I had two tubes of refrigerated crescent rolls. I had at least a cup full of cinnamon/brown sugar mix left over from the last time that I made cinnamon rolls. I had a living room full of hungry eyes staring at me. I had a brilliant idea.
Why it has never occurred to me to stick stuff in crescent rolls before, I can’t tell you. But it only makes sense that stuffing them with some delicious filling, makes for a delicious snack and can make for an impressive spread. They bake perfectly every time and so they make a no fail treat! Here are a few ideas for breakfast fillings:
Cinnamon Crescent Rolls:
1 cup of brown sugar
1 to 2 tablespoons of cinnamon (taste as you go, 2 tablespoons may well be too much for you)
melted butter or margarine
Lay each crescent roll flat, spread melted butter over crescent roll, and spread with cinnamon/sugar mixture. Roll up into a crescent and bake according to package directions.
Cheese Danish
1 3oz. package of cream cheese
1/4 cup of sugar
Optional: add small pieces of fruit
Mix the ingredients together well. If you’re using fruit, you may want to blend the mixture. Lay the crescent rolls onto a cookie sheet. Give each crescent roll a dollop of cream cheese mixture, roll and bake according to package directions. (Note: Be careful not to fill them too full or else the dough will remain soggy.)
Omelet ‘O Crescent
2-3 eggs
1 – 2 slices of bacon
cheddar cheese, shredded
Cook bacon and crumble. Scramble eggs, seasoning as desired. Mix together in a bowl, cheese, bacon and eggs.
For this recipe, keep two crescent rolls together to form a rectangle. Fill crescent roll and ‘fold’ half of the crescent over, making a pocket. Bake according to package directions.
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