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White Chocolate Crescent Rolls and Gingerbread Crescent Rolls

white chocolate crescent rolls and gingerbread crescent rolls Side
White Chocolate Crescent Rolls and Gingerbread Crescent Rolls
  • Prep 5 min
  • Total 55 min
  • Ingredients 4
  • Servings 8

Ginger is one of those aromas that screams “Christmas is here”. And one of the most traditional recipes using this ingredient is the one for gingerbread cookies. We always have them at home during this season and we eat them all the time, breakfast, dessert and even as a snack. I love their flavor so much that I thought about combining them with these delicious, warm and soft Pillsbury™ crescents. Today’s recipe is sweet, soft, aromatic, and very easy to make. You’ll only need three ingredients and you’ll have them ready in less than an hour. Fill your house with the sweet smell of ginger this holiday season. MORE + LESS -

Ingredients

1
package (30 oz) Pillsbury™ refrigerated gingerbread cookies
Gold Medal™ all-purpose flour for dusting the surface
1
package (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
1/2
cup white chocolate chips

Directions

Hide Images
  • 1
    Preheat oven to 350°F.
  • 2
    Open the package of Pillsbury™ Gingerbread Cookies and cut 1/4 of the dough. Save the rest for future use. Shape the dough into a ball and roll it out on a clean and floured surface until it’s 1/4 in thick.
  • 3
    Cut the dough into squares, or you can also use cookie cutters in different shapes but make sure to bake everything, even the remaining pieces of dough. Place the cookies and remaining pieces of dough on a baking sheet and bake for 7-10 minutes. Remove from oven and let cool for 1 minute, then transfer to a dish or cooling rack.
  • 4
    Open the package of Pillsbury™ Grand!™ Crescents. Carefully separate the 8 triangles. Place 1 of the triangles on a clean and dry surface. Take one of the baked pieces of gingerbread and crumble it over the wide part of the triangle. Roll the triangle beginning by the widest part and finishing with the tip. Place on a baking sheet and shape into a little crescent. Repeat with the remaining pieces of crescent dough.
  • 5
    Bake for 12 minutes or until lightly golden. Remove from oven and let cool for 1 minute, then transfer to a cooling rack or dish. Let cool for 5 minutes.
  • 6
    Meanwhile, crumble a few pieces of gingerbread and melt the chocolate chips in a double boiler or bain Marie.
  • 7
    Once the chocolate is melted, take a spoon and drizzle the chocolate over each one of the crescents. Sprinkle the pieces of gingerbread over the chocolate.
  • 8
    Serve with the rest of the gingerbread cookies and a cup of milk or coffee.

Expert Tips

  • Use another package of crescents to make the most of the remaining gingerbread cookies.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Ginger is one of those aromas that screams “Christmas is here”. And one of the most traditional recipes using this ingredient is the one for gingerbread cookies. We always have them at home during this season and we eat them all the time, breakfast, dessert and even as a snack. I love their flavor so much that I thought about combining them with these delicious, warm and soft Pillsbury™ crescents. Today’s recipe is sweet, soft, aromatic, and very easy to make. You’ll only need three ingredients and you’ll have them ready in less than an hour. Fill your house with the sweet smell of ginger this holiday season.

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