crescent roll dough Archives - The Midnight Baker

Bacon Pinwheels

Judith Hannemann — Sun, 19 Dec 2021 00:00:21 +0000

Savory bacon pinwheels are easy-to-make snacks or appetizer.

Bacon Pinwheels Are Easy

Are you looking for a quick and easy holiday appetizer for a buffet? Are you looking for a quick snack? Should it be delicious?

The answer to those three questions is simple–bacon pinwheels! Since they have bacon, what could be better? I can’t think of much and the fact that they’re so uncomplicated to make makes it even better.

Pretty sure you have most of the ingredients on hand. There is one you may not have unless you absolutely love it or make French pastry–apricot preserves. I do make French pastry from time to time, so there’s always a jar on my shelf. Even if you have to buy it special, it’s lovely on toast or English muffins so if you buy it. you’ll use it.

Versatile Crescent Roll Dough

If there ever was a product that has zillions of uses, like these air fryer danish, it’s refrigerated crescent roll dough. There’s so many things you can make with this which is why I’m sure most of you have a tube in the fridge already.

I find I prefer the unperforated sheets. That way I don’t have to seal those pesky perforations which sometimes don’t stay sealed. If I want to actually make crescent dinner rolls, I cut it into squares of the appropriate size. I find the sheets far more convenient to use. This is one of the recipes where I find them much more convenient.

Bacon

Since you need the bacon to roll up and not break apart, it shouldn’t be cooked very crispy. Just cook it enough so it’s done yet pliable. My advice is to cook it right before you intend to make these because as it cools, the bacon will become more fragile.

Now a word about the onions–if you don’t like onions they can be left out. It will reduce the flavor profile somewhat but if you hate them that would make no difference.

The Recipe

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Bacon Pinwheels

Easy and delicious snack or appetizer

Prep Time10

Cook Time15

Course: Appetizer, Snack

Cuisine: American

Keyword: crescent roll appetizers with bacon, crescent roll dough appetizers, football party appetizers with bacon

Servings: 15

Calories: 109kcal

Author: Judith Hannemann

Ingredients

1 tbs butter
1/2 cup finely chopped onion
3 tbs apricot preserves
8 oz tube crescent roll dough sheets preferred
15 slices cooked bacon

US Customary - Metric

Instructions

Preheat oven to 375F/190C. Line a baking sheet with parchment.
Heat butter over medium heat. Add onion and cook until tender, 3-5 minutes. Reduce heat and add the apricot preserves; cook until melted.
Unroll crescent dough and roll into a 15 x 9-inch/38 x 23-cm rectangle. If using the perforated dough, seal seams and perforations. Cut into 15 1-inch/2.5-cm strips. Place a slice of bacon on each strip and roll up, jelly-roll style, from the short end. Place on prepared sheet seam side down.
Spoon the apricot mixture over each piece. Bake for 12-15 min or until golden brown. Let stand 5 minutes before serving.

Nutrition

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Crescent Apple Dumplings

Judith Hannemann — Sat, 04 Apr 2020 23:00:03 +0000

Classic apple dumplings are easy to make with crescent roll dough.

Versatile Crescent Roll Dough

Just when you think you’ve seen 1000 uses for crescent roll dough, up pops another one to take the count up to 1001 (this is always a number that’s in flux).

I’ve discovered the 1001th use here with these incredibly delicious crescent apple dumplings. Since I had quite a few tubes of the refrigerated dough on hand due to a great sale about a month ago, I had almost everything I needed to make these little beauties. One thing I lacked was the lemon soda that was in a Facebook friend’s recipe.

No problem–I had ginger ale on hand and used that.

Apples

The original recipe called for Granny Smith apples. With stores picked pretty much clean, they may not be available. I don’t ordinarily buy apples because I don’t eat them. I only buy them when I have a recipe that uses them, so I didn’t have any on hand. Luckily a friend had some but only Macintosh, so I used those. The dumplings turned out just fine.

You can probably substitute any non-citrus fruit here. Canned peaches would be a good choice and even an apple pie filling would likely do in a pinch. In these times of major shut-downs, you use what you can.

Shape Doesn’t Matter

I’ve been using crescent roll dough for more years than I care to mention. I’ve never had a sheet unroll where the triangles were perfect unless I rolled and reshaped each one. I gave up bothering with that a long time ago too.

So for these dumplings, just put the fruit along the long end of the triangle and fold up the rest of the dough around it so the fruit is covered. Actually, the little bundle it makes looks like a dumpling and they taste just as good!

