Ready to Roll
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.
Breakfast Pigs in Blankets
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.
Berry Easy Pastry Pockets
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.
Savory Morning Buns
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.