Gluten Free Crescent Rolls Recipe

Gluten Free Crescent Rolls Recipe

This easy gluten free crescent rolls recipe makes pigs in a blanket, cheese rolls and even beautiful dinner rolls possible again!These airy gluten free crescent rolls present so beautifully on the dinner table. If you double the batch and wrap the dough around some gluten free hot dogs, you’ve got some pigs-in-blankets* that’ll be the envy of the lunch table (and not just among the gluten free kids!).

These yummy rolls are also great the next day for an out-of-the-ordinary peanut butter and jelly sandwich. Or ham sandwich, or, well, you get the idea. Make a bunch. Enjoy them all!

Rather than baking them buttery, you could also fill them with whatever savory or sweet stuff you have in mind. Pumpkin, apple butter, cheese, chocolate … the world is your oyster with this yeasted crescent roll recipe!

Note: If you’d rather not use yeast, or are looking for more of a sweet crescent dough, try my cream cheese pastry dough in my apple crescent recipe!

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Gluten Free Crescent Rolls Recipe

gluten free crescents with butter - gJules
  • Author:
  • Prep Time: 45 mins
  • Cook Time: 10 mins.
  • Total Time: 55 minutes
  • Yield: 7 rolls

Ingredients

  • 1/2 cup+ warm water or milk of choice
  • 1 Tbs. granulated cane sugar
  • 2 1/4 tsp. (1 packet) rapid rise yeast (Red Star® Quick Rise Yeast)
  • 1 1/3 cups plus 1 tablespoon (190 grams) gfJules™ All-Purpose Flour
  • 1/2 tsp. salt
  • 2 Tbs. honey or light agave nectar
  • 1 egg (mix yolk and white together before adding) or egg substitute (1 Tbs. flaxseed meal steeped in 3 Tbs. warm water)
  • olive oil or melted butter or non-dairy alternative to brush onto rolls (Earth Balance® Buttery Sticks)
  • fresh rosemary, sage, garlic, sesame seeds … or other herbs or seeds for flavoring of choice (optional)
  • gluten free hot dogs, cheese or other filling of choice (optional)

gluten free crescent rolls with butter

Instructions

gluten free crescent roll - yeast proofing

Set your yeast aside to proof. Throw it out if it doesn’t bubble and expand within the first 5 minutes.

In a small bowl, whisk together warm water, sugar, and yeast and let stand for 5 minutes. If it does not bubble and rise at this point, throw it out and repeat the proofing step with fresh yeast.

Whisk together the dry ingredients (including herbs, if using) and set aside.

Stir to combine the honey or agave and egg (or substitute) in a separate bowl, then slowly add to the dry ingredients, along with the proofed yeast mixture.

Beat on the low speed of an electric mixer until well-blended; add more milk or water if needed until the dough is soft — it should not be resistant or tough. The dough should be wet but firm.

gluten free crescent roll dough rolled

On a well-floured pastry mat or clean counter, turn dough out and roll out to 1/8 inch thick. Cut into strips the width you’d like your crescent rolls to be when rolled up (consider if rolling hot dogs inside, for example).

gluten free crescent rolls rolling and cutting

Cut into elongated triangles, gathering the scraps of dough and re-rolling to make one or two more crescents once the rest of the dough is used.

gluten free crescent rolls making - Step 2

Liberally brush oil or melted butter onto the dough at this point, then, from the wide end of the dough triangle, begin gently rolling the dough into a log, until the narrow tip of the triangle wraps around the roll on top. (Use a bench scraper or butter knife, if necessary, to help roll up the dough).

Place each roll onto a parchment-lined cookie sheet and pull the ends of each roll in toward the center to form a crescent shape. Brush off excess flour then brush the tops of the rolls with oil or melted butter to help them brown.

gluten free crescent rolls brushed with oil

Cover with a damp towel or sheet of parchment paper sprayed with cooking oil and place for 30 minutes in a warming drawer or oven preheated to 200ºF, then turned off.

NOTE: the longer these rolls rise, the puffier they are when baked — if you want more of a traditional crescent roll look, only allow the rolls to rise for 15 minutes before baking, or skip the proofing step with the yeast, above, and just add the sugar with the dry ingredients and the yeast after the liquids have been integrated into the dough.

gluten free crescent rolls baked

Proofed yeast, and/or longer rise time yields super fluffy rolls, but they begin to lose their shape. If you’re in search of crescent-looking rolls, skip the proofing of the yeast and/or only allow the rolls to rise for 15 minutes.

