Zesty, gooey, and oh-so-satisfying—crescent roll casseroles are the ultimate comfort food hack for busy weeknights. Whether you’re craving cheesy breakfast bakes, savory dinner twists, or sweet treats, these 20 irresistible recipes promise easy wins and happy bellies. Let’s roll into deliciousness!
Cheesy Broccoli Crescent Roll Casserole
Every holiday season needs a showstopper side dish that disappears faster than wrapping paper. Enter this Cheesy Broccoli Crescent Roll Casserole—it’s the ultimate comfort food mashup that’s ridiculously easy to make and impossible to resist.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 4 cups fresh broccoli florets, chopped small
– 1 (10.5 oz) can condensed cream of mushroom soup
– 1 cup sour cream
– 1/2 cup mayonnaise
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
For the cheese layer:
– 2 cups shredded sharp cheddar cheese, divided
For the crust:
– 2 (8 oz) cans refrigerated crescent roll dough
– 2 tablespoons melted unsalted butter
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp, then drain thoroughly. Tip: Pat the broccoli dry with paper towels to prevent a soggy casserole.
3. In a large bowl, combine the cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, and black pepper.
4. Stir the steamed broccoli and 1 cup of the shredded cheddar cheese into the soup mixture until evenly coated.
5. Unroll one can of crescent dough and press it into the bottom of the prepared baking dish, sealing any perforations.
6. Spread the broccoli-cheese filling evenly over the dough layer.
7. Sprinkle the remaining 1 cup of cheddar cheese over the filling.
8. Unroll the second can of crescent dough and place it over the cheese layer, gently pressing to seal edges. Tip: If the dough tears, just pinch it back together—it will bake up fine.
9. Brush the top dough layer evenly with the 2 tablespoons of melted butter.
10. Bake at 375°F for 22-25 minutes, until the top is golden brown and puffed. Tip: Let it rest for 5 minutes before slicing for cleaner cuts.
Here’s the magic: you get flaky, buttery layers sandwiching a creamy, veggie-packed center with that signature cheddar pull. Serve it warm alongside roasted turkey or slice it into squares for a brilliant brunch addition.
Chicken and Spinach Crescent Roll Casserole
Tired of boring chicken dinners? Transform crescent rolls into a creamy, cheesy casserole that’s pure comfort. This Chicken and Spinach Crescent Roll Casserole layers flaky pastry with a rich filling for a crowd-pleasing meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 2 cups cooked shredded chicken
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 (8 oz) package cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
For the crust:
– 2 (8 oz) cans refrigerated crescent roll dough
– 1 tablespoon melted butter
– 1 teaspoon dried parsley
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with cooking spray.
2. In a large mixing bowl, combine the shredded chicken, squeezed spinach, mozzarella, Parmesan, cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper. Mix thoroughly until well blended.
3. Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish to form a crust, sealing any perforations.
4. Spread the chicken and spinach filling evenly over the crescent roll crust in the dish.
5. Unroll the second can of crescent roll dough and place it over the filling, stretching gently to cover completely and sealing edges.
6. Brush the top dough layer with the melted butter and sprinkle evenly with dried parsley.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbly around the edges.
8. Remove from the oven and let the casserole cool for 10 minutes before slicing to allow the layers to set.
9. Serve warm directly from the baking dish.
Layers of flaky crescent rolls cradle a creamy, cheesy filling with tender chicken and spinach for a satisfying texture. The buttery top adds a crisp contrast, while the flavors meld into a savory, comforting bite. Try serving it with a side salad or roasted vegetables for a complete weeknight dinner that’s sure to impress.
Ham and Cheese Crescent Roll Casserole
Ditch the boring breakfast—this Ham and Cheese Crescent Roll Casserole is your new holiday morning hero. Grab crescent rolls, ham, and cheese for a cozy, crowd-pleasing bake that’s impossibly easy. Layer, pour, and bake to golden, gooey perfection.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base
– 2 cans (8 oz each) refrigerated crescent roll dough
– 2 cups diced cooked ham
– 2 cups shredded cheddar cheese
For the egg mixture
– 6 large eggs
– 1 cup whole milk
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For topping
– 2 tablespoons melted unsalted butter
– 1 tablespoon chopped fresh parsley
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with nonstick spray.
2. Unroll the crescent roll dough and press it into the bottom of the dish to form a crust, sealing any seams.
3. Evenly sprinkle the diced ham over the dough layer.
4. Top the ham with the shredded cheddar cheese.
5. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
6. Pour the egg mixture evenly over the ham and cheese in the baking dish.
7. Drizzle the melted butter over the top of the casserole.
8. Bake at 375°F (190°C) for 30–35 minutes, until the center is set and the top is golden brown. Tip: Insert a knife into the center—if it comes out clean, it’s done.
