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Tuesday, December 13, 2011

Stuffed Crescents

Tasty Tuesday
Stuffed Crescents

Two important things to know before you get started with this one:

1)  Leave the crescent tube in the fridge until you are ready to fill.

2) Cool the filling completely before spreading on the COLD dough.

Okay, so you will need:

One tube of crescents
1/2#  sausage
1/2 cup spinach (frozen, defrosted and drained, squeeze out excess moisture)
 1/2 med. onion chopped finely
1/2 cup artichoke hearts cooked and chopped (canned works fine)
garlic powder
salt & pepper

1 cup of shredded sharp cheese (separate into 3/4 cup for filling and 1/4 cup for tops)

Brown the sausage with onion.  Season with liberal garlic powder and salt & pepper to taste.
Add the spinach and artichoke hearts and combine thoroughly.  Remove from heat and allow to cool.
You can even do this part in advance and just chill until ready to assemble and bake.

Preheat oven to 375*

Unroll the crescents into a rectangle...pressing the perforations together to make it solid.  Cover with the cold filling going close to the edges.
Roll from the narrow ends for 6 large rolls or from the wide end for 10 smaller rolls.
Sprinkle the remaining cheese on top.

This is what they look like before baking.  I make 6 large ones and serve them with Sausage Gravy over all.  That recipe will follow.

Bake for 15 to 20 minutes watching the edges of your crescents for proper browning.

The sausage gravy topping I use is the basic southern sausage gravy.
1/2# sausage browned with a small amount of onion and salt and pepper.  When the sausage is totally browned sprinkle with 3 tbsp of flour and stir until the flour is making the sausage drippings thicken.  (If your sausage wasn't leaving drippings in your pan, use 3 tbsp of butter before the flour.)  Slowly add milk to your mixture stirring constantly.  Bring to a full boil and continue to cook for a few minutes.  It will thicken and the sausage flavor will completely take over the gravy.  Taste it.  Make sure it has enough salt and pepper and that you don't taste flour.  If you do, cook longer.

Here they are before the gravy is added.  They are good just like this, but any excuse to add gravy is gonna get my attention!  :)


And here's what was for dinner last night!

For future can stuff these with anything you can imagine!  I have done scrambled eggs with cheese, hamburg with potatoes, onions and cheese, spinach and cheese and once I did bacon and tomatoes.

Your imagination is your only limit with this simple and really filling meal.

Bon Apetit!


  1. o crapy im hungry let me re read this again..just might make this for tonight..the boys will be thrilled, they are so sick of my chicken diet;...farting feathers

  2. ok i have NO idea what you;re describing here

    Unroll the crescents into a rectangle...pressing the perforations together to make it solid. Cover with the cold filling going close to the edges.
    Roll from the narrow ends for 6 large rolls or from the narrow end for 10 smaller rolls.

    Are they something you buy pre made? narrow end? humm....

  3. Sorry...yes, it'a Pillsbury Crescent rolls in the blue and silver tube. They are rolled into a tube as a whole piece with perforations for the crescent cuts. Which you don't want for this recipe.
    You can do this with biscuit dough, if you want. Same idea.

  4. Oh, and the narrow end....when you roll out the rectangle, you have two sides that are long and two sides that are short. Rolling from the short end to short end (Narrow) will give you 6 large rolls. Rolling from the long sides (wide) will give you 10 rolls, like big bite sized.

  5. Frizzy...I think you'll like 'em!

  6. Wow this looks great. It won't work for me on my diet--but I'm saving this for January when I'm on my maintenance phase. I LOVE this idea!!

    Cheers, Jenn.

  7. Jenn...This one isn't very waist friendly, but it is good and depending on the inside choice, the gravy is totally optional. They are good with or without!

  8. Sounds like good ole' comfort food! :D

  9. now i think i GET IT.....LOLOLOL i will make this tomorrow for supper..hehe MUAH!!!!!1

  10. Kat...that is exactly what it is! No calorie counting when you make this one!

  11. Brenda...thank you for asking, I am sure you weren't the only one who couldn't read my mind! ♥

  12. Mmmm.... Looks yummy. I'll have to make this.

  13. I make these about once a month in the winter. It's one of my go to recipes because it can be so different depending on the stuffing. Hope ya like 'em.

  14. Geez Jo, I just went to bed and now I'm hungry. Thanks. Thanks a lot for displaying a great looking meal! LOL
    I'm getting ingredients tomorrow......

  15. Hope you enjoy them! Nite nite!

  16. Oh, wow, they look so GOOD, what a wonderful idea! Thanks for sharing, I definitely have to try these. :)-Katwin2010

  17. Kat...they really are good. thanks

  18. I want to try this one.


  19. Joyce...Hope you enjoy them. I make them often with different fillings and we usually like them! ha ha ha


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