Mix chicken with soup and cheese; mix well.
Place 1 heaping tablespoonful on unrolled Pillsbury crescent roll.
Roll up and press each end down.
Bake at 350\u00b0 until brown.
Brown and drain ground beef, onion and green pepper.
Add tomato sauce, garlic salt and salt.
Line pie pan with Pillsbury crescent rolls.
Mix slightly beaten egg with Cheddar or Colby cheese.
Spread cheese mixture over crust, then spread meat mixture on top.
Sprinkle with 8 ounce package Mozzarella (shredded).
Sprinkle top with paprika and bake at 350\u00b0 for 20 to 25 minutes.
ooking spray.
If using crescent rolls: Unroll dough; separate dough
1. Unroll package of Pillsbury Crescent Rolls and put on bottom of 9\"x13\" pan.
2. Layer meats and cheeses.
3. Top with roasted red peppers.
4. Drizzle eggs over this.
5. Cover with 2nd crescent roll package.
6. Sprinkle some garlic powder on top.
7. Bake at 350 degrees (covered) for 50 minutes.
8. Uncover and bake an additional 10 minutes.
9. Let cool (otherwise it will be too gooey).
10.Slice into 2\" squares.
han crescents, such as other recipes using Pillsbury crescent dough, you can shape
Preheat oven to 375\u00b0F. Unroll dough and separate into 8 triangles. In a bowl, stir together butter, rosemary, parsley and garlic.
Brush each triangle with herb butter and roll into a crescent shape, beginning at wide end. Bake for 10-12 mins, or until golden brown. Brush with remaining herb butter immediately after removing from oven. Serve warm.
ooking Spray.
If using crescent rolls: Unroll dough; place on
egrees Fahrenheit.
Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet
Unroll one can of Pillsbury crescent roll dough on an ungreased cookie sheet.
Mix cream cheese, sugar and vanilla until well blended.
Spread filling on crescent roll dough.
Unroll remaining crescent roll dough and place on top of filling.
Bake at 350\u00b0 for 30 minutes.
nto 4 rectangles (if using crescent rolls, press perforations to seal
Sprinkle beef with garlic powder.
At oven temperature of 325\u00b0, cook beef approximately 15 minutes per pound (approximately 1 1/2 hours).
When beef is cooked, wrap in aluminum foil and let sit for 1/2 hour.
Right before serving, drape Virginia baked ham over beef.
Drape Pillsbury crescent rolls on top of ham.
Whip egg and milk together and spread a little on top of crescent rolls.
Cook in 350\u00b0 oven for approximately 15 minutes.
Slice and serve.
Spray large cookie sheet or jelly roll pan with Pam.
Slightly roll out 2 rectangles (1 can) Pillsbury crescent rolls between 2 sheets of waxed paper.
Place on cookie sheet and repeat procedure with second can of crescent rolls.
Press dough out with hands to fit.
Bake 11 to 13 minutes at 375\u00b0.
Cool.
Spread dip over crust and decorate with chopped or sliced broccoli, mushrooms, zucchini, carrots, celery, cucumbers, black olives, hard-cooked egg, green peppers, shredded cheese, bacon bits and halved cherry tomatoes.
Flatten Pillsbury crescent rolls on a cookie sheet.
Bake 8 to 10 minutes.
After done baking, spread Miracle Whip, cream cheese and dressing mixture over crescent.
Top with shredded cheese or any vegetable you choose.
Leave crescent rolls rolled and slice each roll into 8 pieces. Melt margarine and brown sugar with water and blend well.
Pour into 2 (8-inch) round cake tins.
Sprinkle with nuts and arrange cut slices in pan (8 in each pan).
Bake at 375\u00b0 for 25 minutes.
Roll out crescent rolls. Mix cream cheese, vanilla, and sugar together. Put mixture on top of a crescent roll, top with another crescent roll. Bake at 400\u00b0 until done. Prepare glaze: mix confectioners sugar and milk. Pour on top of baked crescent rolls.
In a jelly roll pan, lay out 2 packs of Pillsbury crescent rolls.
Pinch together seams and bake 8 to 10 minutes.
Cool.
Mix cream cheese, mayonnaise and Hidden Valley Ranch dressing mix. Spread mixture on crescents and top with finely chopped broccoli, carrots, Cheddar cheese, onion and red pepper.
Cut and serve.
Cook chicken until tender.
Cut or tear into pieces.
salt and pepper to taste.
Separate crescent rolls.
Roll chicken into individual crescent rolls and place in a 9 x 13-inch Pyrex dish. Mix together cream of chicken soup and milk.
Pour over crescent rolls.
Sprinkle with shredded cheese.
Bake in 350\u00b0 oven for 30 minutes or until brown on top.
Beat cream cheese, sugar, vanilla and egg yolk.
Grease 9 x 13-inch pan.
Press 1 package crescent rolls on bottom and sides of pan; pour cream cheese mixture over rolls.
Put other package of crescent rolls on top of mixture.
Bake 30 minutes at 350\u00b0.
While still warm, frost with:
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.
Steam zucchini and onion until transparent.
Spread crescent rolls on bottom and sides of 9 x 13-inch cake pan.
Spread mustard over crescent rolls.
Mix eggs, cheese and seasonings. Add steamed vegetables to egg mixture, then pour on crescent roll crust.
Bake at 375\u00b0 for 20 to 25 minutes.