The Recipe

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Crescent Roll Apple Dumplings

Easy and delicious apple dumpling dessert

Prep Time10

Cook Time40

Course: Dessert, Snack

Cuisine: American

Keyword: crescent roll dumplings, desserts that use crescent roll dough, easy apple dumpling recipe

Servings: 8

Calories: 598kcal

Author: Judith Hannemann

Ingredients

2 cans refrigerated crescent roll dough 8 per package
1 cup butter melted
1 1/2 cups brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon or to taste
12 oz can ginger ale or lemon soda
2 large Granny Smith apples peeled and cored

US Customary - Metric

Instructions

Preheat oven to 350 degrees F
Wash the apples, peel & core and cut each into 8 equal slices.
Unwrap the crescent roll & separate the triangles.
Place one apple slice at the wide end of the triangle & roll up.
Butter a 13 X 9 inch baking dish.
In a separate bowl, combine the butter, cinnamon, sugar & vanilla, mix until there are no lumps and pour over the rolls.
Pour soda between rolls but NOT over them and bake for 35-45, or until golden brown.

Video

Nutrition

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Lemon Cheesecake Sweetrolls

Judith Hannemann — Sun, 17 Nov 2019 00:00:22 +0000

These lemon cheesecake filled rolls are so delicious you won’t believe how easy they are to make. Yet another use for crescent roll dough.

Crescent Roll Dough Is The Secret

Well, maybe not so much a secret since there’s many things you can make with crescent roll dough. Actually, it’s pretty versatile since you can do sweet and savoury with it.

One of my most popular savoury recipes, Chicken Crescent Bake, uses crescent roll dough as biscuits on top. My Cheeseburger Ring also uses it. I’ve also made danish in my air fryer with it.

It’s always a good idea to keep a couple of tubes of this in the fridge. Now, they are selling solid sheets of crescent roll dough. I find this a much better option than the pre-cut sheets.

Easy To Shape

There’s really no complicated rolling or twisting necessary to shape these rolls.

You simply cut each tube of dough into 4 pieces. Now, that seems like it’s really thick; and it is. But you flatten the dough down with the palm of your hand until it’s about 1-inch thick, then you make a nice depression in the center and build a little “lip” for the edge. Each piece should be about 3 or so inches in diameter and it should look like a pizza crust–with a depression in the center and a little hump around the edge.

Just make sure the depression in the center is thin enough so the dough cooks completely.

Lemon Cheesecake And Lemon Icing

Not only do you have a lovely lemony cheesecake filling, but the icing is buttery and lemony too!

It’s not a drizzle icing–it’s more of a regular buttercream consistency and should be piped on top. If you don’t have a cake decorating set, a zippered freezer bag with a teeny bit of the corner cut off will do fine. I have a cake decorating set, but 9 times out of 10 I will use the freezer bag method. Why? Nothing to clean up!!!

The Recipe

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Lemon Cheesecake Sweet Rolls

These cheesecake filled sweet rolls are quick and easy to make

Prep Time15

Cook Time18

Course: breads, Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cheese danish recipe, danish pastry with crescent roll dough, easy danish pastry, recipes using crescent roll dough

Servings: 8

Calories: 268kcal

Author: Judith Hannemann

Ingredients

2 tubes 8 oz each refrigerated crescent roll dough
1 tbs unsalted butter melted
1 tbs sugar

Filling:

8 oz cream cheese softened
1/3 cup sugar
1 egg yolk
1/2 tsp grated lemon zest
1 tbs lemon juice
1/2 tsp vanilla
1/4 tsp salt

Icing:

1 cup confectioner’s sugar
2 tsp grated lemon zest
2 1/2 tbs lemon juice
2 tbs unsalted butter softened

US Customary - Metric

Instructions

Preheat oven to 350F. Line a large baking sheet with parchment.
Open crescent roll dough but DO NOT UNROLL. Cut each roll into 4 pieces and place on baking sheet.
Flatten each piece to about 1/2-inch thickness then using your fingers, make a well in the center of each piece leaving a “wall” at the edge, making a nest for the filling. The pieces should resemble a bird’s nest. Brush the edges with the melted butter and sprinkle with sugar.
Beat all the filing ingredients until smooth. Divide equally among prepared rolls.
Bake for 15-18 minutes or until golden brown.
Beat together the icing ingredients. Place in a zippered freezer bag and cut off a small piece at the edge of the bag. Pipe evenly over rolls.

Notes

Refrigerated crescent roll dough is not available outside of the US & Canada I am told. I can't recommend a comparable European product, but there are recipes available to make crescents from scratch.

