They might seem silly, those little tubes of refrigerated crescent roll dough can be made into lots of tasty treats! In this episode from 2013, Arlene and Laura are making both sweet and savory recipes: baked crescent-wrapped brie cheese, savory crescent chicken squares, crescent-wrapped mummy dogs, and raspberry almond crescents with white chocolate sauce. Yum!
Savory Crescent Chicken Squares
Ingredients
- 1 pkg cream cheese, softened (3 oz)
- 1 Tbsp butter, softened
- 2 cups cubed cooked chicken
- 1 Tbsp chopped fresh chives or onion
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 Tbsp milk
- 1 Tbsp chopped pimientos, if desired
- 1 can refrigerated crescent dinner rolls OR 1 can crescent refrigerated seamless dough sheet
- 3/4 cup seasoned croutons, crushed
Instructions
- Heat oven to 350 degrees.
- In a medium bowl, mix cream cheese and 1 tablespoon softened butter: beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
- Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Top with melted butter, sprinkle with crushed croutons.
- Bake 25-30 minutes or until golden brown. Makes 4 servings. Enjoy!
Raspberry Almond Crescents with White Chocolate Sauce
Ingredients
Rolls
- 1 can refrigerated crescent dinner rolls
- 8 tsp raspberry preserves
- 1/4 cup butter, melted
- 1/2 cups sliced almonds
- 1/2 cup powdered sugar
Dipping Sauce
- 1 cup white vanilla baking chips (6 oz)
- 1/4 cup whipping cream
Instructions
- Heat oven to 375 degrees. Separate dough into 8 triangles. Place 1 teaspoon preserve on shortest side of each triangle. Starting at shortest side, roll up each triangle; curve into crescent shape. Place on ungreased cookie sheet.
- Brush tops of rolls with melted butter. Stir almonds into remaining melted butter. Spoon mixture over tops of rolls.
- Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Sprinkle with powdered sugar; place on serving plate.
- To make Dipping Sauce: in 1 quart saucepan heat baking chips and whipping cream over medium-low heat, stirring frequently, until chips are melted. Pour into small bowl. Serve rolls with sauce for dipping. Makes 8 rolls. Enjoy!
Baked Crescent Wrapped Brie
Ingredients
- 1 can refrigerated crescent dinner rolls (or 1 can crescent refrigerated seamless dough sheet)
- 1 round Brie cheese (8 oz)
- 3 Tbsp apricot jam
- 1 large egg, beaten
Instructions
- Heat oven to 350 degrees.
- Spread crescent dough, separate crosswise into 2 sections. Take dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares.
- Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie cutter, cut 1 shape from each corner of remaining square, set cutouts aside. Spread apricot jam over top of cheese.
- Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
- Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with crackers or mini bread slices. Makes 12 servings. Enjoy!
Crescent Wrapped Mummy Dogs
Ingredients
Instructions
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
- With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
- Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
- Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. Serve with ketchup and mustard. Enjoy!
Transcript
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