Pillsbury Original Crescent Rolls (32 ct.)
Why we love this
Get warm and fresh bread from the oven in about 10 minutes! Roll these up for the perfect crescent roll or use in recipes for dinner, cookies, bars, desserts and more.
About this item
- CRESCENT ROLLS: Get warm and fresh bread from the oven in about 10 minutes and complete your favorite weeknight meal with Pillsbury Crescents
- QUICK AND EASY: No measuring or mixing required with quick and easy Pillsbury crescents
- SIMPLE INGREDIENTS: No colors from artificial sources and no high fructose corn syrup
- HOMEMADE TASTE: Fresh from the oven, every bite will remind you of that home-cooked feeling you love
- BOX CONTAINS: four 8 oz cans, makes 32 Crescent Rolls
No measuring or mixing required with quick and easy Pillsbury Refrigerated Crescent Roll Dough. Fresh from the oven, every bite will remind you of that home-cooked feeling you love.
The Pillsbury Brand Story
Starting with a few flour mills on the banks of the Mississippi River in 1869, Pillsbury has been helping families make memories through food for over 150 years. They continue that tradition by bringing easy, freshly baked meals to your table with Crescents, Biscuits, Cinnamon Rolls, Cookies and Pie Crust (with help from the Pillsbury Doughboy, of course!). Pillsbury stives to make homemade moments extra special through products and recipes, which help make cooking and baking easy, affordable and convenient for even the busiest families.
Beef Wellingtons for Two Recipe
Perfectly cooked beef and a crisp crescent crust make this the perfect way to quickly serve a favorite.
Recipe and image courtesy of Pillsbury.
- 1/8 teaspoon pepper
- 2 beef tenderloin steaks, 1 1/2 inches thick (6 oz each)
- 2 teaspoons olive oil
- 2 tablespoons sun-dried tomato pesto sauce and spread (from 8-oz jar)
- 1 can (4 oz) Pillsbury™ refrigerated crescent rolls
- 1 egg, slightly beaten
- 1 tablespoon cold water
- Heat oven to 375°F. Line small cookie sheet with parchment paper. Sprinkle pepper on both sides of steaks.
- In heavy 10-inch skillet, heat oil over medium-high heat. Add steaks; cook about 1 minute on each side, turning once, or until browned. Transfer steaks to plate. Spread top of each with 1 tablespoon pesto. Cover with plastic wrap; let stand 20 minutes at room temperature to cool down for easier handling.
- Meanwhile, on lightly floured work surface, separate dough into 2 rectangles; firmly press perforations to seal. Roll out each rectangle into 5 1/2-inch square. With 1 1/2- to 2-inch heart-shaped cutter, cut 2 heart shapes from 2 corners of each dough square; set hearts aside.
- Place 1 steak pesto side down in center of 1 dough square. Fold opposite corners up and around steak; repeat with remaining 2 corners. Smooth and shape dough to encase steak; place seam side down on cookie sheet. Repeat with remaining steak and dough square.
- In small bowl, beat egg and water well with fork or whisk. Lightly brush top and sides of dough with egg mixture. Place 2 dough hearts on top of each overlapping slightly; lightly brush hearts with egg mixture.
- Bake 22 to 25 minutes or until crust is golden brown and thermometer inserted in center of steak reads 145°F. Let stand at room temperature 3 minutes before serving. (Temperature will rise at least 10° to 15° during standing time.)
- A traditional Beef Wellington is an entire fillet of beef that has been covered with liver pâté or a seasoned mushroom mixture, wrapped in pastry and baked. These individual Wellingtons are perfect for a special Valentine’s dinner.
- If beef tenderloin steaks are irregular in shape, tie with kitchen string before browning. Remove string before wrapping in dough.
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