9. Remove from the oven and let it rest for 5 minutes before slicing. Tip: This helps the layers set for cleaner cuts.
10. Sprinkle the chopped parsley over the top for garnish. Tip: For extra flavor, add a pinch of garlic powder to the egg mixture before baking.
Just baked, this casserole boasts a flaky, buttery crust with melty cheese and savory ham in every bite. Serve it warm with a side of fruit salad for a balanced brunch, or slice it into squares for easy grab-and-go mornings. Its rich, comforting texture makes it a hit for potlucks or lazy weekend feasts.
Sausage and Egg Crescent Roll Breakfast Casserole
Brace yourself for a breakfast game-changer that’s as easy as it is delicious. This savory casserole layers flaky crescent rolls with hearty sausage and eggs for a crowd-pleasing morning feast. It’s the ultimate make-ahead dish that bakes up golden and irresistible.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 1 lb bulk breakfast sausage
– 1 (8 oz) can refrigerated crescent roll dough
– 1 cup shredded cheddar cheese
For the egg mixture:
– 6 large eggs
– 1 cup whole milk
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. In a large skillet over medium-high heat, cook the breakfast sausage for 8-10 minutes, breaking it into crumbles with a spatula until no pink remains. Drain any excess grease.
3. Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish to form a crust.
4. Sprinkle the cooked sausage evenly over the dough layer.
5. Top the sausage with the shredded cheddar cheese.
6. In a medium bowl, whisk together the eggs, whole milk, salt, and black pepper until fully combined and slightly frothy.
7. Pour the egg mixture evenly over the sausage and cheese in the baking dish.
8. Bake the casserole in the preheated oven for 30-35 minutes, or until the center is set and the top is golden brown. Tip: Insert a knife into the center; if it comes out clean, it’s done.
9. Let the casserole cool for 5 minutes before slicing. Tip: This rest time helps the layers set for cleaner cuts.
10. Serve warm. Tip: For extra flavor, garnish with chopped fresh chives or a dash of hot sauce.
Whip this up for a weekend brunch or prep it the night before—just cover and refrigerate, then bake in the morning. The crescent roll base bakes into a buttery, flaky crust that contrasts perfectly with the creamy egg and savory sausage. Slice it into squares and serve with a side of fresh fruit or a drizzle of maple syrup for a sweet-savory twist.
Vegetable Medley Crescent Roll Casserole
Let’s transform crescent rolls and veggies into a cozy, crowd-pleasing casserole—no fuss, all flavor. This veggie-packed bake layers creamy filling with flaky pastry for a comforting dish that’s perfect for busy weeknights or holiday brunches.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling
– 2 cups frozen mixed vegetables (such as carrots, peas, and corn)
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/4 teaspoon black pepper
For the crust
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 tablespoon melted butter
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with nonstick spray.
2. In a large bowl, combine the frozen mixed vegetables, shredded cheddar cheese, sour cream, mayonnaise, garlic powder, onion powder, and black pepper. Tip: Thaw the vegetables briefly in the microwave for 2 minutes to prevent excess moisture in the casserole.
3. Spread the vegetable mixture evenly into the prepared baking dish.
4. Unroll the crescent roll dough and separate it into triangles along the perforations.
5. Arrange the dough triangles over the vegetable filling in a single layer, slightly overlapping them to cover the surface.
6. Brush the top of the dough with the melted butter using a pastry brush. Tip: For extra golden color, sprinkle a pinch of salt over the buttered dough before baking.
7. Bake in the preheated oven for 20–25 minutes, or until the crescent roll crust is puffed and deep golden brown. Tip: Check at 20 minutes—if the top browns too quickly, loosely tent it with aluminum foil to finish cooking.
8. Remove the casserole from the oven and let it cool for 5 minutes before serving.
Serve this casserole warm, where the flaky, buttery crescent roll crust contrasts with the creamy, cheesy vegetable filling. The medley offers a subtle sweetness from the corn and peas, balanced by savory spices—ideal for scooping straight from the dish or pairing with a crisp salad for a complete meal.
Taco Crescent Roll Casserole
Just when you thought taco night couldn’t get easier—this casserole combines all the flavors in one epic, cheesy bake. Jazzed-up crescent dough forms the perfect crust for seasoned ground beef, melty cheese, and your favorite toppings. Get ready for the most craveable weeknight dinner that’s basically a giant, shareable taco.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 2 (8-ounce) cans refrigerated crescent roll dough
For the filling:
– 1 pound ground beef (80/20 blend)
– 1 (1-ounce) packet taco seasoning
– 1/2 cup water
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels
For assembly:
– 2 cups shredded Mexican blend cheese
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– 1/2 cup diced tomatoes
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll both cans of crescent dough and press them into the bottom and slightly up the sides of a 9×13-inch baking dish to form a crust, pinching seams together.
