1. Swirled Crescent Bun

Slice Crescent Triangle

Make four long, parallel cuts into your crescent dough from the small point to the widest end, leaving about half an inch of connecting dough at the point of the triangle.

Roll Up Crescent

Start at the top crescent point and roll at an angle alongside the longest edge. You’re creating a tassel-like shape.

Twist Into a Bun

Circle the dough into a swirl, tucking the fat end underneath. Bake for about 10 minutes in an oven preheated to 375°F.

2. Easy Crescent Stars

Divide Dough

Start with a Crescent Dough Sheet and cut into six even squares.

Cut an “X”

Starting at each point, cut toward the center of the dough, leaving a good inch between the cut from the opposite point. (Think of it as an “x” without the cuts touching each other.)

Turn in the Corners

Fold every other point into the center to create a pinwheel. Press corners firmly down before baking – 9 to 12 minutes at 375°F should do it.

3. Mini Crescent Swirls

Slice Crescent Triangle

Cut each crescent into three tall triangles of relatively equal size.

Roll and Shape Dough

Roll each triangle into a long rope, then shape into an “s” by twisting the top clockwise and the bottom counter-clockwise. Bake 8 to 10 minutes at 375°F.

4. Wheat Stalk Bread (or Pan d’Epi)

Stretch and Slice Dough

Keep the crescent dough unwrapped, then slightly stretch the loaf of dough. Use kitchen scissors to make staggered cuts on both sides of the dough.

Pull Apart “Stalks”

Pull apart the cut pieces of dough and bake 14 to 16 minutes in a 375°F oven.

5. Crescent Rosettes

Slice Crescent Triangle

Cut each crescent into three tall triangles of relatively equal size.

Roll Crescent Dough

Starting at the small end, roll toward the bottom—creating a rose-shaped bun. Bake about 10 minutes in an oven preheated to 375°F.