Friday, August 7, 2009

Favorite Desserts using Crescent Rolls

I love crescent rolls from the can.  

Using them in any recipe is always a sure-fire way to end up with a delicious dish.

[caption id="attachment_474" align="aligncenter" width="275" caption="credit: Neeta Lind"]credit: Neeta Lind[/caption]

Did you know that Pillsbury has come up with a crescent roll 'sheet'? There aren't any seams so they are time-saving for some recipes.  I thought that was one terrific idea! Of course, there are times when you want to have the 'seams'...

Wanted to share these yummy recipes, for starters...and will add more again later. Do hope you'll try these as they are real winners in my book. (And will find their way to my cookbook one day too.)


2 tubes (8 ozs each) crescent rolls
2-8 ozs. pkgs. cream cheese, softened
1 cup sugar
1 egg yolk
1 Tb. Vanilla

Spread one can crescent rolls in a 9" X 13" baking pan. Mix the remaining ingredients and spread on rolls in pan. Place the other can of rolls on top and spread out to cover the cream cheese layer.

Bake 25 - 30 minutes at 350 or until brown.

Cool and frost with 1 cup powdered sugar, 1/2 tsp. vanilla, and a little bit of hot water - stir to desired thickness - it should be runny for a glaze. (I use half Splenda and half sugar - just remember, when you're baking with Splenda, you need to cut back on baking time)

I have decided that cream cheese is my most favorite ingredient, and crescent rolls are my second, so you just can't go wrong, pairing them together in a recipe like this one!

Footnote:  I have recently (in Sept 09) found another way to top off this fabulous dish.  Slightly beat the 'leftover' egg white..and brush over the top layer of rolls.  Mix 1/2 cup sugar, 1 tsp. cinnamon and 1/2 c. chopped nuts and sprinkle over the top of this before baking - makes a wonderful breakfast, or anytime dessert.


2 tubes (8 ozs each) crescent rolls
4 baking apples, peel and quarter
(recipe says Granny Smith, but anything works)
1-1/2 cup sugar
2 sticks butter
1 tsp. ground cinnamon
1- 12 ozs. can Mountain Dew
(or Sprite or 7-Up - your preference)

Preheat oven to 350. Separate rolls into 8 triangles and roll apples in them, from big side to corner. Seal seams.  Place in a greased 9" X 13" baking dish.  In saucepan, melt butter.  Add sugar and cinnamon (mix together first so it won't get lumpy) and bring just to a boil.
Pour mixture over the apples. Pour Mountain Dew over all.  Bake 45 minutes to 1 hour.

Again - if using Splenda, cut back on baking time. I usually cover with foil after 30-40 minutes as they do tend to brown quickly. I don't think I'll ever make apple dumplings with pie crust ever again - these are a real hit at our house! (Option - I only use half the amount of butter and sugar and we are pleased with the results)


1 tube (8 ozs) crescent rolls
1/4 cup butter
1/4 cup brown sugar
1 T. light corn syrup
1/3 cup chopped pecans
3 T. butter, melted
1/4 cup white sugar
1 tsp. ground cinnamon

Melt 1/4 cup butter in an 8" X 8" square baking pan.  Stir in brown sugar, then add corn syrup and blend well.  Sprinkle with pecans. Unroll crescent rolls - cut into 16 equal pieces - (works great if you cut the whole roll  in 1/2, then each half in 1/2 - and get 4 slices from each). Dip each slice in the melted butter, then in the sugar/cinnamon mix, and place on top of brown sugar mixture...4 rows of 4, placing cut side down. Bake at 375 for 13 - 17 minutes or until golden brown. Cool in pan 1 minute before inverting onto serving plate.

Note - I have to make these when I have someone to share with, otherwise I could scarf the whole thing down myself!