Crescent Sheet Fix-ups
From the Test Kitchen
Preheat oven to 350 degrees F. Unroll 1 - 8oz package refrigerated crescent sheet and cut into 2x2-inch squares. Place a Rolo candy in the center of each square. Wrap dough around candy and pinch to seal; repeat with remaining squares. Place balls 1-inch apart on a greased baking sheet. Bake for 12 minutes or until golden brown. Makes about 24.
Preheat oven to 375 degrees F. Unroll 1 - 8oz package refrigerated crescent sheet onto a lightly greased baking sheet and pat out to a 13x8-inch rectangle. In a small bowl combine 1 package softened cream cheese, 1 cup shredded cheddar cheese, 4 slices of bacon crisp cooked and crumbled, and 2 sliced green onions. Beat with an electric mixer until combined. Spread cream cheese filling in a 3-inch wide strip lengthwise down the center of the crescent sheet. On both long sides, use kitchen scissors or a sharp knife to make 3-inch cuts from edge toward filling, spacing the cuts 1 inch apart. Starting at one end, alternately fold opposite strips of pastry at an angle across the filling, overlapping ends of strips in middle. Press down gently to seal. Sprinkle braid with 1/4 cup shredded cheddar cheese. Bake for 18 to 22 minutes or until golden brown and bubbly.
Preheat oven to 375 degrees F. Unroll 1 - 8oz package refrigerated crescent sheet. In a medium bowl combine 1 cup shredded cooked chicken, 2 tablespoons diced green chiles, 1/3 cup mild red enchilada sauce, 3/4 cup finely shredded Mexican blend cheese, 1/4 teaspoon ground cumin, and 1/4 teaspoon chili powder. Spread chicken mixture evenly over the pastry. Starting from a long side, roll up pastry and slice into 9 rolls. Place spirals, cut side up, in a greased 8x8-inch baking dish. Bake for 20 to 22 minutes or until golden brown and bubbly. Remove from oven and sprinkle with an additional 1/4 cup finely shredded Mexican blend cheese. Heat remaining enchilada sauce and drizzle over each serving.