Casserole Recipes

Country French Apple Crescent Casserole

Favorite apple-dumpling flavors are baked in a sweet casserole, sauce and all!

Country French Apple Crescent Casserole

Prep: 25 min | Bake: 38 min | Yield: 8 servings



  • 2 tablespoons granulated sugar
  • 1/2 to 1 teaspoon cinnamon
  • 1 (8 ounce) can Pillsbury™ Refrigerated Crescent Dinner Rolls
  • 1 large apple, peeled, cut into 8 slices


  • 1/2 cup granulated sugar
  • 1/2 cup whipping cream
  • 1 tablespoon almond extract or amaretto
  • 1 egg


  • 1/2 cup sliced almonds
  • Cinnamon


  1. Heat oven to 375 degrees F.
  2. In a small bowl, combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon; mix well.
  3. Separate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle, flattening each slightly.
  4. Place apple slice on shortest side of each triangle; tuck in edges around apple slice. Roll up, starting at shortest side and rolling to opposite point. Seal all seams. Place point side down in ungreased 9 inch round baking dish or pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center.
  5. Bake at 375 degrees F for 15 to 20 minutes or until golden brown.
  6. Remove baking dish from oven.
  7. In small bowl, combine all sauce ingredients; beat with wire whisk until well blended. Spoon sauce evenly over partially baked rolls. Sprinkle with almonds and cinnamon.
  8. Return to oven; bake an additional 13 to 18 minutes or until deep golden brown. If necessary, cover with foil during last 5 minutes of baking to prevent excessive browning.
  9. Serve warm.
  10. Store in the refrigerator.


Per serving: Calories 280 Calories from Fat 140 Total Fat 15g 23% Saturated Fat 5g 25% Cholesterol 45mg 15% Sodium 230mg 10% Total Carbohydrate 32g 11% Dietary Fiber 2g 8% Sugars 21g 21% Protein 4g 4%

% Daily Value*: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 6%

Exchanges:1 Starch; 1 Fruit; 3 Fat

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Pillsbury
Bake-Off® Contest 34, 1990 - Sharon Richardson, Dallas, Texas

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