Pillsbury Crescent Rolls Recipes

Steps:

• In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
• In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
• Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
• To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
• Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
• rich golden brown. Remove from oven and brush with butter.
• **You can do this recipe by hand, although I find a stand mixer to be much quicker.

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

Steps:

• In large bowl dissolve yeast in warm water with the honey to proof.
• Stir sugar, salt, eggs, lard and 1/2 flour into yeast mixture; add remaining flour and blend till smooth.
• Cover with wet towel in warm place till doubled, about 1 1/2 hours. Divide dough in half and roll each into 12 inch circle, 1/4 inch thick.
• Spread with butter and cut into 16 wedges.
• Roll up each wedge beginning at the largest end.
• Put on baking sheet.
• Cover until double, about 1 hour.
• Bake at 400° for 12 to 15 minutes (watch the bottoms as they burn).
• Brush with butter.

Steps:

• Heat oven to 375°F
• In small bowl, combine cheese, pepperoni, oregano and egg yolk; mix well.
• Separate dough into 4 rectangles. Firmly press perforations to seal. Spread each rectangle with about 3 tablespoons pepperoni mixture.
• Starting at shortest side, roll up each rectangle; pinch edges to seal.
• Cut each roll into 6 slices.
• Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.
• Bake at 375°F for 12-15 minutes or until golden brown. Serve warm.