Simply Super Crescent Cinnamon Rolls

INGREDIENTS

Filling

2/3 cup finely chopped pecans
1/3 cup packed brown sugar
1/3 cup powdered sugar
1 teaspoon ground cinnamon
1/4 cup butter or margarine, softened

Rolls

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)
Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

Glaze

1 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 tablespoons milk

Giant Cinnamon-Cheese Danish

INGREDIENTS

1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 350°F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape.

2. In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.

3. Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.

4. Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

Overnight Caramel-Apple Rolls

Prep Time:35 Min
Total Time:10 Hr 30 Min
Makes:12 rolls


INGREDIENTS

Rolls

3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 pkg. active dry yeast
1/2 cup applesauce
1/2 cup milk
1/4 cup butter
1 egg
Caramel Topping

1/2 cup firmly packed brown sugar
1/2 cup applesauce
3 tablespoons butter, melted
Filling

2 tablespoons butter, softened
1/3 cup sugar
1 teaspoon cinnamon

DIRECTIONS

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/4 cup sugar, salt and yeast; mix well.

2. In small saucepan, combine 1/2 cup applesauce, milk and 1/4 cup butter; cook over medium heat until very warm (120 to 130°F.), stirring constantly. Add warm mixture and egg to flour mixture; blend at low speed until moistened. Beat 2 minutes at medium speed. By hand, stir in 1 1/2 to 1 3/4 cups flour until dough pulls cleanly away from sides of bowl.

3. On floured surface, knead in an additional 1/2 to 3/4 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes.

4. Grease 13x9-inch pan. Combine topping ingredients in pan; mix well. Spread evenly in pan.

5. On lightly floured surface, roll dough to 15x12-inch rectangle. Spread dough with 2 tablespoons butter. In small bowl, combine 1/3 cup sugar and cinnamon; mix well. Sprinkle over butter.

6. Starting with 15-inch side, roll up tightly, pinching edges to seal. Cut roll into 12 slices; place cut side down over topping in pan. Cover; refrigerate at least 8 hours or overnight.

7. When ready to bake, let rolls stand at room temperature for 30 minutes. Heat oven to 400°F. Uncover rolls; bake 20 to 25 minutes or until golden brown. Cool in pan 1 minute; invert onto serving platter or tray. Scrape any remaining topping onto rolls. Serve warm.

Baked Crescent Churros

Prep Time:15 Min
Total Time:30 Min
Makes:12 churros


INGREDIENTS

2 tablespoons sugar
1 teaspoon ground cinnamon
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons butter or margarine, melted

DIRECTIONS

1. Heat oven to 375°F. In small bowl, mix sugar and cinnamon; set aside.

2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.

3. Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.

4. With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.

5. Bake 9 to 11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

White Chocolate-Buttermilk Layer Cake

Prep Time:35 Min
Total Time:1 Hr 35 Min
Makes:12 servings

INGREDIENTS

1 bag (12 oz) white chocolate chunks
1 box (1 lb 2.25 oz) white cake mix with pudding
1 1/4 cups buttermilk
2 teaspoons vanilla
3 egg whites
6 tablespoons butter, melted
1/4 cup seedless strawberry jam
1 package (8 oz) cream cheese, softened
6 fresh whole strawberries, halved

DIRECTIONS

1.Heat oven to 350°F. Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.

2.In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.

3.Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.

4.Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.

5.Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.

6.In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.

Turkey Pasta Alfredo

Prep Time:25 Min
Total Time:Makes:4 (1 1/2-cup) servings

INGREDIENTS

8 oz. (3 1/2 cups) uncooked bow tie pasta (farfalle)
1 (10-oz.) container refrigerated Alfredo sauce
1/4 cup milk
2 cups cubed cooked turkey
1 cup Green Giant® Frozen Sweet Peas

DIRECTIONS

1.In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm.

