3 Three Musketeers candy bars (or bag of Musketeer minis)
1 package Pillsbury Crescents
Slice candy bars into 8 pieces. Unfold crescents. Place one piece of candy in the center of each crescent. Fold crescent around candy, being sure to cover all of it. Pinch seams closed. Place on ungreased cookie sheet. Bake in a 375 degree F oven until golden brown, about 11 minutes. Serve warm.
Mini Hot Dogs in Crescents
I use the Hillshire Farms Beef Little Smokies for this recipe.
Cut each crescent into thirds lengthwise, and then wrap around a smokie. Bake 375° for 12 to 15 minutes. Dip these in dipping mustard and they are very good or also in barbecue sauce.
"These savory spirals are very simple to fix but look special on a buffet. Our guests eagerly help themselves-sometimes the eye catching pinwheels never make it to their plates!"
1 tube (8 ounces) refrigerated crescents rolls
1/2 pound uncooked bulk pork sausage
2 T minced chives
Unroll crescent roll dough on a lightly floured surface; press seams and perforations together. Roll into a 14-in x 10-in rectangle. Spread sausage to within 1/2 in of edges. Sprinkle with chives. Carefully roll up from a long side; cut into 12 slices. Place 1 in apart in an ungreased 15-in x 10-in x 1-in baking pan. Bake at 375 for 12-16 minutes or until golden brown. Yield: 1 dozen
PARTY PESTO SQUARES
2 (8oz) cans Pillsbury Refrigerated Crescent Rolls
1/2 c purchased pesto
1/4 c sour cream
2 Italian plum tomatoes (or Roma tomatoes), cut in 1/2 lengthwise, thinly sliced
1/2 c sliced ripe olives
1/2 c chopped yellow bell pepper
Heat oven to 375F. Unroll dough into 4 long rectangles. Place in ungreased 15x10x1 inch baking pan; press over bottom and 1 inch up sides to form crust.
Bake at 375F for 14 to 19 minutes or until golden brown. Cool 25 minutes or until completely cooled.
In small bowl, combine pesto and sour cream; blend well. Spread over cooled crust. Top with tomato slices, olives and bell pepper.
Serve immediately or refrigerate until serving. To serve, cut into small squares. 35 appetizers.
8-ounce can crescent rolls
8-ounce package cream cheese
1/2 cup sour cream
1 package Hidden Valley Bacon/Onion dip mix
2 chopped tomatoes, drained
1 package bacon, fried crisp and crumbled
1/4 cup chopped green onion
Press crescent rolls together to form a single sheet on a 9-by-13-inch baking sheet. Bake at 375 degrees for 10-15 minutes. Cool. Combine cream cheese, sour cream and dip mix. Add green onions and bacon crumbles. Spread over cooled crust. Top with tomatoes and lettuce. Cut into small squares and serve.
Flaky Reuben Bites
Turn Reuben sandwich ingredients into a tasty appetizer when you bake classic ingredients in Pillsbury® Refrigerated Crescent Dinner Roll dough and serve in bite-size pieces.
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 lb. thinly sliced corned beef
2 oz. (1/2 cup) finely shredded Swiss cheese
1/3 cup well-drained sauerkraut
1/2 cup purchased Thousand Island salad dressing
1 tablespoon milk
Prep Time: 25 Minutes
1. Heat oven to 375°F. Unroll dough into 2 long rectangles. Press each to form 12-inch-long rectangle; press perforations to seal.
2. Layer half of corned beef on each dough rectangle, cutting to fit if necessary. Top each with cheese and sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on ungreased cookie sheet; tuck edges under.
3. Bake at 375°F. for 12 to 14 minutes or until golden brown.
4. Meanwhile, in small bowl, combine dipping sauce ingredients; mix well.
5. To serve, cut warm rolls into 1-inch slices; place on serving platter. Serve with dipping sauce. 24 servings
1 small brie cheese (chilled)
Portobello Mushrooms - use 4 or 5 medium mushrooms. Slice thin, saute in Kraft Sun dried Tomato & Oregano dressing. Drain on paper towel and chill.
Use 1 pkg of large crescent rolls. Unroll and pinch seams. Slice brie in half lengthwise, put some mushrooms in the middle. Replace top and put some mushrooms on top. Set in middle of crescent rolls. Fold top over. Trim dough and use scraps to decorate top. Place on pan and bake at 400 degrees for 15-20 minutes till golden. Remove and let stand for 10 minutes. Serve with wheat crackers and other crackers.