Whether you're craving something sweet, savory, or a little bit of both, we’ve got you covered with 13 creative ways to use crescent roll dough! From warm, comforting chicken dumplings to sweet and sticky cinnamon rolls and even homemade donuts, these recipes will take your crescent rolls to the next level. In this video, Nicole shows you how to transform canned crescent roll dough into a variety of delicious dishes that are perfect for any occasion.
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00:00We're just gonna have to roll with it today.
00:04I've got 13 recipes using our favorite convenience product,
00:09the Crescent Roll.
00:10Get ready, it's gonna be good.
00:11From breakfast to dinner to appetizers to desserts.
00:16Listen, sometimes you just need a little help
00:19in the kitchen.
00:20Yes, I am capable of making all of my meals from scratch,
00:24but if I'm being honest, I'm an 80-20 kind of girl.
00:28You know, 80% fresh, homemade, whatever,
00:32and then 20%, a shortcut.
00:34So the first one I'm going to make
00:36is a Crescent Chicken Casserole.
00:39The ingredients are super simple.
00:41You take three chicken breasts,
00:42or the equivalent to about four cups of chicken.
00:46Get that all shredded up.
00:48I went ahead and partially steamed a bag of broccoli.
00:52That's gonna be our veggie for the star of the show.
00:56So we're gonna make little chicken dumplings, if you will.
01:00So we're gonna take our Crescent Rolls,
01:02separate them into the triangles,
01:05and then you're just going to place your chicken inside,
01:08and then roll it up.
01:09I'm gonna make a bunch of these
01:10and then just stick them in my casserole dish.
01:13Spray your casserole dish,
01:15and we're gonna take our little stuffed Crescent Rolls
01:19and just place them in, seam side down.
01:23Okay, now this is not in the recipe,
01:25but I'm going to add in some broccoli.
01:26I've just kind of partially steamed this,
01:29and then I'm just gonna kind of scatter
01:30the broccoli all around,
01:32and then we are going to make up
01:34a little mixture to pour over.
01:36So a can of cream of mushroom
01:39and a can of cream of chicken.
01:43And a cup of milk.
01:45All right, and then the recipe says
01:46to go ahead and stir in the cheese at this point
01:49and pour it over.
01:50I'm gonna just top it with the cheese.
01:51So I'm gonna also sprinkle a little salt and pepper,
01:54just since I didn't season my broccoli.
01:56All right, and then we're just gonna pour this mixture
01:58right over the top as evenly as possible.
02:01Then I'm gonna sprinkle it with cheese.
02:03This just goes into the oven,
02:04350 degrees for about 40 minutes
02:07or until it's all browned and bubbly.
02:10Oh my gosh, this is what my family's
02:12having for dinner tonight.
02:15My mind says let it sit,
02:17but my heart says dig right in.
02:20Oh my goodness, that looks so good.
02:24And I mean, you know, go back to the 80-20.
02:29It's like 80% of this is healthy
02:34or not terrible.
02:38It is the temperature of the sun right now,
02:40but my mouth just started watering.
02:47That crescent roll just melts in
02:49like a chicken and dumpling.
02:50I cannot do this with all 13 of these.
02:54Or I will be stuffed.
02:56I should have like a one-bite roll,
02:59but it's just so good.
03:05Next up, just a little fun, easy breakfast,
03:09mini cinnamon rolls.
03:10All right, so this recipe calls for,
03:12and a lot of these call for the crescent roll,
03:15but that was because a lot of these were written
03:16before they invented the sheet.
03:20So this is a good time to use the sheet.
03:22They're usually the same price.
03:24Anywho, get your sheet and roll it out.
03:29All right, so I'm gonna make a little mixture
03:30of dark brown sugar.
03:37A little aggressive.
03:38And cinnamon.
03:43All right, and then I'm just gonna spread this evenly
03:47over the dough.
03:48Go close to the edges,
03:49but you don't have to go all the way.
03:51All right, and these are gonna be mini cinnamon rolls,
03:53so we're gonna roll them pretty tight.
03:57All right, so I'm using a mini muffin tin.