2.In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated

Top-Your-Own Cheesecake

Prep Time:20 Min
Total Time:8 Hr
Makes:18 servings

INGREDIENTS

Crust

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup margarine or butter, melted

Filling

5 (8-oz.) pkg. cream cheese, softened
1 cup sugar
1 tablespoon vanilla
5 eggs
1 (8-oz.) container sour cream

Toppins

Pie filling
Ice cream topping
Whipped cream
Chopped nuts
Miniature semisweet chocolate chips
Toffee bits
Coconut

DIRECTIONS

1.Heat oven to 350°F. In ungreased 13x9-inch pan, combine graham cracker crumbs, sugar and margarine; mix well. Press crust mixture evenly in bottom of pan. Bake at 350°F. for 8 to 10 minutes or until toasted. Reduce oven temperature to 300°F.

2.Meanwhile, in large bowl, beat cream cheese and sugar until blended. Add vanilla and eggs; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.

3.Bake at 300°F. for 35 to 40 minutes or until edges are set and center is still soft. Remove from oven; place on wire rack. Cool 1 hour. Cover; refrigerate at least 6 hours or until serving time.

4.Cut cheesecake into squares. Serve with assorted toppings.

Stuffed-Crust Pizza

Prep Time:15 Min
Total Time:35 Min
Makes:8 servings

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
7 sticks (1 oz each) string cheese
1/2 cup pizza sauce
24 slices pepperoni (from 3.5-oz package)
2 cups shredded Italian cheese blend (8 oz

DIRECTIONS

1.Heat oven to 425°F. Grease 12-inch pizza pan with shortening or cooking spray. Unroll dough; place in pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.

2.Spoon sauce evenly over dough. Top with pepperoni and cheese blend.

3.Bake 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

Stuffed Crust Pizza Snacks

Prep Time: 25 Min
Total Time: 45 Min
Makes: 48 appetizers

2 cans (13.8 oz each) Pillsbury® refrigerated classic pizza crust
8 oz mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 jar (14 oz) pizza sauce, heated

1.Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.

2.Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.

3.In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.

4.Bake at 400°F. for 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.

Strawberries and Cream Pie

Prep Time: 30 Min
Total Time: 2 Hr
Makes: 12 servings

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream
2 pints (4 cups) strawberries
Garnish
1/2 cup semisweet chocolate chips
1 tablespoon shortening


1.Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2.In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.

3.In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.

4.Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.

5.In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.

Southwestern Caesar Salad with Chicken

Prep Time:10 Min
Total Time:Makes:4 servings

INGREDIENTS

Dressing

1/2 cup purchased Caesar salad dressing
2 teaspoons Old El Paso® Taco Seasoning Mix (from 1-oz. pkg.)
Salad

1 (10-oz.) pkg. chopped romaine lettuce
1/2 cup croutons
1 oz. (1/4 cup) shredded fresh Parmesan cheese
1 (9-oz.) pkg. frozen cooked chicken breast strips, thawed

DIRECTIONS

1.In small bowl, combine dressing ingredients; mix well.

2.In large bowl, combine lettuce, croutons and cheese; toss to mix. Add dressing; mix well.

3.Divide lettuce mixture evenly onto salad plates. Arrange chicken evenly over lettuce mixture. If desired, top each salad with additional shredded Parmesan cheese.

Pizza Triangles

Prep Time:10 Min
Total Time:25 Min
Makes:8 pizza triangles

INGREDIENTS

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
1 cup shredded mozzarella cheese (4 oz)
2 oz sliced pepperoni, chopped (1/2 cup)
3/4 cup pizza sauce
1 teaspoon Italian seasoning

DIRECTIONS

1.Heat oven to 425°F. Remove pie crusts from pouches; place flat on cutting board. Cut each crust into 4 wedge-shaped pieces, making 8 wedges.

2.In medium bowl, mix filling ingredients. Spread 1 heaping tablespoon filling on half of each crust wedge. Fold unfilled sides of wedges over filling. With fork, press edges to seal. Place on ungreased cookie sheet.

3.Bake 11 to 14 minutes or until crust is golden brown.