3. In a large skillet over medium-high heat, cook the ground beef for 8–10 minutes, breaking it into crumbles with a spatula until no pink remains.
4. Drain any excess grease from the skillet.
5. Stir in the taco seasoning packet and 1/2 cup water, then simmer for 3–4 minutes until the liquid thickens slightly.
6. Add the drained black beans and frozen corn to the skillet, cooking for 2 more minutes to heat through.
7. Spread the beef mixture evenly over the crescent dough crust in the baking dish.
8. Sprinkle the 2 cups of shredded Mexican blend cheese on top of the beef layer.
9. Bake at 375°F (190°C) for 20–25 minutes, until the crust is golden brown and the cheese is fully melted and bubbly.
10. Remove from the oven and let cool for 5 minutes before slicing.
11. Top individual servings with sour cream, chopped cilantro, and diced tomatoes.
Outrageously gooey with a crispy, buttery crust that holds up to the bold taco flavors. The melty cheese layer binds everything together for a satisfying, fork-friendly meal. Serve it straight from the dish with extra toppings like jalapeños or guacamole for a customizable feast.
Pizza Crescent Roll Casserole
Sick of boring weeknight dinners? This Pizza Crescent Roll Casserole is your new hero. It layers all your favorite pizza flavors into one epic, gooey bake that’s ready in a flash.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 2 (8 oz) cans refrigerated crescent roll dough
– 1 tbsp olive oil
For the filling:
– 1 lb ground Italian sausage
– 1 cup diced yellow onion
– 1 (15 oz) jar pizza sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup sliced pepperoni
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 375°F (190°C).
2. Unroll the 2 cans of crescent roll dough and press them into the bottom of a 9×13 inch baking dish to form a crust, pinching seams together.
3. Brush the 1 tbsp of olive oil evenly over the dough layer.
4. Bake the crust for 8 minutes, just until it begins to set. Tip: Par-baking prevents a soggy bottom.
5. While the crust bakes, cook 1 lb of ground Italian sausage and 1 cup of diced yellow onion in a skillet over medium-high heat for 6-8 minutes, breaking the sausage into crumbles, until no pink remains.
6. Drain any excess grease from the skillet.
7. Stir the entire 15 oz jar of pizza sauce and 1 tsp of dried oregano into the sausage mixture. Heat for 2 minutes.
8. Spread the sausage and sauce mixture evenly over the par-baked crust.
9. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of shredded cheddar cheese over the top.
10. Arrange 1/4 cup of sliced pepperoni evenly over the cheese layer.
11. Bake the casserole at 375°F (190°C) for 20-25 minutes, until the cheese is fully melted and bubbly and the crust edges are golden brown. Tip: For extra browning, broil for the final 1-2 minutes, watching closely.
12. Remove the casserole from the oven and let it rest for 5 minutes before slicing. Tip: Resting helps the layers set for cleaner slices.
Craving comfort food? This casserole delivers a crispy, buttery crust that gives way to a rich, savory filling. The melted cheese pulls into perfect strings, and the pepperoni gets delightfully crispy on top. Serve it with a side of garlic breadsticks or a simple green salad for a complete, crowd-pleasing meal.
Philly Cheesesteak Crescent Roll Casserole
A Philly cheesesteak, but make it casserole. This crescent roll twist is the ultimate comfort food hack—cheesy, savory, and ready to feed a crowd with minimal effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the filling:
– 1 lb ribeye steak, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1 large yellow onion, thinly sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
For the cheese sauce:
– 8 oz provolone cheese, shredded
– 1/2 cup heavy cream
– 1 tbsp Worcestershire sauce
For the crust:
– 2 cans (8 oz each) refrigerated crescent roll dough
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
3. Add 1 sliced onion and 1 sliced green bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
4. Push the vegetables to the side of the skillet. Add 1 lb thinly sliced ribeye steak in a single layer. Cook for 2-3 minutes without stirring to get a good sear.
5. Stir everything together. Season with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 more minute, then remove from heat.
6. In a medium saucepan, combine 8 oz shredded provolone cheese, 1/2 cup heavy cream, and 1 tbsp Worcestershire sauce. Heat over low heat, stirring constantly, until the cheese is completely melted and the sauce is smooth—about 3-4 minutes.