Preheat the oven to 375ºF (static) or 350ºF (convection).

Bake for 8-10 minutes, or until light golden brown. Do not over-bake!

*To make “Pigs in a Blanket”, simply place a hot dog at the wide end of the triangle of dough before rolling up, and roll to enclose the “pig” in the “blanket” of dough by rolling it up to the small end of the dough. Bake as directed above. Same instructions for other fillings like cheese.

Makes approximately 7 rolls, depending on size.

90 thoughts on “Gluten Free Crescent Rolls Recipe

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  1. I have used SAF Instant Yeast in a bread machine making regular non GF bread. It’s put in dry and you don’t proof it first. Now I have to be GF. Would this yeast work in this recipe without proofing it and just using it dry as long as all the other ingredients were used?

    My daughter made these last night for those who are GF and they came out very good. She made them exactly as it was in the recipe. I just thought if it the SAF instant yeast could be used it would save a step.

    • Hi Carol, the SAF Instant Yeast is perfectly fine to use in any of my gluten free bread recipes. Most don’t even have a proofing step because it’s not really necessary with gluten free bread since the kneading step is curtailed and there is no punch down or second rise. Hope that helps answer your question! Happy baking! (Glad the crescent rolls turned out so well!)
      ~jules

  2. I’ve made this recipe quite a few times and although it comes out fine, I always end up having to use more than 3 cups of flour otherwise the dough is just completely liquid. I’m using the exact ingredients listed. Where am I going wrong?

    • Hmmmm Aimee, I’m not sure! I haven’t ever had that result but now you’re making me want to go back and make the recipe again with your issue in mind. Thankfully you apparently followed your instincts and got the dough to where it needed to be – so kudos to you on that! I’ll let you know when I get a chance to make this again if there are any tips I can think of or why that might be happening for you.
      ~jules

        • It’s hard to tell what part of that flour mixture threw this recipe off for you, Josh, since I don’t know what you’re using, but this recipe was developed very specifically for use with my gfJules Blend. I hope you give it a try again soon with my flour, as I know you’ll have better results!! I know it’s so frustrating to have to throw away failed recipes and I worked really hard to develop a blend that would make everyone’s baking happy again. In the meantime, I would say that the problem was not you, it was the flour, so don’t be discouraged!
          ~jules

  3. Hi Jules,

    What an amazing recipe! I can’t wait to make these for Thanksgiving! I was wondering if it’s possible to set aside the rolls after rising them at 200 degrees, and then giving them the final bake a few hours (or maybe a day) later? If so, would they be okay in the fridge or freezer, or would they need to be closer to room temp?

    • Hi Andi, I’m glad that this recipe looks good to you, too! While I’ll offer the caveat that I haven’t tried this method yet myself, I suspect that after rising, if you covered these rolls and put them in the fridge, you could bake them later after bringing to room temperature. Please let me know if you try it before I get a chance to!!!
      ~jules

  4. Hi 🙂 so my girlfriend is celiac and I’m trying to make all my thanksgiving recipes gluten free this year, but my friends want me to make this crescent dough-wrapped brie. Do you think this would be possible with the dough from this recipe? Thank you!

    • Hi Manuela – how sweet of you to make all your Thanksgiving recipes GF for your girlfriend this year! I have tons of great Thanksgiving recipes on my site — I hope you enjoy them! This crescent roll dough will work for the brie appetizer. It’s really yummy! Make sure you use my gfJules Flour though, since it gives the stretch you need to wrap the dough around the brie and also bakes up light and airy like crescent roll dough should. Enjoy!
      ~jules

  5. I have made these several times where I triple the recipe and form into large balls and cook in a casserole dish. They turn out great, but I could like to try them in a crockpot. How would I do that?

  6. I was very disappointed with this recipe. I followed it down to the letter and after mixing, I came out with what looked more like pancake batter. Before you ask, yes, my yeast did proof. After adding a cup more of flour, I got dough. Then, after they had warmed and then baked, more disappointment. They didn’t rise, they were dense, not fluffy or flaky, and they tasted very grainy, most likely because I had to use more flour than recommended. I live at a high altitude (about 6,500 ft) which may account for some of these things. Wish I knew for sure.
    If any of you trying this recipe live at a high altitude, maybe try experimenting with the rise time and putting less liquid in the mixture.

