16 Simple Recipes Using Pillsbury Bread Dough

Pillsbury bread dough is your shortcut to warm, bakery-level magic with barely any effort. It transforms into snacks, sides, and desserts that taste like you planned ahead, even when you did not.

You will get quick how-tos, flexible swaps, and flavors that please picky eaters and foodies alike. Grab a tube and let’s make something craveable tonight.

1. Garlic Parmesan Pull-Apart Bread

Cut the dough into bite-size pieces and toss with melted butter, minced garlic, grated parmesan, and chopped parsley. Pack into a greased loaf or bundt pan, nestling pieces tightly so they rise together.

Bake until deeply golden and the edges are crisp.

Let it rest a few minutes, then loosen the sides and invert if using a bundt. Brush with extra butter and sprinkle more parmesan.

Serve warm with marinara or herbed olive oil.

Tips: add red pepper flakes for heat, or swap in rosemary. Leftovers reheat beautifully in foil.

2. Pepperoni Pizza Bites

Cut the dough into small squares. Add a cube of mozzarella and a mini pepperoni to each, then pinch closed and place seam-side down on a lined sheet.

Bake until puffed and golden.

As soon as they come out, brush generously with garlic butter and a little dried Italian seasoning. Sprinkle with grated parmesan if you like.

Serve with warm pizza sauce.

Make-ahead tip: assemble, chill, then bake right before guests arrive. Variations: swap pepperoni for cooked crumbled sausage, chopped veggies, or even pineapple if that is your vibe.

3. Cheesy Stuffed Breadsticks

Slice the dough into long strips. Wrap each strip around a mozzarella stick or half a string cheese, pinching seams and ends tightly.

Arrange on a sheet, seam-side down, and bake until golden and slightly blistered.

Right out of the oven, brush with melted butter mixed with Italian seasoning and a pinch of garlic powder. Sprinkle with parmesan for extra flavor.

Serve immediately with marinara.

For spicy lovers, dust with chili flakes. You can also add pepperoni under the dough for a pizza-breadstick mashup.

Keep an eye on cheese leaks, and seal any thin spots before baking.

4. Ham And Cheese Pinwheels

Roll the dough into a rectangle on a lightly floured surface. Layer on thin deli ham and sliced cheese, leaving a small border.

Roll into a tight log, seam-side down, and chill briefly for easier slicing.

Cut into rounds like cinnamon rolls and arrange in a buttered pan with slight spacing. Bake until puffed and browned.

Drizzle or serve with honey mustard.

Try Swiss with ham for classic vibes, or pepper jack for heat. Add thin tomato slices or pickled jalapeños for zing.

These reheat well and pack nicely for lunches.

5. Mini Calzones

Cut the dough into circles using a bowl or large cutter. Add a spoon of ricotta, a sprinkle of mozzarella, and a dab of marinara.

Keep fillings light to prevent blowouts.

Fold into half-moons, crimp with a fork, and cut a tiny vent. Brush with egg wash for shine and bake until golden and firm.

Cool a couple minutes before serving.

Variations: add spinach, pepperoni, mushrooms, or cooked sausage. Serve with extra sauce for dipping.

Freeze unbaked calzones for quick weeknight wins.

6. Taco Crescent-Style Rings (But With Bread Dough)

Roll the dough into a large circle on parchment. Spoon seasoned cooked beef or beans and shredded cheese in a ring near the edge.

Fold the outer dough over the filling and tuck underneath to seal.

Slash a few vents and bake until evenly golden. Let it rest, then slice like party bread.

Serve with salsa, sour cream, and jalapeños.

Shortcuts: taco seasoning packet, canned beans, and pre-shredded cheese. Add corn or green chiles for texture.

Leftovers reheat surprisingly well in a skillet to crisp the base again.

7. BBQ Chicken Roll-Ups

Toss shredded cooked chicken with your favorite BBQ sauce. Roll the dough into a rectangle and spread the saucy chicken evenly, then add shredded cheddar.

Roll into a log and chill briefly for cleaner slices.

Cut into thick spirals and bake cut-side down until caramelized and bubbling. Brush with a touch more sauce and scatter sliced green onions.

Serve warm.

Extras: add diced red onion, pineapple tidbits, or jalapeños. Use rotisserie chicken to keep it easy.

These make excellent game day snacks alongside ranch or slaw.

