What do you make with refrigerated crescent rolls?

Just wondering if anyone has some favorite recipes using refrigerated cresecent rolls to share!

Bear Claws


2/3 cup confectioners' sugar
1/2 cup almond paste
1 egg, slightly beaten ; divided
Dash ; of salt
1 (8 ounce) can refrigerated crescent rolls
2 -4 tablespoons confectioners' sugar
2 tablespoons sliced almonds


Combine 2/3 cup confectioners' sugar, almond paste, 2 tablespoons beaten egg (reserve remaining egg for glaze), and salt; beat until smooth.

Unroll dough to form two 13 x 4 inch rectangles. Press perforations to seal. Spread almond mixture lengthwise down center third of rectangles. Fold uncovered dough over almond mixture. Cut each strip into 4 pieces; place on greased cookie sheet, seam side down. Brush surface with remaining egg and sprinkle with 2-4 tablespoons confectioners' sugar. On each piece, cut 4 slashes from one folded edge to center; bend dough slightly to separate slashes. Sprinkle tops with almonds. Bake at 375 degrees F for 12-15 minutes until golden.

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Cheese Danish


16 ozs. cream cheese, softened
1-1/2 teaspoons vanilla
1 egg, beaten
1/2 cup sugar
1/2 cup raspberry or apricot jam
2 packages of refrigerated crescent roll dough
4 ozs. sliced almonds


Preheat oven to 350*F. Mix cream cheese, vanilla, and sugar in a bowl. Unroll
1 can crescent roll dough on a cookie sheet, sealing perforations. Spread
cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll
second can of dough and lay on top of first layer. Seal edges with edge of
fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30
minutes. Allow to cool slightly before cutting.

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Pizza in a Crescent

1 (8 ounce) can refrigerated crescent dinner rolls
1 (3 1/2 ounce) package pepperoni slices
4 tablespoons spaghetti or pizza sauce
1 (6 ounce) package mozzarella cheese slices


Heat oven to 375 degrees F.

Separate dough into 4 rectangles; firmly press perforations to seal. Press or roll into four 7 x 5-inch rectangles. Arrange 9 pepperoni slices in center third of each rectangle. Spread 1 tablespoon spaghetti sauce over pepperoni. Fold each slice of cheese in half; place over pepperoni. Fold short sides of dough to almost meet in center; securely pinch edges together, leaving middle open. Tuck 4 or 5 pepperoni slices into middle opening. Place on ungreased cookie sheet. Bake for 13 to 16 minutes or until golden brown.

4 sandwiches

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HENS IN A BLANKET


1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices

Preheat oven to 400ºF.

Unroll crescent rolls; separate into triangles. Top each
triangle with a chicken tender and slice of cheese. Roll up,
starting at wide end. Bake on a cookie sheet for 10 to
12 minutes, or until golden brown.

This doesn't really have a name, but take the rolls and spread them all over with breakfast sausage (uncooked). About the same thickness of sausage as rolls. Roll up and cut into disks and bake till done.

Pampered Chef uses refrigerated crescent rolls in a lot of their recipes.

I make some really tasty marshmallow puffs. Truth be told the recipe is something from 8th grade Home Ec.

Ingredients:
* 8 crescent rolls
* 8 large marshmallows
* margarine/butter
* cinnamon
* granulated sugar

Directions:
* Heat oven to 350 degrees
* Grease 8 cups in a muffin pan. Do not use papers as this doesn't turn out quite right that way.
* Prepare a cinnamon and sugar mixture to your taste. I do equal parts cinnamon and equal parts sugar but I really like cinnamon.
* Melt your butter or margarine. Usually 4 tablespoons is enough to work with.
* Unroll each crescent roll and lay them out neatly within easy reach.
* Coat each large marshmallow in butter and then roll them in your cinnamon and sugar mixture.
* Place the covered marshmallow inside the crescent roll and roll it shut. I like to pinch all the edges together and seal the marshmallow in so less is likely to "ooze" out while baking. Then put each roll in a greased cup of the muffin pan.
* Bake until crescent rolls have turned slightly golden just like if you were baking the crescent rolls alone. It usually takes about ten minutes.

I've made this so many times I can't even count. It's easy and cheap too, so that's an added bonus. : )

You can also drizzle them with a powdered sugar, milk, vanilla glaze, but they taste good plain as well.

Got this one from a good friend, it's a staple at our Christmas Eve dinner table now.
Quiche Antipasto

2 packages (8 each) refrigerated crescent rolls
1/4 pound provolone cheese slices
1/4 pound Swiss cheese slices
1/4 pound baked ham slices
1/4 pounc hard salami slices
1 jar (24 oz) roasted red peppers, drained (or use 3-4 fresh roasted peppers)
3 large eggs
1/4 cup Parmesan cheese
1/8 teaspoon black pepper

Lightly grease a 9x13 pan or coat with cooking spray. Unroll 1 package of rolls and cover the
bottom of the pan, pressing perforations to seal. Layer one layer of cheese, covering all the
dough, then layer the second cheese over the first. Next lay ham over the cheese; cover with
salami. Lay peppers flat over salami.

