Strawberry Breakfast Crescents
A croissant is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. The dough is layered with butter, rolled and folded several times in succession, then rolled into a sheet, in a technique called laminating. The process results in a layered, flaky texture, similar to a puff pastry.

Crescent-shaped food breads have been made since the Middle Ages, and crescent-shaped cakes possibly since antiquity.

Croissants have long been a staple of French bakeries and pâtisseries. In the late 1970s, the development of factory-made, frozen, pre-formed but unbaked dough made them into a fast food which can be freshly baked by unskilled labor. The croissanterie was explicitly a French response to American-style fast food, and today 30–40% of the croissants sold in French bakeries and patisseries are frozen.

Try this crescent recipe made with Pillsbury® Refrigerated Crescent Dinner Rolls and Betty Crocker® Fruit Roll­Ups® Strawberry Fruit Snack from Pillsbury.

servings 8
Ingredients

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
4 rolls Betty Crocker® Fruit Roll­Ups® Strawberry Fruit Snack
2/3 cup powdered sugar
1/4 teaspoon vanilla
2 to 3 teaspoons milk
1 Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough; separate into 8 triangles.
2 Unroll fruit snack rolls; cut each diagonally into 2 triangles. Place each fruit roll triangle on 1 dough triangle (fold or tuck each fruit roll so all is on dough). Roll up each dough triangle, starting with shortest side of triangle and rolling to opposite point; place point side down on sprayed cookie sheet. Curve into crescent shape.
3 Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet. Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency.
4 Drizzle glaze evenly over warm rolls. Serve warm.