Pillsbury Crescent Rolls may not be as fancy as French croissants, but they're crowd-pleasers. Fluffy and flaky, you can use crescent rolls to make hundreds of main meals, appetizers and desserts. So easy to use, the Pillsbury Company hosts an annual bake off for home cooks to show off their favorite crescent roll recipes. Preparing and baking these rolls is straightforward and takes only a few minutes.
Remove the can of crescent rolls from the refrigerator and preheat the oven to 375 degrees Fahrenheit.
Open the can of rolls by peeling away the outer layer of paper. Look for a tab that says, "Press down on the cardboard crease with a butter knife or teaspoon handle to pop open the rolls." Alternately you can tap the center of the roll can on the edge of the counter.
Remove the rolls from the can, then separate them into eight triangles. Tear along the perforated sections to get uniform triangles.
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Roll up the triangular shapes, on the baking sheet, starting at the pointed side. Continue to roll the shape until it is completely rolled with two long ends like handlebars. Turn the two points forward to make a crescent shape. Tap the ends down onto the baking sheet.
Place the sheet of crescent rolls in the oven. Set a timer for 11 minutes. Check them every minute after that, removing the rolls once they turn golden brown.
Place the rolls on the center oven rack for the most even cooking. You do not need to grease the baking sheet.
An oven that is too hot may burn the bottoms of these delicate rolls. Turn the temperature down if your rolls cook too quickly.
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