The Game Day Grub Bible

This year, it’s not about the chips, the dip, or even the half time show. This year, it’s all about the crescent roll. Here is the ultimate grub bible to ensure you don’t show up to your bro’s pad empty handed on game day. Trust us, your bros will thank you.

1. Philly Cheese Steak Crescent Pizza

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
8oz thinly sliced cooked roast beef (from deli)
1 tablespoon Italian dressing
1 to 1 1/2 cups shredded mozzarella cheese (4 to 6 oz)
2 tablespoons olive or vegetable oil
1 cup coarsely chopped green bell pepper
1 cup coarsely chopped onions
1/2 teaspoon beef-flavor instant bouillon

How do I make it?

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough in ungreased 13×9-inch pan. Press in bottom and 1/2 inch up sides. Firmly press perforations to seal. If using dough sheet: Unroll dough in ungreased 13×9-inch pan. Press in bottom and 1/2 inch up sides.
3. Wrap beef tightly in foil. Place dough and beef in oven.
4. Bake about 10 minutes or until crust is light golden brown. Arrange warm beef over partially baked crust. Brush with dressing. Sprinkle with cheese.
5. Bake 8 to 10 minutes longer or until edges of crust are golden brown and cheese is melted. Meanwhile, in 8-inch skillet, heat oil over medium heat until hot. Add bell pepper, onions and bouillon; cook and stir 3 to 5 minutes or until tender. Spoon cooked vegetables over melted cheese.

2. Crescent Cheese Dogs

What do I need to make it?

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

How do I make it?

1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3. Bake at 375°F. for 12 to 15 minutes or until golden brown.

3. Southwest Mini Crescent Burritos

What do I need to make it?

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 cup shredded cooked chicken breast
1/2 cup canned black beans, drained, rinsed
1/2 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1 cup shredded pepper Jack cheese (4 oz)
1 package (1 oz) taco seasoning mix
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 EGGLAND’S BEST egg white, beaten
3/4 cup sour cream
3/4 cup salsa

How do I make it?

1. Heat oven to 375°F. In large bowl, mix spinach, chicken, beans, corn, cheese and taco seasoning mix; set aside.
2. Unroll 1 can of crescent dough; press perforations to seal. Press or roll into 13×9-inch rectangle. Cut rectangle in half lengthwise, then cut crosswise into thirds to make 6 squares.
3. Spoon about 1/4 cup spinach mixture onto center of each square. Bring up one side of dough over filling and roll up, folding in sides as you roll. Pinch seam to seal. On ungreased cookie sheet, place rolls seam sides down and 2 inches apart. Repeat with second can of dough and remaining spinach mixture. Brush rolls with egg white.
4. Bake 14 to 18 minutes or until edges are golden brown. Cool 10 minutes. Serve warm with sour cream and salsa.

4. Meatball Poppers

What do I need to make it?

12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup well-drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 oz)
1/3 cup shredded Parmesan cheese (2 oz)
2 tablespoons Thousand Island dressing
1/8 teaspoon salt
2 teaspoons caraway seed
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
1 EGGLAND’S BEST egg, well beaten

How do I make it?

1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4×1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.
3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4×2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
4. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
5. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

5. Cheeseburger Crescent Bake

What do I need to make it?

1lb ground beef, cooked, drained
1/2 cup ketchup
1/4 cup dill pickle relish
1 1/ 2cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

How do I make it?

1. In 10-inch skillet, mix beef and ketchup. Heat to boiling over medium-high heat, stirring occasionally; stir in relish and 1 cup of the cheese. Spoon into ungreased 9- or 10-inch glass pie plate.
2. Separate dough into 8 triangles; roll up 1 inch on shortest side of dough. Place dough on top of meat mixture in spoke pattern with points towards center. 3. Sprinkle with remaining 1/2 cup cheese.
4. Bake at 375°F 15 to 20 minutes.

6. Pulled Chicken Crescents

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 cup shredded cooked chicken
1/4 cup barbecue sauce
1/3 cup shredded Cheddar cheese
1 egg, beaten

How do I make it?

1.Separate dough into 8 triangles.
2. In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
3. Bake at 375°F 12 to 15 minutes.

7. Bacon and Cheese Crescents

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
4 slices (1 oz each) Cheddar cheese
4 slices bacon, crisply cooked, crumbled
1/4 cup chopped onion
1 egg, beaten

How do I make it?

