10 Surprising Ways to Eat Crescent Rolls for Breakfast

Crescent roll dough is the store-bought shortcut I lean on for easy breakfasts. The buttery, flaky dough is so versatile that I can use it in sweet and savory ways. Sure, the rolls make a great sidekick to dinner, but just wait until you see what the dough can bring to the breakfast table.

Crescent roll dough is a blank canvas just waiting to get shaped, cut, rolled, and stuffed with all of your favorite savory and sweet ingredients. And best of all it doesn’t take a lot to make it a meal. Armed with no more than a few kitchen staples and some creativity, you’re not far from an exciting breakfast.

Inspired by cinnamon rolls, this savory version swirls shredded cheddar and crisp, crumbled bacon around Crescent roll dough.

Unroll the dough and cut into rectangles. If necessary, press any perforated seams together. Sprinkle with shredded cheddar and crumbled cooked bacon. Starting with the short side of the rectangle, roll the dough into a log. Slice and bake at 375°F until the pinwheels are golden-brown, 10 to 12 minutes.

Cradled with buttery dough and paired with black beans, this is the upgrade you didn’t know your baked eggs were begging for.

Line each cup of a standard-size muffin tin with a square of Crescent roll dough. Top with a spoonful of mashed black beans, season with salt and pepper, crack an egg into each, then bake at 350°F until the dough is browned and the egg is set, 12 to 15 minutes. Garnish with chopped fresh cilantro before serving.

Lining the bottom of a baking dish, Crescent rolls bring you the easiest breakfast tart you’ll ever make. Added bonus: the servings are already pre-portioned.

Cut the Crescent roll dough into rectangles, and press any perforated seams to seal. Fold the edges of each piece of dough toward the center to create a 1/2-inch lip around the edge, and press to seal. Arrange the dough close together in a baking dish. Crack an egg into the center of each piece of dough. Bake at 375°F until the eggs are set and the dough is browned, 20 to 25 minutes. Top the tart with freshly ground black pepper and grated Parmesan cheese as it comes out of the oven.

Skip the sandwich — a warm ham and cheese roll-up wrapped with buttery dough is the better way to get your fix of this classic combo.

Unroll the Crescent roll dough and cut into triangles. Place a slice of deli ham and about a tablespoon of shredded cheese (we love cheddar or Gruyère) at the center of each triangle. Roll up each triangle and brush the tops with olive oil or melted butter. Bake at 375°F until the dough is browned and cheese is melted, 10 to 12 minutes.

Filled with your favorite breakfast sausage, Crescent rolls are the ingredient that brings this classic finger food to the breakfast table.

Wrap the Crescent roll dough around a link of breakfast sausage. Bake at 375°F, until the dough is golden-brown, 12 to 15 minutes. Don’t forget the mustard for serving.

It’s not quite the real deal, but a tube of Crescent rolls will get the job done to curb your craving for a pain au chocolat.

Cut the dough into rectangle, then line each with a few pieces of chopped dark chocolate, and roll into a log. Make it more indulgent by brushing the top of each pastry with melted butter, then bake at 375°F until golden-brown, 10 to 12 minutes.

Skip the granola — these are the crunchy, cinnamon bites you want on top of your yogurt.

Cut the Crescent roll dough into small, bite-sized pieces. Heat about a half-inch of neutral oil in a frying pan. Fry the dough, turning occasionally, until the pieces are browned. Remove from the pan with a slotted spoon and toss with cinnamon sugar.

These easy cinnamon rolls get a very welcome and simple upgrade with a dose of orange zest.

Unroll the Crescent roll dough and cut into rectangles. If necessary, press any perforated seams together. Sprinkle with cinnamon-sugar and orange zest. Starting with the short side of the rectangle, roll the dough into a log. Slice into rounds, brush the tops with melted butter, and bake at 375°F until the rolls are golden-brown, 10 to 12 minutes.

The best thing about these mini strawberry-cream cheese Danishes is that they’re small enough to go back for seconds (or thirds!).

Shape the Crescent roll dough into rounds, or use a biscuit cutter to cut the dough. Roll the edges of each round toward the center to form a lip around the edge. Spread a spoonful of cream cheese at the center of each round, then top with a spoonful of strawberry jam. Bake at 375°F until the Danishes are golden-brown, 10 to 12 minutes.

Loaded with sliced banana and Nutella, this is the simple breakfast you’ll want to grab for an indulgent breakfast.

Line each cup of a standard-size muffin tin or mini muffin tin with a square of Crescent roll dough. Bake at 375°F until the dough is browned, 10 to 12 minutes. Remove the muffin tin from the oven, and top each cup with sliced banana, a drizzle of Nutella, and chopped nuts.