Preheat oven to 375 degrees.
Lay out crescent rolls on ungreased pan.
Melt butter, then brush onto dough.
Place one spoonful of pizza sauce onto each slice of dough.
Then place on top of the sauce half a slice of cheese.
Then place either 2 pepperonis or half a slice of canadian bacon on each roll.
Carefully roll up and cook in oven. (it is okay if can see the ingredients they still taste the same :)).
Cook for about 13 min or until crescent rolls are golden brown.
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.
Unroll crescent rolls in to triangles.
Sprinkle each crescent roll with garlic powder and shredded cheese.
Roll up and bake according to directions on package.
Serve warm.
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.
Heat oven to 350\u00b0.
Grease 12-cup fluted tube pan (nonstick too) with solid shortening.
Combine sugar, coconut and orange peel.
Remove crescent dough from can in rolled sections; do not unroll.
Cut each section into 4 slices.
Dip both sides of each slice in butter, then in coconut mixture.
Stand slices on edge, slightly overlapping.
Sprinkle sugar mixture over slices.
Drizzle remaining butter.
Bake at 350\u00b0 for 28 to 32 minutes.
Cool in pan 1 minute.
Turn on plate.
Cook zucchini, onion and oleo for 10 minutes.
Stir in parsley, salt, pepper, garlic, basil and oregano.
Combine eggs and grated cheese.
Stir in zucchini mixture.
Separate crescent rolls into 8 triangles.
Place in ungreased 10-inch pie pan. Press over bottom and up sides to form crust.
Spread crust with 2 teaspoons of yellow mustard.
Pour vegetable mixture into crust. Bake in 375\u00b0 oven for 18 to 20 minutes or until center is set.
Preheat oven to 350\u00b0.
Unroll crescent rolls into rectangle shape.
Combine olives, ham and cream cheese.
Spread the mixture onto the rectangle shapes and then roll them up.
Cut into 3 or 4 pieces.
Cook approximately 10 minutes.
Cook, crumble and drain ground beef.
Mix in barbecue sauce. Roll out 1 can of crescent rolls in a baking dish.
Spread ground beef mixture on top of crescent rolls.
Sprinkle grated cheese on top of ground beef mixture.
Roll out second can of crescent rolls on top of cheese.
Pinch sides together to seal crescent rolls together.
Bake at 375\u00b0 for 12 to 15 minutes, until golden brown. Serve with a salad.
Debone chicken.
Unroll crescent rolls.
Place a few strips of chicken at widest part of crescent roll.
Place some cheese on top of chicken.
Then roll crescent roll together and fold end up. Place in casserole dish.
Repeat until all rolls are formed.
In bowl, pour cream of chicken soup and one can water.
Mix well. Pour in casserole dish with chicken rolls until soup is halfway up the sides of chicken rolls.
Bake at 350\u00b0 until tops are golden brown.
Soup will make gravy to serve over rice or potatoes.
Peel, core and cut apples into eight or ten pieces each.
(Use one apple per crescent roll.)
Put the eight or ten pieces of cut apple on the crescent roll and roll it up.
Place them in a deep baking dish.
Mix 1 cup water and 1 cup sugar.
Pour the mixture over the crescent rolls.
Put a little butter on each one and sprinkle cinnamon over the rolls.
Bake in preheated oven (350\u00b0) for 20 or 25 minutes.
Mix cream cheese, sugar, egg yolk and vanilla together well. Spread 1 can of crescent rolls flat in bottom of a 9 x 13-inch pan.
Spread cream cheese mixture over crescent rolls.
Cover with 2nd can of crescent rolls.
Brush with egg white.
Bake at 350\u00b0 for 25 minutes or until golden brown.
Lightly grease bottom of a baking pan; press 1 package crescent rolls in pan.
Mix egg, vanilla, 1/2 cup sugar, 1 tsp cinnamon, and cream cheese. Beat with mixer until creamy, spread over rolls.
Place other package of crescent rolls on top.
Brush lightly with the egg white and sprinkle the rest of the cinnamon and sugar on top.
Bake at 375 F for 20-25 minutes.
Cut up cooked chicken.
Separate crescent rolls.
Place about 1 tablespoon chicken on the wide end of the crescent and roll up. Combine soup, cheese, butter, milk and pepper and heat until smooth.
Pour 1/3 of the sauce on the bottom of a 9 x 13-inch pan. Place chicken rolls on sauce and pour rest of the sauce over. Bake at 325\u00b0 for 30 to 35 minutes or until tops of rolls are golden brown. Serves 10 (2 rolls each).
Cook chicken until done.
Roll pieces of chicken in crescent rolls.
Mix together cream of chicken soup and milk.
Bring just to boiling.
Put half of chicken soup in bottom of 13 x 9-inch cake pan.
Place chicken and crescent rolls on top of 1/2 of soup. Pour the rest of soup on top.
Bake at 350\u00b0 for 30 minutes.
Top with Cheddar cheese and bake for 5 more minutes or until cheese melts.
Place 1 package of crescent rolls on bottom of a 13 x 9-inch greased pan.
Fry hamburger until browned with onion soup mix. Drain off fat.
Mix hamburger with egg and cheese.
Spread on top of crescent rolls.
Place the other package of crescent rolls on top.
Bake at 370\u00b0 for 15 minutes.
Bake at 350\u00b0 for another 15 minutes.
Preheat oven to 400 degrees F (205 degrees C). Grease a large baking sheet and set aside.
Roll crescent rolls out, then divide and top Stella shredded mozzarella cheese among rolls. Gently roll crescents and place onto baking sheet.
Whisk together butter, dried basil and dried oregano together in a small bowl. Brush mixture onto crescent rolls and top with Stella Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes or until lightly browned.
Boil chicken and shred. Mix in 1 cup cheddar cheese. Form into balls. Wrap each chicken and cheese ball in a crescent roll. Put in casserole dish.
In a saucepan, combine Cream of Chicken soup and milk. Add salt and pepper to taste. Stir until well blended. Pour over crescent rolls. Sprinkle remaining cheddar cheese over each crescent roll. Bake in oven at 325 degrees for about 35 - 45 minutes until crescent rolls are brown on top. Serve with rice. (I usually boil the rice in the water I boiled the chicken in.).