Ok, you caught me.
As you know, I’m usually a pretty big advocate for home cooking with organic and non-processed ingredients. But sometimes, I make exceptions. I know, you can buy these in a convenient little box, straight from your grocery store. You can assemble, bake and eat them in under 30 minutes, but my version is just a little bit better.
Yes, I used crescent rolls from a can. But I used a homemade, canned cherry pie filling and my own glaze, so we’ll just say that these are semi-homemade. And just semi-processed.
But, they’re authentically tasty and worth making exceptions for.
Someone please validate me. Tell me it’s okay. Canned crescent rolls have their place, don’t they? And everything in moderation – even highly processed convenience foods? Sigh.
And, while I’m confessing my processed-food sins, I should just probably go ahead and admit that we’ve eaten these twice in the past week. I always stock up on crescent rolls during the holidays, because let’s face it – there are just too many Pinterest recipes out there that start with crescent rolls. And they all look amazing…
If you don’t have any homemade cherry pie filling, the canned grocery-store version would be fine. Just try to buy organic if you can find it, to make me feel better. And go ahead and make some extra glaze while you’re at it…
Hope you love these!
- 2 cans store-bought crescent rolls
- 1-1.5 cups cherry pie filling
- 1 cup confectioners sugar
- 2 Tablespoons heavy cream (or milk or half & half)
- ¼ teaspoon vanilla extract
- Preheat oven to temperature specified on crescent roll package. (Ours was 375 degrees F).
- Prepare a large baking sheet with parchment paper or a silpat mat.
- Unroll the crescent roll dough and separate the triangles.
- Place a heaping tablespoon or so of cherry pie filling at the wide end of each crescent roll, and gently roll it up.
- Place on baking sheet, and bake according to package directions, 10-12 minutes or until golden brown.
- While baking, prepare the glaze.
- Combine confectioners sugar, cream and vanilla in a small bowl and whisk until smooth.
- The glaze should be thin enough to coat and run off a spoon, so add more sugar or liquid as needed to achieve desired consistency.
- Generously pour glaze over hot rolls, and enjoy warm.
I love you for these! I am also a bigger fan of doing it home made, but crescent rolls make holiday baking SO much easier! Maybe some day, just for fun, you’ll post a completely home made version? 😀 I’m going to make these right now.
I once sold cook wear, our modo was,, IF IT COOKED AT HOME IT’S HOME MADE,,, it seems to make everyone’s method of cooking special
Saw this on Pinterest and re-pinned. Great idea, thanks for sharing!
p.s. If you want to try: a long time ago, I’ve made the crescent rolls with choc. chips inside, then dusted with powered sugar. They were good. 🙂
These look incredible! Im so glad I stumbled across this recipe (and your site via Pinterest).
These look easy enough that I might could even make them. Love crescent rolls served anyway.
They’re so easy! Just don’t overfill with cherries, and use lots of glaze. Enjoy! 🙂
NO WAY – I wouldn’t touch these ingredients over homemade! Pillsbury Crescent Rolls contain enriched flour bleached, water, partially hydrogenated soybean and/or cottonseed oil, sugar, baking powder, and 2 percent or less of dextrose, vital wheat gluten, salt, datem, potassium chloride, xanthan gum, yellow 5, red 40 and other color additives. Partially hydrogenated or hydrogenated vegetable oil is trans fat, a type of fat associated with an increased risk of cardiovascular disease.
I don’t use Pillsbury, I use the Immaculate Baking Brand. They aren’t exactly “health” food either, but we certainly don’t eat these every day. Thanks for your feedback, and here’s a link to the rolls I use. http://www.immaculatebaking.com/product/crescent-rolls/#page
Life is way too short to be that conscientious. These look amazing!!
When one has food allergies, life can definitely be too short if NOT conscientious about processed foods. There’s enough corn in processed refrigerated crescent rolls to send me into Anaphylactic shock – dextrose, xanthan gum; these are not ingredients our moms or grandmothers ever needed to make crescent rolls or cherry pie filling.
