Baked Crescent Churros

Baked Crescent Churros

Recipe by Maria Vergara


Prep time




  • 2 tablespoons sugar

  • 2 tablespoons butter or margarine, melted

  • 1 can (8 oz) Pillsbury refrigerated crescent rolls or 1 can (8 oz) Pillsbury refrigerated Crescent Dough Sheet

  • 1 teaspoon ground cinnamon


  • Heat oven to 375°F. In small bowl, mix sugar and cinnamon, set aside
  • If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6×4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6×4-inch rectangle.
  • Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
  • With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
  • Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
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