7. Pour the cheese sauce over the steak and vegetable mixture in the skillet. Stir until everything is evenly coated.
8. Unroll both cans of crescent roll dough. Press the dough into the bottom of the prepared baking dish, sealing any perforations to form a solid crust layer.
9. Spread the steak and cheese mixture evenly over the crescent roll crust.
10. Brush the top of the casserole with 1 tbsp melted butter.
11. Bake at 375°F for 25-30 minutes, until the crescent roll crust is golden brown and the filling is bubbling.
12. Let the casserole rest for 5 minutes before slicing and serving.
Outrageously cheesy with that signature Philly flavor, this casserole delivers crispy, buttery crescent roll crust against a rich, meaty filling. Serve it straight from the baking dish with a simple side salad for a complete meal, or cut it into squares for easy game-day appetizers.
Buffalo Chicken Crescent Roll Casserole
Whip up a game-day hero that’s creamy, spicy, and ridiculously easy. This Buffalo Chicken Crescent Roll Casserole layers bold flavors and gooey cheese under a flaky, golden crust—perfect for feeding a crowd without the fuss. Get ready to bake your new favorite comfort food.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the filling:
– 3 cups cooked shredded chicken (about 1 lb)
– 1/2 cup Buffalo sauce (like Frank’s RedHot)
– 8 oz cream cheese, softened to room temperature
– 1 cup shredded sharp cheddar cheese
– 1/2 cup ranch dressing
– 1/4 cup finely chopped celery
For the crust:
– 2 cans (8 oz each) refrigerated crescent roll dough
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken and Buffalo sauce until fully coated.
3. Add the softened cream cheese, shredded cheddar, ranch dressing, and chopped celery to the bowl.
4. Mix all ingredients thoroughly until you have a uniform, creamy filling. Tip: Let the cream cheese sit out for 30 minutes beforehand to avoid lumps.
5. Unroll one can of crescent dough and press it evenly into the bottom of the greased baking dish, sealing any perforations.
6. Spread the chicken filling evenly over the dough layer in the dish.
7. Unroll the second can of crescent dough and place it on top of the filling, gently pressing to cover.
8. Brush the top dough layer evenly with the melted butter. Tip: This helps achieve a golden, flaky crust.
9. Bake in the preheated oven for 25–30 minutes, or until the top is puffed and deep golden brown.
10. Remove from the oven and let it cool for 10 minutes before slicing. Tip: Resting allows the layers to set for cleaner cuts.
Result in a bubbly, golden-brown casserole with a tender, flaky crust that gives way to a creamy, tangy-spicy filling. The celery adds a subtle crunch, balancing the rich cheese and bold Buffalo kick. Serve it warm with extra ranch for dipping, or slice it into squares for a portable party snack everyone will devour.
Spinach and Artichoke Crescent Roll Casserole
Zap your boring appetizer game with this creamy, cheesy, crowd-pleasing casserole. Grab crescent rolls, spinach, artichokes, and three cheeses for a dish that bakes up golden and bubbly. It’s the ultimate holiday side or game-day snack that disappears fast.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 1 (8-ounce) package cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the crust:
– 2 (8-ounce) cans refrigerated crescent roll dough
– 1 tablespoon melted butter
Instructions
1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.
3. Unroll one can of crescent roll dough and press it into the bottom of the prepared dish to form a crust.
4. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth.
5. Stir in the minced garlic, salt, and black pepper.
6. Fold in the squeezed-dry spinach, chopped artichoke hearts, mozzarella cheese, and Parmesan cheese until evenly mixed.
7. Spread the spinach and artichoke mixture evenly over the crescent roll crust in the dish.
8. Unroll the second can of crescent roll dough and place it on top of the filling, gently pressing the seams together.
9. Brush the top layer of dough with the melted butter using a pastry brush.
10. Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and the filling is bubbly around the edges.
11. Remove from the oven and let it cool for 5 minutes before slicing.
Unbelievably creamy and packed with savory flavor from the garlic and cheeses, this casserole has a flaky, buttery crust that contrasts perfectly with the rich filling. Serve it warm with a side of marinara sauce for dipping, or cut it into squares for an easy grab-and-go party appetizer.
Bacon and Cheddar Crescent Roll Casserole
Savor a holiday breakfast that’s ridiculously easy and totally crave-worthy. This savory casserole layers flaky crescent rolls with crispy bacon and melty cheddar—bake until golden and bubbly for a crowd-pleasing brunch centerpiece. Prep it ahead and pop it in the oven when guests arrive for minimal fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base
– 2 cans (8 oz each) refrigerated crescent roll dough
– 8 slices thick-cut bacon, cooked until crisp and crumbled
– 2 cups shredded sharp cheddar cheese
For the egg mixture
– 6 large eggs
– 1/2 cup whole milk
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray.
