Dough Sheet, Original Crescent, Refrigerated Canned Pastry Dough, 1 Sheet, 8 oz

Do yourself a favor and make “homemade” cinnamon rolls with these. Takes 5 mins to get them into the oven and they are downright addictive! We also make chocolate chip banana rolls. My family goes nuts over them! Ask ChatGpt for the recipes. 🤣 It’s super easy to make all kinds of sweet and savory treats with these and I do feel like they’re much better quality than store brands. It’s a good sized sheet and they bake up a little differently depending on what you have for filling/toppings, but they’ll grow much bigger than they look like they will initially, so I use a 9in pie pan for the cinnamon rolls even though they only fit inside a 5in circle before baking. They’re delicious. Buttery and hard to mess up. We’re hooked. 10/10

Used it for pizza crusts. Taste is good.

Perfect for individual peach cobbler or pie. Flaky, with wonderful texture.

This is AWESOME! Unless I'm making crescent rolls, I'll never buy them again, these Sheets are perfect for casseroles, dishes and spophia bars! So much easier to use! Thank you Pillsbury!

Good

I bought a few of these dough sheets for holiday desserts I must I say my desserts were a crowd-pleaser taste just like homemade. Wish I would have bought more.

When I need them for last minute guests coming over, I do not have the time to make scratch white bread dough. Two tubes of these spread with mushy margarine, lavish on chopped nuts, cinnamon, sugar, re-hydrated raisins (they will bake nicer); roll up, let rest, slice with a thin blade wiped, between slices. Lay on your baking sheet, let rest a while with a clean dry towel over them to keep drafts away. Heat your oven to 325-350, bake till starting to Turn Gold. You don't want dry bricks and there is sugar in there, so don't over bake. They should give easy when touched, but spring back. Every day is different, humidity, heat, sunshine; so your bake time may very. You have invested time and money, so don't leave this to chance. Your second batch will always bake faster, the kitchen is warmer, they have waited their turn and have risen more. That trapped air will make them fluffy, light and faster out of the oven. Allow all to rest a moment before taking them off their pans unless you use a baking paper which allows just sliding them all off. Resting allows the filling to cool a bit and not run out, while getting them off the hot pan assures a uniform pastry. You could mix up some powdered sugar and a drizzle of milk (or cold water) for a glaze frosting. You may decide to place your two dough batches long end to end or side by side; depending on how large you want your rolls to be. Play with your choice of fillings, spices and nuts. Enjoy your time savings, guilt free. Your friends will.

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