Im excited to share 21 unique crescent roll recipes that reimagine every flavor imaginable. I explored Sriracha Honey Glazed, Blue Cheese Walnut, Mango Salsa Chicken, Korean BBQ Beef, Lemon Basil Ricotta, and many others.

Each recipe has its own twist and I cant wait for you to try them all.

The 21 Best crescent roll recipes

1. Sriracha Honey Glazed Crescents

I made Sriracha Honey Glazed Crescents using refrigerated crescent roll dough, Sriracha sauce, honey, melted butter and garlic powder. Its a simple recipe that i sometimes finish off with a sprinkle of sesame seeds.

Ingredients

• 1 can refrigerated crescent roll dough
• 2 tbsp Sriracha sauce
• 3 tbsp honey
• 1 tbsp melted butter
• 1/2 tsp garlic powder
• Optional: sesame seeds for garnish

Instructions

1. Preheat your oven to 375°F and unroll the crescent roll dough, seperating it into triangles.

2. In a small bowl, mix together the melted butter, Sriracha, honey and garlic powder until its well combined.

3. Brush the glaze on each triangle then roll them from the wide end into a tight crescent shape.

4. Place the crescents on a baking sheet and bake for 10-12 minutes until they are golden, then sprinkle with sesame seeds if you want.

2. Blue Cheese Walnut Crescents

I made these Blue Cheese Walnut Crescents with refrigerated crescent dough, crumbled blue cheese, toasted walnuts and a pinch of fresh thyme brushed with egg wash. They came out golden and real neat.

Ingredients

• 1 can of refrigerated crescent roll dough
• ½ cup crumbled blue cheese
• ⅓ cup chopped walnuts, toasted
• 1 egg, beaten for egg wash
• ½ tsp fresh thyme leaves (optional)
• Freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F and lightly flour your work surface.

2. Unroll the crescent roll dough and separate it into triangles. In a small bowl, mix the blue cheese, walnuts, and thyme then add a pinch of pepper.

3. Spoon a generous amount of the mixture onto the wide end of each triangle and roll them up to form crescents.

4. Brush each crescent with the beaten egg then bake for about 12 to 15 minutes until they are golden brown. Enjoy the treat even if its a bit messy!

3. Mango Salsa Chicken Crescents

I made Mango Salsa Chicken Crescents with crescent roll dough, shredded chicken, mango salsa, cheddar cheese, red bell pepper and cilantro. It’s a simple recipe that rolls up a mix for an easy oven bake.

Ingredients

• 1 can of crescent roll dough
• 2 cups shredded cooked chicken
• 1 cup fresh mango salsa
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your oven to the temperature on the crescent roll package.

2. In a bowl, mix together the shredded chicken, mango salsa, cheese, red bell pepper and cilantro.

3. Separate the dough into triangles, then spoon a generous amount of the mixture on the wide end and roll them up.

4. Bake according to the package instructions until they look golden brown, and let them cool a bit before serving.

4. Truffle Mushroom Swiss Crescents

I whipped up these Truffle Mushroom Swiss Crescents using crescent roll dough filled with sautéed mushrooms in truffle oil and garlic, cream cheese, fresh spinach and Swiss cheese. They came out real amazin.

Ingredients

• Crescent roll dough
• Fresh mushrooms, sliced
• Swiss cheese, shredded or sliced
• Truffle oil
• Minced garlic
• Fresh spinach leaves
• Cream cheese, softened

Instructions

1. Preheat your oven to 375°F. In a pan with a little truffle oil, sauté the mushrooms and garlic until they start to soften, dont forget a pinch of salt and pepper if ya like.

2. Unroll the crescent dough and spread a thin layer of cream cheese on each triangle. Then evenly place the sautéed mushrooms, a handful of spinach and a scatter of Swiss cheese all over.

3. Carefully roll up the dough following the pre-cut seams and put them on a baking sheet with the seam side down.

4. Bake for around 12 to 15 minutes until the crescents are golden and the cheese gets all melty. Let ’em cool a bit before you serve so you dont burn your tongue.

