Pillsbury dough is one of the best shortcuts in the kitchen. One can can become a party appetizer, a cozy dinner, or a dessert people ask you to make again.
The recipes below go beyond the usual rolls and biscuits. You’ll find dough that gets twisted, folded, waffled, air fried, and slow cooked.
Some are quick weeknight fixes, some are great for brunch, and a few are made to impress guests.
Grab a can, heat your oven, and let’s get baking!
15 Awesome Pillsbury Dough Recipes
1. Spinach Artichoke Crescent Pinwheels
All the flavour of the famous party dip, rolled into a flaky crescent spiral.
Creamy spinach and artichoke filling sits inside buttery dough, and each slice bakes up golden and crisp at the edges.
They’re easy to make ahead and always disappear first at gatherings.
- Course: Appetizer.
- Makes: 16 pinwheels.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
- 4 oz cream cheese, softened
- ½ cup frozen chopped spinach, thawed and squeezed very dry
- ½ cup canned artichoke hearts, drained and finely chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ¼ teaspoon black pepper
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix the cream cheese, spinach, artichokes, mozzarella, Parmesan, garlic, and pepper until combined.
- Unroll the dough sheet on the parchment and spread the filling evenly over it, leaving a ½-inch border on one long edge.
- Starting at the long edge opposite the border, roll the dough up tightly into a log. Pinch the seam closed.
- Chill the log in the freezer for 10 minutes so it slices cleanly.
- Cut the log into 16 slices and lay them flat on the baking sheet, about 1 inch apart.
- Bake for 13 to 15 minutes, until golden brown.
- Let them cool for 2 minutes before serving.
Tip: Squeeze the thawed spinach in a clean kitchen towel until no water is left. Wet spinach makes the dough soggy.
2. Buffalo Chicken Crescent Ring
This pretty ring looks like a party center piece, and it’s packed with spicy, creamy buffalo chicken.
The crescent dough bakes into a golden wreath that you can pull apart one piece at a time.
Serve it with celery sticks and extra ranch.
- Course: Appetizer or dinner.
- Makes: 8 servings.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent rolls
- 1½ cups cooked shredded chicken
- 4 oz cream cheese, softened
- 3 tablespoons buffalo sauce
- 1 tablespoon ranch dressing
- ½ cup shredded cheddar cheese
- 1 egg, beaten
- 2 green onions, sliced
- Celery sticks and extra ranch, for serving
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Mix the chicken, cream cheese, buffalo sauce, ranch, and cheddar in a bowl until creamy.
- Unroll the dough and separate it into 8 triangles.
- Arrange the triangles in a circle on the baking sheet, with the wide ends overlapping in the center and the points facing out. Leave a 4-inch hole in the middle.
- Spoon the chicken mixture along the wide ends, in a ring around the center.
- Fold each pointed end up and over the filling, and tuck it under the inner edge of the ring.
- Brush with the beaten egg.
- Bake for 18 to 22 minutes, until the dough is deep golden.
- Sprinkle with green onions and serve warm with celery and ranch.
Tip: Let the ring rest for 5 minutes before slicing so the filling can set.
3. Air Fryer Biscuit Donut Holes
These puffy little donut holes are ready in about 15 minutes with no frying oil.
Pillsbury biscuit dough cooks up fluffy inside and crisp outside, then gets rolled in cinnamon sugar while still warm.
They’re a fun weekend treat for kids to help with.
- Course: Breakfast or dessert.
- Makes: 32 donut holes.
Ingredients:
- 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
- ¼ cup butter, melted
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- Nonstick cooking spray
Instructions:
- Preheat your air fryer to 350°F and spray the basket lightly with cooking spray.
- Cut each biscuit into 4 pieces and roll each piece into a smooth ball.
- Place the dough balls in the basket in a single layer, with a little space between them.
- Air fry for 5 to 6 minutes, shaking the basket once halfway, until puffed and golden. Cook in batches.
- Mix the sugar and cinnamon in a shallow bowl.
- Brush each warm donut hole with melted butter and roll it in the cinnamon sugar.
- Serve warm.
Tip: Don’t crowd the basket. Crowded dough steams instead of crisping and can stay doughy in the center.
4. Skillet Stuffed Crust Pizza
A cast iron skillet gives this pizza a crisp, golden bottom, and the cheese-stuffed edge makes every last bite worth eating.
It comes together in under 30 minutes. It’s an easy way to get pizzeria flavour at home.
- Course: Dinner.
- Makes: 6 slices.
Ingredients:
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 4 mozzarella string cheese sticks
- 1 tablespoon olive oil
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup mini pepperoni slices
- 1 teaspoon Italian seasoning
Instructions:
- Preheat your oven to 425°F. Place a 12-inch cast iron skillet on the counter and brush the bottom and sides with the olive oil.
