25 Crescent Roll Recipes (2024)

FAQs

How many crescent rolls are in an 8 oz can? ›

Pillsbury Crescent Rolls, Original Refrigerated Canned Pastry Dough, 8 Rolls, 8 oz - Pillsbury.com.

Enriched Flour Bleached (wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), Water, Vegetable Shortening (soybean oil, hydrogenated palm oil, fractionated palm oil, water, mono and diglycerides, TBHQ and citric acid [preservatives], beta carotene [for color]), Sugar, Baking Powder ( ...

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.

While these two pastries use similar ingredients and preparation methods, neither one can be a substitute dough for the other.

Eating expired crescent rolls can potentially be harmful, depending on the extent of spoilage. Bacteria or mold growth is a concern with any outdated baked product, which can lead to foodborne illnesses.

1 Answer. You want what is called puff pastry dough. It is usually found near pie crusts at the store. It is sold flat or folded, but isn't sold in a roll like crescent dough.

Texture: A good crescent roll should be soft and tender with plenty of flaky layers. 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).

Let rise in warm place (80° to 85°F.) 30 minutes or until doubled in size.

The reason that Tesco provides for its decision is in itself striking: the boss of the company, one Harry Jones, announced that it is the “spreadability” factor that has killed the kink, insisting that “the majority of shoppers find it easier to spread jam, or their preferred filling, on a straighter shape with a ...

The name "croissant" also began appearing in historical record, referring to the crescent shape of the bread. In 1915, Sylvain Claudius Goy recorded the first-known French version of the croissant recipe. Instead of brioche dough, as August Zang used, Goy transformed the recipe to use a laminated yeast dough.

What do you call the layers in a croissant? ›

Even if the term lamination is unfamiliar, you've probably eaten pastries that use this technique, such as croissants, Danish, puff pastry, and cruffins. The delightful flaky, buttery layers in these pastries result from lamination.

Substitution Tip. Veggie pizza is traditionally made with crescent roll dough, but there's no reason it has to be. Your favorite pizza dough, my Whole Wheat Pizza Dough, or Broccoli Pizza Crust will work too.

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.

For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix. An all-purpose flour can be used or a bread flour blended with a soft cake flour.

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.

You're now ready to move on to laminating, or folding, the dough. It must be done a minimum of 4 times. The first folding is a little tricky because the dough is crumbly and the butter is chunky. After the first folding, the process becomes easier.

Per 1 Roll: 100 calories; 2 g sat fat (10% DV); 220 mg sodium (10% DV); 3 g total sugars.