If you are a regular reader of Mess For Less, then you know my love of crescent rolls. I have made a number of crescent roll recipes in the past, the most popular one being Apple Pie Crescents. Today I am sharing a recipe I made with the kids where we made the crescent roll dough into muffin cups. To see what we did, click on read more.
You will need:
- Crescent rolls
- Strawberry and blueberry pie filling (or add whatever fruit you enjoy)
- Powdered sugar
I will start off by saying that I only made 4 of the crescent roll desserts. I didn’t want to use the entire tube since that would be more for us to eat.
Preheat oven to 375 degrees. Remove the dough from the tube and unroll it. The dough has already been scored so you can make it into crescents. Try and connect the dough back together rather than breaking it apart. If you are using all the dough in the tube, you will have two sections that look like this:
Cut each section so you get four equal portions.
Push each portion into a greased muffin tin so that they take the shape of a muffin.
Open up your pie filling. We used strawberry and blueberry, but whatever flavors you prefer would work.
Place one large spoonful of each flavor of filling into your dough cup.
Next, you can mix up your streusel topping. To make 3/4 cup of streusel topping (which will be plenty for even 8 crescent cups) you will mix 1/3 cup of sugar, 1/3 cup of flour, 1/2 tablespoon of water, 2/3 teaspoon of cinnamon and 1/8 cup of softened butter.
Pop them in the oven for 11-13 minutes or until the edges start to brown.
These are best warm, but be sure to let them cool enough so that the fruit filling won’t burn your tongue. The whole family loved these! They are SOOOO good that people will think you are some kind of culinary wizard. Little will they know it was all done with a crescent roll!
Some of our favorite crescent roll recipes: