This recipe uses the new Crescent Recipe Creations dough from Pillsbury. It’s a sheet of crescent roll dough with no perforations. I came up with the idea of using it to make garlic rolls, and although I ran into one small snag, the ones I did make were unbelievably delicious. Here’s how I did it:
1 can Crescent Recipe Creations
4 tbsp. butter at room temperature, very soft
Garlic powder
Cooking spray (I used butter flavored)
tin foil
baking sheet
Preheat the oven to 375 degrees. Tear off a piece of foil long enough to cover the baking sheet, and spray lightly with cooking spray. Open the can of crescent dough and unroll it onto the baking sheet.
Use a pastry brush to completely cover the surface of the dough with the soft butter. Sprinkle on garlic powder, making sure to cover from edge to edge. Turn the baking sheet so one of the long sides of the dough is facing you, then use your thumbs to carefully roll it up into a tube. Use a sharp knife to cut the dough into even pieces**, and place the pieces cut side up on a baking sheet. Bake for 10 minutes or until the rolls are golden brown.
**Now, here’s where I ran into a problem. The dough was very soft, and even the sharpest knife I had was tearing through it. I used the knife to make lines on the top of the dough so I could get evenly cut pieces. After only four pieces, the dough felt like it was just tearing and stretching, so I placed the four rolls cut side up on one side of the baking sheet and left the rest of the dough rolled up in the tube. This gave me mixed results.
The four rolls I did make were absolutely delicious. They had a great shape, they were flaky and had just the right amount of garlic flavor. While the dough I left rolled up in the tube baked up just fine, the inside was much less flaky, and the pieces I cut from it weren’t anywhere near as pretty as the rolls. I encourage you to try this recipe and let me know if you had better luck cutting the dough into pieces. Remember to bake them cut side up.
Delicious with spaghetti or pizza!
Photos:
The unrolled dough:
Starting to roll it up:
The four rolls and the tube:
The finished Garlic Crescent Roll-Ups:
Ryan and Nathan approve!:
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I’m going to try those! they sound so good. We usually put cheese inside our crescents which is absolutely delicious! Hey do you think that after buttering and powdering if you refrigerate it for a while before cutting that would make a difference?
those look delicious!
What a great recipe! I’ll have to make this next time I need garlic bread for a meal.
By the way, I have given your blog an award. :)
Ooooh, those sound wonderful! I’ll definitely try them too.
Wow! look so Yummy! I will surely this recipe. Thanks a lot.
What a fantastic recipe, you’ve taken garlic bread to another level what a unique way of presenting!
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That’s great that they finally made a single sheet for rolling things up! Crescent rolls are one of my guilty pleasures, I’ve stuffed everything from meatballs and spinach to french onion dip & cheese in them!
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Wow.. sounds delicious. Will try out the recipe one day.
’m going to try those! they sound so good. We usually put cheese inside our crescents which is absolutely delicious! Hey do you think that after buttering and powdering if you refrigerate it for a while before cutting that would make a difference?
These look delicious , I am going to have to make some this weekend, looking forward to trying them
Sounds great, I am off to try this right away, thanks.
I just tried out your recipe (they’re baking now) and I used a pizza cutter to cut them and it worked wonderfully! I cut from the middle and it worked just fine. Place the pizza cutter on the top of the dough and press down and then once you’re through the dough roll the cutter to completely separate it.
I’m excited to eat them! Thanks!
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I used the regular (perforated) crescent roll dough as it was all I had, and they turned out great. After rolling them up I put them in the freezer for about 15-20 minutes. This helped the cutting process. I took a picture, but don’t see how to add it. Anyway, thanks for the idea, it was exactly what I was looking for!
I bought a tin of these just last night to experiment with. I decided to give this a go this afternoon, but with my own twist. Reduced the butter to about 3 TBS, added about 3 TBS of grated Parm and a healthy dash of Italian Seasoning. Melted it in the Micro and mixed it to a batter like consistancy and proceded as above. Yummy.
I think though, when I make these again, I’ll reduce the temp to 350 and up the time to 11 or more. My variations caused the middles to be almost not done. During the prep I consitered refrigeration or freezing but continued without it. I did find though that using a serrated bread knife helped eliminate the tearing issue.
Thanks for the recipie idea!