    • Hi Stefi, my first question always is whether or not you were using my gfJules Flour and whether there were any other ingredient substitutions (like eggs). Let’s start there and I’m glad to help try to work this through with you. Feel free to send me an email at Jules @ gfJules dot com if you want me to help further, ok? Also, have a look at my high altitude baking tips when you get a sec.
      ~jules

    • Hi Ivana, yes, you can freeze the dough if wrapped tightly. Bring to room temperature before rising and baking. Enjoy!
      ~jules

  7. was so excited to try these, but mine are a runny mess. my yeast didn’t bubble, but I thought it would be okay since instructions say you can skip that step. any other suggestions?

    • Uh oh! That’s a true bummer, Jennifer! Let’s look at ingredients – if you did proof the yeast and it didn’t bubble that’s never a good sign. When that happens I suggest throwing it out and getting fresh yeast. Otherwise though, did you make any other ingredient subs (flour, eggs, etc.)?
      ~jules

  8. Like some of the other commenters – mine did not rise – the yeast did proof. I believe the only difference is that I used Trader Joe’s gluten free flour. I have made other gf crescent rolls using other recipes and followed directions exactly even using the same flours they mention and they still did not rise so I think I have a fundamental problem but I have no clue what it is. Any help would be greatly appreciated. On the plus side – my kids liked yours the best so far from a taste and texture standpoint even though they didn’t rise and were dense. Thanks!!

    • Hi Kim: If you look at the ingredients in TJ’s flour, 2 of the first 3 ingredients are rice. Rice is gluten free, but is not a good substitute (in those proportions) for wheat flour. You need a blend of flours that, when combined, close mimic the structure and behavior of wheat flour. That’s why so much gluten free food tastes so bad, and feels bad and crumbles and is dry and vacuous. Rice is cheap and plentiful and the big brands rush it to market as a substitute. It just can’t perform, which is likely why your crescent rolls didn’t rise. Read the reviews on the gfJules Flour page: it’s the real deal. Many, many folks have stopped wasting their time and money on yet another flour, or blend of inferior flours, that won’t work (or that their families won’t eat). You’ll be utterly amazed the first time you try one of Jules’ recipes with her gfJules Flour. We hope you’ll give it a try real soon!

  9. I’m trying to make Resurrection rolls which calls for crescent rolls but then you put a marshmellow and cinnamon in which “disappears” when baked. The problem is I need to make the dough tomorrow night and bring to my son’s pre-school Wed. am. Is this even possible because of the rising issue? In other words, can I let them rise and then refrigerator overnight for baking the next day? Also, do you know if Arrowhead Mills gf flower will work as that is all I have on hand and these have to be made tomorrow.

    • Hi Kristin, what a coincidence, as I’m making those today myself! As for making in advance, you can do that and refrigerate, bring to room temp and bake or let them sit overnight at room temperature (in either case, cover well). They don’t take long to bake, which is a good thing. I’m not familiar with Arrowhead Mills flour, so I’m sorry I can’t comment on how well that will work in my recipe. All GF flour blends are radically different and behave differently. Here’s some more information on different gluten free flours that might help if you know what’s in that blend. I hope next time you have some of my flour on hand for quick recipes like this one; it has an 18 month shelf life, so it never hurts to have some on hand. 🙂

  10. For recipe conversion purposes, how much does a cup of your flour blend weigh in grams. Thank you so much. I’m enjoying baking with your flour a great deal and have had success substituting it cup for cup in several of my favorite standard recipes… muffins, cornbread, gingerbread cake.

  11. Tried this recipe. Everything was going fine until I baked them and ended up with rolls that taste nothing like crescent rolls and were fluffy or flaky. They are soft but in a dense kind of way. This recipe needs to be altered a bit.

    • Hi Steven, thanks for writing in. Can you tell me if you made any recipe substitutions, like egg or flour? What kind of yeast did you use? What about butter? If you could give me a bit more information about the ingredients you used and their temperatures as you prepared the dough, I might be able to help figure out what went awry.
      Thanks!
      ~jules

        • Hi Ann, my gfJules Flour does contain a very tiny proportion of xanthan gum. There is never any need to add more gum when using my mix, but I can use less gum in my mix because of the other ingredients I’ve used which give natural stretch to doughs.
          I hope that helps!
          ~jules

  12. I grew up with “Thanksgiving Rolls” that tasted just like this. Six years of trying to replicate them (Better Homes and Gardens cookbook, Parker House yeast rolls) and this is the closest I’ve gotten! I made two batches – the first following your recipe, and the second making the variation of scalding the milk in the first step before proofing the yeast. I let the milk cool down after scalding, to prevent killing the yeast. This made them taste even more like the originals. The original recipe called for double-proofing – before the rolls were rolled out, then again after. This recipe only once, and that might have been the trick! This was my first time using your flour as well, and I am SOLD!!! Thanks, Jules, this brings a little piece of my childhood back, but gluten free. PS all three of my kids are gluten free now too, and they are excited to have “Thanksgiving Rolls” back as well 🙂

