DINNERS USING CRESCENT ROLLS RECIPES

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BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY



Blueberry Croissant Breakfast Bake Recipe by Tasty image

Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk

Provided by Claire Nolan

Yield 8 servings

Number Of Ingredients 7

1 tube crescent dough
¾ cup blueberry, fresh or frozen
8 oz cream cheese
⅔ cup sugar
2 eggs
1 teaspoon vanilla
¼ cup milk

Steps:

  • In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
  • Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
  • Preheat oven to 350°F (175°C.)
  • Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  • Place rolls in an ungreased 9x9 (23x23) pan.
  • Pour blueberries over the crescent rolls.
  • Pour cream cheese mixture over rolls and blueberries.
  • Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
  • Top with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 214 calories, CarbohydrateContent 23 grams, FatContent 11 grams, FiberContent 0 grams, ProteinContent 4 grams, SugarContent 20 grams

CRESCENT CHICKEN POT PIE RECIPE - BETTYCROCKER.COM



Crescent Chicken Pot Pie Recipe - BettyCrocker.com image

Serve your family with this chicken pot pie that’s made using vegetables and Pillsbury™ Crescent Rolls - a tasty dinner.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 10

1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (103/4 oz) condensed cream of chicken soup
11/2 cups sour cream
4 cups chopped cooked chicken
2 bags (12 oz each) frozen mixed vegetables, thawed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Spray 10-inch skillet with cooking spray. Heat over medium heat. Add onion; cook 3 minutes. Stir in garlic, thyme, salt and pepper; cook 2 minutes longer or until onion is tender.
  • In large bowl, mix onion mixture, soup, sour cream, chicken and vegetables. Spoon into baking dish.
  • On lightly floured surface, unroll dough into 1 long 13x9-inch rectangle; firmly press perforations and edges to seal. Place dough over filling. Fold over edges to fit inside casserole. Cut small slits in top of dough.
  • Bake 20 minutes or until crust is deep golden brown and filling is bubbly.

Nutrition Facts : Calories 426 , CarbohydrateContent 29 g, FatContent 2 1/2 , FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 731 mg

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