- Unroll the pizza dough and press it into the skillet, stretching it about 1 inch up the sides.
- Cut the string cheese sticks in half and lay the pieces end to end around the inside edge of the dough.
- Fold the dough edge over the cheese and pinch it closed to seal.
- Spread the pizza sauce over the center, leaving the crust clear.
- Top with the shredded mozzarella, pepperoni, and Italian seasoning.
- Bake for 18 to 20 minutes, until the crust is deep golden and the cheese is bubbly.
- Let the pizza rest in the skillet for 3 minutes, then slice and serve.
Tip: The skillet gets very hot. Use an oven mitt when you take it out, and let it cool before you touch the handle.
5. Cinnamon Roll Waffles
Yes, you can cook cinnamon rolls in a waffle iron.
They come out crisp on the outside, soft in the middle, and covered in sweet icing.
It’s the easiest breakfast surprise you’ll ever make.
- Course: Breakfast.
- Makes: 8 waffles.
Ingredients:
- 1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls with icing (8 rolls)
- Nonstick cooking spray
- Fresh berries or maple syrup, for serving (optional)
Instructions:
- Preheat your waffle iron and spray both plates with cooking spray.
- Place one whole cinnamon roll in the center of the waffle iron. Do not unroll it.
- Close the lid gently and cook for 3 to 4 minutes, until golden brown and cooked through.
- Lift the waffle out and place it on a plate. Repeat with the remaining rolls.
- Warm the icing in the microwave for 10 seconds, until it’s pourable.
- Drizzle the icing over the waffles and add berries or syrup if you like.
Tip: Don’t press down hard on the lid. Let the roll spread out on its own and it will cook evenly.
6. Chicken Alfredo Crescent Roll-Ups
Creamy chicken Alfredo, rolled up inside soft, buttery crescent dough.
It tastes like a pasta night favorite, but you can eat it with your hands.
Each roll-up is golden outside, cheesy inside, and finished with a garlic butter brush.
It’s a great weeknight dinner that kids love.
- Course: Dinner.
- Makes: 8 roll-ups.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent rolls
- 1 cup cooked shredded chicken
- ⅓ cup Alfredo sauce, plus ¼ cup for serving
- ½ cup shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese, divided
- 1 tablespoon butter, melted
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley, chopped
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix the chicken, ⅓ cup Alfredo sauce, mozzarella, and 1 tablespoon of the Parmesan until creamy.
- Unroll the dough and separate it into 8 triangles.
- Spoon about 3 tablespoons of the filling onto the wide end of each triangle.
- Roll each triangle up toward the point, then place it on the baking sheet with the point tucked underneath.
- Mix the melted butter, garlic powder, and Italian seasoning. Brush it over the tops, then sprinkle with the remaining Parmesan.
- Bake for 15 to 18 minutes, until deep golden brown.
- Warm the extra Alfredo sauce, spoon it over the roll-ups, and sprinkle with parsley.
Tip: Don’t overfill the dough. A little less filling keeps the roll-ups sealed and stops the cheese from leaking out.
7. Strawberry Toaster Pastries
Homemade pop-tarts are easier than they sound, and these have a flaky pie crust and sweet strawberry filling.
A simple glaze and a shower of sprinkles make them look like they came from a bakery.
Kids love to help fill and decorate.
- Course: Breakfast or dessert.
- Makes: 6 pastries.
Ingredients:
- 1 box (14.1 oz) Pillsbury refrigerated pie crusts (2 crusts)
- ⅓ cup strawberry jam
- 1 egg beaten with 1 tablespoon water
- ¾ cup powdered sugar
- 1 tablespoon milk, plus more if needed
- Sprinkles, for decorating
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the pie crusts and cut 12 rectangles, about 3 by 4 inches each, re-rolling the scraps as needed.
- Place 6 rectangles on the baking sheet. Spread about 1 tablespoon of jam on each, leaving a ½-inch border.
- Brush the borders with the egg wash and top each with another rectangle.
- Press the edges with a fork to seal, then poke the tops a few times with the fork.
- Brush the tops with the egg wash.
- Bake for 18 to 20 minutes, until golden brown. Cool completely.
- Whisk the powdered sugar and milk until smooth. Spread over the pastries and add sprinkles.
Tip: Don’t overfill with jam. Too much filling can burst through the seams while baking.
8. Sausage and Egg Crescent Breakfast Bake
A flaky crescent crust holds savory sausage, melty cheddar, and a fluffy egg custard.