03:59The recipe calls to just put them on a baking sheet,
04:02but they don't really hold their shape that way,
04:04so I think this is your best bet.
04:07All right, then we're just going to cut these little babies.
04:09The amount you get might vary.
04:12I'm getting 17, 18.
04:17Also not in the recipe, but I think it's a good idea.
04:20I'm just melting a few tablespoons of butter
04:22just to drizzle over the top.
04:27I thought you were stuck up on me.
04:28Just a little drizzle in each one.
04:33Now they are really gonna be delicious.
04:35They're super small.
04:36They are not gonna take long.
04:37These just go in the oven for about 10 minutes.
04:40While they are in the oven,
04:41you just whip up an easy powdered sugar frosting.
04:45Just a little powdered sugar and milk and a little vanilla.
04:50Easy peasy lemon squeezy.
04:55Oh my gosh, these are so cute.
04:57Because they are less perfect, they look more homemade.
05:01Just gonna transfer them to a wire rack.
05:04These are so gooey.
05:05They're all like the inside of a cinnamon roll,
05:08which, if we're being honest, that's the best part,
05:11and I peel away the outer layers usually.
05:14Perfect bites.
05:15Yum, yum.
05:17I've got my coffee hot and ready.
05:20For the perfect bite.
05:21By the way, that sugar has caramelized around the edges.
05:32They just melt in your mouth.
05:35Coffee.
05:37Everyone needs a new take on your Taco Tuesday,
05:40and we're doing a Mexican crescent ring.
05:45All right, so you're going to take your crescent rolls
05:47and separate them into the triangles
05:50and arrange them into a circle,
05:51slightly overlapping so that they all connect.
05:54Two cans will get you a hearty size ring.
05:58One big sunshine of crescent rolls.
06:01All right, then taco meat,
06:04just meat, taco seasoning, and onion cooked together.
06:08So I'm gonna put a little cheese around the bottom.
06:10This is just gonna help it not get too soggy.
06:13Then I'm gonna stir the rest of the cheese into the meat.
06:17Then we're just gonna spoon this mixture all along the ring
06:20in like the fatter portions of the ring.
06:22Now you take the outer pointy edges
06:25and wrap them around the filling.
06:28And then once it gets around, you wanna kind of seal it.
06:32You might should have built this on the pan,
06:34but sometimes my brain isn't working.
06:37So I'm just gonna slide it onto your baking pan.
06:42And it is as easy as that.
06:44So this goes into an oven, 375 degrees
06:48for about 11 to 12 minutes.
06:51Look at this.
06:52Look at this, isn't that precious?
06:54Just precious.
06:55Then I'm just gonna transfer it to a platter
06:57with all of your favorite toppings.
07:00I'm gonna put some lettuce in the middle
07:01because my whole family loves lettuce with their tacos.
07:05Ta-da!
07:06You just make your little perfect little taco bite
07:09right there.
07:12Mm.
07:13That roll is the perfect vessel.
07:15It's the perfect like sweet kind of compliment.
07:18This is like delicious.
07:20It's like a taco casserole, but in a handheld package.
07:25We're gonna keep things well-rounded here
07:27and I'm making a crescent wreath.
07:30This is so good, okay?
07:31I mean, I know it's just pigs in a blanket, but it's not.
07:34Okay, we're gonna do a couple extra things to this
07:37that just, you know, make it special.
07:39This is really easy.
07:40Going to take your triangles,
07:42spread each one with a little bit of Dijon mustard,
07:45just a little.
07:47And then you're gonna take a little block of cheddar,
07:51slice it, and then cut it into little pieces like this.
07:56Then you're gonna take your mustard strips, do that.
08:01Place a little cheese down, a little sausage down, and roll.
08:07All right, and we just keep doing that.
08:09We're gonna have like 35 little piggies in a blanket.
08:15Oh, sorry, go back.
08:19All right, so now we just take them
08:20and we form a ring shape.
08:23So take a bowl.
08:24We're gonna use that as a guide
08:26to get our outer part of our wreath going.
08:30And you wanna put these touching around the bowl
08:33so that that forms your circle.
