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Prep Time: 15 minutes

Cook Time: 12–15 minutes

Total Time: 30 minutes

Difficulty: Easy

Servings: 8 crescents

Introduction

There’s something truly nostalgic and comforting about pecan pie—its sweet, nutty filling nestled in a buttery crust is a classic Southern favorite. But what if you could enjoy all the flavors of pecan pie in a smaller, quicker, and easier-to-make treat? That’s where Pecan Pie Crescents come in. These delightful little pastries take the rich, caramelized flavor of traditional pecan pie and wrap it inside soft, flaky crescent rolls for a handheld dessert that’s ready in under 30 minutes.

Perfect for holiday gatherings, brunches, or just a cozy night at home, Pecan Pie Crescents offer an irresistible combination of textures and flavors. Best of all, they require minimal ingredients, no special baking skills, and are made using store-bought crescent dough, making this recipe ideal for both beginner bakers and seasoned pros.

Whether you’re preparing for Thanksgiving, hosting a dinner party, or just satisfying a sweet craving, these Pecan Pie Crescents are guaranteed to please.

Ingredients

You’ll only need a handful of simple ingredients to whip up these sweet treats. Here’s what you’ll need:

• 1 can (8 oz) refrigerated crescent roll dough
• 3 tablespoons brown sugar (light or dark)
• 2 tablespoons corn syrup (light preferred)
• 1 tablespoon unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional but recommended)
• ¾ cup finely chopped pecans
• Pinch of salt
• Powdered sugar for dusting (optional)

Kitchen Tools Needed

• Mixing bowl
• Spoon or silicone spatula
• Baking sheet
• Parchment paper or nonstick spray
• Pastry brush (optional)
• Cooling rack

Preparation Steps

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with nonstick spray to prevent sticking.

Step 2: Prepare the Pecan Pie Filling

In a small mixing bowl, combine the following:

• Brown sugar
• Corn syrup
• Melted butter
• Vanilla extract
• Cinnamon (if using)
• Pinch of salt

Stir until the mixture is well combined and forms a thick syrup. Then fold in the chopped pecans until they are evenly coated. Set this aside—this is your pecan pie filling.

Step 3: Prepare the Crescent Rolls

Unroll the crescent dough carefully and separate it into 8 individual triangles. Place them on the prepared baking sheet, spacing them a couple of inches apart.

Step 4: Fill and Roll

Spoon about 1 tablespoon of the pecan filling onto the wide end of each triangle. Be careful not to overfill to avoid spillage during baking. Starting from the wide end, roll each crescent triangle toward the point, just as you would a typical crescent roll. If some filling escapes, gently tuck it back in.

For extra shine and crispness, you can brush the tops of the rolled crescents with a little melted butter.

Step 5: Bake

Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the crescent rolls are golden brown and puffed. Keep a close eye during the last few minutes of baking to prevent over-browning.

Step 6: Cool and Serve

Remove from the oven and let the crescents cool on the baking sheet for 5 minutes before transferring them to a cooling rack. The filling will be hot, so allow them to cool slightly before eating.

Dust with powdered sugar if desired, and serve warm or at room temperature.

Tips and Variations

• Make it richer: Add a few mini chocolate chips to the filling for a pecan pie-meets-chocolate croissant twist.
• Add a glaze: Drizzle with a simple glaze made from powdered sugar and milk or cream.
• Make it spiced: Add a pinch of nutmeg or allspice for a more autumnal flavor.
• Nut alternatives: Substitute walnuts or chopped almonds if you don’t have pecans on hand.
• Serve with ice cream: These crescents pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop them in a toaster oven or microwave for 10–15 seconds.

These crescents can also be frozen before baking. Just prepare and roll them, then freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 1 month. Bake from frozen, adding 2–3 extra minutes to the bake time.

Nutrition Information

(Per Crescent Roll – approximate values)

Nutrient	Amount
Calories	210
Total Fat	13g
Saturated Fat	3g
Cholesterol	10mg
Sodium	160mg
Carbohydrates	23g
Fiber	1g
Sugar	12g
Protein	2g

Note: These values are approximate and may vary depending on the brand of crescent dough and other ingredients used.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes from start to finish.
• Crowd-Pleaser: A hit with kids and adults alike.
• No Pie Crust Required: Crescent dough keeps it simple and flaky.
• Perfect for Holidays: A great addition to dessert trays or brunch spreads.
• Portable: Great for potlucks, bake sales, and lunchbox treats.

Conclusion

If you’re craving the comforting flavors of pecan pie but don’t have time to bake a whole pie from scratch, these Pecan Pie Crescents are the answer. They’re buttery, flaky, sweet, and nutty—everything you love about pecan pie, in a convenient little roll.

This recipe is proof that you don’t need to spend hours in the kitchen to make something special. With just a few pantry staples and a roll of crescent dough, you can whip up a dessert that feels indulgent but is surprisingly easy to prepare.

Give this recipe a try the next time you need a quick dessert, and don’t be surprised when they disappear in minutes. Happy baking!

