Recipes using Pillsbury Croissants (dough)

What do you like to make with Pillsbury (or generic of) Croissants (dough)? Please share here!

This morning for breakfast I kind of experimented in the kitchen...

I made homemade "Hot Pocket Croissants" with leftover ham (diced), shredded Cheddar Cheese, salt to taste, pepper to taste, garlic powder to taste, and onion powder to taste. I brushed them with egg and sprinkled a bit of cheese on top. I baked them according to the package directions, then, after checking them, let them cook a bit longer, until nice and brown. They were delicious!!!!!!!!!! I'm thinking about making up a batch, freezing them individually, and taking them out for breakfast sometimes. The kids really loved them.

 

I love to make the Broccoli Braid. The recipe is in one of Pampered Chef's cookbooks. I love it. It is great for lunch or dinner or a brunch.
Patty

 

Ooohhh, share, please! Sounds yummy.

 

I just found this one in another thread:

SLOPPY JOE SQUARES

1 1/2 lb. ground beef
1 tsp. salt
2 tubes crescent rolls
2 cups shredded Cheddar cheese
1 (8-oz.) can tomato sauce
1 pkg. Sloppy Joe seasoning

Grease a 9x13-inch pan. Brown ground beef with salt. Drain fat and add tomato sauce and Sloppy Joe seasoning. Simmer. Press 1 tube of crescent rolls in the bottom of the pan. Top with hamburger mixture and sprinkle with 1 cup of cheese. Place the second tube of crescent rolls on top of the meat and cheese. Brush with a little milk and sprinkle with remaining 1 cup of cheese. Bake at 425 for 15 to 20 minutes or until golden brown.

 

We do hotdogs, a piece of cheese and wrap the croissant around it (Pigs in a blanket style, only it's veggie hotdogs and a slice of cheddar cheese).

 

A Turkey Cranberry Wreath that's in Pampered Chef's Stoneware Sensations (the classic edition, not the newfangled one).

I have to go dig out the recipe, I'll post later today!

 

Ok, I do have the pillsbury "dough" cookbook every recipe is for the biscuits or crescents...... I'll look through it for the high lights. Of course we do like Deena with either a whole hot dog or the little smokies and wrap in pieces of the dough for little pigs in a blanket.
I also entered the pillsbury contest with what I thought was a winer........cinnamon rolls!
press together 2 cans of crescent dough (when you unroll it it comes out in strips) to make a big rectangle (not a long rectangle, but like you would have if you were making real cinnamon rolls)
spread with softened butter, sprinkle with a mixture of cinnamon and sugar. Open a can of coconut-pecan frosting (I do not like the pillsbury brand, I like betty crocker) dollop little dollops of 1/2 the can of frosting evenly over the rectangle, roll up and slice in 1 or 2 inch segments and lay in pan(sprayed with pam) bake until brown and bubbly. Invert after cooling for 5 minutes then dollop the rest of the frosting for the topping.

 

I have to find it. I have made it so many times that I now do it without measuring. I'll call my sister because I know she has it because I gave it to her a while back.
It has dill seasoning, chicken, mayo, cheese, broccoli all mixed together. You spread out two containers of croissants and spread the filling, thick, in the center and then fold the dough over in a braid. Let me call my sister and get back to you. The directions make it a lot easier then I did.
Patty

 

Recipes using Pillbury dough are just great! You can use the cresent rolls to make a veggie pizza. You can also use the biscuits to make mini pizzas. Everytime I make the biscuit pizzas they are a hit. No recipe needed. Just put your sauce and toppings and cheese on top of a biscuit and place in the oven until done. The veggie pizza is different but I will have to dig up that recipe. It is a Pampered Chef one. Pampered Chef loves using refridgerated dough.

 

Taco Ring


1/4 ground beef
1 pkg. taco seasoning mix
1 cup cheddar cheese
2 tbs. water
2pkg. crescent rolls (8 oz. each)

Cook meat and drain. Add taco seasoning, cheese and water. Unroll crescent dough, separate into triangles in a circle with wide ends overlapping in the center and points toward the outside of the pan (or stone!). Scoop meat mixture evenly onto the widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at the center of the ring. Bake 18-20 min. at 375°.

