Wednesday, December 8, 2010

Mini-Crescent Rolls Three Ways

So I watch this awesome show Chopped on Food Network. Chefs compete to create an appetizer, entree and dessert that features ingredients from mystery baskets. Each course has a different basket and one chef gets "chopped" after each round. I love it for the creativity that the chefs have to use on the spot to figure out how to incorporate whatever is in the basket into a tasty dish.

I'm mentioning the show because a. it's awesome and 2. in the entree round it's common for a chef to decide they are going to cook something "three-ways." So it seemed like a appropriate title for this post...but I feel totally pretentious for using it.

Again, these were for the morning of one of our workshop days. Most of the stuff that I made was not from scratch, so it shouldn't surprise you that I used Pillsbury crescent rolls. Just to give you a heads up, there aren't many specifics for the amounts of each ingredient. I kind of just went with the flow for the most part.

(Starting at the top left and going clockwise: hazelnut, almond, cinnamon sugar.)

Mini-Crescent Rolls Three Ways


  • 3 cans Pillsbury crescent rolls
  • Nutella
  • Almond Paste
  • Cinn/Sugar
  • Butter
  • chopped hazelnuts
  • egg white (for egg wash)
  • chopped and toasted almonds
  • 1c powdered sugar
  • 3T milk
  • vanilla extract
  • almond extract
  • more Nutella
  1. Preheat oven to 400 degrees and prep some baking sheets with parchment paper.
  2. Using one can of crescents per flavor combo, slice each roll in half starting from the shortest end of the triangle so you end up with 16 long, skinny triangles.
  3. Almond crescents: Spread almond paste (maybe 1/2 to 1t) on each slice and roll up like a regular crescent roll.
  4. Hazelnut crescents: Spread Nutella (maybe 1/2 to 1t) on each slice, sprinkle with chopped hazelnuts and roll up like a regular crescent roll.
  5. Cinnamon roll crescents: Spread butter on each slice, sprinkle with cinnamon sugar and roll up like a regular crescent roll.
  6. Arrange on prepared baking sheet, brush with an egg wash and bake for 6 to 10 minutes.
  7. Let the rolls cool.
  8. For the toppings, mix the powdered sugar and the milk in a bowl, then divide equally among three bowls.
  9. Add almond extract to one, vanilla to another and Nutella to the third (the amount should be based on your preference of flavor). Feel free to mess with the milk the powdered sugar ratio to get a good drizzling consistency.
  10. Drizzle the almond icing over the almond crescents and then sprinkle with the chopped toasted almonds. Drizzled the vanilla icing over the cinnamon sugar crescents and the Nutella icing over the hazelnut crescents.
Jillian particularly liked the almond crescents and declared that she was now dating one. I hope things work out for those crazy kids.


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