It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone always scarf these down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, Kentucky
Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on.
—Grace Yaskovic, Branchville, New Jersey
Crescent roll dough hurries along these pretty pinwheels from Diane Robbins of McCleary, Washington. You can prepare a plate of them in about half an hour, then serve them as appetizers or to round out a meal.
I crave this bruschetta-like pizza in spring, when I'm planting tomatoes in our garden. Slices make great appetizers when the tomatoes are ripe. But you can also serve the pizza alongside a grilled entree or as a meatless main course.
I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Lakeville, Minnesota
From Alexandria, Virginia, Marye Jo Timmons shares this savory sensation. Refrigerated crescent rolls and mushroom soup make the golden bites simple, and a filling of turkey, onion and celery makes them delicious.
The fresh fruit shines through in this colorful dessert pizza. It's also a tempting appetizer at parties because it's a sweet change of pace from the usual savory dips. —Gretchen Widner, Sun City West, Arizona