.
Jalapeno Popper Crescent Rolls
These rolls bring the spicy, creamy punch of jalapeno poppers in a hassle free baked bite. They’re great for bringing some fire to your fall parties.
Jalapeno Poppers
This easy recipe guides you through making classic jalapeno poppers, featuring fresh jalapeno halves stuffed with creamy cheese, wrapped in bacon, and slowly baked until golden and crispy. Perfect as an appetizer, they are delicious served warm or at room temperature.
Equipment
- 1 Baking Sheet
- 1 Wire Rack For crispier bacon
- 1 Chef’s knife Sharp for clean cuts
- 1 Small spoon For deseeding and filling
- 40 Wooden Toothpicks For securing bacon
Ingredients
Main
- 20 fresh jalapenos 2 to 3 inches in size
- Two 8-ounce packages cream cheese slightly softened
- 1 pound thin regular bacon, slices cut in half
Instructions
- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they’re also great at room temperature.
Notes
Wearing latex gloves is highly recommended when handling jalapenos to prevent capsaicin irritation; touching your eyes after handling peppers without gloves can be very painful. While the recipe uses a low temperature for a long bake, which slowly renders bacon fat for crispness, monitor closely to prevent over-browning. For an extra layer of flavor, consider mixing a pinch of garlic powder or a small amount of shredded cheddar into the cream cheese before filling. Ensure the bacon is wrapped snugly to help it adhere and cook evenly. If you desire crispier bacon without extending bake time, a final minute or two under a broiler (watching constantly!) can achieve this, but be careful not to burn the cheese. These poppers are versatile; they are excellent warm, but also hold up well and remain delicious at room temperature, making them perfect for entertaining.
Fill crescent triangles with a combination of cream cheese, shredded cheese, and diced jalapenos. Roll up and bake until golden brown. The soft peppers and melted cheese provide bold flavor, ideal for game day or a party.
Crescent Roll Pizza
These pizza roll ups taste just like your favourite slice, but in flaky dough. They’re amazingly fun and you can put whatever toppings you have.
Bacon And Potato Breakfast Pizza
This recipe creates a savory breakfast pizza using crescent roll dough as a base, topped with roasted potatoes, crispy bacon, shredded cheddar cheese, and a baked egg mixture, finished with fresh parsley. It’s a hearty and flavorful option perfect for brunch or a special breakfast.
Equipment
- 1 Baking Sheet For the crust
- 1 Large Mixing Bowl For the egg mixture
- 1 Knife For bacon and parsley
- 1 Cutting Board For bacon and parsley
Ingredients
Main
- 1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
- 1 box 9 oz Green Giant® frozen roasted potatoes with garlic & herbs
- 4 eggs
- 1/3 cup milk
- 8 slices packaged precooked bacon cut into 1-inch pieces
- 1 1/2 cups shredded Cheddar cheese 6 oz
- Salt and pepper if desired
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven as directed and prepare a baking sheet.
- Unroll the crescent roll dough and press it into a rectangle or square shape on the prepared baking sheet, sealing seams.
- Bake the crust for 5-7 minutes, or until lightly golden brown.
- While the crust bakes, heat the frozen roasted potatoes according to package directions and prepare the precooked bacon into pieces.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper if desired.
- Remove the partially baked crust from the oven.
- Evenly scatter the heated potatoes and bacon pieces over the crust.
- Sprinkle the shredded Cheddar cheese over the potatoes and bacon.
- Carefully and evenly pour the whisked egg mixture over the toppings.
- Return the pizza to the oven and bake for an additional 12-15 minutes, or until the eggs are set and the cheese is melted and bubbly. Garnish with chopped fresh parsley before slicing and serving.
Notes
Pre-baking the crescent roll crust slightly before adding wet ingredients prevents it from becoming soggy. Ensure the frozen potatoes are fully heated according to package directions before adding them to the pizza. Don’t overload the pizza with toppings; this allows the egg mixture to set properly and bind everything together. Season the egg mixture carefully, considering the saltiness of the bacon and cheese. Fresh parsley brightens the dish significantly.
Top crescent triangles with pizza sauce, mozzarella, and pepperoni (or whatever leftovers you have in your fridge). Roll up and bake until golden brown. They’re great for movie nights, fast dinners, or party snacks.
Chicken Pot Pie Crescent Braid
This braid elevates chicken pot pie to a whole new level creamy filling in an elegant braided crust, but so much easier than it appears to be.
Chicken Pot Pie
This recipe creates individual classic chicken pot pies featuring tender roasted chicken and a rich, creamy vegetable filling, all encased in a homemade flaky pastry. The dish is baked to golden perfection, offering comforting, savory flavors in every bite. It requires precise pastry work and careful filling preparation for an elevated home-style meal.
Equipment
- 1 Baking Sheet For roasting chicken and baking pot pies
- 1 Large Pot or Dutch Oven For preparing the pot pie filling
- 1 Food Processor Essential for quick and consistent pastry dough
- 1 Rolling Pin For rolling out the pastry dough
- 4 Ovenproof Bowls For individual pot pies (ramekins or similar)
Ingredients
Main
- 3 whole 6 split chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons 1 1/2 sticks unsalted butter
- 2 cups yellow onions chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots blanched for 2 minutes
- 1 10-ounce package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water for egg wash
- Flaked sea salt and cracked black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes
1. Ensure your chicken breasts are not overcooked during the initial roast; they will cook further in the pie. Aim for just cooked through and juicy.2. When making the roux, cook the flour and butter mixture for at least 2 minutes to eliminate any raw flour taste. Stir constantly to prevent burning.3. For the pastry, use very cold butter and shortening, and handle the dough as little as possible to ensure a flaky crust. Overworking develops gluten, leading to a tough pastry.4. Blanching the carrots briefly ensures they are tender in the final pie without becoming mushy.5. The egg wash on the pastry not only provides a beautiful golden sheen but also aids in sealing the crust to the bowl.
Shape crescent dough into a braided form, fill with creamy chicken pot pie filling, and bake until golden. It’s complete comfort of pot pie with less effort, ideal for a cool fall evening dinner.
Crescent rolls are like your fall kitchen’s best buddy, turning into sweet treats, savory snacks, or cozy dinners with no stress. These 14 recipes bring all the warm, autumn vibes you’re craving, from breakfast to party apps. So, grab that dough, have some fun, and let your kitchen smell like fall. Your friends and family are gonna love these!