Video

Nutrition

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Air Fryer Strawberry Cheese Danish

Judith Hannemann — Tue, 07 May 2019 23:00:55 +0000

A quick and easy strawberry cheese strip danish made in your air fryer.

Your Best Kitchen Buddy

If you don’t have an air fryer yet, you’re really missing out! This is one of the most versatile appliances I have in my kitchen.

It really does so much. The funny thing is I rarely use it to “fry” anything. My personal opinion is that the air fryer doesn’t replace a deep-fat fryer. What it’s best at, in my opinion, is replacing your oven!

I’ve baked small sweets and roasted chickens and beef in it and you just can’t beat the flavor. I tell everyone you’ll never roast a chicken conventionally nor buy one at the deli anymore once you’ve cooked one in this appliance.

And it’s perfect for this strawberry cheese strip danish too. Since some fryers vary by the amount of wattage they have, you may have to alter your times to cook a bit longer. My fryer is 1800W so that’s what my times are based upon.

The Ever Popular Crescent Roll Dough

Crescent roll dough is a real boon. It’s one of those convenience foods that can be used many ways–either sweet or savoury. One of my favorite ways to use it for something savoury is in my Chicken Crescent Bake. That recipe is great if you have leftover chicken or turkey.

Now this recipe is one where I used it for something sweet. And it was also the first time I used the type that came as an uncut sheet. I guess they got the idea to make it solid because so many people have been pinching and sealing the cuts in the usual variety. For this, I strongly suggest you use the solid sheet variety. The filling is somewhat dense so the seams could come apart easily. With the solid sheet, it’s still pretty soft and floppy to handle, but at least you don’t have to worry about a seal splitting when you’re putting it in the fryer!

Fresh Fruit

I used some strawberries that I had in the freezer from when they were on sale, but if you don’t have any, it can be an ingredient you may leave out.

Any flavor fruit jam can be used. I just like strawberry so that was my choice. This would taste just great with raspberry or black currant jam too.

The Recipe

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Air Fryer Strawberry Cheese Danish

Quick and easy strip danish made in the air fryer

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

Keyword: air fryer

Servings: 6

Calories: 219kcal

Author: Judith Hannemann

Ingredients

1 tube full-sheet crescent roll dough
4 oz cream cheese softened
1/4 cup strawberry jam
1/2 cup diced strawberries

Glaze:

1 cup confectioner’s sugar
2-3 tbs cream or milk

US Customary - Metric

Instructions

Unroll sheet of crescent roll dough on a flat surface.
Microwave cream cheese for 20-30 seconds; stir until creamy and spreadable.
Spread the softened cream cheese over the sheet of dough. Then spread the strawberry jam on top of the cream cheese. Distribute the fresh diced strawberries evenly across the top.
Roll up from the short side. Pinch seam to seal.
Place a parchment round in the basket of the air fryer; spray with oil.
Fit the rolled-up pastry in the basket. You may have to curve it to fit—like a horseshoe shape.
Set air fryer for 350 degrees F and cook for 20-25 minutes. Remove from fryer and place on a rack or plate to cool.
Mix glaze ingredients and drizzle over cooled danish.

Video

Video in post (if one is available)

Nutrition

*Post contains affiliate links

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Blushing Peach Cobbler

Judith Hannemann — Thu, 09 Jun 2016 23:00:45 +0000

Easy and delicious cobbler made with fresh summer peaches and refrigerated crescent rolls. It “blushes” because you don’t peel the peaches!

Fresh peaches were on sale at one of my stores this past week, and I couldn’t resist since they were the first of the season here!

I dickered whether they were for cooking or eating–and it was a difficult choice. I chose to cook them in this great dessert.

The original recipe comes from my friend Holly whose blog is Spend With Pennies (Cook Crave Inspire). Holly has this great cobbler she makes with canned peaches and crescent roll dough. Something like this is right up my alley because it’s quick, easy and delicious.

I adapted her recipe using fresh peaches, making a pseudo pie filling that will cook right along with the cobbler. I’m not a huge fan of cinnamon with peaches; I prefer allspice. But you can use the cinnamon if you wish. Another thing is I didn’t peel the peaches. This gave a nice rosy glow to the cobbler. My mom never peeled peaches or apples when she made pies with these fruits, and I carry on her tradition. She always said that it added a bit more fiber.

I also “deconstructed” Holly’s recipe–I just place the rolls on top of the filling.

