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.
Spray 9 x 13-inch pan with nonstick spray.
Press 1 can crescent rolls into pan (room temperature).
Preheat oven to 350\u00b0.
Separate crescent rolls.
Place deboned chicken on each triangle and roll up, starting at large end. Place in a lightly buttered casserole dish and bake for 5 minutes.
Combine all ingredients (except rolls) in large bowl and set aside.
Open crescent rolls making sure to keep a \"square\" shape by softly pressing along slit marks to keep dough together.
(You should get 4 \"squares\" per package.)
Spoon 1/3 to 1/2 cup of chicken mixture into center of dough and fold up sides, pinching together to seal shut.
When finished, brush tops with melted butter and sprinkle with seasoned bread crumbs.
Place on ungreased cookie sheet and bake at 350\u00b0 for 20 to 25 minutes or until golden brown.
Mix and spoon mixture on top of crescent rolls.
Put 2 triangles together to form rectangle.
Bake at 375\u00b0 for 12 to 15 minutes.
Mix cream cheese (at room temperature) with milk and onion. Add diced chicken and butter.
Push perforated holes together in crescent rolls to make a square.
Place 1/3 cup of chicken mixture on center of square and bring up ends and pinch together on top. Brush tops with extra melted butter and sprinkle seasoned bread crumbs over top.
Bake at 350\u00b0 for 25 to 30 minutes.
I always double the ingredients to make enough for 4 to 6 people.
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.
Place 1 package of crescent rolls on cookie sheet.
Blend cream cheese, sugar and vanilla.
Spread on crescent roll leaving a little space at the edge.
Top with second package of crescent rolls.
Pinch edges together all the way around.
Top with a little egg yolk.
Spread with brush or fingers.
Sprinkle lightly with brown sugar.
Bake at 325\u00b0 for approximately 20 minutes. Cool; don't try to cut until completely cool.
Cut in small squares and refrigerate.
(Can be used as dessert.)
Layer bottom of 9 x 13-inch pan with 1 pkg. rolls.
Mix together cream cheese, sugar, vanilla and egg yolk.
Pour over rolls.
Layer with 1 pkg. rolls.
Brush with egg white.
Bake at 350\u00b0 for 20 minutes or until light brown.
Mix powered sugar with a little milk to make glaze, and drizzle on top.
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.
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.
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:
Preheat oven to 350\u00b0.
Spread 1 package rolls on cookie sheet. Beat together cream cheese, sugar and egg yolk.
Spread over layer of crescent rolls.
Spread the other package of crescent rolls over cream cheese layer.
Brush with egg white.
Press in sliced almonds.
Bake at 350\u00b0 for 25 to 30 minutes.
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.
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.
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.
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.
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.