If not, run to the grocery store and get yourself a tube of pastry wonder.
I’ve long been a fan of refrigerated crescent rolls for whipping up quick recipes. I’ve used them as crust for every kind of filling you can think of from breakfast casseroles to meat pockets to danishes.
These rolls, in my humble opinion, far surpass the others for flavor and texture.
I used them recently to make a quiche by just pressing the triangles together in the bottom of this fancy little pan.
I poured in the filling, baked, then turned it upside down on a serving platter.
It looked like this:
How cool is that?
The chicken pot pie I made with this crust as unbelievably good.
The texture, flakiness and flavor is really different from what you expect – and so good.
If you’re looking for something to take a meal from ho-hum to yum, these crescent rolls could be a good option for you. Try them and see what you think.
(Note – Pepperidge Farm doesn’t know me from anyone, I just really like this product.)
She Who Needs To Bake Something