53 crescent roll recipes

Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it.

These fit every occasion, from a snack to a holiday dinner.

This is really a nice baked brie, especially with jalapeno. Big hit!

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

Orange pecan crisps made with crescent roll dough, brown sugar, cinnamon, and orange zest. Flaky, caramelized, and ready in 30 minutes flat.

A homemade version of vegetable pizza that uses crescent rolls and cream cheese.

Tender sirloin tip beef and mixed vegetables simmered in rich mushroom gravy, topped with golden crescent roll triangles. A hearty one-skillet pot pie ready in an hour.

Shredded chicken and melted cheddar rolled in flaky crescent dough with salsa, then baked golden. A quick Tex-Mex shortcut chimichanga the whole family will love.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Try this succulent chicken dish made with chopped shallots and crescent rolls.

Chicken and rice wrapped in crescent roll dough with shallots, garlic, and thyme. Golden pastry pockets that come together fast using leftover chicken.

Everyone loves a traditional ham quiche so why not make one now with this simple and easy to follow recipe!

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Chicken breast wrapped in garlic-rubbed crescent roll dough and baked golden, then drizzled with a tangy brown sugar mustard sauce. An easy weeknight take on chicken en croute.