Doughn’t Stress! 14 Easy-Peasy Pillsbury Recipes Even You Can Master (Seriously)

Life moves fast, and so do our appetites. Some days, cooking feels like a race against the clock, and complicated recipes with mile long ingredient lists? Forget it. That’s why I’m convinced Pillsbury dough is one of the greatest kitchen hacks ever invented. It’s a little can packed with magic unrolling it feels like unlocking endless possibilities.

Whether you’re the sort of chef who can make gourmet in your sleep or simply relieved that you didn’t incinerate your toast this morning, Pillsbury makes it possible for you to make something tasty in a minute. These recipes are cheats, yes, more than that; they’re little invitations to bring a little joy back into the kitchen. And really, we could all do with a little of that.

So grab the can opener and sit back and enjoy we’re in for a treat with 14 recipes that show just how much fun, versatile, and downright cozy Pillsbury dough can be.

1. Pillsbury Crescent Roll Pizza

If pizza night was your youth, this one’s going to feel like a hug in a plate. Crescent roll pizzas are just what they’re called little pizzas on buttery, flaky dough. And the best news? They’re completely customizable.

Gooey Brie Crescent Wrap

This easy recipe creates a delightful appetizer featuring gooey Brie cheese and sweet cranberry preserves wrapped in golden crescent rolls. Garnished with pistachios, dried cranberries, and rosemary, it’s perfect for a festive gathering or a quick, elegant snack.

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Cook Time 10 minutes mins

Total Time 35 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 1953.6 kcal

Equipment

• 1 Sheet Pan
• 1 Parchment Paper
• 1 Upturned Bowl Approx. 6-8 inch diameter, for shaping
• 1 Pastry Brush
• 1 Cheese Knife For serving

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

For optimal flavor and melt, select a high-quality Brie cheese; ensure it’s cut into uniform cubes for even distribution. When arranging the crescent dough, work swiftly to keep it cold and pliable, which prevents stickiness and ensures a crispier crust. Pressing the dough firmly where it overlaps creates a sturdy base. Don’t skip the egg wash; it gives the wrap a beautiful golden sheen and helps the rosemary adhere. Allow the baked brie wrap to cool slightly before transferring and slicing; this helps the cheese set and prevents the filling from spilling, ensuring clean cuts and a pleasant presentation. Consider warming the cranberry preserves slightly for easier spreading. A touch of orange zest could also brighten the cranberry flavor.

At home, we make it a competition. I set out bowls of toppings pepperoni, diced vegetables, fresh basil, a rainbow of cheeses and let everyone “design” their own little pie. Some stick with mozzarella and pepperoni, but others load it up with jalapeños and olives until the crust cannot hold it.

When you remove them from the oven, you’ve got crispy edges, soft centre, and gooey cheese in every bite. They’re ideal for weeknights, kids’ sleepover parties, or girls’ night in with wine. For real, it’s not easy not to smile when you’re snacking on these.

2. Stuffed Pillsbury Biscuits

Stuffed biscuits are the type of recipe that produces, “Wait, you did that?” when really, 15 minutes is all it took.

Sausage Stuffed Biscuits

This recipe transforms frozen sausage links and refrigerated biscuits into a hearty, savory breakfast or brunch item. Sausage links are wrapped inside biscuit dough with a flavorful cheese and green onion mixture, then baked until golden and delicious.

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Course Breakfast

Cuisine American

Servings 8 people

Calories 1714.8 kcal

Equipment

• 1 Baking Sheet Preferably non-stick or lined with parchment paper.
• 1 Large Mixing Bowl For combining cheese and green onions.
• 1 Skillet or Frying Pan For browning the sausage links.
• 1 Small Bowl For beating eggs.
• 1 Pastry Brush For egg wash (optional, but recommended).

Ingredients

  

Main

• Frozen pork sausage links: 1 package or 7 ounces
• Refrigerated biscuits Pillsbury Grands: 1 package or 16 ounce.
• Grated cheddar cheese: 1/3 cup
• Thinly sliced green onions: 2 tablespoons
• 2 eggs – beaten

Instructions

 

• Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
• Cook the frozen pork sausage links according to package directions in a skillet until fully browned and cooked through. Drain excess fat and set aside to cool slightly.
• In a large mixing bowl, combine the grated cheddar cheese and thinly sliced green onions.
• Separate the refrigerated biscuits. For each biscuit, carefully press or roll it flat, aiming for a slightly oval or rectangular shape large enough to wrap a sausage link.
• Place one cooked sausage link onto the center of each flattened biscuit dough.
• Spoon a portion of the cheese and green onion mixture over the sausage link.
• Carefully fold the biscuit dough over the sausage and filling, sealing the edges firmly by pinching them together to create a pocket. Ensure no filling is exposed.
• In a small bowl, beat the two eggs to create an egg wash.
• Arrange the stuffed biscuits seam-side down on the prepared baking sheet. Lightly brush the tops of each biscuit with the beaten egg wash for a golden finish.
• Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through. Serve warm.