5. Korean BBQ Beef Crescents

I made Korean BBQ Beef Crescents with thin sliced beef marinated in soy sauce, gochujang, garlic, honey and sesame oil wrapped in crescent dough with red onion, mozzarella, sesame seeds and green onion.

Ingredients

• 1 lb thinly sliced beef marinated in Korean BBQ sauce (soy sauce, gochujang, garlic, honey, sesame oil)
• 1 can refrigerated crescent roll dough
• 1 small red onion, thinly sliced
• 1/4 cup shredded mozzarella cheese
• 1 tbsp sesame seeds
• 1 green onion, chopped

Instructions

1. Preheat your oven to 375°F and seperate the crescent dough into triangles.

2. Lay a slice of beef along with some red onion and a little cheese on the wide end of each dough piece, then roll them up into crescents.

3. Sprinkle sesame seeds and chopped green onion on top, then place the rolls on a baking sheet lined with parchment.

4. Bake for 12 to 15 mins until they get golden brown, let them cool a bit, and then serve warm.

6. Lemon Basil Ricotta Crescents

I makes Lemon Basil Ricotta Crescents with refrigerated crescent rolls, ricotta cheese, lemon zest and juice, basil and Parmesan. Its a bright, simple recipe that offers a burst of fresh flavor all in one bite.

Ingredients

• 1 can refrigerated crescent rolls
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet.

2. Unroll the crescent roll dough and seperate the triangles. In a bowl, mix the ricotta, lemon zest and juice, basil, Parmesan cheese, salt and pepper.

3. Spoon a small amount of the filling on the wide end of each triangle then roll them up, pressing lightly as you go.

4. Place the crescents on the baking sheet, lightly brush with egg wash if you want a shiny finish and bake for about 12-15 minutes untill they are golden brown.

7. Spiced Lamb Mint Crescents

I love making spiced lamb mint crescents. The recipe uses crescent roll dough, ground lamb, diced onion, minced garlic, cumin powder, chopped fresh mint and salt and pepper to create a simple, flavorfull appetizer.

Ingredients

• 1 package crescent roll dough
• 1 lb ground lamb
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp cumin powder
• 1/4 cup chopped fresh mint
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and line a tray with parchment paper.

2. In a skillet, cook the diced onion and minced garlic in a little olive oil until they are soft then add the ground lamb. Season with cumin, salt, and pepper.

3. Once the lamb is browned, stir in the chopped mint and let the mixture cool a bit.

4. Unroll the crescent dough, fill each triangle with a spoonful of the lamb mixture, roll them up into crescents, and bake for about 12-15 minutes or until they look golden. Enjoy!

8. Avocado Tomato Zest Crescents

I made Avocado Tomato Zest Crescents using crescent dough, mashed avocado, diced tomato, lime zest and mozzarella cheese. Its a quick, zesty snack that’s fun to create and enjoy.

Ingredients

• 1 package crescent roll dough
• 1 ripe avocado, mashed
• 1 medium tomato, diced
• Zest of 1 lime
• 1/2 cup shredded mozzarella cheese
• Salt to taste
• Pepper to taste

Instructions

1. Preheat your oven to 375°F and unroll the crescent roll dough gently, seperating the triangles.

2. In a bowl, mix together the mashed avocado, diced tomato, lime zest, salt and pepper really well.

3. Spread a thin layer of the mixture over each triangle, then sprinkle a bit of shredded mozzarella cheese on top and roll the dough from the wide end to the point.

4. Place the rolls on a cookie sheet and bake for about 12 to 15 minutes until they turn a nice golden color.

9. Pesto Artichoke Feta Crescents

I enjoy making these Pesto Artichoke Feta Crescents cuz they’re simple and packed with pesto sauce, artichoke hearts, garlic, and crumbled feta on crescent roll dough with oregano and olive oil.