The crescent rolls cook up nice and sweet and buttery. I drizzle them with butter and top them with sanding sugar. OK, I know most folks don’t have sanding sugar on the shelf, so you can just use regular sugar. The thing about sanding sugar is it doesn’t dissolve very easily which makes it a great decoration. But it’s only large-crystal sugar.

This is so good served with ice cream!

Plates and cups from the Osteria Tuscany Collection by Tapinassi. Available through Allora.

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Blushing Peach Cobbler

Easy and delicious cobbler made with fresh summer peaches and refrigerated crescent rolls. It “blushes” because you don’t peel the peaches!

Prep Time10

Cook Time40

Total Time50

Course: desserts

Cuisine: American

Keyword: peach cobbler

Servings: 8

Calories: 160kcal

Author: Judith Hannemann

Ingredients

1 tube extra-large crescent rolls 8 rolls in the tube
3-4 cups fresh peaches sliced but unpeeled (about 6-7 large peaches)
juice of 1 lemon
1/2 cup sugar
1/4 cup flour
1/4 tsp allspice or cinnamon
1/4 cup melted butter
2 tbsP sanding sugar -OR- regular sugar

Instructions

Preheat oven to 350 degrees F. You will need a 11 x 7-inch baking dish. You can also use a 9-inch square pan.
Place sliced peaches, lemon juice, 1/2 cup sugar, flour and allspice/cinnamon in a large bowl; Toss with your hands so everything is well mixed.
Place peach mixture in the baking dish.
Roll up the crescent rolls and place evenly over peach mixture.
Drizzle the crescents with the melted butter and sprinkle each roll with the sugar.
Bake for 35-40 minutes or until crescents are nicely browned and peach mixture is bubbly.

Nutrition

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Raspberry Cheese “Danish”

Judith Hannemann — Tue, 02 Jul 2013 23:00:00 +0000

Raspberry Cheese Danish

If you like Entenmann’s raspberry danish strip, you’ll love this….and the price.

I belong to a small recipe and chit chat group on Facebook. I forget who found this now, but member after member was making it and saying how delicious it was. It even spilled over into some other groups a few of the members are associated with.

Since I haven’t done anything really “sweet” for a while here, save the popsicles, I figured I’d give this one a try since I always seem to have a few spare tubes of crescent roll dough and I always have cream cheese.

However, I can absolutely NEVER make anything the way it says. I’ve been that way for years and it’ll always be that way. BTW, I just don’t do this with recipes!!!! But I digress…

While I like cheese danish, I prefer it with some fruit in it. I also didn’t care for the original glaze since I figured with all the sweet, you need a bit of tart to counteract that. I also decided to do 1/2 the filling–that was suggested by who originally posted the recipe. But honestly, while it tastes pretty good with the filling cut in half, next time I’d double the filling because it’s…GOOOOOOD. The recipe here is the one I made with the filling cut in half. Just double it if you want a thicker center. If you’d like *all* cheese, then just double the sugar I used, and cut out the preserves or you can check out the original recipe from Adventures of a Kitchen Girl.

Raspberry Cheese “Danish”

pastry:
2 tubes crescent roll dough
1 egg white
filling:
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 whole egg
1/2 tsp vanilla
1/4 cup seedless raspberry preserves
glaze:
1/2 cup confectioner’s sugar
1-2 tbs fresh lemon juice
1 tsp lemon zest

Preheat oven to 350 degrees F. Spray or lightly grease a 13 x 9-inch baking pan.

Prepare filling by beating all filling ingredients together except the raspberry preserves.

Open one tube of the crescent roll dough and separate in the center of the roll (on the perforation) into 2 rolls. Unroll each section–you will have 2 rectangles.

Pat one rectangle in half of the pan, repeat with the other half of the dough down the other end of the pan. Pat in the pan, forming a bottom crust and sealing the perforations as best you can.

Spread cheese filling on top of crust. Dot with the raspberry preserves and spread as best you can (it doesn’t matter if it’s sloppy) over the top of the cheese filling.

Open the other tube of crescents and repeat the procedure above, separating into 2 rolls along the center perforation.

Unroll each into a rectangle and place on top of the cheese/raspberry filling as you did for the crust. As best you can, try to close the perforations and cover the entire top. Again, if it’s a bit sloppy, it doesn’t matter.

Brush top with the egg white.

Bake at 350 degrees F for 30-35 minutes or until top crust is golden brown. Remove from oven and cool completely. Chill if desired about 2 hours.

Prepare glaze by mixing confectioner’s sugar, lemon zest and 1 tbs of lemon juice at a time to make a pourable glaze. Drizzle glaze on top of the danish.

Refrigerate any leftover portions.