Notes

For optimal flavor and texture, ensure the pork sausage links are fully cooked and nicely browned before stuffing. Patting them dry slightly after cooking can help prevent the biscuits from becoming soggy. When sealing the biscuit halves, a firm pinch is crucial to prevent filling leakage during baking. Consider adding a pinch of black pepper or a dash of hot sauce to the cheese and green onion mixture for a subtle kick. Brushing with an egg wash before baking gives a beautiful golden-brown crust and professional finish.

They possess this golden brown exterior with a hidden interior: a gooey, cheesy, spinach one. When you stretch them apart, the steam floods out, bearing that cheesy, savory smell straight to your nose. It’s comfort food in the smartest little package.

I love serving these at brunch with a side of scrambled eggs and fresh fruit. But I’ve also made them as a quick snack, and they disappear almost instantly. They’re flaky, melty, and satisfying without ever being fussy.

3. Pillsbury Doughnut Holes

You know that thrill of driving by a doughnut shop and immediately craving one? These doughnut holes do the same to you but you can make them in your own kitchen in only a matter of minutes.

Honey Doughnut Holes

This recipe offers a quick and delightful way to create homemade honey doughnut holes using refrigerated biscuits. Deep-fried until golden and fluffy, these simple treats are then adorned with a sweet topping of whipped cream and honey, perfect for a fast dessert or snack.

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Total Time 20 minutes mins

Course Snack

Cuisine American

Servings 24 people

Calories 5873.4 kcal

Equipment

• 1 Deep Pot or Dutch Oven For safe deep-frying
• 1 Slotted Spoon or Spider For removing doughnuts from hot oil
• 1 Plate Lined with Paper Towels For draining excess oil
• 1 Small Bowl For mixing honey and whipped cream
• 1 Candy/Deep-fry thermometer Crucial for maintaining oil temperature

Ingredients

  

Main

• 2 cups vegetable oil
• 1 can 16.3 oz Pillsbury™ Grands!™ Flaky Layers refrigerated Honey Butter biscuits
• 1 cup whipped cream topping from aerosol can
• 2 tablespoons honey

Instructions

 

• Pour 2 cups of vegetable oil into a deep pot or Dutch oven and heat over medium-high heat to 350-375°F (175-190°C). Use a candy/deep-fry thermometer to monitor the temperature.
• While the oil heats, separate the Pillsbury™ Grands!™ Flaky Layers refrigerated Honey Butter biscuits into individual pieces.
• Carefully place 3-4 biscuit pieces into the hot oil, ensuring not to overcrowd the pot.
• Fry the biscuit pieces for about 1-2 minutes per side, or until they are golden brown and puffed up.
• Using a slotted spoon or spider, carefully remove the cooked doughnut holes from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
• Repeat the frying process with the remaining biscuit pieces, adjusting the heat as needed to maintain the oil temperature.
• In a small bowl, combine the 1 cup of whipped cream topping and 2 tablespoons of honey, stirring gently to incorporate.
• Arrange the warm doughnut holes on a serving platter.
• Top each doughnut hole with a dollop of the honey whipped cream mixture.
• Serve immediately while warm for the best taste and texture.

Notes

1. Oil Temperature is paramount. Maintaining a consistent temperature of 350-375°F (175-190°C) is key to preventing greasy doughnuts and ensuring they cook through evenly. Too low, they absorb oil; too high, they burn outside before cooking inside.2. Do not overcrowd the pot when frying, as this will drop the oil temperature significantly. Fry in small batches to maintain even cooking.3. Ensure proper drainage on paper towels immediately after frying to remove excess oil, which contributes to a lighter, less greasy doughnut.4. These doughnut holes are best served warm, as soon as they’re made. Consider a dusting of powdered sugar or cinnamon sugar as an alternative topping.

All it requires is Pillsbury dough, a bit of frying, and a sprinkle with cinnamon sugar. The payoff? Little packets of hot, puffy goodness filled with just the perfect dose of spice. Serve them up over coffee on a Sunday morning, and you’ll never know why you ever stood in line for doughnuts.