2. Unroll the crescent dough and press it evenly into the bottom of the prepared dish to form a crust, sealing any seams.
3. Sprinkle the crumbled bacon evenly over the dough layer.
4. Top the bacon with 1 1/2 cups of the shredded cheddar cheese, reserving 1/2 cup for later.
5. In a medium bowl, whisk together the eggs, milk, black pepper, and garlic powder until fully combined and slightly frothy.
6. Pour the egg mixture slowly over the cheese and bacon in the baking dish, ensuring it spreads evenly.
7. Sprinkle the reserved 1/2 cup of cheddar cheese on top of the egg mixture.
8. Bake in the preheated oven for 20–25 minutes, or until the center is set and the top is golden brown. Tip: Check doneness by inserting a knife into the center—it should come out clean.
9. Remove the casserole from the oven and let it cool for 5 minutes before slicing. Tip: Letting it rest helps the layers set for cleaner cuts.
10. Serve warm directly from the dish. Tip: For extra flavor, garnish with chopped fresh chives or a drizzle of hot honey.
Vibrant with a crispy, buttery crust and a soft, cheesy interior, this casserole delivers a satisfying contrast in every bite. Pair it with a fresh fruit salad or spicy bloody marys for a complete brunch spread, or slice it into squares for an easy grab-and-go breakfast all week long.
French Onion Crescent Roll Casserole
Grab your baking dish because this French Onion Crescent Roll Casserole is about to become your new favorite comfort food. Imagine melty cheese, caramelized onions, and flaky crescent rolls baked into one irresistible dish. It’s the ultimate cozy meal that comes together with minimal effort.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Onion Mixture:
– 2 tablespoons unsalted butter
– 2 large yellow onions, thinly sliced
– 1 teaspoon granulated sugar
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Casserole:
– 2 (8-ounce) cans refrigerated crescent roll dough
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 2 cups shredded Gruyère cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add 2 thinly sliced large yellow onions to the skillet. Cook for 5 minutes, stirring occasionally, until they start to soften.
4. Sprinkle 1 teaspoon of granulated sugar over the onions. Continue cooking for 15-20 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. Tip: Don’t rush this step—low and slow cooking brings out the onions’ natural sweetness.
5. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Remove the skillet from heat and set aside.
6. Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish, sealing any perforations.
7. Spread the caramelized onion mixture evenly over the crescent roll layer.
8. In a small bowl, whisk together 1 cup of beef broth and 1 tablespoon of Worcestershire sauce. Pour this mixture evenly over the onions.
9. Sprinkle 2 cups of shredded Gruyère cheese and 1/2 cup of shredded mozzarella cheese over the top.
10. Unroll the second can of crescent roll dough and place it over the cheese layer, gently pressing to seal the edges. Tip: If the dough tears, just patch it with your fingers—it will bake together seamlessly.
11. Sprinkle 1/4 cup of grated Parmesan cheese evenly over the top crust.
12. Bake in the preheated oven for 25-30 minutes, or until the crescent roll top is golden brown and the cheese is bubbly. Tip: For an extra crispy top, broil for the last 1-2 minutes, watching closely to prevent burning.
13. Remove from the oven and let the casserole rest for 5 minutes before slicing and serving.
Here’s what makes it special: the flaky, buttery crescent roll layers soak up the rich, savory broth, creating a tender texture that contrasts with the gooey, melted cheese. Each bite delivers a punch of sweet caramelized onions and umami depth from the Gruyère. Try serving it with a simple green salad to cut through the richness, or enjoy it as a hearty standalone dish on a chilly evening.
Pesto Chicken Crescent Roll Casserole
Escape the holiday cooking stress with this creamy, cheesy, pull-apart masterpiece. It layers pesto chicken and melty cheese inside flaky crescent rolls—bakes into a golden, bubbly casserole that’s pure comfort. Perfect for feeding a crowd with minimal effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 2 cups cooked shredded chicken
– 1 cup basil pesto
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup ricotta cheese
For the crust:
– 2 cans (8 oz each) refrigerated crescent roll dough
– 1 tablespoon melted butter
– 1 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine shredded chicken, basil pesto, mozzarella, Parmesan, and ricotta until fully mixed.
