Italian Crescent Wreath Recipes

SPICY ITALIAN CRESCENT RING

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
• Unroll both cans of dough; separate into 8 rectangles. On ungreased 12-inch pizza pan, arrange rectangles in ring so short sides of rectangles form a circle in center. (Dough will overlap; half of each rectangle will hang over edge of pan. Dough ring should look like a sun.)
• Spread roasted red bell peppers toward center of ring on bottom halves of rectangles. Top with half of the cheese. Layer salami, ham and capocollo slices over cheese. Arrange pepper rings over top. Cover with remaining half of cheese.
• Bring each dough rectangle hanging over side of pan up over stacked filling, tucking dough under bottom layer of dough to secure it. Repeat around sandwich until entire filling is enclosed (some filling might show a little). Sprinkle with black pepper.
• Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

ITALIAN CRESCENT CASSEROLE

Steps:

• In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.
• Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.
• Bake at 375°F 15 to 20 minutes.

ITALIAN CRESCENT WREATH

Steps:

• 1. Brown first 2 ingredients in medium skillet until sausage is no longer pink; add next 4 ingredients. Unroll and separate crescent rolls into triangles; arrange crescent rolls with wide ends completely overlapping in a wreath shape on large baking pan. Spoon sausage mixture over wide ends of crescent rolls; roll pointed ends and tuck under wide ends, leaving filling visible.
• 2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlap edge of cookie sheet. Press overlapping dough to flatten.
• 3. Spread filling on widest part of the dough to within 1 inch of points. Roll end of triangles over mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
• 4. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

STOMBOLI W/ CRESCENT ROLL DOUGH

Steps:

• Line a sheet pan with aluminum foil, spray with non stick oil and lay out the crescent roll dough. Press the seams together.
• Add the ham, pepperoncinis, pepperonis, and salami along the horizontal center line. *See video
• Bring the sides over the top to cover completely.
• Add the Italian seasoning into the melted butter and brush on top of the Stromboli. Sprinkle with parmigiana cheese.
• Bake at 350℉ for 16-24 mins or until golden brown.

LAYERED ITALIAN CRESCENT RING

Steps:

• Preheat oven to 350 degrees F. Coat a 12-inch pizza pan with cooking spray.
• Unroll crescent rolls. Place wide end of triangles in middle of pan, forming a ring, overlapping dough as necessary.
• Place bell peppers on widest part of dough. Layer with half the cheese, salami, and ham. Sprinkle with Italian seasoning and evenly place banana pepper rings. Drizzle half the Italian dressing over the banana peppers. Layer with remaining cheese, salami, and ham. Drizzle remaining dressing over meats. Bring narrow ends of triangles over meat, tucking ends under.
• Bake 25 to 30 minutes, or until dough is cooked and golden brown. Let cool 5 minutes, then slice and serve.

CRESCENT ROLL WREATH

Steps:

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Cut the crescent roll dough sheet into six 2 inch wide strips.
• Slice the strip lengthwise down the center, making sure to leave the end of the strip intact.
• Twist the two strips together to the end, then bring the ends together at the top to form a circle.
• Place the crescent roll wreaths on the lined baking sheet and brush with melted butter.
• Top each one with Italian seasoning and garlic powder.
• Bake in the preheated oven for 9 to 12 minutes, until the crescent rolls are golden brown.
• Allow the rolls to cool slightly, then cut the rosemary sprigs into 6 pieces and place one piece on top of each wreath.
• Use a small star cookie cutter to cut out star shapes from the cheese slices and decorate each wreath with one star.

15 BEST PILLSBURY CRESCENT ROLL RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Pillsbury Crescent Roll recipe in 30 minutes or less!