They’re also a huge hit at brunch gatherings. I’ve served them on a platter dusted with powdered sugar, and let’s just say they didn’t last long.

4. Cinnamon Sugar Crescent Twists

These are the kind of treats that make your kitchen smell like heaven. Crescent dough, a sprinkle of cinnamon sugar, a quick twist, and into the oven they go. Fifteen minutes later, you’ve got golden spirals that are crisp on the outside, soft on the inside, and coated in sweet, spiced goodness.

Cinnamon-Sugar Monkey Bread

For ten minutes work, this recipe delivers a decadent payoff– a crispy, sweet buttery crust with gooey pockets of caramel. It takes refrigerator biscuits to the next level.

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Snack

Cuisine American

Servings 12 people

Calories 5138.6 kcal

Equipment

• 1 Bundt Pan A standard 10-12 cup Bundt pan is ideal.
• 1 Medium Heatproof Bowl For melting butter.
• 1 Large Mixing Bowl For the cinnamon-sugar mixture and tossing biscuits.
• 1 Pastry Brush For greasing the Bundt pan.
• 1 Knife or Offset Spatula For cutting biscuits and loosening the baked bread from the pan.

Ingredients

  

Main

• 1 1/2 sticks 12 tablespoons unsalted butter, melted
• Two 16-ounce tubes refrigerated biscuit dough
• 2 cups sugar
• 1 tablespoon ground cinnamon

Instructions

 

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat.
• Cut the biscuits into quarters. Combine the sugar and cinnamon in a large bowl and stir together.
• Working in batches, toss the biscuits in the melted butter, roll them in the sugar mixture to lightly coat and add them to the Bundt pan.
• Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot.

Notes

Achieving the perfect Monkey Bread involves a few key details. Ensure biscuits are thoroughly coated in both butter and sugar mixture for optimal caramelization and flavor distribution. The initial foil cover is crucial for allowing the dough to cook through without burning, while removing it allows for that beautiful golden-brown crust and gooey caramel pockets to form. Overbaking can lead to dry bread, so watch for puffiness and golden color in the final stages. For an elevated experience, consider adding a teaspoon of vanilla extract to the melted butter, or a pinch of nutmeg to the cinnamon-sugar. A simple cream cheese glaze or a drizzle of melted caramel can also enhance presentation and taste.

They’re something you’d pick up from the bakery on a cold morning, but you’ve made them yourself for five minutes’ effort. Eat them hot with coffee, tea, or a large glass of milk. They’re easy, old-fashioned, and can’t be helped.

5. Pillsbury Sausage Rolls

If comfort had a flavor, I’m convinced it would taste like sausage wrapped in flaky Pillsbury dough. These rolls are hearty, savory, and just the right balance of crisp and juicy.

Sausage and Cheese Crescent Squares from Pillsbury

These Sausage and Cheese Crescent Squares combine savory bulk pork sausage, creamy softened cream cheese, and sharp Cheddar, all encased in flaky, golden-baked crescent dough. A versatile dish perfect as an easy appetizer for gatherings, a hearty breakfast, or a satisfying snack, offering a comforting and flavorful bite with minimal fuss.

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Total Time 1 hour hr 2 minutes mins

Course lunch/dinner

Cuisine French

Servings 32 people

Calories 4570.2 kcal

Equipment

• 1 Large Skillet
• 1 Mixing Bowl Medium-sized
• 1 Baking Sheet 13×9-inch or similar
• 1 Spatula or wooden spoon For browning and mixing
• 1 Sharp Knife or Pizza Cutter For portioning after baking

Ingredients

  

Main

• 2 8 ounce cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 pound spicy or mild bulk pork sausage
• 1 8 ounce package cream cheese
• 2 cups shredded sharp Cheddar cheese

Instructions

 

• Preheat your oven to 375°F (190°C).
• In a large skillet, brown the bulk pork sausage over medium heat, breaking it apart with a spatula until no pink remains. Drain off any excess fat thoroughly.
• Transfer the browned sausage to a medium mixing bowl. Add the softened cream cheese and 1.5 cups of the shredded sharp Cheddar cheese. Mix until well combined and smooth.
• Unroll one can of crescent dinner rolls (or one seamless dough sheet) onto an ungreased 13×9-inch baking sheet. Press the seams together firmly to form a solid rectangular base.
• Evenly spread the prepared sausage and cheese mixture over the crescent dough, leaving a small border around the edges.
• Unroll the second can of crescent rolls and carefully place it over the sausage mixture. Gently press the seams together, then firmly crimp the edges of both dough layers together to seal the filling inside.
• Sprinkle the remaining 0.5 cup of shredded sharp Cheddar cheese evenly over the top layer of crescent dough.
• Bake for 20-25 minutes, or until the crescent dough is golden brown and the cheese is melted and bubbly.
• Remove from the oven and let cool on the baking sheet for 5-10 minutes to allow the filling to set.
• Using a sharp knife or pizza cutter, cut the baked square into approximately 32 individual squares and serve warm.