3. Unroll one can of crescent dough and press it into the bottom of the baking dish, sealing any perforations.
4. Spread the chicken mixture evenly over the dough layer.
5. Unroll the second can of dough and place it on top of the filling, pressing edges to seal.
6. Brush the top dough with melted butter and sprinkle evenly with garlic powder.
7. Bake at 375°F for 20–25 minutes, until the top is golden brown and the filling is bubbling at the edges.
8. Remove from oven and let rest for 5 minutes before slicing.
Here’s the magic: the crescent rolls puff into a flaky, buttery crust that cradles the creamy pesto chicken filling. Serve it warm with a side salad for a complete meal, or slice into squares for easy party appetizers—leftovers reheat beautifully for next-day lunches.
Southwestern Crescent Roll Casserole
Unwrap your weeknight dinner routine with this bold, flavor-packed casserole that’s ready in a flash. Think flaky crescent rolls hugging a creamy, spicy filling—it’s the ultimate comfort food with a kick. Perfect for feeding a crowd or meal-prepping ahead.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 1 lb ground beef (90% lean)
– 1 small yellow onion, diced (about 1 cup)
– 1 red bell pepper, diced (about 1 cup)
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn, drained
– 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
– 1 packet (1 oz) taco seasoning
– 1 cup shredded cheddar cheese
For the crust & topping:
– 2 (8 oz) tubes refrigerated crescent roll dough
– 1 cup shredded Monterey Jack cheese
– 2 tbsp unsalted butter, melted
– 1 tsp chili powder
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef for 5–7 minutes until browned, breaking it into crumbles with a spatula.
3. Add the diced onion and red bell pepper to the skillet; cook for 4–5 minutes until softened.
4. Stir in the black beans, corn, diced tomatoes with green chilies, and taco seasoning; simmer for 3–4 minutes until heated through, then remove from heat. Tip: For extra flavor, toast the taco seasoning in the skillet for 30 seconds before adding the other ingredients.
5. Unroll one tube of crescent roll dough and press it into the bottom of the prepared baking dish to form a crust, sealing any perforations.
6. Spread the beef mixture evenly over the dough layer, then sprinkle with the cheddar cheese.
7. Unroll the second tube of crescent roll dough and place it over the filling, gently pressing the edges to seal. Tip: If the dough tears, just pinch it back together—it will bake up fine.
8. In a small bowl, mix the melted butter and chili powder; brush this mixture evenly over the top dough layer.
9. Sprinkle the Monterey Jack cheese over the buttered dough.
10. Bake for 20–25 minutes, until the top is golden brown and the filling is bubbling at the edges. Tip: Check at 20 minutes—if the top browns too quickly, loosely tent it with foil.
11. Let the casserole cool for 5–10 minutes before slicing and serving.
Zesty and satisfying, this casserole delivers a crispy, buttery top that gives way to a hearty, spiced filling. Serve it with a dollop of sour cream or fresh avocado slices for a cool contrast, or pack leftovers for a lunch that reheats beautifully.
BBQ Pulled Pork Crescent Roll Casserole
Let’s transform leftover BBQ pulled pork into a cozy, crowd-pleasing casserole with flaky crescent roll magic. Layer smoky pork, melty cheese, and tangy sauce for a comfort food upgrade that’s ready in a flash—perfect for busy weeknights or game-day gatherings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 3 cups shredded BBQ pulled pork (store-bought or homemade)
– 1 cup shredded sharp cheddar cheese
– 1/2 cup BBQ sauce
– 1/4 cup diced red onion
For the crust:
– 2 cans (8 oz each) refrigerated crescent roll dough
– 1 tablespoon melted unsalted butter
– 1 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with cooking spray.
2. Unroll one can of crescent roll dough and press it evenly into the bottom of the baking dish, sealing any perforations.
3. In a medium bowl, combine the shredded BBQ pulled pork, BBQ sauce, and diced red onion, mixing until fully coated.
4. Spread the pork mixture evenly over the crescent roll layer in the baking dish.
5. Sprinkle the shredded sharp cheddar cheese uniformly over the pork layer.
6. Unroll the second can of crescent roll dough and place it on top of the cheese, gently stretching to cover the filling and sealing edges.
7. In a small bowl, mix the melted unsalted butter and garlic powder, then brush it lightly over the top crescent roll layer.
8. Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling at the edges.
9. Remove the casserole from the oven and let it rest for 5 minutes before slicing to allow the layers to set.
Serve this casserole warm, where the flaky crescent roll crust contrasts with the tender, saucy pork filling. The smoky BBQ flavor pairs perfectly with a crisp green salad or pickled veggies for a balanced meal—leftovers reheat beautifully for an easy next-day lunch.
