Crescent rolls are truly a thing of beauty.  They’re plant-based, and often you can even find a gluten free version!  It’s a wonder I don’t use them more often.  I feel like they’re in that one place in the grocery store that doesn’t get nearly enough of my attention.  But lately I’ve been venturing outside of my usual pathways within the store, and making sure I grab a canister of that sweet, puffy yumminess.  Why?  Because my kids love them, my husband can grab them in a hurry, they are so versatile and it’s a great way to hide those unwanted veggies.

Here are just a few of my favorite go-to ideas for breakfast, lunch and/or dinner that involve my new grocery store bestie.

And oh yeah, these are all prepared the same way–lay out the triangular roll, mix all the listed ingredients together, heap 1/8 of the delicious mixture into center of triangle, fold over all three flaps, pinch up all openings, roll into a ball, and then bake as package recommends.

  • Italian Flavor Bomb: 1/2 C. tsp. grated cheese, 8-1 oz. meatball, 2 tsp. garlic powder, 1/2 tsp. dried oregano (to make this version vegan, try using soy cheese and ground plant-based meat).  Serve with a side of marinara for dipping.
  • Sweet Treat: 8 marshmallows rolled in butter and then cinnamon sugar.  Stuff it all in and then roll the balled crescent roll in butter and cinnamon sugar again.  I recommend baking this in a muffin tin as the marshmallow does it’s best at being Houdini and escaping.
  • Curried Chickpea: 1/2 cup chickpeas, 1 T. yellow curry, 1/2 tsp. garlic powder, 2 T. nutritional yeast.  Lightly salt the outside of the roll before baking.
  • Greek Goddess: 2-4 oz. shaved lamb*, 2 T. chopped mint, 2 T. feta cheese., 1/4 cup chopped cherry tomatoes.  Serve with plain yogurt, shredded lettuce and/or cubed cucumber.
  • Taco Taster: 1 tsp. salsa, 1 meatball, 1/4 tsp taco seasoning, 1 T. chopped cilantro.  Serve with queso, guacamole and/or salsa.
  • Football Food: 4 oz shredded (or cubed), cooked chicken, 1/4 cup blue cheese crumbles, 2T. buffalo sauce, 1/4 cup shredded carrot and/or celery, optional: a brief squeeze of Sriracha for added punch.  Serve with ranch dressing.
  • Wakey Wakey: 2 chopped up soft boiled eggs, 1/4 cup diced ham and/or bacon, 1/4 cup cheese, 2 T. sliced green onion. Additional add-in options: mushroom, tomato, green pepper, red pepper, all the peppers!
  • Egg Roll Wannabes: 1/4 cup shredded carrots, 1/4 cup chopped mushrooms, 1/2 T. grated ginger, 1/2 tsp garlic powder, 1/4 cup shredded cabbage, 2 T. minced scallion.  Serve with amino acids or soy sauce.  Wanna add more?  Bean sprouts, water chestnuts, and cooked edamame always work well in the mix!
  • Savory Seafood: 10 cooked and chopped shrimp, 6 roughly chopped sage leaves, 1/4 tsp. Old Bay seasoning, 2 chopped up slices of pancetta.  Serve over green + cannellini beans for added flavor/protein.
  • Good Morning: 5 diced sausage links/patties, 1/2 cup shredded cheese, 1/8 tsp. cinnamon.  When the rolls are still warm from the over, brush them with maple syrup and sprinkle with powdered sugar.

*You can often find gyro meat in the freezer section at the grocery store.  Don’t see it?  Just ask!

Honestly, the possibilities are endless.  Crescents really know how to ‘pack’ the goodness. When I’m truly feeling the mom guilt or need an immunity boost, I toss some spirulina powder, vitamin C, and/or echinacea into the filling.

What are some of your favorite cuisines?

I bet we can come up with a flavorful fluffy remake!

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