Notes

Ensure the bulk pork sausage is thoroughly browned and all excess fat is drained. This prevents a greasy final product and allows the savory flavor of the sausage to truly shine. For best results, allow the cream cheese to come to room temperature before mixing; this ensures a smooth, lump-free filling that spreads effortlessly. When assembling, firmly press the seams of the crescent dough sheets together to create a solid base and a well-sealed top. A light seasoning of salt and black pepper, or a pinch of garlic powder, can elevate the savory profile. These squares are delightful warm but also hold up beautifully as a make-ahead appetizer.

They make an excellent breakfast when paired with scrambled eggs, but I’ve also set them out as appetizers for game day, and they’re always gone before halftime. For a fun twist, serve them with a little honey mustard or spicy sriracha mayo for dipping. The contrast of buttery pastry and bold sausage seasoning is unbeatable.

6. Cherry Pie Pillsbury Turnovers

Turnovers are one of those desserts that appear sophisticated but secretly couldn’t be simpler. With Pillsbury dough, you get to bypass the pain of making pastry dough from scratch and proceed straight to the best part filling them with sweet cherries and folding them into small purses.

Cherry Pie

This recipe guides you through creating a delightful cherry pie from scratch. It involves cooking fresh or frozen tart cherries with a sugar-cornstarch mixture to form a thickened, sweet-tart filling. This is then encased in a homemade pie crust, baked to golden perfection, and cooled to yield a classic, comforting dessert with a perfect balance of fruit and flaky crust.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course lunch/dinner

Cuisine French

Servings 1 people

Calories 3051.2 kcal

Equipment

• 1 Medium Saucepan
• 1 Small Mixing Bowl
• 1 Rolling Pin
• 1 8-9 inch Pie Pan
• 1 Wire Rack

Ingredients

  

Main

• 4 cups fresh or frozen tart cherries
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 1/8 tablespoon almond extract optional
• Your favorite pie crust or pie dough recipe for 2 crust pie
• 1 1/2 tablespoons butter to dot
• 1 tablespoon granulated sugar to sprinkle

Instructions

 

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.

Notes

For the cherry filling, accurately measure cornstarch; too little results in a runny pie, too much in a gummy texture. If using frozen cherries, do not thaw them first as they’ll release more juice when heated, which is beneficial for the initial cooking step. Ensure the cherry filling is completely cool before adding it to the pie crust to prevent the bottom crust from becoming soggy during baking. When preparing the pie crust, work quickly and keep the dough cold to achieve a flaky texture. Overworking the dough will result in a tough crust. The slit in the top crust is crucial for steam release, preventing the pie from bursting and ensuring even baking. Always allow the pie to cool completely on a wire rack before slicing; this allows the filling to set properly, preventing it from spilling out when cut.

Bake until golden brown, sprinkle with powdered sugar, and you’ve got a bakery-quality dessert in under a half hour. I adore to serve them warm topped with dripping vanilla ice cream. They’re sweet and flaky and just as messy as to be really fun.

7. Pillsbury Garlic Knots

Is there anything as wonderful as the aroma of garlic bread baking? Pillsbury garlic knots bottle up that same magic into the most adorable bite size.

Easy Peasy Garlic Knots

This recipe offers a remarkably simple way to make delicious garlic knots using pre-made French bread dough. Infused with a rich butter, fresh garlic, and parsley mixture, these knots are quick to prepare, bake to a golden perfection, and serve as an ideal accompaniment to any meal or a delightful snack.

