Spread 1 can crescent dinner rolls in jelly roll pan (15 x 10 x 1-inch).
Seal perforations. Bake at 375\u00b0 for 10 minutes. Combine cottage cheese, egg and Parmesan cheese.
Spread on baked crescent rolls.
Brown meat and onion; add basil and tomato paste. Place meat mixture on cheese mixture.
Top all with 1 can crescent dinner rolls, arrange triangles to fit.
Bake at 375\u00b0 for 15 minutes.
Remove from oven.
Top with Mozzarella.
Turn off oven and return to oven for 3 or 4 more minutes.
Take one package of crescent dinner rolls; do not tear them apart.
Lay in a 9 x 13 x 2-inch pan.
Bake at 350\u00b0 for 10 to 12 minutes.
Mix sour cream, mayonnaise, minced dry onions, seasoned salt and dill weed.
Blend well.
Spread this mixture on top of baked crescent rolls while hot and sprinkle with shredded Cheddar cheese.
) Big & Flaky large refrigerated crescent dinner rolls, use large hot dogs and
Brown the meat and onion together, then add frozen peas and Cheddar cheese soup.
Mix and pour into 13 x 9-inch pan.
Grate block cheese.
Using 2 cans crescent dinner rolls, lay 2 rectangle shapes together.
Fill with cheese and roll up.
Slice about 3/4 to 1-inch thick and lay on top of casserole.
Spread rest of cheese on top.
Cook as directed for the rolls.
Preheat oven to 350\u00b0.
Blend cream cheese and melted margarine until smooth.
Add chicken, salt, pepper, milk, chopped chives or onion, green pepper or pimento.
Separate crescent dinner rolls into 4 rectangles; seal perforations.
Spoon 1/2 cup chicken mixture into center of rolls.
Pull 4 corners to center and seal. Brush tops with melted butter; dip into 3/4 cup crushed seasoned croutons or Pepperidge Farm stuffing mix.
Bake on ungreased cookie sheet 20 to 25 minutes until golden brown.
Refrigerate any leftovers.
ixture.
Separate 8 ounces crescent dinner rolls, place them in ungreased 10
Soften cream cheese and margarine, then add milk. Blend until smooth. Add chicken, salt and pepper.
Mix all together.
Add peas, almonds and pimento. Separate 8 crescent dinner rolls into 4 rectangles. Seal perforations.
Spoon 1/2 cup mixture into middle. Fold up and seal sides.
Bake on ungreased cookie sheet until brown, 20 to 25 minutes.
Makes 4.
Mix all ingredients well.
Separate 1 package crescent dinner rolls into 4 squares.
Pat 1/4 of mixture on middle of each square.
Roll dough around mixture and pinch together.
Place on cookie sheet, sprinkle Italian bread crumbs and Parmesan cheese on top.
Bake at 375\u00b0 approximately 11 to 13 minutes.
Brown hamburger; drain.
Mix in shredded cabbage; cook a few minutes longer until cabbage softens.
Salt and pepper to taste. Separate crescent dinner rolls, then stretch or roll out slightly to allow more room for filling.
Fill with mixture, roll up and seal edges.
Bake at 375\u00b0 on ungreased cookie sheet 10 to 13 minutes or until golden brown.
Serve with ketchup.
Beat the first 4 ingredients together until smooth. Place 1 package crescent dinner rolls in a 9 x 13 dish. Spread cream mixture on top. Place the other package of crescent dinner rolls on top of cream mixture. Beat egg white and spread on top. Sprinkle sugar on top of egg. Bake at 350\u00b0 for 30 minutes.
Mix all ingredients except 1 tablespoon butter, crouton crumbs and dinner rolls to make filling.
Spread out dinner rolls and add 1/4 mixture to center of four rolls.
Top with another dinner roll.
Pinch edges together.
Brush with reserved melted butter and dip in crouton crumbs.
Bake at 350\u00b0 for 20 to 25 minutes on an ungreased cookie sheet.
Makes 4.
Roll out crescent rolls into 4 rectangular shapes (instead of 8 triangles).
Spread with your favorite flavor of mustard.
Top with your choice of thin sliced deli meats, then top with grated cheddar cheese.
Roll up jellyroll fashion - cut into 5 slices. Bake according to directions on dinner roll pkg.
Makes 20 snacks. These are quick to make and freeze easily.
In a large saucepan, combine the first 8 ingredients. Cook over medium heat until hot and bubbly.
Place in an 8 x 12-inch ungreased baking dish. Place the refrigerated dinner rolls over hot chicken mixture. Combine the cheese and melted margarine. Spread cheese mixture on rolls. Bake at 350\u00b0 for 20 to 25 minutes or until crust is golden brown.
Mix all ingredients, except dinner rolls, well.
Separate dinner rolls.
You will have 4 rectangles as you do not separate the perforated lines.
Spoon mixture onto roll dough.
Seal 4 corners.
Brush top with melted oleo.
Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
Spray 9 x 12 Pyrex dish with Pam spray. Take one of the crescent dinner rolls and press it down in Pyrex dish. Mix cream cheese, sugar, egg and extract in bowl. (I melt cream cheese in microwave first.) Pour over crescent roll layer in dish. Take the 2nd crescent roll and lay over cream cheese mixture. The layers may overlap. Sprinkle cinnamon sugar over top. Bake at 350\u00b0 for 20 to 25 minutes or until bottom layer gets slightly brown.
Place rolls in ungreased 11 x 14-inch pan.
Bake until brown; let cool.
Mix Miracle Whip, sour cream, cream cheese and Ranch dressing; spread over crust.
Spread veggies over cream cheese mixture.
Cover with Saran Wrap and press veggies down.
Chill until ready to serve.
Cut with pizza cutter and enjoy.
Boil the chicken breasts until tender; debone.
Divide the breasts in halves so there are 8.
Take a package of 8 crescent dinner rolls.
Roll out and lay pieces of chicken and sliced Velveeta cheese on top.
Roll up.
Place in greased 9 x 13-inch dish.
Brown rolls in 400\u00b0 oven.
Take out.
Warm the soup and 1/2 can of milk.
Pour over the chicken breasts.
Put back in the oven and heat until the mixture bubbles.
Spread dinner rolls flat in baking pan. Add condensed milk. Pour over rolls. Add coconut pecan frosting over milk.
Melt the butter and pour over the frosting.
Bake at 375\u00b0 for 15 to 20 minutes. When cool, cut in squares.
Combine sour cream, chopped onion, parsley, poultry seasoning and ground celery seed.
Unroll cans of crescent dinner rolls; cut and separate into triangles.
Fill, roll and top with paprika, celery seed, etc.
Bake as directed on crescent cans.