 

Off, topic but I wanted to comment on Jackie's new avatar. VERY CUTE! LOVE IT!

 

Chocolate Cream Cheese Crescents

Prep Time: 35 min Makes: 8 rolls Nutrition Information
Wake up those taste buds with crescent rolls kissed with chocolate and coffee!

Rolls1/4cup powdered sugar4oz. cream cheese, softened1 1/2teaspoons coffee-flavored liqueur or cooled strong coffee1/2teaspoon vanilla1/4cup finely chopped macadamia nuts1(8-oz.) can Pillsbury® Refrigerated Crescent Dinner RollsGlaze1/4cup semisweet chocolate chips1/2teaspoon shortening or oil

1 . Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.2 . Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.3 . Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 5 minutes.4 . Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.

 

Crescent-Topped Burger Bake
Prep Time: 50 min
Makes: 8 servings Nutrition Information

Top off a family hamburger-and-veggie bake, crescent-style.



1 1/2 lb. lean ground beef
1/4 cup chopped onion
3 cups frozen seasoned chunky-style hash-brown potatoes (from 28-oz. pkg.)
1 (1-lb.) pkg. Green Giant® Frozen Mixed Vegetables
2 (12-oz.) jars beef gravy
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls



1 . Heat oven to 375°F. In 12-inch skillet or Dutch oven, brown ground beef and onion over medium heat until beef is thoroughly cooked, stirring frequently. Drain.
2 . Add potatoes, mixed vegetables and gravy; mix well. Bring to a boil. Reduce heat to medium; cover and cook 8 to 10 minutes or until vegetables are tender, stirring occasionally.
3 . Spoon hot beef and vegetable mixture into ungreased 2 1/2 to 3-quart shallow casserole or 13x9-inch (3-quart) baking dish. Separate crescent dough into 8 triangles. Place triangles over hot mixture with points in center and wide ends around outer edge of casserole.
4 . Bake at 375°F. for 14 to 17 minutes or until crescents are golden brown and mixture is bubbly around edge

 

Quick Meal!
Ready in less than
30 minutes!

Ham and Cheese Crescent Roll-Ups
Prep Time: 10 min ; Start to Finish: 25 min
Makes: 8 sandwiches Nutrition Information

Ham and cheese are together again, wrapped in tender crescent pastry in an all-time favorite sandwich.



1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8 thin slices cooked ham (8 oz)
4 thin slices Cheddar cheese (4 oz), each cut into 4 strips



1 . Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2 . Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3 . Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

 

Italian Crescent Braid
Prep Time: 25 min ; Start to Finish: 55 min
Makes: 4 servings Nutrition Information

The ingredients say "pizza", but the shape says fun! The kids can help with this one.



1 cup chopped cooked ham
1/3 cup pepperoni slices
2 Italian plum tomatoes, chopped
4 oz. (1 cup) shredded mozzarella cheese
1 (2 1/4-oz.) can sliced ripe olives, drained
1/3 cup tomato pasta sauce
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 to 2 tablespoons grated Parmesan cheese



1 . Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine all ingredients except crescent rolls and Parmesan cheese; mix well.
2 . Unroll dough onto sprayed cookie sheet. Press to form 13x7-inch rectangle, pressing perforations to seal.
3 . Spoon ham mixture in 3-inch-wide strip lengthwise down center of dough. With scissors or sharp knife, make cuts about 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. (See diagram.) Tuck ends under; press to seal. Sprinkle dough with Parmesan cheese.
4 . Bake at 375°F. for 23 to 30 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices to serve.

 

Crescent-Crab Purses
Prep Time: 20 min ; Start to Finish: 40 min
Makes: 12 appetizers Nutrition Information

Each little pastry bundle is packed with crab and Cheddar flavor.



