Baked “Deep Fried” Oreos
Even yummier than the kind you get at the fair! Plus, these Baked “Deep Fried” Oreos are SO easy to make. And clean up is a breeze!
Note: this recipe was originally published in 2014.
At heart, I am the most major fried-food junkie you’ve ever met. And I absolutely mean m-a-j-o-r.
I do what I can to keep the beast under control on a day-to-day basis. But the siren call of french fries, chicken fingers, and warm donuts hits hard. And sometimes you just have to give it what it wants.
On those kinds of days, this recipe Baked “Deep Fried” Oreos is pretty handy to have around…
Reason #1 being: it’s pretty mess-free. And on a gotta-have-fried-food-day, odds are you don’t have the energy to clean up a fried-food mess in your kitchen, anyway. So that’s good news. There’s no oil t contend with, no deep fryers or pots on the stove to clean, and no paper towels all over the kitchen to absorb the oily aftermath. Win-win-win.
Reason #2 is: that these totally hit the spot. When you need something soft and warm and buttery golden delicious that just melts right in your mouth– these do that.
And if you even need another reason to make these, here it is: think about how much LESS BAD these are for you than the ones you get at the fair! I mean… yes. It’s still pastry wrapped around an Oreo doused in powdered sugar. But: you can always use reduced fat crescents and Oreos, not to mention the fact that you’re not tossing these babies into a hot oil bath! I’m going to call that a healthful improvement, mmmkay?
Oh, and did I mention you only need 4 simple ingredients? And I betcha already have them on hand too. All you need to make these is one can of Pillsbury crescent roll dough, Oreos (any flavor!), a little bit of milk, and powdered sugar. You’ll be giving the Oreos a quick dunk (to soften them a little), wrapping them in crescent roll dough, and baking them right up. See? SO simple!
I didn’t take any step-by-step photos of these, because (really) they are so simple. But there is just one step I wanted to show you:
You can buy either the perforated crescent dough or the one solid sheet, either way– don’t unroll it when you take it out of the can. Slice the dough like you see I’ve done above. It’s okay if the dough gets a little smushed while you’re slicing. You’ll be smushing it later anyway into Oreo-sized circles.
A few other notes:
These are really their VERY best served right out of the oven. They’ll be okay later on, but never as good as they are warm. Just like fried food– you want to eat it fresh! If you want to prepare them ahead of time, that’s fine. But don’t bake until you’re ready to serve (they won’t take long).
These would also be INCREDIBLE if you opted for a powdered sugar glaze instead of a dusting. Imagine a Deep-Fried-Oreo-DONUT. Yummmmmmmmm.
You could also add a stick if you really wanted to give them more of a fair-food-feel. Just pop the stick inside the Oreo cookie before you wrap it in the dough. Easy peasy.
- 1 can Pillsbury crescent rolls
- 8 Oreo cookies
- 1/2 cup milk (any kind)
- 1/4 cup powdered sugar for dusting
- Preheat oven to 375ºF.
- Slice the cylinder of crescent roll dough into 16 pieces (see photo in post). "Smush" each piece into a circle slightly bigger than an Oreo.
- Dunk an Oreo in the milk (very quickly-- you don't want it to be soggy!) and place on a crescent roll circle. Press another circle of dough on top of it, and pinch the layers together to seal the Oreo inside.
- Repeat with each Oreo. Place Oreos on a lined baking sheet, and bake for 10-12 minutes until golden brown.
- Remove from oven and immediately dust with powdered sugar and serve!