155 crescent roll recipes

Walnut crescent cookies rolled in powdered sugar, made with ground walnuts, butter, and egg yolks. Delicate, melt-in-your-mouth shortbread that improves with age.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Homemade butterhorn rolls shaped into buttery crescents from a soft yeasted dough with eggs, milk, and shortening. Light, flaky, and golden after a double rise.

Honey-almond rugelach are flaky cream cheese crescents rolled around honey-spiced almonds and dried cherries. A Jewish bakery classic with a sweet golden bite.

French-Italian almond crescent cookies rolled in pine nuts. Just four ingredients, naturally gluten-free, with a chewy-crisp texture from an overnight rest before baking.

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Almond crescent cookies packed with ground almonds and almond extract, then rolled in powdered sugar while warm. A classic German holiday cookie with a sandy, melt-in-your-mouth texture.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.

Creamy chicken with mushrooms, water chestnuts, and celery baked under a flaky crescent roll crust topped with shredded cheese and slivered almonds. A crunchy, bubbly crowd-pleaser.

Kasseropites: Greek kasseri cheese, tomato, and basil hand-rolled into crescent pastries, baked golden. A vegetarian Greek appetizer made from scratch with a red wine vinegar dough.

Brigette's almond crescent cookies bring together buttery shortbread, rolled oats, and finely chopped almonds, finished with a dusting of powdered sugar. A classic passed-down holiday bake.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Cheesehorns: soft whole-wheat yeast rolls wrapped around cheese slices and mixed herbs, baked into crescent-shaped savory horns. A make-ahead snack or dinner-basket bread.

A show-stopping crescent roll ring stuffed with ham, Swiss cheese, broccoli, and mustard, baked golden brown and topped with Parmesan. Potluck gold that takes just 50 minutes.

Nusskipferl (Austrian nut crescents) roll a buttery sour cream yeast dough around a ground almond and egg white filling. Flaky, tender, and lightly sweet with a nutty center.

Jewish rugelach with a flaky cottage cheese dough, apricot jam, cinnamon-sugar, walnuts, and currants rolled into golden crescents. A holiday cookie jar essential for Hanukkah or Christmas.