153 crescent roll recipes

Basic yeast dough is an enriched egg-and-shortening dough that's the foundation for cloverleaf rolls, cheese crescents, sesame buns, or cinnamon loaf. Make ahead and refrigerate up to 5 days.

Nusskipferl are Austrian yeast-leavened crescent cookies filled with sweet ground nut meringue. A traditional Viennese coffeehouse pastry rolled jelly-roll style and curved into delicate horns.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Spiced butterhorn rolls made with yeasted dough cut into wedges, spread with egg white and sugar, sprinkled with nuts, and rolled into crescents with a butter frosting.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

Kasseropites: Greek kasseri cheese, tomato, and basil hand-rolled into crescent pastries, baked golden. A vegetarian Greek appetizer made from scratch with a red wine vinegar dough.

A show-stopping crescent roll ring stuffed with ham, Swiss cheese, broccoli, and mustard, baked golden brown and topped with Parmesan. Potluck gold that takes just 50 minutes.

Homemade pizza roll bread stuffed with Italian sausage, tomato paste, mozzarella, and Romano cheese. Yeasted dough rolled into a crescent shape and baked golden for a pull-apart pizza experience.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.