8. Sausage And Pepper Stromboli

Roll the dough into a large rectangle. Add cooked crumbled sausage, sautéed peppers and onions, and plenty of mozzarella, leaving a clean border.

Roll up tightly, seal the seam, and tuck the ends.

Slash the top for steam, brush with olive oil, and sprinkle sesame or parmesan. Bake until deeply golden with crisp edges.

Rest 10 minutes before slicing.

Serve with marinara or a garlic butter dip. Swap sausage for roasted mushrooms to go meatless.

Leftovers make outstanding next-day lunches and reheat nicely in a toaster oven.

9. Cinnamon Sugar Donut Holes

Pinch small pieces of dough into balls. Arrange on a lined sheet and bake until puffed and lightly golden.

While warm, toss in melted butter, then roll generously in cinnamon sugar.

Serve immediately for best texture. Add a pinch of nutmeg for old-fashioned flavor.

A quick vanilla glaze also works if you want them extra sweet.

Tip: make them small so they cook evenly. If you have an air fryer, they crisp beautifully in minutes.

Perfect for brunch boards or midnight snacks.

10. Monkey Bread (The Easy Way)

Cut dough into chunks and roll in cinnamon sugar. Layer in a well-greased bundt pan, drizzling a brown sugar butter mixture between layers.

Bake until risen and sticky caramel bubbles at the edges.

Cool a few minutes, then invert onto a plate while still warm. The glaze will cascade down the sides.

Serve as a centerpiece dessert or brunch treat.

Add chopped pecans for crunch or raisins for nostalgia. A simple cream cheese drizzle is optional but excellent.

Expect everyone to pick at it with happy fingers.

11. Everything Bagel Knots

Cut the dough into strips and tie into loose knots. Brush with egg wash for shine and sprinkle generously with everything bagel seasoning.

Bake until puffed and golden brown.

Serve warm with whipped cream cheese or herbed butter. They work as snacky sides for soups and salads too.

A little garlic butter after baking takes them over the top.

Variation: stuff tiny cheese cubes inside before tying. Or add a pinch of onion powder to the egg wash for extra savoriness.

Great for brunch spreads and lunchboxes.

12. Pesto Mozzarella Twist Bread

Roll the dough into a rectangle and spread with pesto. Sprinkle mozzarella, fold in half, and slice into long strips.

Twist each strip several times and coil onto a sheet, leaving space to expand.

Brush with olive oil and bake until golden with cheesy bubbles. Finish with fresh basil and grated parmesan.

Slice and serve warm.

Try sun-dried tomato pesto for a change. Pine nuts or walnuts add crunch if sprinkled on before baking.

This one looks bakery-fancy without much effort, promise.

13. Jalapeño Cheddar Pull-Apart Rolls

Cut the dough into pieces and toss with shredded cheddar and thin jalapeño slices. Pack into a greased skillet or pan.

Bake until puffed, melty, and browned on top.

Brush with butter and a pinch of garlic powder as soon as they come out. Sprinkle with bacon bits if you like that smoky note.

Serve hot with ranch or sour cream.

Adjust heat by removing jalapeño seeds. Pepper jack works nicely too.

Leftovers rewarm well wrapped in foil, keeping the pull-apart texture soft and irresistible.

14. Breakfast Sausage Biscuit Bombs

Wrap dough around cooked breakfast sausage links or chunks of a patty with a bit of cheese. Pinch tightly to seal and place seam-side down.

Bake until deeply golden and set.

Brush with melted butter mixed with a little maple syrup. Sprinkle flaky salt if you want contrast.

Serve hot for grab-and-go mornings.

Variations: add scrambled egg, diced peppers, or a dab of cream cheese. These freeze well after baking; reheat in an air fryer for crisp edges and a tender center fast.

15. Mini Garlic Butter Sub Sandwiches

Shape the dough into small rolls or cut into equal portions and bake until just golden. Split, stuff with deli meats and cheese, and return to the oven briefly to melt.

Brush tops with garlic butter and herbs.

Serve warm with pickles and chips. Add banana peppers or shredded lettuce after baking for crunch.

Great for parties or easy weeknight dinners.

Make-ahead: bake rolls earlier, then assemble and warm before serving. Use any cheese you love, from provolone to pepper jack.

Even meatless versions with roasted veggies totally slap.