When I first started making tailgate spreads eight-or-so years ago, crescent rolls were a staple item. Imagine any dip you like rolled up and baked into a buttery crescent roll! So good.
The only drawback here is that, in my opinion, crescent rolls do not reheat well. My advice is to make them and serve them right away.
I think the first time I had a stuffed crescent was when a co-worker brought sausage crescents to a pot luck work lunch. I’m not sure what was in it besides ground sausage and cream cheese, but they were a hit! You can buy the store brand but keep in mind that you can almost always find coupons for Pillsbury rolls and they go on sale for 99 cents often.
I started out making pepperoni rolls with crescent dough. I like them with freezer dough better, but they are a simple, no-thaw option. I’ve put Buffalo Chicken Dip in them, artichoke spinach dip and jalapeño popper dip to name a few. Most of those dips are thinned out with sour cream or dressing. I just add less of that ingredient so it’s thicker and the filling isn’t running out of the dough while cooking.
Let’s talk chicken.
Another staple ingredient I had back in the day was canned chicken breast. It’s simply easy, but I honesty haven’t bought that in years. The flavor and texture of cooking your own is obviously better, and it’s less expensive. But you do you. If you don’t have time, use the canned.
I buy lots of chicken thighs when they are on super sale and freeze them. In the morning, I throw them in the crock pot and when I get home from work, I have plenty of juicy chicken to make anything my heart desires. Before I remove the bones, I strain the broth out, let it cool and then freeze it. SO flavorful for later use.
I haven’t made crescents for a while since I’m living that Keto life, but I thought I would share two of the crowd favorites since they are quick and easy. Spoiler alert: the other recipe includes pickles and bacon!
Chicken Pillows
(I didn’t name them. That’s the first Pinterest recipe I found years ago and although mine are slightly different, the name stuck.)
Ingredients:
- 1 can of Crescent rolls
- 1 cup of dice chicken (make your own or use canned)
- 1 brick of cream cheese
- 1 Tsp garlic powder
Directions:
- Preheat to 375
2. Mix all ingredients except crescents.
3. Roll out the dough and separate the 8 triangles.
4. Take a spoonful of the filling and wrap the crescent around it until it’s mostly covered by the dough.
5. Bake on a parchment paper covered baking sheet for 12 minutes.
6. Eat. They are fluffy.
Wrapped Frickles
(same name description above)
Ingredients:
- 1 can of crescent rolls
- 1 brick of cream cheese
- 1/2 cup of shredded cheddar cheese.
- 2 tbsp of bacon (either crumbled bacon or the store bought real bacon bits)
- 4 pickle spears cut in half to make 8 small spears
(I like to think there is enough flavor in the bacon and pickles and the butter dough, but feel free to play with spices. These would be good with a little heat.)
Directions:
- Preheat oven to 375.
2. Combine cream cheese, cheddar cheese and bacon.
3. Roll out the dough and separate the 8 triangles.
4. Speed a spoonful of the mixture on each dough.
5. Pat the pickles dry.
6. Place the pickle spear on the larger end of the crescent triangle and roll up the crescent.
7. Bake on a parchment paper covered baking sheet for 12 minutes.
It you have extra of the filling left over, you’re welcome. Grab some chips and have at it.
