132 crescent baked Recipes

crescent roll dough (use the regular ones, not the big and fluffy, because they take longer to bake), sausage, eggs, cream cheese, cheddar cheese

frozen chopped spinach, thawed and squeezed, artichokes (not marinated ), onions, chopped, uncooked boneless skinless chicken breasts, cut into & # 65405, inch cubes, fat-free cream of mushroom soup, reduced sodium soy sauce, shredded monterey jack pepper cheese (may substitute sharp cheddar), freshly grated parmesan cheese, refrigerated reduced-fat crescent rolls

butter, softened, sugar, whole milk, vanilla extract, baking cocoa, chopped pecans, tubes (8 oz each) refrigerated crescent rolls, sugar, baking cocoa, water, butter, melted, vanilla extract

refrigerated crescent dinner rolls or 1 (8 oz) can refrigerated reduced-fat crescent rolls, smoked ham, chopped , oscar mayer brand recommended, eggs, milk, cold or 1/2 cup nonfat milk, pepper, cheddar cheese, shredded or 1 cup shredded kraft 2% cheddar cheese, part-skim mozzarella cheese, shredded or 1 cup shredded kraft 2% mozzarella cheese

ground beef, ketchup, onion, chopped, mustard, worcestershire sauce, pepper, cheddar cheese, pillsbury refrigerated crescent dinner rolls, sesame seeds , if desired (optional)

butter (1/2 stick), curd cottage cheese (do not use low-fat) or 3/4 cup ricotta cheese (do not use low-fat), all-purpose gluten-free flour (you can use a mix of your favourites), xanthan gum, salt, gluten free baking powder or 1/4 tsp cream of tartar & 1/2 tsp baking soda, sugar, vanilla essence , optional for sweet rolls only

ground beef, black beans, water, taco seasoning (reduced sodium ), reduced-fat crescent rolls, reduced-fat sour cream, cheddar cheese, shredded (reduced fat ), tortilla chips (baked nacho), lettuce, shredded, tomatoes, chopped

ground beef, black beans, rinsed and drained, water, reduced-sodium taco seasoning, tubes (8 oz each) refrigerated reduced-fat crescent rolls, reduced-fat sour cream, shredded reduced-fat cheddar cheese, baked nacho-flavored tortilla chips (about 2 cups), crushed, shredded lettuce, tomatoes, chopped

gouda cheese (wheel prefereably), pillsbury reduced-fat crescent rolls, red onion, olive oil, salt, brown sugar, red wine vinegar, red wine, walnuts, dried cranberries, apple jelly, granny smith apples

brown sugar, sugar, butter, shortening, salt, eggs, baking soda, all-purpose flour, milk, pecan pieces, white chocolate, chunks, milk chocolate, chunks, semisweet chocolate, chunks, chocolate chip

sugar, baking cocoa, ground cinnamon, butter, softened, divided, tubes (8 oz each) refrigerated crescent rolls, chopped pistachios , pecans or almonds, sugar, milk, chopped pistachios , pecans or almonds

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars

refrigerated crescent dinner rolls, butter or 1 -4 tbsp margarine, softened, sweet baking chocolate, egg, slightly beaten, sliced almonds or 2 tbsp slivered almonds, powdered sugar

refrigerated quick crescent rolls ., melted butter or margarine, cinnamon baking chips,divided, chopped pecans, cinnamon drizzle for topping (see below )

caraway crescents, shortening, sugar, cake yeast, lukewarm water, egg, salt, milk, flour, caraway seeds, melted butter, coarse salt (kosher salt), cream shortening and sugar; add beaten egg. dissolve yeast in the lukewarm water and add to mixture. add enough flour to make a stiff dough. knead until smooth. cover and let rise until double in bulk, about 1 hour., divide dough into two portions. roll out each portion into circle ; cut in 8 wedge-shaped pieces. roll up each piece, stating at the wide end; shape into half circles. brush with melted butter; sprinkle with caraway seeds and a little coarse salt. place on a baking sheet and cover with a clean cloth dish towel. let stand 1 hour or until double in bulk. remove towel and bake at 425 for 10 minutes

flour, cinnamon, baking powder, baking soda, ground nutmeg, salt, canned pumpkin, cooking oil, brown sugar, sugar

flour, baking powder, salt, baking soda, butter, buttermilk, melted butter, parmesan cheese, fresh parsley (i used dried), milk, parmesan cheese

flour, flour, cornstarch, cornstarch, baking powder, baking soda, cream of tartar, salt, nutmeg, land o lakes butter, softened, sugar, vanilla extract, sugar