Makes 12 servings

Raspberry Cheese Danish

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Sopapilla Crescents

Judith Hannemann — Sun, 24 Mar 2013 00:00:00 +0000

Sopapilla Rolls

A new twist on a timeless and dessert sweet. Easy too.

I hadn’t thought of this dessert for ages. Then a friend posted about it on her Facebook page saying how much she enjoyed it and whenever a co-worker made it, how it would vanish into thin air immediately.

Another mutual friend saw the recipe and made it up, but didn’t think much of it as it was written. She said it was too buttery and way too sweet. When I’d looked at the recipe the other friend had posted, it had ridiculous amounts of sugar in addition to cinnamon sugar topping, and, 1/4 cup of melted butter? An 8 ounce package of cream cheese? Seriously?

Easy to assemble

She also said it was a pain to assemble since the crescent dough kept breaking at the perforations no matter how she tried to close the seams.

I got an idea to make this just as filled crescents and reduce the fat and sugar and also use up some toasted almonds I’d had hanging around from various desserts I’ve done for the blog. If you have leftover apples, berries, etc., that can neatly substitute for the toasted almonds I used, or use both! Regardless of the fact that I reduced butter and sugar, the result is still plenty of fat and calories so a few more AIN’T GONNA MATTER LOL.

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Sopapilla Crescents

A new twist on a timeless and dessert sweet. Easy too.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, desserts

Cuisine: Mexican, sopapilla crescents

Keyword: crescent

Servings: 8

Calories: 236kcal

Author: Judith Hannemann

Ingredients

1 tube crescent roll dough
6 oz softened cream cheese low fat can be subbed
2 tbsp sugar
3 tbsp toasted sliced almonds
2 tbsp butter melted
1 tbsp sugar
1/4 tsp cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray or grease the bottom of either an 8 x 8-inch or 9 x 9-inch pan.
Beat the softened cream cheese with the 2 tbs sugar until very smooth.
Unroll the crescent dough and separate into 8 individual triangles. Divide the cream cheese mixture evenly among the 8 triangles and spread the mixture over the entire triangle. Sprinkle with the toasted almonds reserving about 1 tbs for topping. Roll up each triangle as for a crescent roll.
Place 4 rolls evenly down one side of the pan, place the other 4 rolls evenly down the other side of the pan. (the placement should look like 2 columns of a newspaper)
Melt the butter in the microwave. Mix the 1 tbs sugar with the cinnamon.
Brush the tops of each crescent roll with the butter. Sprinkle with the cinnamon sugar and remaining toasted almonds.
Bake 25-30 minutes, or until golden brown. Remove from pan and cool. May be eaten warm or chilled.
Serves 8

Nutrition

Sopapilla Rolls

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Spinach & Sausage Nibblers

Judith Hannemann — Wed, 30 Jan 2013 17:18:00 +0000

Spinach & Sausage Nibblers (phyllo cup method)

What a great idea for game day.

Same filling used in 2 different styles of nibbles.

The first uses phyllo cups and the second uses refrigerated crescent roll dough. Both are very easy and very tasty.

Spinach & Sausage Nibbles

1 box chopped spinach, drained and pressed
1 cup ricotta cheese
2 beaten eggs
8 oz bulk sausage, browned and drained
1/2 cup grated parmesan cheese
2 tbs dry plain breadcrumbs
1/2 tsp salt
1/2 tsp ground black pepper
48 small phyllo cups (about the size of mini muffins) -OR-
2 rolls refrigerated crescent roll dough

Mix together all ingredients except phyllo cups.

Preheat oven to 350 degrees.

Place a heaping teaspoon of spinach mixture in each cup. Place on a baking sheet and bake for 10-15 minutes or until filling is set and phyllo cups are golden brown.

If using crescent roll dough, preheat oven to 375 degrees. Place about 1 tbs of filling at the wide end of the triangle and roll up as for crescent rolls. Place on ungreased baking sheet and bake for 10-12 minutes.

If you prefer to make the cups from phyllo sheets, you will need approximately 12 sheets and 1/4 cup melted butter and a mini muffin pan.

Separate the stack of 12 sheets in to 2 stacks of 6 sheets. Brush layers with melted butter and cut into 3-inch squares. You will use 1 3-inch stack per cup. Fit one sheet in cup, letting sides overhang. Repeat with remaining 5 sheets, overlapping each previous sheet. Repeat until all cups are filled. There is an excellent video on You Tube by “fifteenspatulas,” showing how this is done.

Spinach & Sausage Nibblers (crescent method)

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