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.
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.
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.
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 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.
Spray 9 x 13-inch pan with nonstick spray.
Press 1 can crescent rolls into pan (room temperature).
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.
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.
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.
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.
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.
Brown ground beef and onions.
Add tomato sauce and sliced mushrooms (drain).
Pour into 9 x 12-inch casserole dish.
Grate cheese and sprinkle on top of meat mixture.
Add oregano and basil to sour cream.
Mix well.
Separate crescent rolls.
Place 1 tablespoon or less sour cream on each roll.
Roll up as for regular crescent roll.
Place on top of meat and cheese mixture. Bake at 350\u00b0 for about 30 minutes or until rolls are browned nicely.
Serves 16.
Brown hamburger and onion together. Drain off grease. Add spaghetti sauce mix and tomato sauce.
Heat until bubbly.
Pour in ungreased 13 x 9-inch pan.
Mix sour cream and Mozzarella cheese together.
Spoon over hamburger mixture.
Unroll crescent rolls. Divide into 2 rectangular halves and lay on top of cheese mixture. Pour melted margarine over rolls and sprinkle with Parmesan cheese.
Bake at 375\u00b0 for 15 to 25 minutes until brown.
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.
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.)
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.
Mix
chicken
and
1/2 of cheese in bowl.
Separate and roll out
crescent rolls.
Put 1 tablespoon of chicken-cheese mixture in\teach
roll, roll up the crescent roll and place in baking dish.
In
pot, mix soup, milk and rest of cheese until cheese
is melted.
Pour
soup
over crescent rolls.\tBake at 375\u00b0 for 20 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: