Filled Crescent Roll Doughnuts Recipes

FILLED CRESCENT ROLL DOUGHNUTS

Steps:

• Preheat oven to 350 degrees. Cover a baking sheet with Reynolds Release aluminum foil or parchment paper.
• Mix filling ingredients together in a small bowl, if necessary.
• Unroll dough and divide into crescents. Divide filling and spoon it onto the wide ends of the crescents, spreading to within one inch of the point.
• Starting with the wide end, roll up each crescent loowly and shape into a half moon. Place one inch apart on the baking sheet.
• Bake rolls until golden, about 15 minutes. Cool 10 minutes on a wire rack.
• Mix up frosting with desired liquid. Drizzle over the warm rolls.

CRONUT -- PILLSBURY SALTED CARAMEL CRESCENT DOUGHNUTS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 325°F
• Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Stack 2 rectangles on top of one another. Fold in half widthwise to make tall stack. Repeat with remaining 2 rectangles.
• To make 2 doughnuts, use 3-inch biscuit cutter to cut 1 round from each stack; use 1/2-inch biscuit cutter to cut small hole in center of each round. Reroll remaining dough to cut third doughnut.
• Fry doughnuts in hot oil 2 1/2 minutes on each side or until deep golden brown and cooked through. Drain on paper towels. Cool 5 minutes.
• Carefully split doughnuts in half. Place pudding in decorating bag fitted with tip, and pipe half of the pudding onto bottom half of each doughnut.
• Top each with some of the caramel sauce; sprinkle with salt. Cover each with top of doughnut. In small bowl, mix powdered sugar and enough milk for spreading consistency. Spread on tops of doughnuts. Drizzle with additional caramel sauce.