Yes there is pressure in the unopened container. I've no proof, but suspect that it comes from CO2. The biscuit dough has baking powder in it, and the yeast raised dough contain yeast. The dough is packaged before the leavening takes place. As the chemicals, or yeast release CO2, it both leavens and creates pressure in the container. When the package is opened, the dough is ready to bake, and already risen. If you "punch it down, the dough will have to be leavened again. With the yeast product, I wouldn't expect a problem. But the chemical reactions that produce CO2 in the biscuit and crescent dough would have been exhausted. You could add more baking powder, but that would affect the flavor of the end product.
That's my edumacated guess.
Once opened, use immediately.
Seeeeeeya; Chief Longwind of the North.