Best Homemade Crescent Rolls

Prep Time

45 mins

Cook Time

10 mins

chilling/proofing time

2 hrs

Total Time

40 mins

 

Light, flaky, and soft homemade crescent rolls! Made with just a few simple ingredients. These will take your dinner to the next level!

Course: Side Dish

Cuisine: American

Keyword: crescent rolls, homemade crescent rolls

Servings: 28

Calories: 115 kcal

Ingredients

• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons dry active yeast
• 1 1/4 teaspoons kosher salt
• 1 cup unsalted butter, cold
• 1/2 cup milk
• 1/4 cup water
• 1 egg (large)

Instructions

1. Place the flour, sugar, yeast, and salt in a large mixing bowl and whisk to combine. 
2. Cut in the butter with a pastry blender (or two knives), until only pea-sized pieces remain.
3. Whisk the milk, water, and egg together in a small bowl, and add to the flour/butter mixture.
4. Stir together until the dough gathers itself into a ball.
5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
6. Dust the work surface with flour, and roll the dough out to a rough rectangle shape, about 1/2-inch thick. 
7. Fold the dough into thirds, like a letter.
8. Turn 90 degrees, roll, and fold again.
9. Repeat about 3 to 5 times, wrap the dough in plastic wrap, and chill for at least 30 minutes.
10. Divide the dough into 3 equal portions.  
11. Roll each portion out into a long rectangle, about 1/8-inch thick, 16-inches long, and 5 inches wide.  
12. Cut the dough into skinny triangles, and roll each triangle, starting at the wide end and tucking the pointy end under the roll. 
13. Place the crescents on a parchment lined baking sheet, cover loosely with plastic wrap, and allow to rise for 1 hour or until puffy and nearly doubled in size. 
14. Preheat the oven to 400 degrees F, then bake the crescent rolls for 10 minutes or until puffed and golden. 

    
    

    From: https://bakingamoment.com/homemade-crescent-rolls/

Crockpot Cantonese Sweet and Sour Chicken

Ingredients

• 2 lbs. of chicken I used chicken tenders because they were on sale. I did not use the whole bag
• small onion sliced
• red pepper sliced
• green pepper sliced
• 20 oz can pineapple
• 1/4 cup brown sugar
• 1 clove garlic crushed
• 1/4 tsp. ground ginger
• 2 Tbs. cornstarch
• 1/4 cup cider vinegar
• 1/4 cup water
• 1 Tbs. soy sauce
• 1/2 tsp. salt

Instructions

• Put the chicken, onion and peppers in the crockpot. I added my chicken frozen.
• Drain the can of pineapple. Set the pineapple chunks aside for later.
• Mix the juice with the rest of the ingredients and pour over the chicken.
• Cook on low for 7-9 hours or high for about 4-5 hours.
• A bit before serving add the pineapple chunks.
• Serve over rice.
  
  
  From: https://eatathomecooks.com

Pineapple Pepper Pork

In the bag- 1.5 lbs cubed pork loin or tenderloin, 1/2 cup apple juice, 1/2 red pepper, chopped, 1/2 onion, chopped, 2 tbsp brown sugar, 1 tsp italian seasoning, 1/2 tsp salt, 1/2 tsp black pepper, 2 tbsp corn starch.

to cook- Thaw in the fridge. Place in slow cooker. Add one 20 oz can of crushed pineapple. Cook on High 4-6 hours or low 7-9 hors.

To serve- Serve with rice or couscous.

From: kojo-designs.com

Crockpot Beef Tips & Gravy

Ingredients

1 1/2 lbs cubbed beef (stew meat)

1 packet dry onion soup mix

1 can cream of mushroom soup ( cream of anything will work)

1 14 oz can beef broth or stock

salt and pepper

Instructions

Add beef cubes to crockpot, season with salt and pepper.

In bowl combine soup mix, soup & broth, stir to combine.

Dump mixed ingredients over top of beef, stir.

Cook on low 6-8 hours.

