Triple Berry & Cream Cheese Ring - Pillsbury Crescent Roll Recipe (2024)

FAQs

How do you curve Pillsbury crescent rolls? ›

Cut each circle into 8 wedges. Starting with wide end, roll up each wedge; tuck end under. Place point side down on prepared baking sheet. Curve ends to make crescent shape.

Flavor: Butter is the key flavor in crescent rolls. It's what makes them so darn craveable (and it's the reason there's never one left in the bread basket). Canned crescent rolls should have perfect butter flavor with a hint of salt—the right combo for munching solo or using as the foundation for plenty of recipes.

Crescent Rolls can be shaped and placed on cookie sheets up to 2 hours before baking. Cover with plastic wrap; refrigerate. Just before baking, brush each with a beaten egg.

Crescent rolls have a similar crescent-moon shape as croissants, but most aspects of these baked goods are different. Unlike croissants, crescent rolls are not laminated. This makes crescent rolls more bread-like than croissants.

1. Turn dough until bulge is at 3 o'clock or 9 o'clock. 2. Roll back and forth, applying more pressure to bulge, until a more regular circle is produced.

To keep the crispiness of your croissant, use a paper bag and leave it partially open to let the croissants breathe. Another option is to use perforated cardboard boxes or plastic clamshells. Also, avoid stacking the croissants so that they do not get crushed.

For example, if a croissant is made with a high quality Butter it will have a much better taste than a Croissant made with margarine. Also if baking with Salt or without Salt you will taste a difference. These are just a couple of examples.

In contrast, store-bought crescent rolls, such as Pillsbury Crescents, can last unopened up to 2 weeks past their expiration date in the pantry and, if refrigerated, 1 week after opening. The preservatives in these rolls help maintain freshness over a longer period when stored properly.

Once a package is opened, you should store the remaining dough in a food storage container for two weeks. This will help keep the dough from drying out. Our biscuits crescent and cinnamon rolls are in pressurized cans, you should NOT freeze them.

Entire product must be baked once opened. Do not eat raw crescent roll dough. Keep dough refrigerated.

Can you use Pillsbury crescents as puff pastry? ›

Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

Tuck the tip under and place the roll with the tip side down on a greased baking sheet or pan lined with parchment. Once they're all on the pan, cover and let them rise for their final proof.

2. Maximize Your Bread's Nutrition. If you have the option to choose what's holding the sandwich together, go for a whole-grain English muffin or whole-grain bread rather than croissants, bagels, or white bread. That'll deliver a fiber boost, Klamer says.

Croissants can turn out flat for a couple of reasons: The protein content in the flour was too low (see "Perfecting the dough" above) The croissants were over-proofed (they are ready to be baked before they reach double in size)

Unroll dough; separate into 8 triangles. Cut corner of fruit filling pouch; squeeze onto centre of each triangle. Fold dough over filling by bringing corners together as shown in diagram. Press corners to seal.