Get ready everyone, because you’re about to be Pillsbury’ed. Really Pillsbury’ed. After being inspired by these 12 beautiful Pillsbury recipes, we decided to make some of our own delicious, flaky treats. And we didn’t just make one.

To fully embrace Pillsbury week, we’re pleased to bring you 20 treats fit for every eater, all made with Pillsbury crescent roll dough. Sweet, savory, vegetarian, meaty, chocolatey — it’s all in there. We definitely think this feat deserves some extra Pillsbury dough sent to the office ;)

First up, the sweet stuff.

1. Chocolate Candy Bites: For this little bon bon, we filled crescent rolls with Reese’s, Rolos, and Chocolate Riesen. Yum.

Ingredients (makes 4)

– half a can of Crescent Rolls or 4 triangles

– assorted chocolate candy

Separate the dough into 4 triangles. In one triangle, lay candy in the widest part of the triangle. Pull in the edges of the dough and wrap up the candy. Smooth out any seams or edges by pinching the dough together and smoothing with your fingers. Bake at 375 degrees F for about 20 minutes, or until the dough becomes a nice brown.

Every bite is filled with ooey, gooey chocolatey goodness.

2. Mini Cookie Butter Pop Tarts: For a twist on the normal pop tart, we filled these mini ones with creamy cookie butter filling.

Ingredients (makes 4)

– 2 triangles of dough (quarter of a can)

– cookie butter (we used Biscoff)

Lay out one triangle and cut off two of the sharp corners so only a rectangle is left. Cut the rectangle in half. Spread cookie dough on each rectangle. Put a lollipop stick on the bottom and close the pop tart by folding it in half. Press the tines of a fork on the edges to add the pop tart look and bake in the oven at 375 degrees F for about 12 minutes, or until it’s brown.

These are guaranteed to be a smash hit! Not only are they easy to eat, they’re also adorable.

3. Almond Croissants: These almond croissants are a delicious and healthier take on a bakery classic.

Ingredients (makes 4)

– 1/2 a can of dough (4 triangles)

– 1/3 cup of sliced almonds (or about 2 oz)

– 1 tb butter

– 4 tsp brown sugar

Roll up the dough and bake according to the package directions. Meanwhile, in a heavy saucepan, melt the butter on medium heat and then add in the almonds and sugar. Saute until the almonds are brown. Once the croissants are done baking, cut them in half, sandwich style, and stuff with toasted almonds!

Love the idea of adding sliced bananas, pears, or apples to this to make a sweet lunchtime bite.

4. Mini Toast and Nutella Fondue: Change up the normal chocolate fondue with this easy nutella fondue and toast.

Ingredients (makes 4)

– 1/2 can of dough (4 triangles)

– 1/2 cup Nutella

– 1 tb heavy cream (or more depending on how thick you want your fondue to be)

– 4 skewers

Connect two triangles by pinching and then smoothing out the seams. Since you have 4 triangles, you should end up with 2 large rectangles. Cut the rectangle in half to create 4 strips. Place a skewer about halfway across the strip. Fold over and close by pinching together the edges. Bake at 375 degrees F for about 12 minutes. While it’s baking, gently heat the nutella and heavy cream over medium low heat until it melts. If you want the fondue thinner, add another tablespoon of heavy cream.

Mmmm… nutella fondue…

5. PB & J Strudel: Instead of a boring old peanut butter and jelly sandwich, roll it in dough and make it a strudel!

Ingredients (makes 1)

– 1/2 can of dough or excess dough trimmed from other creations

– peanut butter

– jam

To make this, we used excess dough trimmings that we had from other desserts. You can also use two triangles and pinch together to form a large rectangle. If you’re like us and using excess dough, roll out the dough and flatten with a rolling pin until it’s a rectangle. Spread on peanut butter, then jam. Finally, simply roll it up, like you’re rolling a carpet! A delicious one. Bake in the oven at 375 degrees F for about 30 minutes, or until the top is brown.

