3 Halloween Recipes Using Crescent Rolls- Orange County Portrait Photographer 3 Halloween Recipes Using Crescent Rolls


Everyone loves crescent rolls, right? When I’m not busy as an Orange County portrait photographer, I also really like to bake. So, I thought it would be fun to try out a few Halloween recipes to share with you all. Here are three Halloween foods I made this week all with one ingredient in common: crescent rolls!

Breakfast: Pumpkin Pie Rolls

I got this recipe from Bloom Designs. It turned out REALLY yummy (my Dad’s favorite of the three recipes), but it was a bit challenging to make. What I really struggled with was that my crescent dough was really soft, even after being in the fridge consistently for 3 days. I would suggest putting it in the freezer for a few minutes before trying this recipe. You will see why!

What you will need:

  • 1 can of jumbo crescent rolls

For the filling:

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • dash of ginger

For the glaze:

  • 1 cup powdered sugar
  • 1.5 tablespoons milk (the original recipe says 1, but I personally needed 1.5)
  • 1 tablespoon butter melted
  • 1/4 teaspoon cinnamon


1. Put the crescent container in the freezer for 5 to 10 minutes to harden the dough a bit.

2. Preheat the oven to 350 degrees.

3. In a mixing bowl, whisk together the filling ingredients.

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4. Unroll the container of crescent rolls. Push the seams together so that you have on large rectangle.

5. Spread a thin layer of filling over the crescent dough. You probably won’t use all of the filling; I didn’t.

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6. Roll up the dough and cut into 8 equal pieces. This is the step I had a hard time with because my dough was very flimsy. If you put it in the freezer for a few minutes before you start, that should help.

7. Place slices in a buttered 8 inch cake pan. I didn’t have one of these so I used my circular pizza stone.

8. Bake at 350 degrees for about 20 minutes until golden brown.

9. While the rolls are baking, whisk together the glaze ingredients.

10. Remove the rolls from the oven and let them cool for about 5 minutes. Then, apply the glaze to the rolls!

11. ENJOY! I recommend drinking with a glass of milk. Yum!

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Lunch or Dinner: Mummy Dogs

I got this recipe from Pillsbury and LOVE it! It takes a bit of time wrapping all of the bandages around, but it comes out cute in the end. Most kids like Pigs in a Blanket so this is a fun twist.

What you will need:

  • 1 can regular crescent rolls
  • 2 1/2 slices American cheese
  • 8-10 large hot dogs
  • Cooking spray
  • Mustard or ketchup


1. Preheat the oven to 375 degrees.

2. Unroll the crescent dough, separating at the perforations so that you end up with 4 rectangles. Press the remaining perforations to seal the dough.

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3. Using a knife or pizza cutter, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough.

4. Slice cheese lengthwise into quarters.

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5. Place a quarter of cheese under each hot dog. Then, wrap 4 pieces of dough around the cheese and hot dog to form “bandages.” About 1/2 inch from the end of each hot dog, separate the “bandages” to leave room for the face.

6. Place the hot dogs on a large, ungreased cookie sheet with the cheese on the bottom. Spray the dough lightly with cooking spray.










7. Bake at 375 degrees for 13 to 17 minutes or until golden brown. Use mustard or ketchup to add eyes. I used ketchup; mustard isn’t allowed in our house, haha.











Dessert or Snack: Chocolate Witch Hats

I’m a chocolate lover (can’t go to Disneyland without eating Ghirardeli’s chocolate criossants) so this was my favorite out of the 3 recipes. To make it better next time, I would personally drizzle some melted chocolate or chocolate sauce on the top. There was just too much crescent and not enough chocolate! I also found this recipe on Pillsbury.

What you will need:

  • 1 can of regular crescent rolls
  • 1/4 cup miniature semisweet chocolate chips
  • 2 teaspoons powdered sugar


1. Preheat the oven to 375 degrees.

2. Separate the crescent dough into 8 triangles.

3. Sprinkle a heaping teaspoon of chocolate chips onto the wide end of the triangles and roll over once to form the brim of the hat.








4. Form the rest of the triangle into the shape of a hat.

5. Place on an ungreased cooking sheet and bake at 375 degrees for 9 to 11 minutes or until golden brown.










6. Sprinkle the Chocolate Witch Hats with powdered sugar (or added melted chocolate like I’m going to do next time) and serve warm.

To view my other favorite Halloween recipes, check out my Pinterest board.

If you are interested in booking an Orange County portrait session, message me.

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