It feeds a crowd with very little work. Serve it hot for a lazy weekend breakfast or a holiday brunch.
- Course: Breakfast or brunch.
- Makes: 6 servings.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
- ½ lb breakfast sausage
- 6 eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions:
- Preheat your oven to 375°F and grease a 9-inch square baking dish.
- Brown the sausage in a skillet over medium heat, breaking it into crumbles. Drain well.
- Unroll the dough sheet and press it into the bottom and ½ inch up the sides of the dish, pinching any seams together.
- Scatter the sausage and cheese over the dough.
- Whisk the eggs, milk, salt, and pepper until smooth.
- Pour the egg mixture evenly over the filling.
- Bake for 25 to 30 minutes, until the eggs are set and the edges are golden.
- Let it rest for 5 minutes, then cut into squares.
Tip: Drain the sausage well on a paper towel. Extra grease can make the crust soft.
9. Philly Cheesesteak Calzones
These calzones are stuffed with tender beef, peppers, onions, and gooey provolone.
The pizza dough bakes up crisp and golden, so you can hold the whole thing in your hand.
It’s a hearty dinner that feels like a deli sandwich and a pizza had a baby.
- Course: Dinner.
- Makes: 4 calzones.
Ingredients:
- 1 can (13.8 oz) Pillsbury refrigerated classic pizza crust
- 8 oz thinly sliced roast beef or shaved steak
- 1 green bell pepper, thinly sliced
- ½ medium onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 6 slices provolone cheese
- 1 egg, beaten
Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Heat the olive oil in a skillet over medium heat. Cook the pepper and onion for 5 minutes until soft.
- Add the beef and garlic powder and cook for 2 to 3 minutes. Let the filling cool for 5 minutes.
- Unroll the dough and cut it into 4 equal squares.
- Lay a slice and a half of provolone on one half of each square, then top with the beef mixture.
- Fold the dough over into a triangle and press the edges closed with a fork.
- Place the calzones on the baking sheet, brush with the beaten egg, and cut two small slits in each top.
- Bake for 15 to 18 minutes, until deep golden brown.
Tip: Let them rest for 5 minutes before cutting. The cheese is very hot right out of the oven.
10. Jalapeno Popper Twists
Creamy, cheesy, a little spicy, and wrapped in a golden twist.
They taste like jalapeno poppers without the frying. Every twist has crispy bacon in it too.
- Course: Appetizer or snack.
- Makes: 12 twists.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
- 4 oz cream cheese, softened
- ½ cup shredded cheddar cheese
- 2 jalapenos, seeded and finely diced
- 4 slices bacon, cooked and crumbled
- 1 egg, beaten
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Mix the cream cheese, cheddar, jalapenos, and bacon in a bowl.
- Unroll the dough sheet with the long side facing you. Spread the filling over the bottom half.
- Fold the top half over the filling and press gently to seal.
- Cut the dough crosswise into 12 strips.
- Twist each strip a few times and place it on the baking sheet, pressing the ends down.
- Brush with the beaten egg.
- Bake for 12 to 15 minutes, until golden brown.
Tip: Wear gloves when you handle the jalapenos, and wash your hands well before touching your eyes.
11. S’mores Crescent Bars
Gooey marshmallow and melted chocolate sit between two layers of soft, buttery dough.
A graham cracker topping gives these bars that classic campfire flavor.
They are a no-campfire dessert for any day of the year.
- Course: Dessert.
- Makes: 12 bars.
Ingredients:
- 2 cans (8 oz each) Pillsbury refrigerated crescent dough sheets
- 6 milk chocolate bars (1.55 oz each)
- 1½ cups mini marshmallows
- 2 tablespoons butter, melted
- ½ cup graham cracker crumbs
Instructions:
- Preheat your oven to 350°F and grease a 9×13-inch baking dish.
- Unroll one dough sheet and press it into the bottom of the dish, stretching it to fill the pan and pinching any seams.
- Break the chocolate bars into pieces and cover the dough with them.
- Sprinkle the marshmallows evenly over the chocolate.
- Unroll the second dough sheet, stretch it gently, and lay it over the top.
- Brush with the melted butter and sprinkle with the graham cracker crumbs.
- Bake for 22 to 25 minutes, until the top is deep golden.
- Let the bars cool for 15 minutes before cutting.
Tip: Cool the bars a little before slicing. If they are too hot, the melted chocolate and marshmallow will run out.
12. Easy Berry Galette
A galette is a free-form tart, so there’s no pie dish and no pressure to make it perfect.
The rustic, folded edges are part of the charm.
Sweet berries bubble inside a flaky crust that bakes up deep golden.
- Course: Dessert.
- Makes: 6 slices.
