How to Lay 2 Cans of Crescent Dough in Bar Pan

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Discussion Overview

The thread explores various experiences and techniques related to laying out two cans of crescent dough in a large bar pan for crust preparation. Participants share their methods, challenges, and personal preferences regarding the dough placement and preparation process.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses difficulty in determining the correct orientation for laying out the dough in the pan, feeling unsure about whether to place it long or short side first.
  • Another participant shares that they typically use only one can of dough, which they find sufficient for their pizza crust needs.
  • Several users mention that they have successfully used one can of dough, noting that it works well for certain recipes like the 3 Cheese Garden Pizza.
  • One participant describes their process of laying the dough long side down and using a roller to smooth out the seams, indicating a method they have used in the past.
  • Another participant suggests cutting excess dough into shapes and baking them as croutons, adding a creative twist to using leftover dough.
  • Some participants discuss the need to take the dough apart to fit it properly in the pan, with varying experiences on how to achieve the best results.

Areas of Agreement / Disagreement

Views differ on the best method for laying out the dough, with some participants preferring to use one can while others attempt to use two. No clear consensus emerges on the optimal approach.

Contextual Notes

Participants share personal experiences with crescent dough, highlighting variations in technique based on the type of dough used and individual cooking habits.

Who May Find This Useful

Consultants looking for shared experiences and techniques related to using crescent dough in their cooking may find this discussion relevant.

babywings76
babywings76
Gold Member
Messages
7,266
:blushing: :confused: This is kind of embarrassing, but I can never get this quite right. I have 2 cans of the dough, I need to lay them in the large bar pan for the crust. If I lay them the long way, on the long side of the pan, they aren't long enough. Is that the direction they should go, then I just use the roller to stretch it out? Or do I lay the dough the long way on the short sides of the bar pan? That way feels like they are just too long and there is too much bulky dough. I feel like I need a picture. :rolleyes:
 
Don't feel bad...I struggle with this too! :)
 
I have never used 2 cans of dough. I lay out just one and smoosh it out to the edges. This works just fine for the 3 Cheese Garden Pizza anyway...the crust thickness was just right.
 
  • Thread starter
  • #4
Get_Pampered said:
I have never used 2 cans of dough. I lay out just one and smoosh it out to the edges. This works just fine for the 3 Cheese Garden Pizza anyway...the crust thickness was just right.
Click to expand...

I use pizza dough for that recipe and don't have trouble. Just when I'm doing the crescent dough crust. One can doesn't seem to stretch quite right and the recipes call for 2 cans. I'm making a crescent roll crust and then cooking a mexican beef mixture and then putting on cheese to bake longer and then serving with salad.
 
You have to take them apart and place them so it all fits.
 
  • Thread starter
  • #6
Okay, so it's in the oven. I did the long way on the long sides. There was a couple inches overlap of the 2 sheets of dough, but I used the roller to kind of smoosh and even things out. I think this is how I did it in the past. I need to write it down somewhere so that when I do this I don't have to think about it as long. ;) I don't do these crescent roll crusts very often (fattening) but I've got dough to use up and a friend is coming over for lunch.
 
You could cut the dough excess into fun shapes, sprinkle with a seasoning of your choice (I like garlic), bake alongside the crust and use them like croutons for your salad. Then it looks like you meant to have extra ;)
 
  • Thread starter
  • #8
DebbieJ said:
You have to take them apart and place them so it all fits.
Click to expand...

I was wondering about that. I had one tube of the "recipe creations" and one of regular crescent dough. Because they market the recipe creations sheet kind, I figured there was a specific way to get them laid out right. KWIM? The regular dough with it's sections, made me think that there would be a way to piece it together.

I'm over thinking things.... :rolleyes:
 
I always just lay them out and pinch the seams thogether. Sometimes I have extra or have to tear them a part to fit correctly.
 
I just lay them out the long way, Bakers Roller them to seal the seams, and trim any excess with the 5" utility knife, showing how it's ok to use it on stoneware.
 
Get_Pampered said:
I have never used 2 cans of dough. I lay out just one and smoosh it out to the edges. This works just fine for the 3 Cheese Garden Pizza anyway...the crust thickness was just right.
Click to expand...

I do the exact same thing...less calories, too! :)
 

Frequently Asked Questions

How do I prepare the Bar Pan for laying the crescent dough?

Before laying the crescent dough in the Bar Pan, preheat your oven according to the crescent dough package instructions. Lightly spray the Bar Pan with non-stick cooking spray or use a small amount of oil to ensure the dough doesn't stick.

How should I lay the crescent dough in the Bar Pan?

To lay the crescent dough in the Bar Pan, first unroll the two cans of crescent dough. Lay the first can of dough flat in the pan, pressing the seams together to create a solid base. Then, take the second can and repeat the process, overlapping the edges slightly with the first layer to ensure there are no gaps.

What if the crescent dough doesn't fit perfectly in the Bar Pan?

If the crescent dough doesn't fit perfectly, you can gently stretch it to cover the entire bottom of the Bar Pan. Just be careful not to tear the dough. If there are small gaps, you can patch them with extra dough from the edges.

Can I use other types of dough instead of crescent dough?

Yes, you can use other types of dough such as puff pastry or biscuit dough, but keep in mind that the baking time and texture may vary. Always refer to the specific dough's package instructions for best results.

How long should I bake the crescent dough in the Bar Pan?

Bake the crescent dough in the Bar Pan according to the package instructions, usually around 10-15 minutes, or until the dough is golden brown. Keep an eye on it towards the end of the baking time to prevent over-browning.

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