08:36Then we take the bowl out.
08:40And then layer the rest on the inside.
08:43Kind of overlapping.
08:44I mean, come on.
08:47All right, so I'm going to brush the outside with an egg
08:53and then sprinkle it with everything
08:54but the bagel seasoning
08:56because won't that be so delicious?
08:58Perfect bites.
09:00Going in the oven, 375 degrees for about 20 minutes.
09:05And in the meantime, we'll make a little dip
09:06because this is not a regular mustard situation.
09:09This is special.
09:10We are going to make a little jazzed up honey mustard, okay?
09:15You can use the same mustard
09:16that you used to spread on the crescent rolls.
09:18I've also got some stone ground which I'm gonna use here.
09:21Like a heaping tablespoon there.
09:23And then some mayonnaise, about twice the amount
09:29or three times the amount rather.
09:32Couple tablespoons of honey
09:34and a couple little teaspoons of apple cider vinegar.
09:38It's like tangy, slightly sweet, a little pungent.
09:43And it's gonna be the perfect compliment
09:44to those like smoky sausages.
09:47Look at this.
09:49These are not your ordinary pigs in a blanket.
09:53And then we're gonna take our sauce.
09:57We do have to just dress this up.
09:59Got some rosemary.
10:01Admit it.
10:03You haven't had pigs in a blanket like this before.
10:10Mm, it's salty and smoky.
10:13And that roll though is a little bit sweet,
10:15but then you get that crunch from the everything bagel.
10:20Best pigs in a blanket you've ever had.
10:22This is a version of one of my most viral recipes
10:27I've ever done.
10:28Secret ingredient here, the country apple dumpling
10:31is just something you should just always keep on your radar
10:35because it's the easiest dessert
10:37that is going to blow people's mind.
10:39I've done apple and I've done peach.
10:41You can do whatever fruit you want for this.
10:44I'm doing pears today just because I haven't done it.
10:46Just gonna start by peeling the pear
10:47and then cut it into wedges.
10:49I don't mind if like a little peel stays on.
10:52I just think it kind of helps it look rustic.
10:53This is the way I do it instead of coring them.
10:55I just like cut it and then cut the core out.
10:58I don't even own an apple core
11:00if we're being completely honest.
11:02Then we just roll each piece of fruit
11:08into our crescent roll.
11:10You want to kind of like seal them as much as you can
11:13and then place them seam side down into the baking dish.
11:17Two sticks of butter, melt it,
11:19and then I'm gonna stir in sugar and cinnamon.
11:23All right, you just want to get this mixed together
11:26and then we're just gonna pour it
11:27right over top of our dumplings.
11:30And for our secret ingredient.
11:33And then the magic will happen.
11:38That's it, 350, 35 to 45 minutes, here we go.
11:46Then we're gonna top it with ice cream
11:47just to make it even better.
11:50Our little Mountain Dew miracles are ready.
11:54How does that happen?
11:56The smell is just amazing.
12:00Just wish you could smell it in here.
12:02I mean, it really is, this is like a truly magical dessert.
12:07Come on, come on.
12:10But the best part is this little liquid gold right here.
12:17You ready?
12:19Pear gets so soft.
12:23Mm.
12:26This gives you the same warm and fuzzy feeling
12:29as a made from scratch apple pie
12:33or whatever your grandmother would make.
12:34It's just damn magic.
12:37What's next?
12:38Let's go savory.
12:39All righty, I'm gonna give you
12:40another little breakfast creation now.
12:43These are little sausage casserole cups.
12:45So I've just browned some breakfast sausage off.
12:49So I've got some softened cream cheese.
12:51This is just regular cream cheese into the bowl.
12:54And then recipe calls for like a vegetable cream cheese.
12:58I really like this chive and onion
13:00or like a garlicky herb one.
13:02So just a half a pack of that.
13:06I'm gonna put my sausage right on top of that
13:07just to kind of help melt it.
13:09Some red bell pepper, some green onion,
13:12and some cheddar cheese.
13:14And then you just mix all that.
13:16All right, filling is done.
13:20This is another good time to use the sheets
13:23versus the individual rolls.
