We’ve all seen the zillion copycat recipes for Red Lobster’s cheddar bay biscuits. I’ve even got a recipe of my own (see my Cheddar, Bay, and Bacon Biscuits Smothered with Shrimp Gravy). So, this recipe for Cheddar Bay Crescents, while obviously reminiscent, does not aspire to attain that level of sheer awesomeness. It does, however, provide a simple quick fix – perfect for weeknights or when you’re in a rush – that takes the old go-to crescent to a much better place.
Cheddar Bay Crescents
- 1 package Pillsbury crescent dough (4 or 8 rolls, depending how many you are serving)
- sliced Vermont white or other sharp cheddar cheese (half a slice per roll)
- Old Bay seasoning
Heat oven to 400F.
Unroll crescent dough and separate into triangles. Sprinkle each with Old Bay. At the larger end, put cheese, breaking up the cheese into a couple pieces to fit better. Roll up the dough around the cheese to form the crescent. Sprinkle tops with more Old Bay. Bake until dough is puffed and toasty (~12 minutes).