Ingredients

• 1 can crescent roll dough
• 3 tbsp pesto sauce
• 1/2 cup chopped artichoke hearts (drained)
• 1/2 cup crumbled feta cheese
• 1 clove garlic, minced
• 1 tsp dried oregano
• Olive oil for brushing

Instructions

1. Preheat your oven to 375°F. Unroll the crescent dough onto a lightly floured surface.

2. Spread the pesto sauce evenly on the dough, then sprinkle the chopped artichoke hearts, feta cheese and minced garlic all over.

3. Cut the dough into triangles and roll them from the wide side to the tip. Don’t worry if they’re not perfect, they’ll still taste awesome.

4. Place the crescents on a baking sheet, lightly brush them with olive oil and sprinkle the oregano on top. Bake for about 12-15 minutes till they turn golden brown.

10. Thai Coconut Curry Crescents

Ingredients

• 1 package refrigerated crescent roll dough
• 2 tbsp Thai red curry paste
• 1/4 cup full-fat coconut milk
• 1/3 cup unsweetened shredded coconut
• 2 tbsp chopped fresh cilantro
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. Open the dough package and unroll the crescent layers. In a small bowl mix the red curry paste, coconut milk, and minced garlic until its well combined.

3. Brush the entire surface of each dough triangle with the curry mixture then sprinkle the shredded coconut and chopped cilantro evenly over.

4. Roll each triangle from the wide end into a crescent shape and place them on the baking sheet. Bake for 12 to 15 minutes till they turn golden and a bit crispy. Enjoy while theyre still warm!

11. Cajun Shrimp Gouda Crescents

I recently made Cajun Shrimp Gouda Crescents that combine crescent roll dough, chopped shrimp, shredded Gouda, cream cheese, Cajun seasoning, butter and lemon juice. Its a fast, savory recipe with a brisk Cajun zing.

Ingredients

• 1 can refrigerated crescent roll dough
• 1/2 pound peeled and deveined shrimp, roughly chopped
• 1/2 cup shredded Gouda cheese
• 2 tablespoons cream cheese
• 1 teaspoon Cajun seasoning
• 1 tablespoon butter
• 1 teaspoon lemon juice

Instructions

1. Preheat your oven to 375°F and unroll the crescent dough onto a lightly floured surface.

2. Melt butter in a skillet over medium heat, then add the shrimp, Cajun seasoning, and lemon juice. Cook until shrimps turns pink then stir in the shredded Gouda and cream cheese.

3. Cut the dough into triangles if needed, spoon a bit of the shrimp mixture onto each triangle and roll them up. Place them on a baking sheet.

4. Bake for 12-15 minutes until they get golden and a little melty inside. Enjoy!

12. Sun-Dried Tomato Olive Crescents

I made Sun-Dried Tomato Olive Crescents using refrigerated crescent dough, sun-dried tomatoes, olives, cream cheese, mozzarella, and parmesan. They are a simple snack thats quick to assemble when youre craving something easy to whip up.

Ingredients

• 1 package refrigerated crescent dough
• 1/3 cup chopped sun-dried tomatoes (in oil, drained)
• 1/3 cup chopped pitted olives (black or green)
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Instructions

1. Preheat your oven to 375°F and gently unroll the crescent dough into its triangles.

2. Spread a thin layer of cream cheese on each triangle then sprinkle on the chopped sun-dried tomatoes, olives, mozzarella, and parmesan. Be careful not to overfill cuz they might break.

3. Roll up each triangle starting from the wide base and press the seam to seal it. If you have an egg, brushing the tops can help get that nice golden look.

4. Place the crescents on a baking sheet and bake for about 10-12 minutes until they turn a light golden brown and look yummy. Enjoy!

13. Smoked Salmon Dill Crescents

I made smoked salmon dill crescents using crescent roll dough, smoked salmon slices, softened cream cheese, chopped dill, a squeeze of lemon juice and capers. Its a fast bite thats perfect for casual hangouts.