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Course Snack

Cuisine Italian

Servings 12 people

Calories 1018.4 kcal

Equipment

• 1 Baking Sheet
• 1 Small Saucepan Or microwave-safe bowl
• 1 Chef’s knife
• 1 Cutting Board
• 1 Pastry Brush For applying garlic butter

Ingredients

  

Main

• 1 can Pillsbury French Bread Dough
• 2 tablespoons fresh parsley chopped
• 4 cloves garlic minced
• 4 tablespoons butter

Instructions

 

• Preheat your oven according to the instructions on the Pillsbury French Bread Dough packaging, typically around 375°F (190°C).
• Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
• Unroll the Pillsbury French Bread Dough onto a clean surface.
• Using a sharp knife, cut the dough lengthwise into 12 equal strips.
• Take each strip and tie it into a loose knot shape, tucking the ends underneath.
• Arrange the formed garlic knots on the prepared baking sheet, leaving some space between each.
• Bake for 10-15 minutes, or until the knots are golden brown and cooked through.
• While the knots are baking, melt the butter in a small saucepan over low heat or in a microwave-safe bowl.
• Add the minced garlic and chopped fresh parsley to the melted butter and stir to combine.
• Once the garlic knots are out of the oven, immediately brush the warm garlic-parsley butter generously over each knot. Serve warm.

Notes

1. For best flavor, use fresh garlic and parsley. Minced garlic can be gently sautéed in a small amount of olive oil before adding butter to mellow its sharpness and enhance its aroma. 2. Ensure your oven is fully preheated for even baking and a golden crust. 3. Brushing the knots with the garlic butter immediately after they come out of the oven allows the butter to soak into the warm bread, maximizing flavor and moisture. 4. Consider adding a pinch of red pepper flakes to the garlic butter for a subtle kick, or a sprinkle of Parmesan cheese for extra umami. These knots are fantastic served with pasta dishes or as an appetizer.

They’re soft and chewy, brushed with garlic butter and herbed. While they’re baking, the scent wafts through your house it’s as if ringing a dinner bell that everyone cannot help but respond to. Pair them with pasta, dip them in marinara, or just inhale them off the baking sheet (no judgment from me here).

8. Pillsbury Cinnamon Rolls with Icing

There are just cinnamon roll mornings. The roll of dough, the sweet cinnamon sugar centre, that rich drizzle of icing there’s nothing so close to perfection.

Overnight Cinnamon Rolls

This recipe crafts delicious overnight cinnamon rolls featuring a rich, buttery dough and a sweet cinnamon-brown sugar filling. The process involves an initial dough rise, an overnight cold proof for enhanced flavor and texture, followed by a gentle second rise using a warm water bath. Finished with a luscious cream cheese icing, these rolls are perfect for a special breakfast or brunch.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 11 hours hrs 45 minutes mins

Course Breakfast

Cuisine American

Servings 12 people

Calories 7627.1 kcal

Equipment

• 1 Stand Mixer with whisk and dough hook attachments
• 1 Rolling Pin
• 1 9×13 inch Glass Baking Dish
• 1 Serrated Knife for clean cuts without flattening rolls
• 1 Shallow Pan for the warm water bath during the second rise

Ingredients

  

Main

• 4 large egg yolks room temperature
• 1 large whole egg room temperature
• 2 ounces sugar approximately 1/4 cup
• 3 ounces unsalted butter melted, approximately 6 tablespoons
• 6 ounces buttermilk room temperature
• 20 ounces all-purpose flour approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray
• 8 ounces light brown sugar approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4- ounce unsalted butter melted, approximately 1 1/2 tablespoons
• 2 1/2 ounces cream cheese softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar approximately 1 1/2 cups

Instructions

 

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Notes

Ensure all dairy and eggs are at room temperature before mixing; this aids in proper emulsification and yeast activation, leading to a softer, more consistent dough. When kneading, resist the urge to add too much flour—the dough should remain soft and slightly tacky, clearing the sides of the bowl without being overly dry. The overnight cold proof in the refrigerator is essential for developing deep flavor and makes the dough much easier to handle when rolling and slicing. The warm water bath method for the second rise provides a perfectly humid, warm environment, promoting an even, fluffy rise without drying out the dough. For the icing, sifting the powdered sugar is key to a silky-smooth finish, free of lumps.

Pillsbury makes it nearly foolproof. Open a can, fill them in a pan, bake until golden brown, and then let the icing drizzle lavishly over top. Smell alone is worth it.

They’re great for special morning holidays, birthdays, or those “we made it through the week” Saturdays. Top them with warm coffee and watch them vanish.

9. Pillsbury Biscuit Pot Pie

When winter weather strikes, nothing strikes the spot quite like pot pie. This one utilizes Pillsbury biscuits for the crust, so it’s easy and another comfort element.

Chicken Pot Pie

This recipe guides you through creating individual chicken pot pies featuring tender roasted chicken, a rich, creamy vegetable-filled sauce, and a flaky, buttery pastry crust. It involves preparing the chicken, cooking a savory roux-based filling, and making a quick shortening-and-butter pastry before assembling and baking to golden perfection.