The warm, creamy peanut butter paired with the delicate sweetness of the jam is even more amazing when wrapped in piping hot dough! Be careful though, it’s pretty hot when it first comes out of the oven.

6. Strawberry Shortcake: We layered fresh strawberries, delicious whipped cream, and crescent ovals to make this easy shortcake.

Ingredients (makes 2)

– 1/2 can of dough (4 triangles)

– 4 medium strawberries

– whipped cream

Using a cookie cutter, cut out a circle from each triangle. Bake in the oven at 375 degrees F for about 12 minutes. Meanwhile, cut the strawberries into thin slices. With the baked circles, layer whipped cream and strawberries on one circle, add another circle, and repeat. Voila, you’re done!

Can you believe how easy and beautiful this strawberry shortcake is?

7. Dessert Flatbread: We took the classic combo of peanut butter, banana, and honey to make this flatbread. Who says flatbreads have to be savory?


– 1/2 can of dough (4 triangles)

– peanut butter

– 1 medium banana

– honey

Connect 4 triangles to create a large rectangle. Use your fingers to pinch the seams together and smooth. Spread peanut butter all over, leaving a 1/2 inch border. Slice the banana into thin disks and lay over the peanut butter. Then, drizzle honey over the bananas. Bake in the oven at 375 degrees F for 15 minutes, or until the edges are brown.

While it’s a little plainer in appearance, this flatbread is an explosion of flavor. You might want to make a few, because this goes quick!

8. S’mores Bites: We decided to bring the bonfire inside with these S’mores inspired bites, bursting with melted chocolate and marshmallow.

Ingredients (makes 4)

– 1/2 can of dough (4 triangles)

– 1/2 cup of mini marshmallows

– 1/4 cup chocolate chips

Lay out each triangle. Saving 4 chocolate chips, divide the marshmallows and rest of the chocolate chips amongst the 4 triangles and fill the center of the triangle. Gently lift the triangle and place in muffin tins. You should have three edges poking out. One edge will be longer– trim it so it matches the other points. Then, gently lay each point over the center, like you’re wrapping a present. Put a chocolate chip in the center of each bite. Bake at 375 degrees F for about 20 minutes, or until the edges are brown.

The melted chocolate in these bites also make it perfect for a delectable Valentine’s Day treat!

9. Blueberry Cobbler: This cobbler is easy to put together and only needs blueberries, lemon juice, sugar, and, of course, crescent roll dough.


– 1 can of dough

– 3 cups of frozen blueberries

– 1/2 cup sugar

– dash of lemon juice

Take out the roll of dough without unraveling it. Slice it into disks that are about 1/4 inch thick. Then, in a loaf pan, pour in the blueberries. Sprinkle sugar on top of the blueberries and add a dash of lemon juice. Cover the blueberry mixture with the dough disks. Bake in the oven at 375 degrees F for about 30 minutes, or until the top is brown.

Add whipped cream or ice cream to really finish it off.

And now… onto the savory stuff!

We’ll start off with an oldie but a goodie, Pretzel Pops!

10. Pretzel Pops: Pretzel pops are surprisingly easy to make — all you do is twist, salt, and bake!

Ingredients (makes 4)

– 1/4 can of dough, or two triangles

– 1 egg white

– coarse salt

Cut off the long edge of the triangle so you’re left with a long strip. Roll the strip so it looks like a long tube. Twist and connect the edges to form your pretzel. Flip your pretzel, and press a lollipop stick into it on the bottom and seal it with the extra dough. Lightly brush it with the egg white and sprinkle the salt on top. Pop it in the oven at 375 degrees F, for about 12 minutes.

These are great for eating straight off the stick, or dipping! If you love the contrast of salty and sweet, we would recommend dipping in the nutella fondue.