Ingredients

• Crescent roll dough (1 can)
• Smoked salmon slices (8 to 10 slices)
• Cream cheese (softened)
• Fresh dill (chopped)
• Lemon juice (a squeeze)
• Capers (optional, for extra tang)

Instructions

1. Preheat your oven to 375°F and ready a baking sheet.

2. Open the crescent roll dough and in each triangle spread a thin layer of cream cheese, then add a layer of smoked salmon. Sprinkle with chopped dill and a few capers if you like.

3. Starting from the wide end, roll up each triangle along its crease and place them spaced out on the tray.

4. Bake for 12 to 15 minutes until they look golden brown, and let them cool for a few mins before serving.

14. Maple Bacon Cheddar Crescents

I recently whipd up Maple Bacon Cheddar Crescents with crescent roll dough, bacon, cheddar cheese and pure maple syrup. They combine savory and sweet in a simple, satisfying treat that hits all the right notes.

Ingredients

• 1 can crescent roll dough
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 tablespoons pure maple syrup
• 1 egg, beaten for glaze

Instructions

1. Preheat oven to 375°F and unroll the crescent dough into triangles.

2. Spoon some cheddar onto the wide end of each triangle, then sprinkle with crumbled bacon and drizzle with maple syrup.

3. Carefully roll them up and place them on a baking sheet with the seam side down.

4. Brush each crescent with the beaten egg, bake for 12-15 minutes, and enjoy while they’re warm.

15. Vegan Harissa Chickpea Crescents

I made Vegan Harissa Chickpea Crescents by mixing mashed chickpeas with harissa paste, olive oil, lemon zest, salt and pepper then wrapping it in vegan puff pastry. Its a spicy snack evolved from simple ingredients.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tbsp harissa paste
• 1 sheet vegan puff pastry, thawed
• 1 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 lemon

Instructions

1. Preheat your oven to 400°F. In a bowl, mash the chickpeas lightly and mix in the harissa paste, olive oil, lemon zest, salt and pepper.

2. Roll out the puff pastry on a lightly floured surface and cut into triangles. Spoon the chickpea mixture onto the base of each triangle.

3. Carefully roll the triangle from the base to the tip to form a crescent shape. Place them onto a baking tray.

4. Bake for 15 to 20 minutes until the crescents are golden, then serve warm and enjoy your donut… err, sorry, enjoy your tasty crescent rolls!

16. Bourbon Glazed Pork Crescents

I made Bourbon Glazed Pork Crescents with pork tenderloin, crescent roll dough, bourbon whiskey, brown sugar, soy sauce, garlic, salt and pepper. The pork is seared then glazed before being rolld for an easy meal.

Ingredients

• 1 tube refrigerated crescent roll dough, thawed
• 1 lb pork tenderloin, thinly sliced
• 1/4 cup bourbon whiskey
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

:

1. Preheat your oven to 375°F. Season the pork slices with salt and pepper.

2. In a pan, quickly sear the pork slices on both sides until lightly browned.

3. Mix the bourbon, brown sugar, soy sauce, and garlic in a small saucepan and simmer until it thickens into a glaze.

4. Open the crescent dough, place a slice of pork in the center of each triangle, drizzle some glaze on top, roll them up and bake for about 12-15 minutes until golden.

17. Nutella Raspberry Filled Crescents

I made Nutella Raspberry Filled Crescents using refrigerated crescent roll dough, Nutella and fresh raspberries. Brushed with egg and dusted with powdered sugar its a quick homemade treat that comes together in minutes.

Ingredients

• 1 can refrigerated crescent roll dough
• 1/2 cup Nutella chocolate hazelnut spread
• 1 cup fresh raspberries
• 1 egg, beaten (for brushing)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 375°F and open the can of crescent rolls, separating them into triangles.

2. Spread about 1 tablespoon of Nutella on the wide side of each triangle and then add a few raspberries onto the Nutella.

3. Roll up each triangle from the wide end carefully and place them on a baking sheet lined with parchment paper; then lightly brush the tops with the beaten egg.