Garlic Parmesan Crescent Roll Casserole
TikTok’s favorite savory snack just got a major upgrade. This Garlic Parmesan Crescent Roll Casserole transforms refrigerated dough into a golden, pull-apart masterpiece packed with garlicky, cheesy goodness. It’s the ultimate crowd-pleaser for game day, brunch, or a cozy night in.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the casserole base:
– 2 (8-ounce) cans refrigerated crescent roll dough
– 1/2 cup (1 stick) unsalted butter, melted
– 4 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried parsley
– 1/2 teaspoon garlic powder
For the topping:
– 1 cup shredded mozzarella cheese
– 2 tablespoons grated Parmesan cheese
– 1 tablespoon chopped fresh parsley (optional)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with non-stick cooking spray.
2. Unroll both cans of crescent roll dough and separate into triangles along the perforations.
3. In a small bowl, whisk together the melted butter, minced garlic, 1/4 cup Parmesan cheese, dried parsley, and garlic powder until fully combined.
4. Brush each triangle of dough generously with the garlic butter mixture, coating both sides evenly.
5. Stack 2-3 coated triangles on top of each other, then roll the stack from the wide end to the point to form a loose roll.
6. Place each roll seam-side down in the prepared baking dish, arranging them snugly in a single layer.
7. Pour any remaining garlic butter mixture evenly over the rolls in the dish.
8. Sprinkle the shredded mozzarella cheese and 2 tablespoons of Parmesan cheese evenly over the top.
9. Bake at 375°F for 20-25 minutes, or until the crescent rolls are golden brown and the cheese is bubbly and lightly browned.
10. Remove from the oven and let cool for 5 minutes before serving.
11. Garnish with fresh parsley if desired.
Just out of the oven, this casserole boasts flaky, buttery layers with a crisp, golden top and a soft, garlic-infused interior. The double dose of Parmesan adds a salty, umami kick that pairs perfectly with the gooey mozzarella. Serve it warm alongside marinara for dipping, or slice it into squares for an easy appetizer that disappears fast.
Turkey and Stuffing Crescent Roll Casserole
Outsmart holiday leftovers with this genius mashup. Grab that turkey and stuffing, roll it into a cozy casserole, and watch it disappear in minutes. Seriously, it’s the easiest win for a lazy weekend feast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the filling:
– 2 cups shredded cooked turkey
– 2 cups prepared stuffing
– 1 cup shredded cheddar cheese
– 1/2 cup canned cream of chicken soup
– 1/4 cup milk
– For the crust:
– 1 (8-ounce) can refrigerated crescent roll dough
– 1 tablespoon melted butter
– 1/4 teaspoon garlic powder
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded turkey, prepared stuffing, shredded cheddar cheese, cream of chicken soup, and milk. Mix until fully incorporated.
3. Spread the turkey and stuffing mixture evenly into the prepared baking dish.
4. Unroll the crescent roll dough and separate it into triangles. Arrange the triangles over the top of the filling in a single layer, slightly overlapping them.
5. In a small bowl, stir together the melted butter and garlic powder. Brush this mixture evenly over the crescent roll dough.
6. Bake the casserole in the preheated oven for 20–25 minutes, or until the crescent roll crust is puffed and golden brown. Tip: For extra browning, broil for the final 1–2 minutes, watching closely to prevent burning.
7. Remove the casserole from the oven and let it rest for 5 minutes before serving. Tip: This rest allows the filling to set for cleaner slices.
8. Serve warm. Tip: For a festive touch, sprinkle with chopped fresh parsley before serving.
Buttery, flaky crescent roll dough bakes into a golden crust that gives way to a savory, creamy filling. The turkey and stuffing meld with the cheesy sauce for ultimate comfort. Try drizzling it with leftover gravy or cranberry sauce for a next-level holiday plate.
Apple and Brie Crescent Roll Casserole
Grab your crescent rolls and get ready for a holiday game-changer. This cozy casserole blends sweet apples, creamy brie, and buttery pastry into one irresistible bake. It’s the ultimate festive side or brunch showstopper that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling
– 2 large Granny Smith apples, peeled and thinly sliced
– 8 oz brie cheese, rind removed and cubed
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– 1 tbsp lemon juice
For the assembly
– 2 cans (8 oz each) refrigerated crescent roll dough
– 2 tbsp unsalted butter, melted
– 1 tbsp granulated sugar
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the peeled and thinly sliced Granny Smith apples with lemon juice to prevent browning.
3. Add the cubed brie cheese, brown sugar, and ground cinnamon to the apples. Mix gently until evenly combined.
4. Unroll one can of crescent roll dough and press it into the bottom of the greased baking dish, sealing any perforations.