13:26All right, so I'm just gonna roll this out
13:27and you're gonna cut it into 24 squares.
13:32All right, then we just take each square
13:34and fit it into a nonstick muffin tin.
13:39You don't need to grease it
13:40because you don't want it to like fall down the sides.
13:42You want them to kind of be like sticking up
13:44like the four corners like that.
13:46Then you just spoon your filling right in.
13:49So put like a heaping teaspoonful
13:53All right, then these bake at 375.
13:55You know this ain't gonna take long.
13:56These are super small.
13:59Eatin' good in the neighborhood.
14:03How little festive these are for a brunch.
14:06These are just so like perfect little bite-sized things.
14:10You know, you don't have to,
14:10you can skip that freezer section at Costco.
14:13These are things that you can make so easy
14:16and for less money than buying that big old box.
14:19So cute, perfect bites.
14:20You know that's a perfect bite right there.
14:22Perfect bite of sausage casserole.
14:27Mm, rich and savory with just the hint of sweetness.
14:3110 out of 10, perfect bite.
14:33Who doesn't love a Reuben sandwich?
14:35This is a Reuben casserole, but it cuts like a sandwich.
14:39Super simple, we're talking one, two, three, four,
14:42five ingredients.
14:43I'm gonna take some sauerkraut and drain it.
14:47We're gonna bake the bottom crust.
14:50That's gonna be our first step
14:52to achieving a non-soggy crust.
14:57This is a good time to break out the sheets
14:59instead of the rolls, but if you have the rolls,
15:00you just push the little seams together.
15:02Place it into your casserole dish.
15:06All right, and then I'm just gonna bake this
15:08for about eight to 10 minutes.
15:10All right, so when your sauerkraut is well-drained,
15:14we're gonna mix it with our Thousand Island dressing.
15:17I'm also going to whip up an egg white.
15:21This is gonna add some sheen to the top.
15:24All right, toasty golden.
15:28And now I'm going to place a layer of Swiss cheese down.
15:33While it's hot, it can go ahead and start melting.
15:37Okay, then I'm just going to place
15:39all of this corned beef on.
15:42I just get it sliced super thin in the deli.
15:45Don't be chintzy, you know?
15:48All right, and on top of that, our sauerkraut mixture.
15:51Another layer of cheese.
15:53Okay, and then our other crescent sheet.
15:57And now I'm gonna brush that egg white over the top.
16:00Just gonna decorate the top a little bit
16:01with some sesame seeds.
16:03This kinda gives you that old, you know, sandwich-y feel.
16:06All right, back into the oven for about 15 minutes.
16:10We are still rolling right along.
16:15Look at that beauty.
16:16Listen to this.
16:19Okay, so now we're just gonna cut this into squares.
16:23Look at this.
16:24Oh my God.
16:28This is a great way to make Reubens for a crowd,
16:32and look, not soggy.
16:37I'm just gonna eat it like a sandwich.
16:39Mm.
16:42The little tang from the sauerkraut,
16:45that savory cheese, and again, the little hint of sweetness.
16:49This kind of blew my mind a little bit.
16:52I didn't think it was gonna be as good as it is.
16:55It's daggum delicious.
16:58Mm.
17:00Mm, A plus.
17:03We're making the ever-famous cronut.
17:05I, for one, have never had one.
17:07So we're gonna make a cheater version of it using this.
17:12So this is the croissant part of the cronut,
17:16and then we're going to shape it and fry it
17:18like a donut for the donut part.
17:21You could probably air fry this situation too.
17:24You're gonna fold this.
17:26We're gonna make layers like a croissant.
17:29Try to make it long enough to get three donuts out,
17:34and you can take the excess
17:35and get one more donut out of it.
17:38Okay, so get a smaller one,
17:39and you can make the donut shape.
17:41So we got little donuts and little donut holes,
17:43and all we do is fry these up,
17:45and I'm gonna turn them into churro cronuts.
17:49Here goes nothing.
17:50Look how they've already puffed up.
17:52I mean, you can't really see those layers.
17:54Okay, nothing like some fried dough.