Then use the structure and make it your own……it’s upsetting when people Yuck someone’s Yum.
If you’ve got special food allergies then it’s on you to take care of yourself. It has nothing to do with the rest of us. No need to bash a person posting a helpful recipe. The ingredient – corn – that you say puts you in anaphylactic shock was definitely in plentiful use in our moms’ and grandmothers’ time.
Ignorance is certainly bliss. There are close to a hundred corn derived processed food additives that did not exist in our mothers or grandmothers days: quite obviously they were not plentiful. Most did not exist even 20 years ago. There is more to the corn in our food than a little yellow kernel – the processed chemicals added to our food by corporate profiteers is slowly killing us. That has everything to do with the “rest of us.” No person was “bashed” – just the use of Pillsbury crescent rolls in a recipe by someone who professes to be “a pretty big advocate for home cooking with organic and non-processed ingredients.
Blah, blah, blah…honestly, Jsc5264 no one cares to read your comments. Take your activists ideals elsewhere. People on this site care about cooking and sharing ideas. Be more productive with your lonely time.
Dornaby Jones and Heather Miller totally agree with you on your comments. It’s really sad when people actually start taking time to add negative comments about someone’s recipe. If they don’t like the recipe or the ingredients don’t make it. After all, no one is forcing them to make it.
Jami Burger if your allergies limit you from having this tasty recipe then don’t do it but keep it moving. Ugly comments just make you as the commentator sound pitiful. You see, it’s so easy to make a distasteful comment then it is to make a positive comment that will make someone feel good about them taking their time to share a recipe. Keep it moving.
Then don’t make it. We don’t need to know that you won’t make it. We’re adults as well and many of us can weigh the usage of these products without you holding our hand.
Why the passive aggressive comments?
Jsc5264 it’s ok that you don’t like this recipe version for whatever reasons you may have. However, I’ve never been in a diet, I keep fit and I can honestly say I grew up eating Pillsbury all my life and according to my recent physical I’m incredibly healthy. I do believe that we should all keep fit and definitely eating home cooked meals is part of keeping healthy. However, I don’t go around pushing my lifestyle ideas on to others especially in the rude way you’re doing. Next time if you can’t make a kind comment then just simply keep your comment to yourself. Hope you’re not as boring as you sound on your comment. It appears by your rude comment that you’re either an unhappy frustrated spinster or a very dorky, unattractive, goofy looking skinny dateless guy…lol
lovetocook, your comments are far off base and snarky. Nobody pushed any lifestyle on you. Tragic that you enjoy being an anonymous bully posting derogatory comments about demeanor or looks over an ingredient in a recipe posted on a site that advocates using organic and non-processed ingredients. Take your own advice, “if you can’t make a kind comment then just simply keep your comments to yourself.”
I think I’ll make these and add a sweet cream cheese to them. Mmmm, can’t wait!
Hi, do you have a go to cherry pie filling recipe? they seem hard to come by and you mentioned yours was home made…..but no instructions for it. Thx.
This is the recipe I use. 🙂 http://www.saucysprinkles.com/2012/09/cherry-pie-filling.html
You are so sweet to confess, These are fabulous!
Wow! I used this recipe to use up some leftover crescent rolls and pie filling. The only thing I did differently was add some shaved coconut to the icing. Delicious!
I made these using Puff Pastry and they were so good! 🙂 They even saved well so we were able to eat the leftovers the next day.
My twins have celiac. Is there a GOOD gluten-free pastry out there?
I just saw your post. If you like to make things yourself and have time time, here is a link to a good gluten free pastry recipe
http://www.serenabakessimplyfromscratch.com/2013/11/gluten-free-pie-crust-with-dairy-free.html
if you don’t have the time or inclination, pillsbury just came out with a gluten free pastry/pie dough. It is so good! I used it at Thanksgiving and Christmas, didn’t tell anyone and I got more compliments on how great the pie was. The only thing I would warn you is it can be really sticky so make sure to use parchment paper on top when you are rolling it out! Best of luck!
How many does this make? Thank you!! 🙂
These are FAB.!!!!!