    • Oh Carey this makes me so happy to hear! I’m thrilled that your family has Thanksgiving rolls back! I’m trying your milk scalding trick the next time I make the recipe — thanks for sharing!!!
      ~jules

  13. Hi Jules. I have Loved this recipe since I first tried it over 5 years ago. A time saving variation I have found is to pat the dough into a circle, then just cut it into 8 slices like a pizza, and roll on up. Thank you for all your amazing recipes to work with your amazing flour. You never cease to wow us with your creations.

    Hailey and the fam 😉

    • YAY April! I’m so happy you tried the recipe and loved it! Can’t wait to hear what other recipes you try! Cheers to more baking successes!
      ~jules

  14. Jules,

    Made these tonight for the first time. It’s like we have Pillsbury Crescent rolls again! THANK YOU!!!!! (Your golfing buddy :))

    • Oh Tim, that’s fantastic to hear!!! Did you just make them as dinner rolls, or did you wrap them around any other yummy fillings? You could pack these as snacks for your golf bag next time! hahah!
      Hope you’re doing well! It’s so great to hear from you!
      ~jules

  15. Jules,
    Could you tell me what thickness you roll/pat them out to before rolling? I tried these this weekend and it was not a 100% success. So I’m wondering if I had them too thick or thin.
    Also I think we are going to try rolling into a rectangle – then cut with a pizza cutter into rectangle and then triangles. I am bad at patting out an isosceles triangle 🙂

    • Hi Tina,
      I pat out the dough to between 1/8-1/4″ thick — a little thicker than a pie pastry. One reader has suggested adding a tablespoon of shortening to the dough to make it even softer (not sure what trouble you were having or if this solves it!). I love the idea of the rectangle and cutting the triangles – even easier! Also, cutting the dough to form a triangle leaves the edges exposed, which means they’ll rise better than if patted and sealed.
      Let me know how it goes next time you make them!
      ~jules

  16. Hi Jules, Just wanted to say that my mom told me to add a TBS of shortening or earth balance butter to my dough, and It makes it much softer for many days after ( not that they ever last that long ;), but we like to bake massive amounts for the holidays, and found this really helps them stay as fresh and soft as your regular recipe. I also LOVE to sprinkle some cinnamon and sugar and a few raisins on the dough before rolling them, then drizzle with icing for a quick treat!! Merry Christmas Jules!! Thank you for giving us our Holidays back!! Love, Madison ( your cookie helper from the Portland GF food EXPO)

    • Oh, Merry Christmas to you, Madison! I love this tip and I’m so glad to hear you’re still baking and loving it! I’ll be back in Portland again in 2015 for the show, so I hope to see you there again! I can always use a good helper!!!
      ~jules

  17. Rookie question here… If I’m making a double batch of these, do I just double everything (including yeast, water, etc.)? We made these tonight for our old favorite Pillsbury Chicken Squares recipe – been missing it since the diagnosis! Yum!

    • Hi Meg, to answer your question, yes, just double everything. It should work fine for this recipe (good that you’ve made it once already, so you’ll know how the dough should look!). So glad Chicken Squares are back on your menu again! YAY!!

      • I have finally gotten around to making a double of this recipe and I have to ask one last time… 4.5 tsp seems like an awful lot of yeast! We really double that, too?

        • Hi Meg, yes, doubling the recipe means adding twice the flour and two yeast packs (or 4.5tsp) instead of only one yeast pack. Enjoy!!!

  18. I like to cut in 2 TBS of earth balance to the flour mixture… This helps mine to ture out flaky and the keep softer for longer ( not that they last that long, but I always make 5-6 batches) and the butter also helps them to stay soft when warmed back up.

    • Hi Dawn, I would follow this recipe for buns instead, and leave out the 1 Tbs. sugar altogether (there is honey or agave in the recipe to help activate the yeast). Hope that helps!

  19. I have a really silly question…I just got a KitchenAid mixer so do I use the dough hook or the white paddle to mix this? Mine is the mixer that moves up and down, not with the head lifting back, if that matters. So the paddle/hook never comes completely out of the bowl when scraping the sides.

