Crescent Roll Pastries

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Introduction to Crescent Roll Pastries

Crescent roll pastries are a delicious and versatile treat that can be made with both sweet and savory fillings.

Using refrigerated crescent roll dough as a base, these pastries are quick and easy to prepare, making them perfect for breakfast, snacks, or even party appetizers.

Whether you’re craving the comforting flavors of ham and cheese, the fresh taste of spinach and artichoke, or the sweetness of apple cinnamon, these pastries offer endless possibilities.

Base Ingredients

2 cans (8 oz each) refrigerated crescent roll dough

1 egg, beaten (optional) – For a golden, glossy finish.

1 tablespoon sesame seeds, poppy seeds, or coarse sugar (optional) – For garnish.

Savory Filling Ideas

1. CLASSIC HAM AND CHEESE

1 cup cooked ham, chopped

1 cup shredded Swiss or cheddar cheese

1 tablespoon Dijon mustard (optional, for a tangy kick)

2. SPINACH AND ARTICHOKE

1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed and drained)

1/2 cup marinated artichoke hearts, chopped

1/2 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

3. TURKEY AND CRANBERRY

1 cup cooked turkey, shredded

1/2 cup cranberry sauce (for a sweet-savory balance)

1/2 cup shredded Monterey Jack or brie cheese

Sweet Filling Ideas

1. APPLE CINNAMON

1 cup diced apples (peeled)

1 tablespoon brown sugar

1 teaspoon cinnamon

1/4 cup chopped pecans (optional)

2. NUTELLA AND BANANA

1/2 cup Nutella or chocolate spread

1 banana, sliced

2 tablespoons chopped hazelnuts (optional)

3. RASPBERRY CREAM CHEESE

1/2 cup cream cheese, softened

1/4 cup raspberry jam

1/4 cup fresh raspberries (optional)

How to Make the Crescent Ring

STEP 1: PREPARE THE DOUGH

Preheat your oven to 375°F (190°C).

On a large baking sheet or pizza pan, arrange the crescent roll triangles in a circular pattern, with the wide ends overlapping in the center and the pointed ends facing outward to form a sunburst shape.

    STEP 2: ADD THE FILLING

    Spread your chosen filling evenly in a circular ring over the wide ends of the dough triangles. Leave the pointed ends exposed.

    Fold the pointed ends of the triangles over the filling, tucking them under the wide ends to form a ring.

      STEP 3: BRUSH AND GARNISH

      Brush the dough with beaten egg for a glossy finish.

      Sprinkle with sesame seeds, poppy seeds, or coarse sugar, depending on your filling.

        STEP 4: BAKE

        Bake in the preheated oven for 20–25 minutes, or until the crescent dough is golden brown and cooked through.

          STEP 5: COOL AND SERVE

          Let the crescent ring cool slightly before slicing.

          Serve warm or at room temperature with dipping sauces like marinara, honey mustard, or chocolate drizzle.

            Pro Tips for Success

            Use a Baking Mat: A silicone baking mat or parchment paper makes cleanup easy and prevents sticking.

            Don’t Overfill: Too much filling can cause the ring to break or spill.

            Get Creative: Mix and match fillings to create half-savory, half-sweet rings for variety.

              How to Store Crescent Roll Pastries

              1. Storing at Room Temperature (Short-Term)

              If unfilled or filled with non-perishable ingredients (like Nutella or jam), store them in an airtight container at room temperature for up to 2 days.

              Keep them in a cool, dry place away from direct sunlight.

              2. Refrigerating (Up to 5 Days)

              For fillings that contain dairy, meat, or fresh fruit, store in an airtight container in the refrigerator for up to 5 days.

              To maintain freshness, wrap each pastry individually in plastic wrap or place parchment paper between layers.

              3. Freezing (Up to 2-3 Months)

              Let the pastries cool completely.

              Wrap each pastry tightly in plastic wrap and place them in a freezer-safe bag or airtight container.

              Label with the date and freeze for up to 3 months.

              How to Reheat

              From the fridge: Reheat in a 300°F (150°C) oven for 5-10 minutes or in an air fryer at 320°F for 3-5 minutes.

              From frozen: Thaw overnight in the fridge, then reheat as above. If reheating from frozen, bake at 325°F (160°C) for 10-15 minutes.

              Microwave (if needed): Heat in 10-15 second bursts, but the pastry may become soft instead of crisp.

              Would you like tips on preventing sogginess when storing?

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