17:57I'm gonna let them drain,
17:58and then we're gonna toss them in some cinnamon sugar.
18:00All over, don't be skimpy.
18:03Look at that.
18:05A little dunk in some Nutella.
18:07I give to you churro cronuts.
18:14A little dunkaroo.
18:24Mm, I just keep having hit after hit after hit.
18:29Mm, we gotta go back to savory after that sweetness, right?
18:34So these are little buffalo chicken bites.
18:38So I'm gonna start with just mincing a little bit of onion.
18:42So in goes some onion.
18:45And some chicken, this is just some cubed up cooked chicken.
18:48I do want it to be kind of small,
18:49because these are small little bombs, okay?
18:51All right, the buffalo sauce,
18:52and then half the amount of ranch.
18:56Little onion powder, garlic powder,
19:00cream cheese, and then cheddar cheese.
19:03All right, stir that up.
19:06And we're gonna stuff it into our crescent rolls.
19:08Okay, so you got your little crescent roll.
19:14Gonna drop our little buffalo mixture in there.
19:18And then you're just gonna completely cover it.
19:22Place them seam side down onto a baking dish.
19:26They will spread out a little bit, but not too much.
19:29Then I'm gonna brush them with some butter,
19:31and top them with a little bit of cheese.
19:34These go in at 350 degrees for just about 15 minutes.
19:41I've been working hard.
19:42It's like I'm worn out, I need a little sippy sip.
19:48Yes, it's a party, it's a party.
19:52But how easy is this?
19:55And it's not your typical way
19:56to serve up the buffalo chicken dip, you know?
19:59Everybody always does it the same way,
20:02with just some Fritos.
20:04Not today.
20:06Oh.
20:14Mm.
20:15That is just,
20:19I mean, one of the best flavor combinations ever,
20:21buffalo chicken.
20:24And cold beer, match made in heaven.
20:27Raise your hand if your kid is a fan of cheesy breadsticks.
20:34Because that's what we're making next.
20:37This is like one of those two ingredient appetizers.
20:39Take your sheet, cut it into eight.
20:45Take each one, cut it in half,
20:50place it down, and then roll it up.
20:55Seal it.
20:56Place it on your baking sheet and keep going.
21:01Okay.
21:04And now I'm just gonna take them
21:05and brush them with some melted butter
21:07and season it like I did the olive garden breadsticks.
21:11Now we just bake these up.
21:13It's only gonna take about 10 minutes or so.
21:15This is just the easy, like, something special
21:17you can add to your pasta night.
21:19Cheese sticks out, smelling good.
21:22You'll notice I had a couple little spillages.
21:25We probably should've popped these in the freezer
21:27for about 10 minutes or put your cheese sticks
21:29in the freezer before you make these.
21:31That's gonna keep them in there and from oozing out.
21:34Steamy, cheesy, garlicky goodness.
21:39Need I say more?
21:44That little garlic salt on the outside makes it, oh yeah.
21:50A plus.
21:51One of our most popular.
21:53No fail, so good.
21:55So papilla cheesecake bars.
21:58So I'm gonna start by whipping up
22:02two things of cream cheese with some sugar
22:04and some vanilla.
22:06It's just a little bit.
22:07You could throw in a little lemon juice
22:09and lemon zest right here.
22:10Thank me later.
22:16Okay.
22:19That's the hardest part of the recipe.
22:22Get a baking sheet, grease her down.
22:25Spread on your bottom crust.
22:29Down goes our cream cheese mixture.
22:34Dun, dun, dun, dun.
22:37Oh, this is just like one of my favorite things.
22:40All right, and then our other layer.
22:42I remember the first time I made it,
22:45I couldn't believe how easy it was.
22:48Okay, now we make a little topping.
22:51For the topping, a stick of softened butter
22:54and some more sugar.
22:56Okay, and then a teaspoon of cinnamon.
22:59Cinnamon.
23:00All right, and then just mix that up with a fork.
23:03All right, then I'm just gonna dot this all over the top.
23:08Okay, this goes into a 350 degree oven
23:11for about 30 minutes.
23:14We are in the homestretch.