    • Not a silly question at all, Susan! I have found with my KA mixers that the paddle works the best in nearly every application. I use the whisk for egg whites and frostings, but the paddle for everything else. I have a BeaterBlade that I use with my stand mixers and it works great for scraping all sides of the bowl when mixing! If you get one, just be sure to get the right size for your mixer. Enjoy that Kitchen Aid! I love mine!

  20. I tried these last night, followed the recipe to the letter, and the dough was NOT a wet dough at all, as a matter of fact, it was very dry and crumbly so I had to add some water. Rolled it out and made triangles, then rolled into crescent shapes and they baked up hard as a rock, not fluffy, didn’t rise at all (and my yeast WAS active as I proofed it well). We ended up throwing most of them away.

    • It’s difficult to say what might have gone wrong, as that’s certainly not the desired result! The easy answer is that next time you need to add more liquid to get the dough to a malleable state, but there must have been some measuring or other issue to cause them to be so dry. Send an email so we can get to the bottom of it with you!

  21. Love this recipe! I used flax gel as my egg replacer and found that the yeast water and the gel were too much liquid with the amount of flour that the recipe states. I ended up using more flour – not sure how much because I would add until the batter looked manageable but still wet. (it was like soup without the added flour). Any suggestions on adjusting the proportions of the ingredients? Thank you!

    • Hi Paula, so glad you love the recipe!! Sometimes the liquid:dry ratio can be thrown off when using egg replacers and altitude is always a factor with yeast breads, as well. Luckily you were aware enough of how the dough should look, that you kept adding flour until it was able to be rolled out. It sounds like you must’ve added at least 1/2 cup – 1 cup more flour, from your description. Next time you make it with the egg replacer, keep copious notes so you’ll know how much flour you added to get the dough to be perfect. Please come back and share your amounts too, so others can learn from your trials!

  22. If I just have regular yeast (not rapid-rise), do I change the directions at all? I read your “yeast tutorial” and don’t see the answer to that.

    • Hi Dorothy – if a recipe calls for rapid rise yeast, and you only have regular yeast, just let it rise longer. At least an hour for most breads. Hope that helps!

  23. Made 3 batches of those tonight!!! The 1st one was just to see if my kids liked them, since I just realized I wouldn’t be able to make mummy hot dogs for Halloween this year (recently found out my 2nd son is allergic to gluten). They inhaled them…
    So I made a double batch right after homework, one for dinner, one for the freezer. They are really delicious. I’m having a little trouble getting them to brown; will try the milk trick. Do I still brush melted butter on?
    My biggest problem was explaining to my youngest ones that we were NOT having mummy hot dogs tonight!!

    • Yay Catherine! Mummy Hot Dogs?! I LOVE IT! To get them to brown (although, mummies are white … just sayin’ :) ) use milk, butter or egg wash — the protein in any of these liquids is what will brown, giving the dough a look of having browned. Send us a pic of the mummy hot dogs! I’d love to feature it on Facebook or in a Recipe Newsletter to share the inspiration with others!!!

  24. Hi Jules! I just made these and they turned out great, the only thing is all I could taste was the yeast other than that mine didn’t have much flavor. could I be doing something wrong?

    • Mira, not sure about the yeast taste. What kind of yeast did you use? Did you brush with butter/Buttery Sticks and use honey or agave in the rolls? You can always use a bit more honey or agave or another teaspoon of sugar. Glad they turned out great for you, though! :)

  25. I can not wait to try these, I have a wonderful recipe I make with crescent rolls. Peel, and slice 2 apples into 8 pieces each. 16 slices total. Wrap a piece of the dough, the size of half a triangle of the regular crescent dough, around one of the apples slices. (When making this recipe for people that do not reguire gluten free I use 2 tubes of reg. crescent roll dough and cut each triangle into 2 pieces, giving you 16 triangles.) Place all 16 wrapped apples in a greased 9 x 13 pan. Preheat oven to 350 while oven is preheating melt 1 stick of butter and 1 1/4 cup sugar until bubbly. Pour over little bundles of apples. Then take 1 can of Moutain Dew and pour over the apple bundles. Bake for 35 min. until golden brown. Sauce will thicken as it cools. This recipe sounds weird, but believe me you will want to crawl in the pan and eat your way out!!!! I serve with ice cream.

