Here are some yummy recipes you can try after scoring some Pillsbury Crescent rolls for super cheap with some of these coupons!

$0.50/1 (IE) Pillsbury Crescent Rolls (bricks.coupons.com)
$0.50/1 (FF) Pillsbury Crescent Rolls (bricks.coupons.com)

$0.50/1 – Pillsbury Crescent Dinner Rolls – (pillsbury.com)

$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (IE) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)
$1.00/2 (FF) – Pillsbury Crescent Dinner Rolls – (bricks.coupons.com)

CRESCENT CARAMEL SWIRL

1/2 cup LAND O LAKES® Butter (do not use margarine)
1/2 cup Fisher® Chef’s Naturals® chopped nuts
3/4 cup packed brown sugar
1 tablespoon water
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1. Heat oven to 350°F. In 1-quart saucepan, melt butter. Coat bottom and sides of 12-cup fluted tube cake pan with 2 tablespoons of the melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Heat to boiling, stirring occasionally. Boil 1 minute, stirring constantly.
2. Remove dough from cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices, cut side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices.
3. Bake 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Turn upside down onto serving platter or waxed paper. Serve warm.

ITALIAN ZUCCHINI CRESCENT PIE

2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 Eggland’s Best eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

BROCCOLI-BACON CRESCENT SPIRAL

1/4 cup garlic and herb cream cheese spread (from 8-oz container)
1 tablespoon grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 slices bacon, crisply cooked, crumbled
1 cup frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/4 cup coarsely chopped drained roasted red bell peppers (from a jar)
1 egg, beaten
1 teaspoon sesame seed
Sprigs fresh rosemary, if desired

1. Heat oven to 375°F.
2. In small bowl, mix cream cheese spread and cheese. Unroll dough and separate into 2 long rectangles. Place and pinch 2 short ends of rectangles together; pat or press into 22×4 1/2-inch rectangle. (If using crescent rolls, press perforations to seal.)
3. Spread cream cheese mixture lengthwise down center 1 1/2 inches of rectangle. Top with crumbled bacon, broccoli and roasted peppers.
4. With kitchen scissors or sharp knife, make 30 cuts about 3/4 inch apart on long sides of rectangle to about 1/4 inch of filling. Alternately cross strips over filling. Press ends together to seal. Coil braid into spiral shape (see photo). Gently slide ungreased cookie sheet under spiral, and move to center of cookie sheet. Carefully brush dough with beaten egg; sprinkle with sesame seed.
5. Bake 11 to 13 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen from cookie sheet; slide onto serving platter. Cut into thin slices. Garnish platter with rosemary. Serve warm.

MUSHROOM GARLIC CREAM TARTLETS

2 tablespoons butter or margarine
1 package (8 oz) fresh mushrooms, finely chopped
1 tablespoon all-purpose flour
1 tablespoon finely chopped onion
2 cloves garlic, finely chopped
1/2 cup whipping cream
1/4 cup grated Parmesan cheese
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons chopped fresh parsley

1. Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Add mushrooms, flour, onion and garlic; mix well. Cook about 5 minutes, stirring frequently, until vegetables are tender. Add cream and cheese; mix well. Cook 2 to 3 minutes, stirring frequently, until most of liquid has evaporated.
2. If using crescent rolls: Unroll dough into 2 long rectangles; firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles.
3. Cut each rectangle into 12 squares. Place 1 square in each of 24 ungreased miniature muffin cups. Firmly press in bottom and up sides of cups, leaving corners of dough extended over edges of cups. Spoon 1 heaping teaspoon mushroom mixture into each cup.
4. Bake 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool 5 minutes. Remove tartlets from pan. Serve warm. Cover and refrigerate any remaining tartlets.

CRANBERRY ORANGE-GLAZED CINNAMON ROLLS

1/4 cup packed brown sugar
1/4 cup chopped walnuts
1/4 cup dried cranberries
2 tablespoons butter, melted
2 tablespoons honey
2 teaspoons orange juice
1 can (13.9 oz) Pillsbury® refrigerated orange flavor sweet rolls with icing

1. Heat oven to 375°F. In small bowl, mix all ingredients except rolls and icing. Spread in ungreased 9-inch round cake pan.
2. Separate dough into 8 rolls; set icing aside. Place 1 roll in center of pan and remaining rolls around center roll.
3. Bake 24 to 27 minutes or until deep golden brown. Turn pan upside down onto heatproof serving plate. Cool 5 minutes.
4. Remove cover from icing; microwave on Medium (50%) 5 to 10 seconds or until thin enough to drizzle. Drizzle over warm rolls. Serve warm.

Thanks to Pillsbury.com for the recipes!