A comprehensive list of crescent roll recipes including ideas for breakfast, appetizers, dinners and desserts! A can of crescent roll dough is a versatile ingredient that can be transformed into so many different culinary delights.
Crescent rolls are very popular at the dinner table. Maybe it’s all those fluffy buttery layers, but regardless, they are a huge hit. Why not take something that is already a family favorite and turn it into a must-make recipe for all occasions? These crescent roll recipes will get you started in the right direction.
Whether you choose a decadent dessert, cheesy appetizer or quick and easy dinner recipe, Crescent roll recipes can be completely customized to your liking. Roll out a can of crescent rolls and stuff it with your favorite ingredients. The sky is the limit, and these 46 crescent roll recipes are just the tip of the iceberg!
46 Fabulous Crescent Roll Recipes
What is crescent dough?
Crescent dough is a layered dough that bakes up light and flaky. Store bought crescent roll dough comes in a can and is located in the refrigerated section near the cookie dough and breadstick dough. Crescent dough is available both in sheet form, and in roll form which is pre-cut into triangle shapes. Many brands of store bought crescent roll dough are dairy free.
- Veggie Pizza
- Barbecue Chicken Crescent Roll Ring
- Crescent Roll Churros
- Cheesy Garlic Crescent Rolls
- Lemon Cheesecake Crescent Rolls
- Barbecue Chicken Pizza Pinwheels
- Lemon Cherry Cheese Danish Recipe
- S’Mores Crescent Rolls
- Cream Cheese and Cinnamon Crescent Rolls
- Sausage, Egg, and Cheese Crescent Rolls
- Pesto Roasted Pepper and Cheese Crescent Rolls
- Lemon Raspberry Cream Cheese Danish Rolls
How do you bake crescent rolls?
To bake standard crescent rolls, you will need to roll up each triangle of dough and bend them into a crescent shape. Place the rolls on an ungreased pan and bake at 375 degrees F for 11-13 minutes or until golden brown. Many of these crescent roll recipes call for shaping the dough into different forms, so the bake times may vary.
- Italian Sub Crescent Roll Ring
- Chicken Avocado Crescent Ring
- Cheesy Sausage Crescent Roll Breakfast Casserole
- 5 Ingredient Italian Chicken Crescent Roll Bake
- 7 Up Apple Cobbler
- Maple Caramel Bacon Crack
- Taco Pizza Recipe
- Baked “Deep Fried” Oreos
- Nutella Banana Stuffed Crescent Rolls
- Maple Crescent Sticky Buns
- Strawberry Cream Cheese Pastries
- Chicken Pot Pie Crescent Braid
Can you refrigerate crescent roll dough after opening it?
After the can has been opened, you can store any leftover dough in the refrigerator for 2-4 hours. Be sure to cover the remaining dough with plastic wrap.
- Baked Ham and Cheese Rollups
- Cherry Almond Turnovers
- Pizza Rolls
- Sweet and Spicy Chicken Salad Crescent Rolls
- Sausage and Crescent Roll Casserole
- Cheesecake S’ Mores Danish
- Crescent Roll Breakfast Bake
- Almond Cinnamon Buns
- Cheesy Pig in the Blankets with Parmesan Ranch Butter
- Apple Churro Cheesecake Bars
- Apple Pie Baked Brie
- BBQ Chicken Rollups
- Spinach and Artichoke Dip Crescent Cups (print the recipe below!)
- Amazing Pepperoni Cheese Pizza Bombs
- Mushroom Spinach Ricotta Crescent Ring
- Mini Cheese and Onion Pastries
- Parmesan Rosemary Dinner Rolls
- Raspberry Cobbler Crumb Crispies
- Apple Pie Danish Twists
- Apple Pie Crescent Rolls
- 4 Ingredient Everything Crescent Rolls
- Strawberry Cheesecake Crescent Ring
Spinach and artichoke dip is a classic party appetizer that never goes out of style. These spinach and artichoke dip crescent cups are the best of both worlds – a creamy and delicious dip in golden brown dough. It’s like your own mini bread bowl of dip! I like to make these crescent cups in a standard muffin tin for a hearty snack or light meal, but you can also make them in a mini muffin tin for a more bite sized appetizer. Simply cut the crescent roll dough into smaller pieces and watch your bake time to make sure the cups don’t get overly browned.
Spinach and Artichoke Dip Crescent Cups
- 1 tube crescent roll sheet dough
- 6 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 cup marinated artichoke hearts, drained and coarsely chopped
- 1 box frozen spinach, thawed drained and excess liquid squeezed out
- 1/2 teaspoon minced garlic
- 1 cup shredded mozzarella cheese, divided use
- salt and pepper to taste
- 1 tablespoon chopped parsley
- cooking spray
Preheat the oven to 375 degrees F. Coat a muffin tin with cooking spray. Lay out the crescent roll sheet on a flat surface and cut into 8 equal squares. Press a square of dough into each muffin cup. In a medium bowl, mix together the cream cheese, sour cream, artichokes, spinach, garlic, half the mozzarella cheese, and salt and pepper to taste. Spoon the dip into each of the crescent roll cups. Top with the remaining cheese. Bake for 10-12 minutes or until the cups are golden brown. Sprinkle with parsley and serve.