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Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 55 minutes mins

Course lunch/dinner

Cuisine british

Servings 4 people

Calories 1343.3 kcal

Equipment

• 1 Large Pot or Dutch Oven For preparing the pot pie filling.
• 1 Food Processor Essential for quickly making the pastry dough.
• 1 Baking Sheet For roasting chicken and baking the assembled pot pies.
• 4 Ovenproof Bowls Individual ramekins or small casserole dishes for baking.
• 1 Rolling Pin For rolling out the pastry dough.

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. For the pastry, ensure all fat is very cold to achieve a truly flaky crust. Overworking the dough will develop gluten and result in a tough crust; mix just until it comes together.2. When making the roux for the filling, cook the flour for at least 2 minutes to eliminate any raw flour taste. Whisk constantly as you add the hot stock to prevent lumps.3. Avoid overcooking the chicken during the initial roast; it will finish cooking in the pot pie filling. The goal is tender, moist chicken.4. Blanching the carrots ensures they are tender but still have a slight bite in the final dish. Don’t skip this step or overcook them.

Imagine a creamy chicken and veggie filling bubbling away under golden, flaky biscuits. Each forkful is warm, hearty, and deeply satisfying. Pair it with a simple salad, and you’ve got a complete meal that feels like a hug in food form.

10. Pillsbury Apple Dumplings

Apple dumplings are the type of dessert that fill your house with the scent of autumn. Soft, juicy apple slices, covered in dough, cinnamon sugar, and baked until they’re tender it’s essentially apple pie in the guise of a carry on.

Hot Apple Dumplings

This recipe creates delightful hot apple dumplings featuring Granny Smith apples encased in canned biscuit dough, baked to golden perfection in a sweet, buttery syrup. Simple to assemble and yielding a comforting, flavorful dessert, it’s ideal for a quick indulgence or a crowd-plepleasing treat.

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Course lunch/dinner

Cuisine American

Servings 8 people

Calories 4667.7 kcal

Equipment

• 1 9×13 inch Baking Dish
• 1 Medium Saucepan
• 1 Paring Knife
• 1 Cutting Board
• 1 Small Mixing Bowl

Ingredients

  

Main

• 2 Granny Smith apples
• 1 cup water
• 1 cup sugar ; divided
• 1 stick butter
• 1/4 tsp. Vanilla extract
• 8 canned biscuits Pillsbury buttermilk
• 4 tsp ground cinnamon

Instructions

 

• Preheat your oven to 350°F (175°C).
• Peel, core, and quarter the two Granny Smith apples.
• In a small bowl, combine 1 cup of sugar with 4 teaspoons of ground cinnamon.
• Carefully separate and flatten each of the 8 canned biscuits into an oval shape.
• Place one apple quarter onto each flattened biscuit, sprinkling generously with the cinnamon-sugar mixture.
• Wrap the biscuit dough around the apple quarter, pinching the seams firmly to seal and form a dumpling. Place each dumpling seam-side down in a 9×13 inch baking dish.
• In a medium saucepan, combine 1 cup water, the remaining 1 cup of sugar, and 1 stick of butter. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves and butter melts.
• Remove the saucepan from the heat and stir in the 1/4 teaspoon of vanilla extract.
• Pour the hot syrup evenly over the apple dumplings in the baking dish.
• Bake for 35-45 minutes, or until the biscuits are golden brown and puffed, and the apples are tender when pierced. Serve hot.

Notes

For optimal flavor and texture, ensure your Granny Smith apples are crisp and firm; softer varieties may become mushy. When flattening the canned biscuits, work quickly as they tend to warm and become stickier. A light dusting of flour can help. Seal the biscuit dough thoroughly around each apple quarter to prevent the syrup from seeping in too much during baking, which could make the biscuit soggy. The hot syrup is key to the luscious, caramelized exterior; pour it evenly over all the dumplings. Serving these warm with a scoop of vanilla bean ice cream or a dollop of whipped cream elevates this comforting dessert.

I adore topping them with vanilla ice cream, the kind that gets all soft and gooey over the hot dumpling until it’s just right for spooning. They’re humble, comforting, and incredibly simple to prepare.

11. Pillsbury Taco Ring

Need a show stopper for dinner or parties? The taco ring is your answer. Crescent dough creates a breathtaking golden circle, stuffed with seasoned beef and melted cheese.

