Pillsbury Crescent Recipes With Fillings Food

EASY CRESCENT DANISH ROLLS

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

EASY CRESCENT SAMOSA (INDIAN STYLE SANDWICHES)

Steps:

• Saute onion and garlic in oil 5 minutes until onion is soft.
• Add all other ingredients except crescent rolls.
• Stir gently over medium heat for several minutes until well incorporated.
• Set aside.
• Heat oven to 375°F.
• Open cans of crescent rolls and unroll the dough.
• Separate into 4 rectangles and pinch the triangular perforations to seal.
• Cut each rectangle in half crosswise to make squares (you'll have 8 squares per can of crescent rolls).
• You may have to coax the dough gently with your hands to make it square and to close up the perforations.
• Spoon a heaping spoonful of filling in the center of each square and fold over to make a triangle.
• Pinch the edges to seal.
• Bake on cookie sheets sprayed with Pam for 12-15 minutes until golden.
• Cool slightly on rack.
• Serve warm with Honey Dipping Sauce.
• Mix sauce well in small bowl.

PILLSBURY CRESCENT ROLLS

Steps:

• In large bowl dissolve yeast in warm water with the honey to proof.
• Stir sugar, salt, eggs, lard and 1/2 flour into yeast mixture; add remaining flour and blend till smooth.
• Cover with wet towel in warm place till doubled, about 1 1/2 hours. Divide dough in half and roll each into 12 inch circle, 1/4 inch thick.
• Spread with butter and cut into 16 wedges.
• Roll up each wedge beginning at the largest end.
• Put on baking sheet.
• Cover until double, about 1 hour.
• Bake at 400° for 12 to 15 minutes (watch the bottoms as they burn).
• Brush with butter.