Thursday, February 25, 2010

Four Recipes Using Refrigerated Crescent Rolls

If you have refrigerated crescent rolls on hand, and are tired of
having them as a side dish at dinner, try one of these recipes to
prepare something different for dinner tonight. Crescent rolls
are very versatile and can be used in casseroles, as crusts, and
even in desserts.

One Dish Breakfast

1 can crescent rolls
1/2 lb. ground sausage
1 1/2 cups hash browns, thawed
3 eggs
1/2 c. grated cheddar cheese

Spread crescent rolls on cookie sheet. Seal all seams and curl up
edges slightly. Pour over rolls the drained and cooked sausage,
then uncooked hash browns, beaten eggs, and cheese. Season to
taste. Bake in a 350 degree oven for 40 minutes.

Cheesy Casserole

1 lb. hamburger
1/4 c. chopped onion
1 8-oz. can tomato sauce
1 pkg. spaghetti sauce mix
1/4 c. chopped green pepper, optional
1 small can mushrooms, optional
3/4 c. sour cream
3 oz. mozzarella cheese, grated
2 oz. cheddar cheese, grated
salt and pepper
1 can crescent rolls

Brown meat and onion. Add tomato sauce, spaghetti sauce mix and
optional green pepper, and mushrooms. Salt and pepper to taste.
In a 9 x 9" baking dish, layer meat mixture, then sour cream,
then cheese. Place unrolled crescent rolls on top to make crust.
Bake at 350 degrees for 30 minutes.

Veggie Pizza

2 cans crescent rolls, not separated
8 oz. pkg. cream cheese, softened
3/4 c. mayonnaise or miracle whip
1/2 c. sour cream
1 tbsp. dill weed
1/2 tbsp. garlic salt
2 c. cauliflower, finely chopped
2 c. broccoli, finely chopped
3 carrots, shredded
3/4 c. shredded Cheddar cheese

Line bottom and sides of ungreased jelly roll pan with crescent
rolls. Bake as directed on package until golden brown. Cool. Mix
cream cheese, mayonnaise, sour cream, dill weed and garlic salt
until creamy. Spread over crust. Press cauliflower and broccoli
into dip mixture. Sprinkle with carrots and cheese. Chill
completely before serving. Serves 24 or more.

Cream Cheese Strudel

4 (3 oz.) pkg. cream cheese
1/2 c. sugar
3 egg yolks
1/2 c. light raisins
2 tsp. grated lemon peel
1/2 c. melted butter
1/3 c. dry bread crumbs
2 cans crescent rolls

Preheat oven to 375 degrees. Combine cream cheese, sugar, egg
yolks. Beat at medium speed until well blended and smooth. Stir
in raisins and lemon peel. Set aside.

Open package of rolls and roll out to 1/4 inch thickness. Spread
with 1/2 bread crumbs and cream cheese mixture. Roll and seal
end. Repeat with other package of rolls. Place on cookie sheet
and bake at 375 degrees until brown and golden. Brush with milk
before baking.

Rachel Paxton is a freelance writer and mom who is the author of
What's for Dinner?, an e-cookbook containing more than 250 quick
easy dinner ideas. For more recipes, gardening, organizing tips,
home decorating, holiday hints, and more, visit Creative
Homemaking at


Anonymous said...

YUM, I cant wait to try these.

Sherry said...

They are very good :o)