11. Taco Pie: A simple pie using the good stuff — beef, cheese, and dough. Done.


– 1 can of dough plus one triangle

– 1/2 lb ground beef

– 1/2 pack of taco seasoning

– 1/2 cup of cheese

– optional: more cheese or avocado for garnish

Saute the ground beef until it’s brown. Drain the water and add in taco seasoning. Mix well. Spray a 9″ pie pan with cooking spray and line the bottom with 4 triangles of dough. Pinch the seams together. Use the excess dough to line the sides and pinch it together with the bottom later. Add in the ground beef and top with cheese. Finally, create the top by layering the other 4 triangles on top and pinching the edges to connect the dough. Bake at 375 degrees F for 30 minutes or until the top is brown.

We topped it off with more cheese and some fresh avocado. A hearty slab of this makes a perfect lunch. Even better, to reheat, all you have to do is pop it into the oven for a minute or so! Now you have lunch… but what about breakfast?

12. Breakfast Quiche Cups: Filled with egg, spinach, and cheese, this is perfect for breakfast on the go.

Ingredients (makes 4)

– 1/2 can dough ( 4 triangles)

– 3 eggs, beaten

– 1/2 cup chopped mushrooms

– 1/2 cup loosely packed spinach

Saute the mushroom over medium heat, and right before it’s done, add in the spinach. When spinach is wilted and mushrooms cooked, set aside. Beat the eggs and set aside. Line the muffin tin with dough, using one triangle per cup so that it has three points sticking out. Add in the spinach and mushroom. Finally, pour in the egg to fill the quiche cups. Bake at 375 degrees F for about 30 minutes or until brown.

We like how the unique edges add some style to our quiche. An added bonus: extra flaky, buttery, crust!

13. Black Bean and Cheese Quesadilla: This quesadilla is delicious with just black beans and cheese, or if you want to add some more ingredients, throw in some cooked chicken.


– 1/2 can dough ( 4 triangles)

– 1/2 cup black beans

– 1/2 cup cheese

Roll out and connect the triangles to form a large rectangle. Use a medium size bowl to trace and cut out a circle of dough. Heat a frying pan to medium heat and add the dough. Layer cheese and the black beans. When the cheese is melted, lift and flip half over with a spatula. Turn it up to medium high heat and let it sit for 10 seconds, then flip and let sit for ten seconds. Both sides should be brown, which means you’re done!

If you’re cheese lovers like us, top that baby off with more cheese!

14. Mini Pot Pies: They may be small, but these hearty pot pies are filled with creamy mushroom gravy and vegetables.

Ingredients (makes 4)

– 1/2 can dough (4 triangles)

– 1 can Campbell’s condensed mushroom soup

– 1 cup frozen vegetables

Mix together the cream of mushroom and vegetables. Then, line 4 muffin tins with a triangle. Fill each triangle with the mushroom mixture. Cover the top with the excess dough and pinch seams together. Bake at 375 degrees F for about 20 minutes or until the tops are brown.

If you want some protein, add some precooked chicken in the mushroom mixture. Delicious bites of comfort on the go? Yes please!

15. Jalapeno Poppers: This is a great way to enjoy jalapeno poppers without the extra fat from frying.

Ingredients (makes 8)

– 1 can of dough (4 triangles)

– 4 jalapenos

– whipped cream cheese (the amount of cream cheese depends on the size of your jalapenos, but we used about 1/2 a cup)

Cut the jalapenos in half and de-seed them. Fill the insides with cream cheese. If your jalapenos are medium sized, place them face down on the widest end of the triangle. Then, roll it up, like you’re wrapping yourself in a blanket. Bake at 375 degrees F for about 15 minutes or until it browns.

Yum! Make sure you have some soda or milk handy because some of these jalapenos can be super spicy! We learned that the hard way.

