Did you ever have one of those ideas that you just know is brilliant? You know… like you’re the first one to ever have had such a light-bulb moment?!
You decide how you want to carry out your big plan, and you figure you’ll just check Pinterest… you know – in case. Bad idea!
I mean, whoever thought about shaping crescent rolls into little cornucopias, right? A lot of people, that’s who!
Well, that’s the story of this easy recipe. It’s evidently been done before, but that doesn’t keep it from being a delicious idea!
Disclosure: The coupons, products and giveaway were provided by Pillsbury through Linqia.”
Y’all know I’m gluten free, but that hasn’t stopped me from serving crescent rolls to my family once in awhile. They love them! Through the years, I’ve used them many times to turn an ordinary meal into something special. And I love baking them at Thanksgiving… nothing quite compliments a turkey dinner like a Pillsbury Crescent Roll! For this recipe, I headed to Publix to take advantage of $1 off of 3 packages of Crescent Rolls. To help you enjoy Pillsbury Crescent Rolls for yourself you’ll want to read on to the end of this post and enter my $10 PayPal Cash giveaway!
Unroll dough and separate the triangles.
Spoon about 2 T. filling onto the wide end of the dough. Bring one point over to the long side of the triangle and pinch.
Continue rolling other point around to other side of dough. Shape the pointed tip into a slight curve.
And enjoy! No matter if mine looks a little ‘corny’ and more like some sort of crustacean rather than a cornucopia!
Just in time for Thanksgiving, here’s my recipe for Cherry Crescent Roll Turnovers:
- 1 pkg. Pillsbury Crescent Rolls
- 1 can cherry pie filling
- 1 egg, beaten
- 1 cup powdered sugar
- ¼ t. vanilla extract
- 1-2 t. milk
- Preheat oven to 375 degrees.
- Line baking pan with parchment paper.
- Unroll and separate the crescent rolls.
- Spoon about 2 Tbls. cherry pie filling near wide end of dough.
- Starting at the wide end, fold over to meet long edge and pinch together, enveloping pie filling.
- Continue folding over other triangle pint to form a cornucopia shape.
- Brush tops with egg.
- Bake according to package directions, 375 degrees for 13-15 minutes.
- While turnovers are baking, mix powdered sugar with milk and extract; stir until smooth.
- Remove pastries from oven when done. Cool for 5 minutes and drizzle tops with glaze.
Have fun making your own cornucopia cherry crescent roll turnovers! Don’t forget to get your coupons HERE! And be sure to take a pic of yours, and post it to Pinterest!
Here’s the giveaway!