ookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate dough
add flour mixture using the dough hook. Turn out onto floured
b>sheet with CRISCO Original No-Stick Cooking Spray.
If using crescent
Heat oven to 375\u00b0F. Coat an 8-cup muffin pan with cooking spray. Combine butter, herbs and garlic, season with salt and ground black pepper. Roll out dough sheet with long side parallel to edge of the counter. With a pizza cutter, cut 8 equal strips of dough. Brush each strip with herb butter. Twist knot each strip of dough and place in muffin pan. Bake for 10-12 mins or until light golden brown. Brush with remaining butter after baking. Serve warm.
br>2. If using crescent rolls: Unroll dough into 2 long rectangles
Preheat oven to 375\u00b0.
Grease baking sheet; unroll crescent dough and seal perforated seams.
Place ham slices on dough. Spread with mustard and sprinkle with grated cheese and seal edges.
Roll like jelly roll; cut into 18 slices, about 3/4-inch each and place on baking sheet.
Place seeds on pinwheels as desired.
Bake until lightly browned, about 12 minutes.
imento.
Mix well. Separate crescent dough into 4 rectangles. Firmly press
ugar and cinnamon.
Separate crescent dough into 16 triangles.
Dip
celery and water chestnuts. Separate crescent dough into 8 rectangles; firmly press
Preheat oven to 350\u00b0.
Blend cream cheese and 2 tablespoons butter until smooth.
Add the next 4 ingredients and mix well. Separate crescent dough into 4 rectangles.
Firmly press perforations to seal.
Spoon 1/2 cup meat mixture into center of each rectangle.
Put 4 corners of dough to top center of chicken mixture, twist slightly and seal edges.
Brush top with reserved 1 tablespoon butter and sprinkle with crouton crumbs.
Bake on ungreased cookie sheet for 20 to 25 minutes until golden brown.
nd mix well.
Separate crescent dough into 4 rectangles.
Firmly
Heat oven to 350\u00b0.
Blend cream cheese and 2 tablespoons margarine until smooth.
Add chicken, salt, pepper, milk, onion or chives, and pimento (if desired); mix well.
Separate crescent dough into 4 rectangles, pressing perforations to seal.
Spoon 1/2 cup meat mixture into center of each rectangle.
Pull 4 corners up to center top and pinch to seal.
Brush top with remaining melted butter and roll in croutons.
Place on ungreased cookie sheet and bake at 350\u00b0 for 20 to 25 minutes.
oll out first can of crescent dough into bottom of pan, and
Mix well.
Separate crescent dough into 4 rectangles.
Firmly press perforated sides together to seal.
Spoon 1/2 cup mixture along center of dough in log shape.
Fold sides over center, then ends.
Use fork to press and seal ends.
Bake at 350\u00b0 for 25 to 30 minutes.
Each 8 ounce can of Pillsbury crescent rolls makes 4.
In medium bowl, blend cream cheese and margarine until smooth. Add the next 5 ingredients.
Separate crescent dough into rectangles; press perforation to seal.
Spoon 1/2 cup meat mixture into center.
Pull corners; twist and seal.
Brush tops with melted margarine.
Sprinkle bread crumbs on top.
Bake 20 to 25 minutes on ungreased cookie sheet.
Can be made ahead and refrigerated.
Well liked by children and adults!!
Preheat oven to 350\u00b0.
Blend the cheese and 2 tablespoons of margarine (reserve 1 tablespoon).
Add the next 6 ingredients. Separate crescent dough into 4 rectangles.
Firmly press perforations.
Spoon 1/2 cup into the center.
Twist the dough firmly together.
Brush the tops with margarine and dip into crouton crumbs.
Bake for 20 to 25 minutes.
Serves 4.
Preheat oven to 400\u00b0.
Combine the first 4 ingredients. Separate crescent dough into 4 rectangles.
Press 2 rectangles over bottom of ungreased 8 or 9-inch square pan.
Spread half of cheese mixture over dough.
Place remaining rectangles over cheese, gently stretching to cover.
Spread with remaining cheese mixture; sprinkle with poppy seed.
Bake at 400\u00b0 for 15 to 20 minutes, until golden brown.
Cut into squares.
Serve warm. Refrigerate leftovers.
Separate crescent dough into 16 triangles.
Dip the marshmallows into melted margarine, then roll in a mixture of sugar and cinnamon.
Preheat oven to 375\u00b0.
Combine chicken and 2 tablespoons cheese.
Separate crescent dough into 8 triangles.
Place about 2 tablespoons
of chicken mixture on wide end of each triangle and roll up to opposite point.
Arrange in 8 or 9-inch oven dish.
In saucepan, combine soup, milk and remaining cheese.
Heat until cheese melts.
Pour 1/2 over chicken-filled rolls.
(Reserve remaining soup mixture for sauce topping at table.)
Bake 20 to 25 minutes or until golden brown.
Serve with remaining sauce.
Brown ground beef in skillet; drain.
Stir in taco seasoning, water, olives (if desired); simmer 5 minutes.
Separate crescent dough into 8 triangles.
Place in ungreased 9 or 10-inch pie pan, pressing to form a crust.
Sprinkle corn chips over bottom of crust. Spread meat mixture over corn chips.
Spread sour cream over meat; cover with shredded cheese.
Bake at 375\u00b0 for 20 to 25 minutes; until crust is golden brown.
Serve in wedges with shredded lettuce.