Crescent Roll Recipes // Valerie Hargett

 

GLAZED CHICKEN MINIS

Author: Plain Chicken
Yield:  crescents
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins

ngredients:

  • 1 (8-oz) tube refrigerated crescent rolls
  • 1 (4-oz) tube refrigerated crescent rolls
  • 36 pieces of frozen popcorn chicken
  • ½ cup butter
  • 2 Tbsp brown sugar
  • 1 Tbsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp poppy seeds

Instructions:

  • Preheat oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
  • Unroll both cans of crescent rolls; separate into 12 triangles. Cut each triangle lengthwise into 3 narrow triangles.
  • Place the frozen chicken piece on wide side of each triangle. Roll up and place in prepared pan.
  • In a small saucepan combine butter, brown sugar, mustard, Worcestershire and poppy seeds. Bring to a boil and pour over chicken.
  • Bake uncovered for 25 to 30 minutes, until golden brown.

Notes:

There is no need to thaw the chicken before assembling the casserole. The frozen chicken will bake along with the crescent rolls.

MEATBALL SUB CUPCAKES

Ingredients:

  • 1 (8-oz) can refrigerated crescent dinner rolls
  • 4- oz cream cheese, softened
  • ¾ tsp Italian seasoning
  • 1 cup shredded mozzarella
  • 12 (1-oz) frozen meatballs
  • 1¼ cup spaghetti sauce

Instructions:

  • Preheat oven to 375ºF. Spray 12 regular size muffin cups with cooking spray. Set aside.
  • Remove dough from can; press seams to seal and press into an 8×18 inch rectangle. Cut dough into 12 squares. Press squares into muffin pan cups.
  • Combine cream cheese, Italian seasoning and ½ cup mozzarella cheese.
  • Divide the cream cheese mixture in the bottom of each muffin cup. Place meatballs on top of cheese; top each meatball with 2 tablespoons spaghetti sauce. Sprinkle with remaining mozzarella cheese.
  • Bake 15 to 18 minutes, or until golden brown.

Notes:

  • I used 1-oz frozen Italian meatballs and they were the perfect size.
  • There is no need to precook or thaw the frozen meatballs before baking. They will cook along with the crescent rolls.
  • Can substitute a can of refrigerated pizza dough for the crescent rolls.
  • My favorite jarred spaghetti sauces are Trader Joe’s Roasted Garlic Marinara (green label), Rao’s, and La Famiglia DelGrosso.
  • Can freeze leftover cupcakes for a quick snack later.

Cheesy Stuffed Garlic Butter Crescent Rolls

Ingredients

  • 1 8 oz. can refrigerated crescent rolls
  • 4 string cheeses, halved crosswise
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon Italian seasoning
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. In a small bowl, combine melted butter with Italian seasoning and garlic.
  3. Unroll crescent rolls and separate into triangles. Brush with garlic butter, reserving some to brush on tops of assembled rolls. Place halved string cheese at widest end, and roll up. Brush tops with more garlic butter.
  4. Bake for 10 minutes, or until lightly browned. Serve warm.
  5. Enjoy!

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