Upgrade Your Crescent Rolls

From café-worthy croissants to Big Easy beignets, these crescent roll creations are easier than pie.

Separate crescent-roll dough into 2 rectangles. Fold each sheet in half to make a square; press to seal. Cut each square into 4 triangles. In a large pot, heat 2 inches vegetable oil to 350 degrees. Fry dough until golden, 1 minute per side. Using a slotted metal spoon, transfer to a paper towel-lined plate. Place warm beignets in a paper bag with a mix of confectioners' sugar and cinnamon; shake to coat.

Separate crescent-roll dough into 8 triangles. Brush 8 cooked breakfast sausages with maple syrup. Place 1 sausage at the wide end of each dough triangle and roll up. Brush dough with beaten egg; sprinkle with poppy seeds. Bake at 375 degrees until golden, 10 to 12 minutes. Serve with more syrup.

Separate crescent-roll dough into 4 rectangles. Spread a mixture of cream cheese, sugar, lemon juice and lemon zest on dough, leaving a 1/4-inch border. Top with a handful of berries. Fold two opposite corners over filling, pressing dough points together in the center; brush dough with beaten egg. Bake at 375 degrees until golden, 12 minutes.

Separate crescent-roll dough into 8 triangles; spread each with orange marmalade, leaving a 1/4-inch border. Place a small mound of mini chocolate chips at the wide end of each triangle; roll up and form into a croissant shape. Pinch the corners to seal. Brush dough with beaten egg, sprinkle with more chocolate chips and bake at 375 degrees until golden, 10 to 12 minutes.

Separate crescent-roll dough into 2 rectangles. Sprinkle with crumbled cooked bacon, chopped rosemary and grated Gruyére. Starting with the long side, roll each rectangle into a log and press seams to seal. Cut each log crosswise into 4 slices. Arrange slices 1 inch apart on a greased baking sheet. Sprinkle with more cheese; bake at 375 degrees until golden, 15 to 17 minutes.