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Pampered Chef: Cresent Roll Thoughts

  1. DebPC

    DebPC Legacy Member Staff Member

    From my experience i have found...

    Pillsbury is better than generic. I once had a host get 1 generic and I Pillsbury Cresent Roll Dough. I made a braid 1/2 and 1/2. The Pillsbury became twice as large during the baking time. Taste though was pretty similar. But texture was lighter with Pillsbury.

    I have noticed no difference with Pillsbury Regular vs. Pillsbury Light Cresent Roll Dough. I have also had a host buy 1/2 and 1/2. We couldn't tell which was which, even knowing one was light, after it baked.

    Dough is easiest to work with when cold. Always instruct your host to keep the dough in the fridge til you get there.
    Feb 7, 2005
  2. PC4Sharon

    PC4Sharon Novice Member

    Thanks for the tip.

    I also noticed the store brand triangles can be smaller than Pillsbury making it less dough to work with (at least in the one that I used).

    I also inform my host to bring the dough out when I am ready to use it rather than when I get there. It may be sitting out of the fridge for more than 30 minutes before you actually need it.

    Feb 7, 2005
  3. GeorgiaPeach

    GeorgiaPeach Veteran Member Silver Member

    I have found generic crescent roll dough to have an "oily" feel. Makes it harder to pinch together seams. Especially for making braids. My ingredient lists all specifically say "Pillsbury" when I list crescent roll dough.
    Feb 7, 2005
  4. suzyq


    crescent roll recipes?

    [FONT=Comic Sans MS]I need a recipe that was done at a party I attended at the very beginning...a braid w/broccoli, shreaded w/other stuff, and then braided and baked on the stone. Does anyone have that??[/FONT] :( ;)
    Mar 10, 2005
  5. PamperedGinger

    PamperedGinger Advanced Member

    That sounds like one of the recipes from All The Best Cookbook. Attached is the chicken broccoli braid.

    File is too large to load, but the recipe is in All the Best cookbook.
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