stuffed crescent rolls
Last updated: September 2023
A quick breakfast, lunch, or dinner with lots of delicious stuffing options.
STUFFED CRESCENT ROLLS. A favorite recipe to make for little ones, the whole family, hosting, and so much more! This recipe checks so many boxes for me, but I’ll name a few below:
The preparation is simple. I try to use whatever I have on-hand (already cooked) for these because it makes my life easier and it’s a great way to use up leftovers. Just buy the dough, fill with ingredients, and bake! Easy but somehow fancy-feeling.
A great way to add extra nutrition. In addition to protein (which is what I include most often in these) I like to use Tiny Sprouts superseed boosters in any variation here. I talk more about this below, but it’s a great recipe to sprinkle these in.
The flavor. Truly so delicious. I share four variations of flavors below along with some ideas on other fillings. What seals this for me is the melted, brushed butter on top with seasoning.
Leftovers. I made a batch of the breakfast style crescent rolls when I was testing this recipe and let me tell you - I have never been happier to heat up a leftover for breakfast. It was easily one of my favorite leftover breakfast items that I heated up in just seconds in the microwave.
It’s for the whole family. What’s so fun about this recipe is that everyone can pick their fillings, you can include your little ones in the kitchen (“make your own crescent rolls”) and they make for a great option for breakfast, lunch, OR dinner.
Check out my Instagram Reel for a quick visual on how I make this recipe!
10 STUFFED CRESCENT ROLL FILLING VARIATIONS
Pizza: pizza sauce, pepperoni, shredded mozzarella cheese, oregano, basil
Broccoli, chicken, & mozzarella: diced rotisserie chicken, chopped broccoli, mozzarella cheese, Italian seasoning
Egg, bacon, & cheddar: scrambled eggs, chopped bacon (regular or turkey), shredded cheddar cheese
Peanut butter & banana: peanut butter (or any nut butter), banana, cinnamon
Beef or chicken taco: ground beef or shredded rotisserie chicken seasoned with taco seasoning, bell peppers, Mexican cheese
Cheesy garlic (think garlic bread): cheese, garlic powder, butter
BBQ chicken: rotisserie chicken tossed with BBQ sauce
Ham & cheese: finely diced ham and cheddar cheese
Pigs in a blanket: sausage (note - sausage can be a choking hazard for little ones so I would avoid this option for toddlers)
Egg, spinach, & cheese: scrambled egg, sauteed spinach, cheddar cheese
WHAT YOU’LL NEED
The amount of the ingredients will vary based on how many crescent rolls you’re making but my general rule of thumb recipe is a very, very small handful - think no more than 1/4 cup of TOTAL ingredients for 1 roll. You don’t want to over-stuff the rolls as they won’t hold together or roll up well.
1 package (8 count) of refrigerated crescent rolls
Pizza Crescent Rolls Fillings:
Pizza sauce - the Rao’s pizza sauce is a favorite over here
Pepperoni - I like to use the Applegate Turkey Pepperoni
Shredded mozzarella cheese
Seasonings: oregano + basil OR Italian seasoning
Broccoli, Chicken, & Cheese Crescent Roll Fillings:
Cooked & diced (or shredded) rotisserie chicken)
Cooked & finely chopped broccoli
Shredded mozzarella cheese
Italian seasoning
Egg, Cheese, & Bacon Fillings:
Cooked scrambled eggs (for 2 rolls, I cooked 1 egg) - I cook these about 75% of the way (so with a little run) before this recipe. In the crescent roll, they’ll cook a little more in the oven to be fully cooked!
Cooked & chopped bacon
Shredded cheddar cheese
Peanut Butter & Banana Fillings:
Peanut butter (any nut butter like cashew, almond, etc. will do though)
Banana
Cinnamon
For toppings:
1 tbsp melted butter
Everything but the Bagel Seasoning (for savory rolls)
Cinnamon (for PB& Banana roll)
The superseed boosters from Tiny Sprouts are a perfect add-in for this recipe! Hemp seeds, flax seeds, chia seeds, etc. Code MYTODDLERSKITCHEN gets you 10% off your purchase on their site.
HOW TO MAKE THE ROLLS
Preheat oven to 375F
On a baking sheet, lay out some parchment paper or a silicone baking mat. These are typically non-stick, so I don’t spray beforehand with non-stick spray. If you’re not using parchment paper or a silicone baking mat, make sure to spray your pan first with non-stick spray.
Gently open the crescent roll dough so they are in triangular shapes, laid out flat. In the larger part of the triangle, add ingredients, then roll tightly from the larger side to the smaller side until it forms a crescent roll. Be careful not to over-stuff with ingredients!
Brush each crescent roll with a light amount of melted butter
Sprinkle with seasoning on top of the melted butter. For the savory rolls (pizza, broccoli & cheddar, egg) I use the Trader Joe’s Everything but the Bagel Seasoning. For the sweeter roll (PB & Banana) I sprinkle with cinnamon.
Bake for about 11 minutes, until slightly golden on top
Let cool for 5-10 minutes before serving. For my toddler, I like to cut in half to let cool a little before he eats also - these can be pretty hot out of the oven so I do a little more to let them cool to be safe.
STORAGE & RE-HEATING
Refrigerate for no longer than 2-3 days in air-tight container, freeze for up to 2 months. To thaw & heat from frozen, thaw in microwave and heat for 20-30 seconds or place in fridge overnight and heat in microwave next day.
NOTES
Instead of melted butter on top of the rolls, you can brush some whisked egg yolk. This will get it nice and golden!
It’s very important that these cool well before serving - the insides will be HOT when they come out of the oven so they need 5-10 minutes to cool.
All fillings should be pre-cooked before making the rolls.
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Stuffed Crescent Rolls
Ingredients
Instructions
Notes
- Instead of the melted butter on top, you can also brush some whisked egg yolk
- It's important that you truly let these cool before serving - the insides will be HOT when they come out of the oven.
- All fillings should be pre-cooked before making your crescent rolls. When I use scrambled eggs, I scramble them about 75% of the way and they do cook a bit more in the oven.
- Refrigerate for no longer than 2-3 days (I haven't tried freezing these just yet but when I do, will adjust the notes here with freezing instructions)