Prep Time: 15 minutes
Cook Time: 4–6 hours (low) or 2–3 hours (high)
Total Time: 4.5 to 6 hours
Servings: 6–8
Difficulty: Easy
Flavor Intensity: Comforting, rich, cheesy

Introduction

Craving lasagna but not the layering, boiling, and baking? Say hello to your new favorite time-saving comfort food: Crockpot Ravioli Lasagna! This dish combines the classic flavors of lasagna—meaty sauce, rich cheese, and tender pasta—but replaces lasagna noodles with store-bought cheese ravioli for ultimate convenience.

Made entirely in your slow cooker, it’s the perfect hands-off dinner for busy weeknights, game days, or lazy Sundays. Just layer, set it, and forget it. When you’re ready to serve, you’ll have a hearty, family-friendly meal bubbling with flavor.

Why You’ll Love This Recipe

• No need to pre-boil pasta
• Uses frozen ravioli straight from the bag
• Perfect for make-ahead meals and potlucks
• Customizable with meat or veggies
• Leftovers reheat beautifully

Ingredients

For the Sauce Layer:

• 1 lb ground beef (or Italian sausage)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) can crushed tomatoes (or more marinara)
• 2 tsp Italian seasoning
• Salt and black pepper, to taste

For the Lasagna Layers:

• 1 (25 oz) bag frozen cheese ravioli (do not thaw)
• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese (or cottage cheese)
• 1/2 cup grated Parmesan cheese
• Optional: 1 cup chopped spinach, for extra greens

Garnish (Optional):

• Fresh basil or parsley
• Extra Parmesan

Step-by-Step Instructions

Step 1: Brown the Meat

1. In a skillet over medium heat, cook ground beef, onions, and garlic until meat is browned and onions are translucent (about 7–8 minutes).
2. Drain any excess fat.
3. Stir in marinara, crushed tomatoes, Italian seasoning, salt, and pepper.
4. Simmer for 5 minutes, then remove from heat.

Shortcut Tip: You can use 2 jars of marinara if you don’t want to use crushed tomatoes.

Step 2: Mix the Ricotta

In a bowl, combine:

• 1 cup ricotta (or cottage cheese)
• 1/4 cup grated Parmesan
• Optional: a pinch of Italian herbs or black pepper

Step 3: Layer in the Crockpot

Grease the inside of your 6-quart slow cooker lightly with oil or cooking spray.

Now start layering:

1. Meat Sauce: Spoon a layer of sauce into the bottom of the crockpot.
2. Ravioli: Add a single layer of frozen ravioli (no need to thaw!).
3. Ricotta Mixture: Dollop spoonfuls across the ravioli.
4. Mozzarella: Sprinkle 1/3 of the mozzarella on top.

Repeat the layers 2–3 times depending on the size of your slow cooker, finishing with:

• A final layer of sauce
• Mozzarella cheese
• Grated Parmesan

Step 4: Cook

Cover and cook on:

• LOW for 4–6 hours
  or
• HIGH for 2–3 hours

You’ll know it’s done when the ravioli is tender and the cheese is melted and bubbly.

Don’t overcook! After 6+ hours on low, ravioli can become too soft.

Step 5: Rest & Serve

• Turn off the slow cooker and let the lasagna rest for 10–15 minutes with the lid off. This helps it firm up and makes serving easier.
• Sprinkle with chopped parsley or basil and serve with garlic bread or salad.

Make It Your Own

Meat Lovers Version

Use half ground beef and half Italian sausage. You can also add pepperoni slices to the layers for a pizza-lasagna hybrid.

Vegetarian Version

Skip the meat and sauté chopped mushrooms, zucchini, and spinach to mix into the sauce.

Spice It Up

Add red pepper flakes or a few spoonfuls of spicy arrabbiata sauce for heat.

Extra Cheesy

Use a 4-cheese Italian blend, or add provolone and fontina for richness.

Serving Suggestions

Pair your Crockpot Ravioli Lasagna with:

• Garlic bread or focaccia
• A simple Caesar or garden salad
• A glass of red wine (Chianti or Merlot)
• Sparkling lemonade or iced tea for a family-friendly meal

It’s also perfect for meal prep—just divide into containers and refrigerate or freeze for later.

Storing & Reheating

Refrigerator:

Store leftovers in an airtight container for up to 4 days.

Freezer:

Freeze in single portions for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat:

• Microwave individual portions for 2–3 minutes until heated through.
• Reheat larger portions in the oven at 350°F for 15–20 minutes, covered.

Nutrition Info (Per Serving)

Nutrient	Amount (Approx.)
Calories	450–500 kcal
Carbohydrates	35g
Protein	24g
Fat	26g
Saturated Fat	12g
Sodium	900mg
Fiber	4g

Values may vary depending on brand of ravioli, cheese, and sauce used.

Frequently Asked Questions

Can I use fresh ravioli instead of frozen?