5. Spread the apple and brie mixture evenly over the dough layer in the dish.
6. Unroll the second can of crescent roll dough and place it on top of the filling, pressing the edges to seal.
7. Brush the top dough layer with melted unsalted butter using a pastry brush for a golden finish.
8. Sprinkle granulated sugar evenly over the buttered top for a subtle crunch.
9. Bake in the preheated oven at 375°F for 22–25 minutes, or until the top is puffed and deep golden brown.
10. Remove from the oven and let cool for 5–10 minutes before slicing to allow the filling to set.
Keep it warm for a gooey, melty experience that contrasts with the flaky, buttery crust. The tart apples soften into jammy sweetness, while the brie adds a rich, creamy depth—perfect served alongside a crisp salad or drizzled with honey for extra indulgence.
Reuben Crescent Roll Casserole
Nailing the perfect comfort food mashup just got easier. This Reuben Crescent Roll Casserole transforms deli-counter classics into a warm, cheesy bake that’s ready in a flash. Forget the fuss—this is your new go-to for game day or a cozy night in.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 1 lb corned beef, thinly sliced
– 1 cup sauerkraut, drained
– 1 cup Swiss cheese, shredded
– 1/2 cup Thousand Island dressing
For the crust:
– 2 (8 oz) cans refrigerated crescent roll dough
– 1 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 375°F. Grease a 9×13-inch baking dish lightly with cooking spray.
2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish to form a crust, sealing any seams. Tip: Press firmly to prevent gaps for a sturdy base.
3. Layer the sliced corned beef evenly over the dough in the baking dish.
4. Spread the drained sauerkraut over the corned beef layer.
5. Sprinkle the shredded Swiss cheese evenly over the sauerkraut.
6. Drizzle the Thousand Island dressing over the cheese layer.
7. Unroll the second can of crescent roll dough and place it over the filling, stretching gently to cover. Pinch edges to seal with the bottom crust.
8. Brush the top of the dough with the melted unsalted butter. Tip: Use a pastry brush for an even, golden finish.
9. Bake in the preheated oven for 20–25 minutes, or until the top is puffed and deep golden brown. Tip: Check at 20 minutes—ovens vary, so look for that crisp color.
10. Remove from the oven and let cool for 5 minutes before slicing.
Vibrant layers meld into a gooey, tangy delight with a buttery, flaky crust that holds up to every bite. Serve it warm with extra dressing for dipping, or slice into squares for a handheld party snack that disappears fast.
Mediterranean Veggie Crescent Roll Casserole
Ditch the boring dinner routine with this effortless Mediterranean Veggie Crescent Roll Casserole. Grab a can of crescent rolls and transform them into a golden, flaky crust for a vibrant, veggie-packed filling. It’s the perfect shortcut to a flavorful, crowd-pleasing meal.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the crust:
– 1 (8 oz) can refrigerated crescent roll dough
For the filling:
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, diced
– 1 medium red bell pepper, diced
– 1 (14 oz) can artichoke hearts, drained and quartered
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and halved
For the sauce & topping:
– 1 (15 oz) container ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Unroll the crescent roll dough and press it into the bottom and slightly up the sides of a 9×13-inch baking dish to form a crust.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook for 3-4 minutes, until softened and translucent.
- Add the minced garlic and cook for 1 more minute, just until fragrant. Tip: Avoid burning the garlic, as it will turn bitter.
- Add the diced zucchini and red bell pepper to the skillet.
- Cook the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp.
- Remove the skillet from the heat and stir in the quartered artichoke hearts, halved cherry tomatoes, and halved Kalamata olives. Let this mixture cool slightly for 5 minutes.
- In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, dried oregano, salt, and black pepper. Mix until fully incorporated.
- Spread the ricotta mixture evenly over the crescent roll crust in the baking dish.
- Spoon the cooled vegetable mixture evenly over the ricotta layer.
- Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the vegetables.
- Bake the casserole in the preheated oven for 20-25 minutes. Tip: Bake until the crescent roll crust is deep golden brown and the cheese on top is bubbly and lightly browned.
- Remove the casserole from the oven and let it rest for 10 minutes before slicing. Tip: This resting time allows the layers to set for cleaner slices.
Achieve the perfect bite with a crispy, buttery crust giving way to a creamy, herbed ricotta layer and a medley of tender, savory vegetables. Amp up the freshness by serving it with a simple arugula salad dressed in lemon vinaigrette, or pack the leftovers cold for a stellar next-day lunch.
Summary
Amazingly versatile, these crescent roll casseroles prove that comfort food can be both easy and exciting! We hope you’ve found some new family favorites to try. Don’t forget to leave a comment below telling us which recipe you loved most, and share this roundup on Pinterest to spread the delicious inspiration. Happy cooking!