**If you are freezing, dump all ingredients into gallon sized freezer bag**

Notes:

too liquid/ make thicker

more seasoning

6/10 stars

From: https://whoneedsacape.com

General Tso's Slow Cooker Chicken

INGREDIENTS

• 2 lb. boneless and skinless chicken
• 5 tsp. minced garlic
• 8 tbsp. honey
• 2 tsp. ginger
• 6 tbsp. soy sauce
• 1 tsp. crushed red pepper flakes
• 1 9-oz. package of frozen sugar snap peas, cooked

INSTRUCTIONS

1. If using chicken breasts, cut into medium-sized chunks or strips (not too small); for other sections, use whole piece.
2. Place chicken in slow cooker.
3. In a bowl, mix remaining ingredients except for the peas.

4. Pour mixture over chicken in slow cooker and stir.
5. Cook on high for 3-5 hours (adjust according to your slow cooker's hotness if needed).
6. During last half hour of cooking, add peas and stir to coat with sauce.
7. Serve over rice.

**IF FREEZING, PLACE ALL INGREDIENTS EXCEPT SUGAR SNAP PEAS INTO GALLON-SIZED FREEZER BAG. THAW OVERNIGHT IN REFRIGERATOR BEFORE PLACING INTO SLOW COOKER.**

5/10 stars

From: https://whoneedsacape.com/2014/01/general-tsos-slow-cooker-chicken/

Slow Cooker Green Chile Pork Tacos

INGREDIENTS

• 4 pound boneless pork loin
• 1/2 cup diced onion
• 1 10 oz. can RO*TEL Diced Tomatoes with Green Chilies
• 1 16 oz. jar salsa verde
• 3 limes, juiced
• 1/2 t garlic salt
• 1/2 t chili powder
• 3/4 t ground cumin

INSTRUCTIONS

1. Spray slow cooker with non-stick cooking spray.
2. Place pork loin in bottom of slow cooker. With a fork jab top of meat every inch or so.
3. Add all remaining ingredients and cover with lid.
4. Cook on low for 6-8 hours depending on your slow cooker.
5. When cooked, remove pork and shred with forks or with your stand mixer using the dough hook
6. Add pork back into slow cooker and stir to combine.
7. Serve with tortillas, sour cream and shredded cheese.

**IF USING THIS RECIPE FOR A FREEZER MEAL, ADD ALL INGREDIENTS TO A FREEZER BAG & PLACE INTO FREEZER. DUE TO THE LARGE SIZE OF THE PORK LOIN, YOU MAY NEED TO CUT INTO 2 OR 3 SMALLER PIECES TO FIT BETTER IN THE BAG**

Notes: Use pork shoulder

6/10 Stars

From: https://whoneedsacape.com/2013/09/slow-cooker-green-chile-pork-tacos/

Slow Cooker Cilantro Lime Chicken

INGREDIENTS

• 6 chicken breasts
• 3 Tbs olive oil
• 2 limes, juiced
• 2 cups cilantro
• 24 oz bag of frozen corn (can be less depending on preference)
• 4 minced garlic cloves
• 1 finely chopped red onion
• 2 cans of black beans, rinsed
• 2 t cumin 
• 2 t chipotle powder
• salt/pepper to taste
• IF FREEZING:
• *1/2 c water or chicken broth for freezer meal.

INSTRUCTIONS

1. Spray slow cooker with non-stick cooking spray. Add all ingredients, stir.
2. Cook on low for 8 hours or high for 4 hours. At end of cooking time, shred chicken with 2 forks. Serve with warm tortillas, rice or corn chips. Top with sour cream, guacamole, and/or cheese

NOTES

If making for freezer meals, split everything evenly into two large freezer bags.

Close bags, label and give a good shake to get everything mixed. Freeze. Place freezer bag into refrigerator night prior to slow cooking. Dump contents into slow cooker. Cook on low for 8 hours or high for 4 hours.

Notes: More chicken

10/10 stars

From: https://whoneedsacape.com/2013/08/slow-cooker-cilantro-lime-chicken/