Pillsbury Crescents & Pie Crust Recipes

Pillsbury helps you create endless delicious possibilities with quick and easy dough with homemade taste! Simply fill, roll and bake to create all sorts of yummy recipes that sure to be a hit at the table. 

Cheesy Chicken-Bacon Ranch Crescent Rolls

Prep: 15 Min     Total: 35 MIn    Servings: 4

Ingredients: 

• 1 cup shredded deli rotisseriechicken
• 3/4 cup ranch dressing
• 1 can (8 oz) refrigeratedPillsbury™ Original CrescentRolls (8 Count)
• 8 slices precooked bacon
• 4 slices cheddar cheese, eachcut into 4 strips

Steps:

1. Heat oven to 375°F. Line large cookie sheet with cookingparchment paper. In small bowl, mix chicken with 1/4 cup ofthe ranch dressing.
2. Unroll dough; separate into 8 triangles. Spoon 2 tablespoonschicken mixture on wide end of each triangle; fold 1 slice ofbacon in half, placing on top of chicken mixture. Add 2 stripsof cheese on top of bacon.
3. Roll up each crescent, ending at tip of triangle. Place cheeseside up on cookie sheet.
4. Bake 13 to 16 minutes or until golden brown and chicken isheated through. Serve warm with remaining 1/2 cup ranchdressing.

 

Ham and Cheese Crescent Roll Bake

Prep: 15 Min     Total: 55 MIn    Servings: 12

Ingredients:

• 2 cans (8 oz) refrigeratedPillsbury™ Original CrescentRolls (8 Count)
• 1 package (7 oz) sliced Swisscheese (10 slices)
• 1/2 lb deli sliced ham
• 3 tablespoons Dijon mustard
• 2 tablespoons honey

Steps:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass bakingdish with cooking spray.
2. Unroll 1 can of dough on work surface; reshape into 12x8-inch rectangle, and press perforations to seal. Place half ofthe cheese slices evenly on top of dough; top with half of theham. Starting on the short, topped edge of rectangle, roll uptightly, and pinch seam together. Repeat with remainingdough, cheese and ham.
3. With serrated knife, carefully cut each roll into 6 slices, about1 1/4 inches wide. Arrange spiral sides up in baking dish,reshaping into round shapes, if necessary.
4. Bake 25 to 30 minutes or until golden brown and dough isbaked through. Cool 10 minutes.
5.  In small bowl, mix Dijon mustard and honey. Spoon mixtureover rolls. Serve warm.

 

Three-Cheese CrescentSlices

Prep: 10 Min     Total: 25 MIn    Servings: 6

Ingredients:

• 1 can (8 oz) refrigeratedPillsbury™ Original CrescentRolls (8 Count) or 1 can (8 oz)refrigerated Pillsbury™Original Crescent DoughSheet
• 3 slices (1 oz each) Cheddarcheese
• 3 slices (1 oz each) Monterey Jack cheese
• 1/4 cup shredded Italian cheeseblend
• 1/4 teaspoon Italian seasoning

Steps:

1. Separate or cut dough into 2 long rectangles (if usingcrescent rolls, press perforations to seal). Place onungreased cookie sheet; press into 12x8-inch rectangle.
2. Place Cheddar and Monterey Jack cheese down one side ofdough. Fold dough over cheese; pinch edges to seal. In bowl,mix Italian cheese and seasoning; sprinkle on top of dough.
3. Bake at 375°F 12 to 15 minutes.

 

Super Easy Chicken Pot Pie

Prep: 15 Min     Total: 55 MIn    Servings: 6

Ingredients:

• 1 box (14.1 oz) refrigeratedPillsbury™ Pie Crusts (2Count), softened as directedon box
• 1 can (18.6 oz) Progresso™Rich & Hearty chicken potpie style soup
• 2 cups frozen mixedvegetables, thawed, drained
• 2 tablespoons all-purposeflour

Steps: 

1. Heat oven to 425°F. Make pie crusts as directed on box forTwo-Crust Pie, using 9-inch glass pie plate.
2. In 2-quart saucepan, heat soup, thawed vegetables and flouruntil warm. Spoon into crust-lined pie plate. Top with secondcrust; seal edge and flute. Cut slits in several places in topcrust.
3. Bake 30 to 35 minutes or until crust is golden brown. After 15minutes of baking, cover edge of crust with strips of foil toprevent excessive browning. Let stand 5 minutes beforeserving. Cut into wedges.

 

Strawberry and White Chocolate Cream Slab Pie

Prep: 15 Min     Total: 55 MIn    Servings: 6

Ingredients:

• 1 box (14.1 oz) refrigeratedPillsbury™ Pie Crusts (2Count), softened as directedon box
• 3 packages (4 oz each) whitechocolate baking squares
• 3 tablespoons milk
• 1 package (8 oz) creamcheese, softened
• 1/4 cup powdered sugar
• 1 container (8 oz) Cool Whipfrozen whipped topping,thawed (3 cups)
• 3/4 cup strawberry jam, stirredwell
• 1 1/2 cups chopped freshstrawberries

Steps: 

1. Heat oven to 450°F. Remove pie crusts from pouches. Onlightly floured surface, unroll and stack crusts one on top ofthe other. Roll to 17x12-inch rectangle. Fit crust intoungreased 15x10x1-inch pan, pressing firmly into corners andsides. Fold crust even with edges of pan. Flute or crimpedges; prick crust several times with fork. Bake 10 to 12minutes or until golden brown.
2. Coarsely chop 4 oz of the white chocolate; sprinkle onto hotpie crust, and let stand 5 minutes. With offset metal spatula,carefully spread melted white chocolate across bottom ofcrust (will be thin layer). Freeze 10 to 15 minutes, or until set.
3. Meanwhile, in small microwavable bowl, microwave 7 oz ofthe remaining white chocolate and the milk uncovered onHigh 30 seconds; stir. Continue heating in 10-secondincrements, stirring after each, until white chocolate can bestirred smooth. Set aside to cool. Shave remaining 1 oz whitechocolate, and set aside for topping.
4. In large bowl, beat cream cheese and powdered sugar withmixer until well blended. Add cooled white chocolate mixtureto bowl; beat until well blended. Gently fold in whippedtopping. Spread jam on top of set layer on crust. Spoon whitechocolate mixture onto jam layer; carefully spread to coverjam layer. Refrigerate at least 1 hour until chilled.
5. Just before serving, top with strawberries and reservedshaved white chocolate.