23:17Oh.
23:19Look at this.
23:22All right, when it's cooled,
23:23we're gonna cut it into 12 squares.
23:27That is so good.
23:29I just love a coffee cake, a cream cheese coffee cake,
23:31and this is that, but like in a much easier,
23:34you don't have to be a baker type of recipe.
23:37For the sopapilla, you're supposed to drizzle
23:39with a little honey.
23:43I mean, seriously.
23:47Seriously, people?
23:49I'm in heaven.
23:52Mm.
23:54That little crunchy top.
23:56This is hands down, and I'm not lying,
23:58better than any coffee cake you can buy right now.
24:03So freaking good.
24:06This is gonna be grilled chicken pesto pizza.
24:10I'm gonna do two into one big pizza.
24:13Again, you could top it with whatever you want.
24:17All we have to do is just parbake our crust
24:22till it's almost done, 80, 90% done,
24:25and then we'll top it, throw it back in,
24:28and we have pizza.
24:30This is really the dinner you make
24:32when you've got some leftovers in the fridge.
24:34I'm just gonna use the store-bought pesto.
24:36I love this kind.
24:37Don't skimp on the sauce, okay?
24:39That's the best part.
24:40All right, and then I'm going to go ahead
24:42and put some of my cheese on.
24:44I've got mozzarella.
24:46I like to put a little on first,
24:47and then a little on later.
24:49All right, then just some leftover grilled chicken,
24:53and then some caramelized onion.
24:56I just love this combination.
24:58I'm using red onion just because it makes it pretty.
25:03I think I'm gonna do just a little bit of tomato.
25:06Just these little cute guys, just to confetti,
25:09just to kind of sprinkle it around.
25:12A little feta.
25:14I love feta on my pizza.
25:17Okay, and then a little more mozz.
25:19All right, then I'm cranking the oven up to 400,
25:22higher temperature, because it's all cooked.
25:23We're just trying to get it all melty and come together.
25:26A little crispy around the edges.
25:33Yep, yep, yep, yep.
25:38Look at this.
25:40You didn't think that the crescent roll
25:42could get pizza crust crispy, but it did.
25:49That is like pizza meets flatbread,
25:52not just that chewy pizza crust, which I do love.
25:57But this is, again, a whole different experience.
25:59We're gonna make little pretzel bites.
26:02So I'm gonna take this strip of dough,
26:06and I'm gonna roll them into little ropes.
26:11So I'm doing pretzel bites.
26:13I mean, you could at this point, I guess,
26:15roll it, you know, turn it into a pretzel.
26:17So I'm gonna do like this,
26:23and then we're just gonna drop these into our boiling water.
26:26You can't just put your pretzels into plain water.
26:28What turns them into delicious pretzels,
26:32a little baking soda.
26:33So I'm dropping in some baking soda into the water,
26:36and we're going to bring that to a boil,
26:40and then we're gonna reduce it to a little simmer.
26:46This happens really quickly, so less than 10 seconds.
26:53Take them out, and then place them
26:56on a parchment-lined baking sheet.
26:58These are just one of those recipes
27:00where you just gotta trust the process.
27:02Boil a bunch of these.
27:05Brush each one with a little egg,
27:08and then we're gonna bake these at 400
27:10for about 12 minutes.
27:17Look pretty good.
27:20But are they pretzels?
27:22To finish it off, I'm gonna brush them
27:23with melted butter and sprinkle with salt.
27:27You know what, these would be good dipped in?
27:29The same sauce we did the pigs in a blanket in.
27:31But if you're having a party, break out the beer cheese
27:34or the cheese dip, pretzel bites.
27:37My final trick.
27:39How did I do?
27:41Let's see if I go out with a bang.
27:47Tastes like pretzels.
27:52I don't know what I was expecting,
27:53but they taste like pretzels.
27:58And that, I kind of feel like I want some mustard, too.
28:02But, we did it.
28:05We did it.
28:06I was gonna tell you to make at least one of these 13 things
28:09I just made for you today,
28:11but what I'd really like is for you to make all 13.
28:14Because I promise you, you're gonna love every single one.