    • Wow Jenny! That does sound weird, but that’s never scared me off yet! I’m going to have to add your wacky recipe to my “to do” list in the new year!!!! :)

  26. I just tried making this recipe and could not get it to work. The dough just crumbled on me and never formed a ball. I used the GF all purpose flour mix that I had on hand which contains white rice flour, potato starch, tapioca starch and guar gum. This flour has never failed me (in fact I use it in all my “regular” recipes that I ahve converted into GF nad it has never changed the taste or texture. Any suggestions? I am in desperate need of a crescent roll dough for a casserole I make (well used to when I could buy pillsbury)

    • Kandi, I’m not sure about your flour mix – if it’s got a large proportion of white rice flour, that could be the problem for you with this recipe. If the dough was too dry to form a ball, I’d suspect that was the issue because my flour mixture has very little rice flour in it at all, and rice flour can have a drying effect. If you try this recipe again, I would suggest that you just add more liquid until the dough does behave like dough (and holds together in a ball!). It’s hard when you’re working with a different flour blend than the one I used to develop this recipe, but that would be my best guess!

  27. Jules, I have a questions. I have tried to make this recipe twice and the dough always comes out to dry. We live in El Paso, TX where it is very dry weather not sure if that has something to do with it? I’m using your mix, with egg replacer. I always have to add extra water. Also for the baking, I have a gas oven and they never really brown. I cooked one batch for 15 minutes and they weren’t done all the way and then other time I cooked them for like 30 minutes, never browned and of course they were hard although my son loved them as he is teething. I have baked non-gluten free without an issue. I have also tried using a stone and a disposable cookie sheet. Any idea what I might be doing wrong? Thanks!

    • Gabriela, you’ve identified a few possible issues here. Your dry climate is not to be overlooked. The other issue here is the egg replacer. I am not a fan of using egg replacer in yeast breads, but I have great results when I use the flaxseed meal + hot water recipe to replace eggs (1 Tbs. flaxseed meal + 3 Tbs. hot water steeped for 10 min = 1 egg). As for the browning, gluten-free doughs do not brown the same way as wheat doughs. I find that brushing the dough with your preferred milk will make them brown nicely. Do not leave the rolls in the oven longer to brown, because all that will do is dry them out! I hope these tips help! ~jules

  28. Hi, I’ve tried this recipe twice and cannot get them to rise. I’m using the same rapid rise yeast that I use to make your sandwich bread and it always works. What could I be doing wrong?
    Thanks for your help.

    • Michelle – a couple possibilities. First, I’m assuming you’ve checked your yeast to make sure it’s fresh & still active. Also, make sure all your ingredients are room temperature before you add them in. Do not over-work the dough when rolling it out and cutting it, etc. If you let the rolls rise for 20 minutes and they haven’t risen much, let them rise longer. They should rise in the bake cycle too, but they need to have risen some before you bake them. I know how frustrating it can be to not have yeast breads want to cooperate, so send us an email and we can help with more specific guidance after we find out exactly what you’ve already tried, etc.

  29. I made these today. I made pigs in a blanket with little smokies. (grass fed beef and nitrate free) I also made chocolate crescents. I just rolled chocolate up in the dough. I also rolled them out with a rolling pin and cut out triangles with a pizza cutter. That worked out better for me. They were both soooooooo delish.

  30. These were great! Any chance you can freeze the dough once they are rolled, so you could just take them out of the freezer and pop them in the oven as needed?

    Thanks!

    • Barb, that’s a really interesting notion! I haven’t tried that method yet, since they’re so easy to warm up once cooked and since they only take a couple minutes of cook time. I usually just roll them out and cook them on the stove right away, but I always have some left for freezing and they are great that way. Put a piece of wax paper between each one so it’s easy to remove just one, then take the frozen tortillas and either re-heat on the stove top, or in the microwave wrapped in a towel. They’re quick and easy that way too!

      • Hi Jules! I’m looking to make these for a dinner for 40, but I’d like to make ahead and freeze. Your response here seems to be about the tortillas (which are wonderful, by the way!), but I was just wondering if you have experenced the best way to make these ahead of time so that they will still be fresh for the dinner. Thanks!

        • Hi Connie, I have not made this particular recipe ahead of time, but freezing is the best way to keep bread fresh. Lightly warm them in a towel in the oven just before serving, and they should be fine.

  31. love this recipe! Have made the rolls and they were divine! Next I’m going to use the dough for mini pigs in a blanket and for monkey bread! Can’t wait!

  32. This is a great recipe! I’ve been researching, but the majority of recipes I’ve seen use cottage cheese or ricotta cheese. I’m trying to make gluten free AND dairy free crescent rolls, so this is a great recipe. Thanks for sharing!