I love crescent desserts. I discovered them back when I got married, and since then I have been hooked. They are so easy to make, have so much potential and are incredibly easy to make. They are so may different ways to make them, from dessert pizza, to cinnamon rolls, to chocolate pastries, to Nutella banana crepes. You can practically fill a crescent roll with anything you would like and it would turn out well every single time. I have never made a bad dessert crescent which is why I keep trying new recipes and never stop making the old ones. They are reliable and so good!
Well, I recently found this amazing recipe for new and improved dessert crescents. They are filled with flavors that I have always loved so I knew they would be a hit not just with me, but the rest of my family. I made a batch of these and I promise, they were gone within 5 minutes. I am not even exaggerating. These are so delicious, full of flavor and they are refreshing and light. I have even enjoyed them with a cup of tea in the afternoon, or as an easy breakfast to take to go when I am in a rush in the morning.
Photo and recipe courtesy of Pillsbury.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Drizzle this with melted chocolate if you’d like.
