Makeover Your Salad with This Mini Crescent Bread Bowl


Turn a package of Pillsbury Crescents into these adorable one-person Mini Crescent Bread Bowls. We’ll walk you through how to make either the braided bread bowl, or the simpler bread coil bowl below.

Once you’ve cooked them until they’re golden brown, fill them with a delicious Honey-Mustard Spinach Salad. It’s loaded with bacon, berries and almonds, which makes these recipe go from yum to yowza. It’s a perfect way to add a little flair to your dinner table, looks beautiful at parties, and makes for a fun Easter dinner addition.

Here’s how to make these cute bread bowls in no time at all. It’s not as hard as it looks! And if you want more delicious bread bowl ideas then check out our post on 7 Meals Served in a Bread Bowl!

Step 1: The Ingredients

crescent ingredients

Grab a roll of Pillsbury Crescents. Look for a coupon here!

Step 2: Cut the Dough

cut dough

Unroll the crescent dough and slice into one-inch slices. Roll each slice into a little rope.

Step 3: Woven Basket Weaves

bread bowl 1

If you’re making the woven baskets, start by placing a “weave” of dough ropes on a clean cutting board.

Step 4: Tuck the Ramekin

bread bowl 2

Then tip your cutting board gently upside down on a well-grease ramekin and tuck the edges of the dough around the bottom of the ramekin. It doesn’t have to be perfect! When you bake it, it’ll look amazing!

Step 5: Or Wrap the Ropes

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A much simpler version of this is to spread a small, flat round of dough across the bottom of a grease ramekin, then wrap dough ropes around the ramekin.

Step 6: Brush with Egg Wash

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Brush with a bit of egg wash, then bake until golden brown. It’ll take about 15 minutes.

Step 7: Let the Bowls Cool

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With bread bowls browned and out of the oven, allow them to cool before removing from the ramekins. This will keep them from breaking apart.

Step 8: Fill with Salad

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And now, it’s time to fill these beautiful babies with salad! Grab the recipe below and enjoy!

Mini Crescent Bread Bowls with Honey-Mustard, Bacon & Spinach Salad


  • 2 tubes Pillsbury Crescent Rolls
  • 2 eggs, beaten
  • 5 cups baby spinach
  • 1 cup strawberries, sliced
  • ½ cup bacon, cooked and chopped
  • ¼ cup sliced almonds
  • ½ cup honey mustard dressing
  • Nonstick baking spray

crescent bread bowls


Preheat oven to 350 degrees. Unroll crescent rolls and slice into ¾”-1” pieces. Roll into ropes.

FOR WOVEN BASKETS: Spray a ramekin generously with nonstick baking spray. Weave the dough ropes together on a cutting board or small piece of parchment. Place the ramekin bottom-side-down on the dough ropes, then flip the ramekin and dough upsidedown so the weave runs across the top of the ramekin. Use a knife to cut any excess dough. Gently pinch the woven pieces together around the bottom of the ramekin, tucking in pieces as needed to create a nice look to the basket.

FOR ROPE BASKETS: Spread a small round of dough across the bottom of a ramekin generously sprayed with nonstick baking spray.  Wrap dough ropes around the sides of the ramekin. Pinch together to secure.

Use a basting brush to glaze each basket with beaten egg.

Bake dough-covered ramekins on a parchment-lined baking sheet for 11-18 minutes, or just until golden brown. The ramekins should be upside-down, so the dough lies across the top of each ramekin while baking.

Remove ramekins from the oven. Cool before gently removing dough baskets from the ramekins with a knife.

Fill each basket with spinach, top with dressing. Garnish with bacon, berries, and almonds. Salt and pepper to taste. Serve and enjoy!