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Crescent Strawberry Napoleons

(64)
  7 reviews
  • 30 min prep time
  • 30 min total time
  • 6 ingredients
  • 8 servings
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Lucky for you, easy-bake crescents stand in for traditional puff pastry. It's a classic dessert with convenience!

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
4
teaspoons sugar
1
cup milk
1
box (4-serving size) vanilla instant pudding and pie filling mix
1
cup whipped topping or whipped cream
1 1/2
cups sliced strawberries

Steps

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
  • 4 Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 5 Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
  • 6 Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.
  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll dough; separate into 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Cut each rectangle into quarters. Place on ungreased cookie sheet. Press each rectangle to form 3x2-inch rectangle. Sprinkle each with sugar.
  • 4 Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 5 Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in whipped topping.
  • 6 Just before serving, place 8 baked dough rectangles on serving platter or tray. Reserve 1/2 cup pudding mixture. Divide remaining pudding mixture onto rectangles; spread to edges. Reserve 8 strawberry slices for garnish. Divide remaining strawberries onto rectangles. Top with remaining 8 baked dough rectangles. Garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
4g
19%
Trans Fat
1 1/2g
Cholesterol
0mg
0%
Sodium
410mg
17%
Potassium
95mg
3%
Total Carbohydrate
31g
10%
Dietary Fiber
0g
0%
Sugars
18g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
30%
30%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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