1 can (6 oz) crabmeat, well drained
1 tablespoon chopped fresh parsley, if desired
2 tablespoons grated Parmesan cheese
2 tablespoons sharp Cheddar process cheese spread (from 5-oz jar)
1/8 teaspoon ground red pepper (cayenne)
1 clove garlic, minced
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls



1 . Heat oven to 375°F. In small bowl, mix all ingredients except dough. Unroll dough into 1 large rectangle; press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut rectangle into 12 (3-inch) squares.
2 . Place about 1 tablespoon crab mixture on each dough square. Bring all sides together in center; press to seal. With fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top. Place on ungreased cookie sheet.
3 . Bake 12 to 17 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

I am not a crab kind of person, I would use a different kind of meat.

 

Here is the one I think you might have been talking about.

Ham and Veggie Crescent Wreath
Prep Time: 20 min ; Start to Finish: 1 hr 10 min
Makes: 20 servings Nutrition Information

Flaky slices of Pillsbury® crescents are the base for a centerpiece that looks fabulous, but it's easy as can be!



2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 container (8 oz) pineapple cream cheese spread
1/3 cup chopped cooked ham
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped green bell pepper
1/2 cup chopped fresh broccoli florets
1 tablespoon chopped red onion, rinsed, patted dry
6 grape tomatoes or small cherry tomatoes, quartered



1 . Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
2 . Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
3 . Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4 . Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.

 

Crafty Crescent Lasagna
Prep Time: 30 min ; Start to Finish: 1 hr
Makes: 8 servings Nutrition Information




Meat Filling
1/2 lb. bulk pork sausage
1/2 lb. lean ground beef
3/4 cup chopped onions
1 tablespoon dried parsley flakes
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 small garlic clove, minced
Dash pepper
1 (6-oz.) can tomato paste
Cheese Filling
1/4 cup grated Parmesan cheese
1 cup small-curd cottage cheese
1 egg
Crust
2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls
2 (7x4-inch) slices mozzarella cheese
1 tablespoon milk
1 tablespoon sesame seed



1 . In large skillet, brown sausage and ground beef until thoroughly cooked and no longer pink, stirring frequently. Drain. Stir in all remaining meat filling ingredients; cook 5 minutes or until thoroughly heated, stirring occasionally.
2 . Meanwhile, heat oven to 375°F. In small bowl, combine all cheese filling ingredients; blend well. Unroll both cans of dough into 4 long rectangles. Place dough rectangles side by side, on ungreased cookie sheet; firmly press edges and perforations to seal. Press to form 15x13-inch rectangle.
3 . Spoon half of meat filling in 6-inch wide strip lengthwise down center of dough to within 1 inch of short sides. Spoon cheese filling over meat filling; spoon remaining meat filling evenly over cheese filling. Arrange mozzarella cheese slices over filling.
4 . Fold short sides of dough 1 inch over filling. Fold long sides of dough tightly over filling, overlapping edges in center 1/4 inch; firmly pinch center seam and ends to seal. Brush with milk; sprinkle with sesame seed.
5 . Bake at 375°F. for 23 to 27 minutes or until deep golden brown.

 

Grands!® Taco Melts
Prep Time: 40 min ; Start to Finish: 40 min
Makes: 8 sandwiches Nutrition Information

A tender, flaky biscuit wraps around your favorite taco fillings in an easy, flavor-packed hot sandwich.



1 package (1.25 oz) Old El Paso® taco seasoning mix
2/3 cup water
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend (4 oz)
1 cup sour cream, if desired



1 . Heat oven to 375ºF.
2 . In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.
3 . Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
4 . Bake 9 to 14 minutes or until golden brown. Serve with remaining salsa, cheese and sour cream.

 

Quick Meal!
Ready in less than
30 minutes!

Grands!® Biscuit Taco Cups
Prep Time: 45 min ; Start to Finish: 45 min
Makes: 8 taco cups Nutrition Information

Refrigerated biscuits make a grand holder for taco filling and all its trimmings!



1 1/2 lb lean (at least 80%) ground beef
1 (15-oz.) can spicy chili beans, undrained
1 package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix
1/2 cup water
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
1 cup shredded Cheddar cheese (4 oz)
1/2 cup shredded lettuce, if desired
1/2 cup chopped tomato, if desired
1/2 cup sour cream, if desired
1/2 cup Old El Paso® Salsa, if desired



1 . Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2 . Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
3 . Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
4 . Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
5 . Top with cheese, lettuce, tomato, sour cream and salsa.