Taco Crescent Ring Recipe

This recipe offers a quick and easy way to create a savory Taco Crescent Ring. Ground beef is seasoned with taco spices, combined with shredded cheddar cheese, then artfully enclosed within crescent roll dough arranged in a ring shape. Baked until golden and bubbly, it’s a perfect family-friendly meal or party appetizer, delivering all the beloved flavors of tacos in a fun, pull-apart format.

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Course lunch/dinner

Cuisine Mexican

Servings 8 people

Calories 2154.2 kcal

Equipment

• 1 Frying Pan
• 1 Baking Sheet
• 1 Spatula

Ingredients

  

Main

• 1- pound ground beef
• 1 package taco seasoning
• 1 cup shredded cheddar cheese
• 2 cans Pillsbury refrigerated crescent dinner rolls

Instructions

 

• Preheat your oven to the temperature recommended on the Pillsbury crescent dinner rolls package, typically around 375°F (190°C).
• In a large frying pan or skillet, brown the 1 pound of ground beef over medium-high heat, breaking it apart with a spatula as it cooks.
• Once the ground beef is fully cooked, drain any excess fat from the pan to ensure the filling isn’t greasy.
• Stir in the entire package of taco seasoning into the cooked ground beef, adding a small amount of water if directed by the seasoning packet, and cook for 1-2 minutes until well combined.
• Remove the pan from the heat and stir in the 1 cup of shredded cheddar cheese until it’s evenly distributed and slightly melted into the beef mixture.
• On a baking sheet, arrange the two cans of Pillsbury refrigerated crescent dinner rolls in a circle, with the wider ends overlapping in the center and the points facing outwards.
• Spoon the seasoned ground beef and cheese mixture onto the wider end of each crescent roll, distributing it evenly around the ring.
• Carefully fold the narrow point of each crescent roll over the filling and tuck it under the wider end to form a complete ring, pinching seams to seal.
• Bake for 12-15 minutes, or until the crescent ring is golden brown and the cheese is bubbly.
• Remove from the oven, let cool for a few minutes before slicing or pulling apart, and serve warm with your favorite taco toppings.

Notes

For an enhanced flavor profile, consider sautéing diced onions and bell peppers with the ground beef before adding the taco seasoning. This adds depth and freshness. Always ensure to thoroughly drain any excess fat from the cooked ground beef; this prevents the final product from being greasy and ensures the crescent rolls crisp up nicely. To prevent cheese leakage during baking, pinch and seal the crescent dough seams completely. For a vibrant presentation and added texture, serve the Taco Crescent Ring with traditional taco toppings such as shredded lettuce, diced tomatoes, fresh cilantro, sour cream, or guacamole. A light brush of egg wash on the crescent dough prior to baking can also yield a beautiful golden-brown crust.

After baking, it’s yummy and fun to serve plain slice and add toppings of lettuce, tomatoes, sour cream, or salsa. It’s tacos, but reimagined as a shareable centrepiece that brings joy.

12. Pillsbury Chocolate Croissants

Croissants may sound fancy, but with Pillsbury dough, they’re a weeknight indulgence. Roll up chocolate in crescent rolls, bake until golden and crispy, and you’re devouring café-quality pastries.

chocolate chip croissants

This recipe offers a quick and delightful way to create warm, chocolate-filled croissants using convenient refrigerated crescent rolls. With minimal ingredients and effort, you can enjoy flaky pastries boasting melted chocolate chips and an optional gooey marshmallow surprise, perfect for a treat or breakfast.

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Course Snack

Cuisine American

Servings 6 people

Calories 1099.6 kcal

Equipment

• 1 Baking Sheet
• 1 Parchment Paper for lining the baking sheet
• 1 Measuring Cup for chocolate chips
• 1 Cooling Rack for even cooling after baking
• 1 Spatula or Tongs for transferring hot croissants

Ingredients

  

Main

• 1 8- ounce tube refrigerated crescent rolls 8 pieces such as Pillsbury Crescent Rolls
• ½ cup semi-sweet chocolate chips
• handful of miniature marshmallows optional

Instructions

 

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
• Carefully unroll the tube of refrigerated crescent rolls, separating the dough into 8 individual triangles.
• On the widest end of each crescent roll triangle, evenly distribute a portion of the semi-sweet chocolate chips.
• If using, place a small handful of miniature marshmallows on top of the chocolate chips for an added gooey center.
• Starting from the wide end, gently roll each crescent dough triangle towards the narrow point, ensuring the filling is enclosed.
• Arrange the rolled croissants on the prepared baking sheet, leaving some space between each for even baking.
• For a golden, shiny finish, lightly brush the tops of the croissants with an egg wash (one egg beaten with a tablespoon of water).
• Bake for 10-12 minutes, or until the croissants are puffed, golden brown, and the chocolate is melted.
• Remove the baking sheet from the oven and let the croissants cool on the sheet for a few minutes before transferring them to a wire rack.
• Serve warm, allowing the chocolate to be perfectly gooey and enjoyable.