4. Bake for 12 to 15 minutes until they turn a light golden brown, then remove from the oven and dust with powdered sugar when they are cool enough to handle. Enjoy your tasty treat!

18. Espresso Beef Onion Crescents

I made these Espresso Beef Onion Crescents using crescent roll dough, ground beef, chopped onion, brewed espresso and cheddar cheese. Its a fun twist, quick to prepare with a mix of savory and coffee notes.

Ingredients

• 1 package of crescent roll dough (8 triangles)
• 1/2 lb ground beef
• 1 medium onion, finely chopped
• 1 tbsp brewed espresso (or 1 tsp instant coffee dissolved in a little hot water)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. In a pan, brown the ground beef with the chopped onion until its soft, making sure to dont overcook it.

2. Stir in the espresso and add salt and pepper, letting everything simmer for a minute for the flavors to really blend.

3. Spoon a bit of the beef mixture and some cheese on each crescent roll triangle, then roll them up carefully.

4. Place them on a baking sheet and bake for about 12-15 minutes until they turn golden brown. Enjoy your treat!

19. Pumpkin Sage Brie Crescents

I made Pumpkin Sage Brie Crescents by spreading pumpkin puree, placing sliced brie and chopped sage on crescent dough, then brushing with egg yolk. They come out golden, kinda puffy, and i think they’re cool.

Ingredients

• 1 package crescent roll dough
• 1/2 cup pumpkin puree
• 4 oz brie cheese, sliced
• 2 fresh sage leaves, finely chopped
• 1 egg yolk, lightly beaten
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. Unroll the crescent dough into individual triangles. Spread a thin layer of pumpkin puree over each, then sprinkle with chopped sage, a tiny pinch of salt and pepper, and place a slice of brie on top.

3. Roll up the triangles from the wide side to the point, trying not to overfill them so they dont split open.

4. Brush the tops with the beaten egg yolk and bake for 10-12 minutes until they are golden brown and kinda puffy. Enjoy!

20. Mediterranean Lamb Hummus Crescents

I whipped up Mediterranean Lamb Hummus Crescents with ground lamb, crescent roll dough and hummus. The garlic, mint and cumin with salt and pepper gives it a unique kick in this easy quick dish.

Ingredients

• 1 lb ground lamb
• 1 package crescent roll dough
• 1/2 cup hummus
• 2 cloves garlic, minced
• 1 tbsp chopped fresh mint
• 1/2 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat your oven as directed on the crescent roll dough package and brown the ground lamb in a skillet over medium heat with the minced garlic, cumin, salt, and pepper.

2. Once the lamb is cooked through, stir in the chopped mint and let the mixture cool a bit so the hummus won’t melt when its spread on top.

3. Unroll the crescent dough and gently spread a thin layer of hummus over each section, then spoon the lamb mixture onto the dough and roll up into crescents.

4. Place the crescents on a baking sheet and bake for 12-15 minutes until they start to turn golden. Let them cool slightly before serving, and enjoy!

21. Honey Mustard Turkey Swiss Crescents

I enjoy making 21. Honey Mustard Turkey Swiss Crescents with crescent roll dough, turkey breast and Swiss cheese layered with honey mustard and Dijon mustard.

Its a warm, melty snack thats simple and fun to assemble.

Ingredients

• 1 can of crescent roll dough
• 6 to 8 slices of turkey breast
• 6 slices of Swiss cheese
• 3 tablespoons honey mustard
• 1 teaspoon Dijon mustard
• Optional: 1 tablespoon melted butter for brushing

Instructions

1. Preheat your oven to 375°F, unroll the dough carefully and separate into individual triangles.

2. Spread the honey mustard and Dijon evenly on each triangle, then layer a slice of turkey and a slice of cheese over it.

3. Roll up each triangle starting from the wide end and tuck in any loose edges, place them on a baking sheet.

4. Optionally brush with melted butter then bake for about 12 to 15 minutes until golden and melty enjoy while still hot.