Ingredients:
- 1 Pillsbury refrigerated pie crust (9-inch)
- 2½ cups mixed berries (strawberries, blueberries, raspberries)
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 egg, beaten
- 1 tablespoon coarse sugar
Instructions:
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Gently toss the berries with the granulated sugar, cornstarch, and lemon juice.
- Unroll the pie crust onto the parchment paper.
- Pile the berries in the center, leaving a 2-inch border of dough.
- Fold the edge of the dough up and over the berries, pleating it as you go. The center stays open.
- Brush the crust with the beaten egg and sprinkle it with coarse sugar.
- Bake for 25 to 30 minutes, until the crust is golden and the berries are bubbling.
- Cool for 15 minutes before slicing.
Tip: The cornstarch keeps the berry juices thick instead of runny, so don’t skip it.
13. Peanut Butter Cup Cookie Cups
A soft, chewy cookie base holds a melty peanut butter cup in the center.
They bake in a mini muffin pan, so each one comes out in perfect little cup shapes.
They’re a hit at bake sales, parties, and lunchboxes.
- Course: Dessert.
- Makes: 24 cookie cups.
Ingredients:
- 1 tube (16.5 oz) Pillsbury refrigerated chocolate chip cookie dough
- 24 mini peanut butter cups, unwrapped
- Nonstick cooking spray
Instructions:
- Preheat your oven to 350°F and spray a 24-cup mini muffin pan with cooking spray.
- Cut the cookie dough into 24 equal pieces and roll each into a ball.
- Press one ball into each cup of the pan.
- Bake for 9 to 11 minutes, until the edges are golden and the centers look set.
- Right when the pan comes out of the oven, press one peanut butter cup into the center of each cookie.
- Let the cookie cups cool in the pan for 10 minutes, then run a knife around the edges and lift them out.
Tip: Press the candy in right away. If the cookies cool first, the peanut butter cups won’t sink in.
14. Honey Butter Biscuit Knots
These pretty knots are soft and fluffy, and a garlicky honey butter glaze makes them irresistible.
They go well with soup, chicken, or a big salad.
They look like bakery rolls but come straight from a can.
- Course: Side dish or snack.
- Makes: 8 knots.
Ingredients:
- 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
- 3 tablespoons butter, melted
- 1 tablespoon honey
- 1 clove garlic, minced
- ½ teaspoon flaky salt
- 1 tablespoon fresh parsley, chopped
Instructions:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Roll each biscuit into a rope about 8 inches long.
- Tie each rope into a simple knot and tuck the ends underneath.
- Place the knots on the baking sheet, about 2 inches apart.
- Bake for 18 to 22 minutes, until puffed and golden brown.
- Stir the melted butter, honey, and garlic together.
- Brush the warm knots with the honey butter.
- Sprinkle with flaky salt and parsley, and serve warm.
Tip: If the dough keeps springing back while you roll it, let it rest for 2 minutes and try again.
15. Baked Brie Crescent Wrap
A warm wheel of gooey brie wrapped in golden crescent dough, with a sweet cranberry and pecan center.
It looks elegant on a holiday table but only takes minutes to prepare.
Serve it with crackers and apple slices for scooping.
- Course: Appetizer.
- Makes: 8 servings.
Ingredients:
- 1 can (8 oz) Pillsbury refrigerated crescent dough sheet
- 1 wheel (8 oz) brie cheese
- ¼ cup cranberry sauce
- 2 tablespoons chopped pecans
- 1 teaspoon fresh thyme leaves
- 1 egg, beaten
- Crackers and apple slices, for serving
Instructions:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Unroll the dough sheet on the parchment and place the brie in the center.
- Spread the cranberry sauce over the top of the brie, then sprinkle with pecans and thyme.
- Fold the dough up and over the brie, pressing and pinching to cover it completely. Trim any extra dough.
- Flip the wrapped brie over so the seam is on the bottom.
- Brush with the beaten egg.
- Bake for 20 to 25 minutes, until the dough is deep golden brown.
- Let it rest for 10 minutes, then serve warm with crackers and apple slices.
Tip: Make sure the brie is fully covered with dough. Any gaps can let the cheese leak out as it bakes.
Bake Something New Today
A can of dough, a few simple ingredients, and a hot oven can turn an ordinary day into something special.
These recipes are easy, flavorful, and made for sharing with the people you love.
Whether you’re feeding a busy family, planning a party, or just craving something warm, there’s something here that fits.
This post is not affiliated with, sponsored by, or endorsed by Pillsbury. All brand names and trademarks belong to their respective owners.
Since package sizes and baking times can vary a little between stores and ovens, it’s smart to double-check the oven temperature on your dough package.