bite-size shrimp, bacon & tomato sandwiches with homemade mayo

crescent roll recipe

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:

crescent roll sandwiches

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:

how to cut crescent roll dough

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):

how to shape crescent rolls

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!

shrimp sandwich crescent roll recipe

Comments

    • says

      I wish we could watch the game together, too! In my version, you’d bring some of those Buffalo Hot Dogs with you! I’m pretty sure I’d forget all about the game with those around :)

  1. Carlene: Healthfully Ever After says

    These are perfect! The right size (for delicious but not nutritious crescents) and great for parties!

  2. says

    I’m so envious that you can buy crescent rolls. No such thing here in Australia and I really miss cinnamon rolls, crescent rolls, biscuits etc. Imagine life without them? I’ll make my own but they won’t be quite as buttery I don’t think but I love your sandwiches. I’ll make the mayo too. :)

  3. says

    I think the real reason we’re made to take geometry in school is so we can figure out these angle things. Seriously, it looks almost like a test question! ;-) Love the flavors in these – shrimp and bacon do work so well together, don’t they? Good stuff – thanks.

  4. says

    Both versions look delectable, but I always bet on bacon. Always.
    Such a cute, simple recipe!

    P.S. I love you even more for being a mayo girl! (Miracle Whip people are dead to me.) ;)

  5. says

    Oh mah gawd. I made pigs in a blanket for a new years party this year and definitely spent a good… idk forever.. trying to figure out how to just cut the crescent dough! I wish I had seen your step by step sooner.

    Those apps look adorable.. and tasty too! Props to you on making the snackadium! I’ve always thought about it, but could never get my act together in time. :)

  6. says

    Your mini crescents & oven roasted shrimp “tidbits” are over the top. :) Thanks for the visual on cutting the crescent dough, too — made me think of those spatial relation tests we had to take in high school, without the anxiety! And homemade mayo…. mmmmmm.

Trackbacks

  1. […] bite-sized shrimp & bacon sammies on mini crescent rolls – these were my favorite part! I really wanted to separate the seating sections with sandwiches but we just didn’t have enough people to justify making 30 regular sized sandwiches (although how perfect would that be for a crowd of around 30?!). Since crescent rolls make for some killer sandwiches, I decided to cut the Pillsbury crescent roll dough into four pieces, making four mini rolls instead of one large. Shrimp seemed more upscale than just ham or turkey and adding bacon was pretty much mandatory for something football related. So my little bite-sized sandwiches were born! {Full recipe and step-by-step photos can be found here} […]

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