Mix eggs, Parmesan and pepper together. Pour 3/4 of the mixture over the peppers.

Unroll the remaining can of rolls over the top of the peppers and eggs mixture (press perforations
to seal). Stretch dough to cover peppers.

Brush the top of the dough with the remaining egg mixture. Cover the pan with foil and bake 30
minutes at 350 degrees. Remove foil and bake an additional 10-15 minutes or until top is golden
brown. Remove from oven and cool slightly before cutting.

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Chessy Ham Puffs

1 c. Shredded Swiss cheese (I've even made them with Shredded Sharp Cheddar)
1 c. cooked ham, diced
1 egg
8 - oz tube refrigerated crescent rolls


In a medium mixing bowl, combine the first 3 ingredients. Roll out dough and cut into 12 small squareds that will fit inside mini muffin tin cups. Lightly oil muffin cups and press the square piece of dough into each. Spoon cheese mixture into the center of each dough square. Bake at 350 degrees for 10 minutes or until a knife inserted comes out clean.

Make 12 appetizers
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Pampered Chef Chicken Club Brunch ring is made w/crest. rolls and so good.

Here's the Chicken Club Brunch Recipe
1 c mayo
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 can (10oz)-chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 c (4oz) finely shredded Swiss cheese, divided
2 pkgs. refrigerated crescent rolls
1-2 large plum tomatoes
1 med red bell pepper
2 c shredded lettuce

Recipe
Preheat oven to 375°̊F. Combine mayo and mustard, add chopped parsley and onion to mayo mix. Combine chicken with chopped bacon, 3/4 cup cheese and 1/3 cup mayo mix. Mix well.
Unroll crescent rolls; separate into 16 triangles. Arrange triangles in a circle on 13" baking stone with wide ends overlapping the points of triangles in the center and points toward the outside. Scoop chicken onto the dough. Tuck points under the bottom of the dough to cover the chicken...it won't be completely covered. Slice tomatoes and place in the openings of the
dough. Bake 20-25 minutes. Sprinkle with remaining cheese once out of the oven. Use v shaped cutter to cut top off pepper. Fill with mayo mixture. Put in the center of the ring. Surround with shredded letttuce.

Recently for a baby shower I made some yummy chicken pesto things. I can't remember the whole recipe (I have it at home) but it was just chopped cooked chicken, pesto, and feta cheese combined. You take each section of 2 rolls (that has them diagonal), press to seal the perforations, then cut into 2 squares. Put 1/4 cup or so of the filling in and draw up the corners into a little package and twist at the top. Bake until golden, I think it takes about 20 minutes.

While I was making these, my friend's husband walked by and said, "Those look like little dough diapers!" LOL, and how appropriate for a baby shower!

Here is a good one:

Liquid Cheesecake
Silly name, but we didn't know what else to call it...

2 (8 oz) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 large can crescent rolls
Brown sugar
Cinnamon

Spread 1/2 crescent rolls in the bottom of a 9x13" baking dish. Mix softened cream cheese, sugar and vanilla in a medium mixing bowl and spread over crescent rolls. Use the remaining 1/2 of the crescent rolls as a topper (flatten like first half and spread on top of mix). Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30-35 minutes. Let cool until semi solid, then serve with fresh fruit (peaches, strawberries, etc.)

A friend of mine once made a crazy-good peach cobbler using unrolled crescent rolls, canned peaches, and something else (a simple syrup? something like that). I was so surprised at how good it was!

Great thread because I'm very partial to these "life savers"!

Here's my fave:

Savory Crescent Chicken Squares

1 pkg (125 g) Philadelphia cream cheese,
softened
2 tbsp butter or margarine, softened
2 cups cooked, cubed chicken
1/4 tsp salt
1/8 tsp pepper
2 tbsp milk
1 tbsp chopped onion or chives
1 tbsp chopped sweet red pepper
1 can Pillsbury Crescent Dinner Rolls
1 tbsp butter or margarine, melted
1/2 cup seasoned croutons, crushed

Heat oven to 350 degrees F. In bowl blend cream cheese, milk and two tbsps
butter or margarine until smooth. Add chicken, salt, pepper, onion,
red pepper, mix well. Seperate crescent dough into 4 rectangles;
press perforations to seal. Place 1/2 cup mixture onto each, seal.
Brush tops with 1 tbsp butter. Sprinkle crumbs on top. Bake on
ungreased sheet, 20-25 minutes. Makes 4 servings.