Yes! Just reduce the cooking time slightly (by about 30–45 minutes on low). Keep an eye on it so the ravioli doesn’t overcook.

Do I have to cook the meat first?

Yes, for food safety and flavor, always brown the meat before layering it in your crockpot.

Can I double this recipe?

You can if you have an extra-large slow cooker (8+ quarts). Add 30–60 minutes to the cooking time if doubling.

Can I make it without meat?

Absolutely! It’s just as delicious as a vegetarian dish. Add extra vegetables or mushrooms for a hearty meat-free version.

Conclusion

This Crockpot Ravioli Lasagna is the ultimate no-fuss comfort food. With layers of cheesy ravioli, rich tomato sauce, and a gooey topping, it’s everything you love about lasagna—without all the work. Whether you’re feeding a crowd or prepping easy weeknight dinners, this slow cooker recipe is guaranteed to become a family favorite.

Set it, forget it, and get ready to dig into layers of cheesy, saucy satisfaction.

Prep Time: 25 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Total Time: ~3.5 hours
Servings: 8
Cuisine: Southern American
Category: Dessert / Pie
Best For: Holidays, fall baking, family gatherings

Introduction

Buttermilk Sweet Potato Pie is a classic Southern dessert that’s creamy, custardy, slightly tangy, and perfectly sweet. The sweet potatoes provide natural richness and depth, while buttermilk adds that signature Southern tang. A touch of warm spices — cinnamon, nutmeg, and vanilla — tie it all together in a buttery, flaky crust.

This pie is similar to pumpkin pie, but with more body, soul, and a natural caramel flavor from the sweet potatoes. It’s a staple at Thanksgiving tables, but it’s just as delicious year-round.

Ingredients

For the Pie Filling:

• 1 cup mashed sweet potatoes (from about 2 medium sweet potatoes)
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 3 large eggs
• ¾ cup buttermilk
• 1½ teaspoons vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt

For the Crust (or use store-bought):

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• 3–4 tablespoons ice water

Shortcut: Use a store-bought 9-inch deep-dish pie shell if preferred.

Instructions

Step 1: Prep the Sweet Potatoes

1. Roast or boil your sweet potatoes until fork tender:
   • Roast: Pierce and bake at 400°F for 45–60 minutes.
   • Boil: Peel, cube, and boil for 15–20 minutes.
2. Cool slightly and mash until smooth. Measure out 1 cup for the recipe.

Step 2: Make the Pie Crust (Optional)

1. In a mixing bowl, combine flour and salt.
2. Cut in the cold butter with a pastry cutter or fork until crumbly.
3. Add ice water 1 tablespoon at a time, mixing just until dough forms.
4. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.
5. Roll out on a floured surface and fit into a 9-inch pie plate. Trim and crimp the edges. Refrigerate until ready to fill.

Tip: For an extra flaky crust, freeze it for 10 minutes before baking.

Step 3: Make the Filling

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together the mashed sweet potato, melted butter, sugars, and eggs until smooth.
3. Add buttermilk, vanilla, cinnamon, nutmeg, and salt.
4. Whisk until fully combined and silky.

Step 4: Fill and Bake

1. Pour the filling into your prepared (unbaked) pie crust.
2. Bake for 50–60 minutes, or until:
   • The center is mostly set (a slight jiggle is okay)
   • A knife inserted near the center comes out clean

Tip: Cover the crust edges with foil or a pie shield if they brown too quickly.

Step 5: Cool and Serve

1. Let the pie cool completely at room temperature for at least 2 hours.
2. Serve as-is or with a dollop of whipped cream or vanilla ice cream.

For best texture, refrigerate at least 4 hours or overnight before serving.

Storage

• Refrigerator: Store covered for up to 4–5 days
• Freezer: Freeze for up to 2 months (wrap tightly in plastic + foil)
• To Serve from Freezer: Thaw overnight in fridge; bring to room temp before serving

Nutrition Info (Per Slice – Approximate)

Nutrient	Amount
Calories	420 kcal
Fat	22g
Carbs	50g
Sugar	34g
Protein	5g
Fiber	2g
Sodium	210mg

Nutrition will vary slightly depending on crust and serving size.

Tips & Variations

• No buttermilk? Make a substitute: mix ¾ cup milk + 2 tsp lemon juice or vinegar. Let sit for 5 minutes.
• Make it spicier: Add a pinch of cloves or allspice for more warmth.
• Don’t like crust? Bake in ramekins for a crustless version!
• Gluten-free option: Use a gluten-free pie crust or crustless.
• Make it richer: Add 1–2 tbsp bourbon or dark rum to the filling for depth.

Final Thoughts

Buttermilk Sweet Potato Pie is soul food at its finest — rich, creamy, tangy, sweet, and loaded with warmth and comfort. It’s the kind of dessert that makes you close your eyes after that first bite. Whether you’re making it for a celebration or just because it’s a Tuesday and you need something beautiful in the oven — this pie delivers.

Easy to make. Hard to resist. Always a crowd-pleaser.