28 crescent recipes

Buttery crescent cookies with ground nuts, chilled overnight, then shaped into half moons and rolled hot in powdered sugar. A traditional Christmas cookie with crumbly shortbread texture.

Almond crescent cookies, a classic holiday shortbread shaped into delicate crescents with chopped almonds, vanilla, and almond extract, rolled in powdered sugar after baking. Buttery, tender, slightly sandy.

Classic Viennese Christmas cookie. Soft and buttery with a dusting of snowy sugar.

Magic marshmallow crescent puffs wrap cinnamon-sugar marshmallows in flaky crescent dough, baked until golden and hollow inside. The marshmallow disappears, leaving a sweet glazed surprise.

These cookies are buttery and delicious. By dipping them into melted chocolate gives them another chocolaty layer that make these cookies taste even better. Great treats at your Christmas party.

Seasoned ground beef, crunchy corn chips, sour cream, and melted cheddar baked in a flaky crescent roll crust. This Tex-Mex taco pie feeds the family in 45 minutes with almost zero effort.

Homemade crescent rolls using a bread machine for the dough, then shaped, risen, and baked golden. Soft, buttery yeast rolls with a flaky crescent shape.

Yeasted apple crescents with a maple syrup whole wheat dough and a fresh apple and date filling. Make the dough overnight and bake golden, buttery rolls the next morning.

Reuben crescents stuffed with chopped corned beef, Swiss cheese, sauerkraut, and creamy Dijon mustard wrapped in flaky crescent roll dough. Ready in 25 minutes.

Curry-butter acorn squash crescents glazed with apple juice. A simple roasted side dish with warm spice and a hint of sweetness in 35 minutes.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Coconut crescents dipped in semi-sweet chocolate, made with flaked coconut, powdered sugar, and dry milk. A no-bake candy that looks like you bought it from a chocolate shop.

Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.

Cindy Schweitzer of Muskego offered this cherry twist on melt-in-your-mouth finger cookies.

Five-ingredient cranberry orange crescents using store-bought crescent roll dough. Fresh cranberries and orange zest rolled into flaky, golden pastries in 30 minutes flat.

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.