Notes

For best results, ensure your oven is fully preheated to achieve a golden, flaky exterior and a tender interior. Avoid overfilling the crescent rolls to prevent chocolate from oozing out and burning on the baking sheet; a slight crimp on the edges can help seal them. For an elevated presentation and a richer golden crust, brush the croissants lightly with an egg wash (one egg beaten with a tablespoon of water) before baking. If using marshmallows, ensure they are nestled well within the chocolate to prevent them from melting out completely. A sprinkle of flaky sea salt on top of the chocolate before baking can beautifully enhance the flavor. Allow the croissants to cool slightly on a wire rack after baking; this helps the chocolate set and prevents them from becoming soggy.

A dust of powdered sugar puts them over the edge. I enjoy serving them warm with bold coffee it’s a small indulgence, even on a weekday morning.

13. Pillsbury S’mores Crescents

Campfire s’mores are pure magic, but sometimes you need the flavor without the smog. Pillsbury crescents are the solution.

S’mores Crescent Rolls Recipe

This simple recipe transforms classic s’mores into warm, gooey crescent rolls. Flaky dough is filled with rich Nutella, melted marshmallows, chocolate chips, and crunchy graham cracker pieces, then baked until golden. It’s a quick, delightful dessert, perfect for satisfying sweet cravings.

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Course Snack

Cuisine French

Servings 8 people

Calories 2407.1 kcal

Equipment

• 1 Baking Sheet
• 1 Parchment Paper for easy cleanup and non-stick
• 1 Small Spatula or Butter Knife for spreading Nutella

Ingredients

  

Main

• 1 can 8 oz. refrigerated Pillsbury Crescent Rolls
• 1/4 cup Nutella chocolate hazelnut spread
• 1 cup mini marshmallows
• 1 cup milk chocolate chips
• 1 graham cracker broken in small pieces

Instructions

 

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
• Unroll the can of crescent roll dough onto the prepared baking sheet, separating it into 8 individual triangles.
• Spoon about 1/2 tablespoon of Nutella onto the wide end of each crescent roll triangle, spreading it gently.
• Evenly distribute the mini marshmallows and milk chocolate chips over the Nutella on each triangle.
• Sprinkle the broken graham cracker pieces over the filling, ensuring some on each crescent.
• Starting from the wide end, carefully roll up each crescent triangle towards the pointed end, ensuring the filling is enclosed.
• Place the rolled crescent rolls seam-side down on the prepared baking sheet, leaving some space between each.
• Bake for 9-12 minutes, or until the crescent rolls are golden brown and the filling is melted and bubbly.
• Carefully remove the baking sheet from the oven. Let the s’mores crescent rolls cool on the sheet for 2-3 minutes before serving, as the filling will be very hot.

Notes

Ensure your oven is preheated accurately for even baking. To prevent filling from oozing, avoid overfilling and pinch edges firmly after rolling. Monitor closely during baking; marshmallows brown quickly. For an elevated flavor, add a pinch of flaky sea salt to cut sweetness, or use a mix of chocolate types for complexity. Serve warm for the ultimate gooey s’mores experience.

Fill them with marshmallows and chocolate, bake until gooey, and you have s’mores to spoon directly from the oven. Top with graham cracker crumbs if you’re looking for the full experience. They’re drippy, retro, and sure to bring out your inner child.

14. Crescent Dogs

Hot dogs in crescent rolls are evidence that it’s more fun with plain fare. They turn into golden brown little bundles with buttery outside crust and hot dog inside.

The kids adore them, but in fairness, so do the adults. I put out a tray with chili, relish, mustard, and ketchup and just let everyone load up with whatever they prefer. It’s a casual affair, it’s delicious, and it’s maddeningly simple.

Final Thoughts

From rich desserts to savory meals, Pillsbury dough proves that you don’t have to have hours of the day in the kitchen to create something extraordinary. Each of these 14 recipes satisfies every cheesy pizza, flaky turnabout, sinful dessert, and comforting classic craving all with that unmistakable home flavor.

So the next time you pop open a can of Pillsbury, keep in mind you’re not just making dinner, you’re making mini moments of happiness. And isn’t that what cooking is all about?