16. Pizza Cones: Pizza sauce, sausage, and peppers come together to make these delectable pizza cones.

Ingredients (makes 2)

– 1/2 can of dough (4 triangles)

– 1 sausage

– 1 bell pepper

– 1 cup pizza sauce

Slice the sausage and bell peppers into small chunks and saute. Set aside. Pinch together two triangles to form a rectangle. Wrap the bottom ends together to fold a cone shape. If you have a cone mold, use a cone mold to hold the cone shape. If not, we used a rectangular sheet of foil and wrapped it around the cone. Use a small piece of extra dough and put it at the tip of the dough to seal the bottom. Add in marinara, then bell peppers and sausage and repeat till you reach the top. Bake at 375 degrees F for about 40 minutes, until the edges are browned.

Careful, these are a little messy… but in the best way possible.

17. Chicken ‘n Cheese Empanadas: Amazingly easy, this empanada uses the three “C’s”, chicken, cheese, and crescent dough.

Ingredients (makes 2)

– 1/2 can of dough (4 triangles)

– 6 oz cooked chicken strips

– 1/2 cup shredded cheese

– chicken seasoning (we used Tinga)

– 1 egg white

Create a rectangle by connecting two pieces of dough. Repeat with the other two triangles. Put chicken on half of the rectangle dough and sprinkle with seasoning. Top off with cheese and close the the empanada, hamburger style. Trim the sharp corners off so it has a rounded edge. Use a fork to create the empanada edges. Brush the tops lightly with egg white. Bake at 375 degrees F, or until the tops are a deep brown.

Amazing. Who knew crescent rolls could be so versatile?

18. Risotto Balls: To do this, we simply wrapped risotto in dough, rolled it in bread crumbs, and baked. Boom! Arancini.

Ingredients (makes 4)

– 1/2 can of dough (4 triangles)

– risotto mix

– 1/2 cup bread crumbs

– 1 egg, beaten

Prepare the risotto according to the directions. Wait for it to cool to room temp. Then, lay out your 4 triangles. Scoop the risotto and place in the middle of the triangle. Wrap it up, pinch the seams, and roll it between your hands to create a ball shape. Dip the ball in the egg mixture, then in the bread crumbs. Bake in the oven at 375 degrees F for about 25 minutes, or until it’s brown.

You’ve never had risotto until you’ve had it in bite form.

19. Lox Wreath: A fun take on the normal lox bagel using crescent rolls, smoked salmon, cream cheese, and red onion.


– 1 can dough

– whipped cream cheese, about 3-4 oz

– 6 oz pack of smoked salmon

– 1/4 red onion, thinly sliced

– dill for garnish

Remove the dough from the can, keeping it completely intact. Cut slices of dough into disks about 1/2 inch thick. Carefully arrange them to form a ring. Bake at 375 degrees F for about 12-15 minutes. Let the wreath cool to room temperature, then spread cream cheese on each disk. Add onions and salmon, then top off with the dill.

Beautiful! We were conflicted between eating this and or using it as an edible centerpiece. But then, we came to our senses ;).

20. Pigs and Peppers in Bed!: Our twist on the old pigs-in-a-blanket classic. By folding hot dogs and peppers into the dough instead of rolling it, they look more like they’re nestled up together in bed. So cute for Valentine’s Day.

Ingredients (makes 1 of each)

– 1/2 can of dough (4 triangles)

– 1 hot dog

– 2 sweet peppers

As usual, create rectangles from two triangles. Cut the hot dog in half. Carefully lay the two halves of the hot dog together on the top half of the rectangle. do the same with the peppers. Gently, tuck in the pigs and peppers with a blanket by covering it with the second half of the dough, but not all the way. You want to make sure their heads are peeking out. Bake at 375 degrees F for 15-20 minutes, or until the top is brown.

So cute!

A delicious feast, all made with Pillsbury Crescent Rolls! Let’s just say the office was pretty darn happy to help clean up.

Which Pillsbury hack is your favorite? Let us know in the comments or on Facebook or Twitter.