Here’s the crescent roll recipe, as promised yesterday when I posted our Snackadium. Tiny bite-sized crescent rolls, topped with roasted shrimp, crispy bacon, a tiny tomato and a bit of homemade mayo! Yes, they are as delicious as they sound :)

This is my first crescent roll recipe. I don’t bake crescent rolls often but after making these babies that will definitely change. I can think of so many uses for them!

In addition to the shrimp & bacon version, I also made some with ham & brie:

I can’t decide which was my favorite. I like the texture and flavor of the shrimp and bacon but then there’s nothing like warm, soft brie with salty ham. Brie with jam would be fabulous, too.

Making them couldn’t be easier. The only tricky part was figuring out how to cut the “triangles” out of the crescent rolls since they’re not really “triangles”. After thinking about it for a minute we had it all figured out though. Here’s the step-by-step so you can save that minute doing something other than scratch your head:

You can’t really tell in the photo, but the left edge is much longer than the bottom edge, which means that since it’s not an actual triangle, you can’t just cut it directly in half. But if you follow how I did it in the photos they’ll come out perfectly!

Once you’re done cutting, just roll them up, one at a time, starting with the flat end (not the pointy end). You’ll end up with four mini crescent rolls per dough section (which means you’ll get 32 out of one regular-sized tube of Pillbury crescent roll dough):

Once they’re all rolled up, bake according to the directions on the package. But be sure to start checking them much earlier than you normally would (mine took 7-8 minutes).

A couple of tips:

1. You can bake the rolls ahead of time! They’re the softest while still very fresh, but if they become difficult to slice just toss them in the microwave for 30 seconds – they’ll soften right up.
2. Depending on your sandwich ingredients, you may want to skip slicing the crescent roll altogether. My shrimp sandwiches weren’t as cute with the rolls cut in half, so I just left them whole and placed the ingredients on top. And for my ham & brie version I could have skipped the toothpicks completely.
3. To roast shrimp: Pat dry and toss with a small amount of olive oil on a heavy sheet pan. Season with kosher salt. Roast in a preheated 400F oven for approximately 4-7 minutes, depending on the size of your shrimp. Watch them carefully – you don’t want to overcook them!
4. To make homemade mayo – check out this post over at Serious Eats. It’s the only way I make my mayo now – it’s foolproof!