Food You Can Eat: “Pecan Pie” Crescents

I may or may not have used a Pillsbury™ product when I made these

You too will be giggling "WOO HOO" when you bite into one of these.

I came across this recipe a couple of weeks before Thanksgiving and I thought, “Oh, yet another use for Pillsbury™ crescent dough,” even though it does not come from Pillsbury™. These are yummy, they remind me of something we had growing up like Pecan Swirls or something, they came 8 to a pack and were a big hit at the local suburban grocery store. The Pecan Swirls had a very artificial white icing topping, irresistible to a child’s palate, and these use a store-bought caramel sauce, but otherwise I was transported back a good half-century when these came out of the oven. 

The point is, these really shouldn’t be seasonal and are good year-round, but especially in the colder months.

Start with:

2 packages refrigerated crescents (there should be 8 to a package)
Caramel sauce from a jar. If you make your own, much respect.

For the filling:

1 cup chopped pecans
⅓ cup brown sugar
¼ cup flour
½ teaspoon ground cinnamon
½ cup butter – melted

How to:

Preheat oven to 400 degrees and lightly grease a baking sheet.

Unroll the crescent dough and separate the triangles. Use a serrated knife or a pizza cutter if the dough is a little gluey, as it might be. You should have 16.

Stir together pecans, brown sugar, flour, cinnamon, and melted butter.

Add a scoop (about 2-3 tablespoons) to each of the triangles, at the wide end.

Gently roll up each crescent starting with the wide end of the triangle and rolling toward the skinny pointed end. Place on prepared baking sheet 2-3 inches apart.

Bake in preheated oven for about 8-10 minutes until golden brown.
While roll ups are baking, heat caramel sauce a bit in the microwave or on the stovetop.

Drizzle caramel sauce over roll ups. Top with a sprinkle of cinnamon-sugar if desired. Serve warm.

Glutton’s note: We did not manage to polish off all 16 at one go, and you can tightly seal, refrigerate, and warm up these little beauties IN AN OVEN, not a microwave, the next day and they’ll be fine.



    • Pillsbury has tons of recipes for crescent rings; that’s when you take many crescents and form them into a circle, so they’re like an edible wreath. I bet you could do that with something like this. One of the best things about crescent rings is that they bear a striking resemblance to something that may have been produced in a Bundt pan.

      • No nut allergies, but I’ve been sugar-free for the past five years.


        There was a time when I would have cooked up a batch of those pecan crescents and made a pot of coffee and eaten every one of them before they were fully cool.

    • I’m not much of a baker either so I love recipes like these. I have a friend who might as well have graduated from the Institute of Culinary Arts and the stuff she can create is unbelievable. She once told me about a cake she made that took THREE DAYS. What happened was you do the first part and there’s overnight refrigeration involved, and then you do more and there’s a second night of refrigeration, and then on the third day you finish up and serve. I’m almost sure she told me it was one of her Martha Stewart challenges but I can’t find that recipe anywhere. I suppose I could just ask her.

      BTW this didn’t seem so unbelievable to me because I have some Italian recipes that call for overnight marination so I’m no stranger to foods that take more than a day to produce. I once made a sauerbraten where the meat hung out in the fridge for two nights, but that’s passive and the outer edge of my limits.

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