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

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!

Me gusta mucho esta masas para compartir en familia ya que son muy fáciles de preparar y muy deliciosas . Y la entrega es súper rápido 🙌🥰

This product allows you to be more versatile in how you bake it

We always use these to make pigs in blankets. If that’s what you are going to use them for, they work great!

Looking for something different to use our Polish Sausages with, and this seemed to of done the trick, what I did was cut the sausage in half, place on one sheet, with a whole green onion then rolled up the sausage in the dough, brush the top part of the dough with a little bit of egg wash, baked for 15 minutes at 375 degrees until the tops became a crispy golden brown, the allow to cool down, and on the side, we used Barbque Sauce as a dipping sauce.

Buena la masa.

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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