1. Separate dough into 8 triangles.
2. Cut cheese slices to fit on triangles; place 1 slice on each.
3. Top with bacon and onion.
4. Roll up loosely as directed on can.
5. Brush with egg.
6. Place on ungreased cookie sheet. 2 Bake at 375°F 12 to 15 minutes.

8. Chicago-Style Crescent Dogs

What do I need to make it?

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated dough sheet
8 hot dogs
8 dill pickle spears
2 tablespoons chopped pepperoncini peppers
3 tablespoons chopped tomato

How do I make it?

1. Separate or cut each can of dough into quarters (if using crescent rolls, press perforations to seal).
2. Place hot dog, pickle and peppers at one short end of each rectangle; sprinkle with tomato. Roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet.
3. Bake at 375°F 12 to 15 minutes.

9. Crescent Beef Burritos

What do I need to make it?

1/2 lb lean (at least 80%) ground beef
2 tablespoons chopped onion
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
1/2 cup water
1/2 cup Old El Paso® refried beans (from 16-oz can)
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/2 cup Old El Paso® Thick ‘n Chunky salsa
4 slices (3/4 oz each) American cheese, cut diagonally in half
1 cup sour cream
1/4 cup sliced ripe olives

How do I make it?

1. Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2. Stir in taco seasoning mix and water. Reduce heat to medium; cook about 5 minutes, stirring frequently, until water has evaporated. Remove from heat; stir in beans.
3. If using crescent rolls: Unroll dough; separate dough into 8 rectangle. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 8 rectangles.
4. Spoon about 2 tablespoons beef mixture and 1 tablespoon of the salsa onto each rectangle; spread to within 1/2 inch of one short side. Starting with other short side, roll up each rectangle; pinch edges to seal. Place seam side down on cookie sheet.
5. Bake 18 to 23 minutes or until golden brown. Top each burrito with cheese; bake 2 to 3 minutes longer or until cheese is melted. Serve garnished with sour cream and olives.

10. Bacon-Burrito Crescent Dogs

What do I need to make it?

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
8 hot dogs
8 slices cooked bacon, cut in half
1/2 cup shredded Mexican cheese blend (2 oz)
1/2 cup Old El Paso® Thick ‘n Chunky salsa

How do I make it

1. Separate or cut dough into 8 long rectangles (if using crescent rolls, press perforations to seal).
2. Place hot dog on one short side of each rectangle; top with bacon, cheese and salsa.
3. Roll up; pinch edge to seal. Place seam side down on ungreased cookie sheet.
4. Bake at 375°F 12 to 15 minutes.

11. Crunchy Nacho Dogs

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 slices (3/4 oz each) American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips

How do I make it?

1.Heat oven to 375°F. Lightly grease cookie sheet.
2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3. Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on cookie sheet.
4. Bake 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream.

12. Jalapeño-Chicken Crescent Pinwheels

What do I need to make it?

4 oz (half of 8-oz package) cream cheese, softened
1/2 cup chopped cooked chicken
1/4 cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz jar)
2 tablespoons finely chopped green onions (2 medium)
1/8 teaspoon salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

How do I make it?

1.Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board.
3. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges.
4. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle.
5. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

13. Vegetarian Pizza

What do I need to make it?

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot

How do I make it?

1. Heat oven to 375°F. Separate cans of dough into 4 long rectangles. In ungreased 15×10x1-inch pan, place dough; press in bottom and up sides to form crust.
2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
3. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 16 squares; cut each square in half diagonally.

14. Nacho Pinwheels

What do I need to make it?

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 package (3 oz) cream cheese, softened
1 1/2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
1/3 cup finely shredded Cheddar cheese
1/4 cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained
2 tablespoons finely chopped green onions (2 medium)
Old El Paso® Thick ‘n Chunky salsa, if desired

How do I make it?

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles.
2. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges.
3. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 4. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

15. Chili-Cheese Dog Crescent Casserole

What do I need to make it?

2 cans (15 oz each) chili with beans
8 hot dogs, sliced
1 1/2 cups shredded American cheese (6 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 tablespoon sesame seed

How do I make it?

1. In 2-quart saucepan, mix chili and hot dogs. Heat to boiling over medium-high heat, stirring occasionally. Spoon chili mixture into ungreased 13×9-inch (3-quart) glass baking dish; sprinkle with cheese.
2. Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on top of chili mixture. Sprinkle with sesame seed.
3. Bake at 375°F 15 to 20 minutes.

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