Pepperoni Pizza

Prep Time: 10 Min
Total Time: 25 Min
Makes: 4 servings


Cornmeal

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
1 can (8 oz) pizza sauce
1/2 cup sliced pepperoni
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese


1.If using classic crust: Heat oven to 425°F. Sprinkle cornmeal on 12-inch square pizza stone. Unroll dough on pizza stone. Starting at center, press dough into 12-inch square, forming 1/2-inch rim. If using thin crust: Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Sprinkle cornmeal on cookie sheet. Unroll dough on cookie sheet. Starting at center, press dough into 15x10-inch rectangle.

2.Spread pizza sauce over crust to within 1/2 inch of edges. Top with pepperoni and mozzarella cheese. Sprinkle with Parmesan cheese.

3.Bake classic crust 14 to 18 minutes, thin crust 8 to 12 minutes, or until crust is golden brown. Cut into 4 servings.

Oven-Fried Apple Pies

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 8 pies

1 tablespoon sugar
1/4 teaspoon cinnamon
1 (1 lb. 1.3-oz.) can Pillsbury® Grands!® Refrigerated Extra Rich Biscuits
1 cup cinnamon and spice apple pie filling and topping (from 21-oz. resealable can)
4 teaspoons butter, melted

1.Heat oven to 375°F. Spray 2 cookie sheets with nonstick cooking spray. In small bowl, combine sugar and cinnamon. Set aside.

2.Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets.

3.Place 2 tablespoons pie filling slightly off center on each biscuit round on one cookie sheet. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with sugar mixture.

4.Bake at 375°F. for 15 to 20 minutes or until deep golden brown. (Some filling may bubble out at edges.) Repeat with biscuit rounds on second cookie sheet. Immediately remove from cookie sheets. Cool 5 minutes before serving. Serve warm.

Orange Honey Fan Biscuits

Prep Time: 35 Min
Total Time:
Makes: 8 rolls

2 tablespoons margarine or butter, melted
2 tablespoons honey
3 tablespoons orange juice
2 teaspoons grated orange peel
1 (10-oz.) can Pillsbury® Golden Layers® Refrigerated Honey Butter Biscuits

1.Heat oven to 400°F. Grease 8 muffin cups. In medium bowl, combine margarine, honey, orange juice and orange peel; blend well. Set aside.

2.Separate dough into 8 biscuits. Cut each biscuit in half. Dip each biscuit half in honey mixture. Place 2 biscuit halves, side by side, rounded side up, in muffin cup. Drizzle any remaining honey mixture over biscuits.

3.Bake at 400°F. for 10 to 12 minutes or until golden brown. Cool 1 minute. Carefully remove from pan. Serve warm.

Mozzarella Cheese Bursts

Prep Time:20 Min
Total Time:
Makes:10 biscuits

INGREDIENTS

1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
3 oz. mozzarella cheese, cut into ten 3/4-inch cubes
1/4 cup chopped green onions
1 tablespoon margarine or butter, melted
1/4 teaspoon fennel seed

DIRECTIONS

1.Heat oven to 400°F. Separate dough into 10 biscuits. Partially separate each biscuit into 2 layers; insert 1 cheese cube and about 1 teaspoon onion into each opening. Place on ungreased cookie sheet. Press edges to seal well. Cut a deep X on top of each biscuit. Brush each with margarine; sprinkle with fennel seed.

2.Bake at 400°F. for 7 to 11 minutes or until light golden brown. Serve warm

Mini Crescent Dogs

Prep Time:15 Min
Total Time:30 Min
Makes:48 snacks

INGREDIENTS

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

DIRECTIONS

1.Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.

2.Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.

3.Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Italian Sausage Empanadas

Prep Time: 50 Min
Total Time:
Makes: 20 empanadas

1/2 lb. bulk Italian sausage
1 (14.5-oz.) can pizza sauce
1 (10-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
4 oz. mozzarella cheese, cut into 1/4-inch cubes
1 egg, beaten

1.In large skillet over medium heat, brown sausage; drain. Stir in 3 tablespoons of the pizza sauce. (Reserve remaining pizza sauce).

2.Heat oven to 375°F. Separate dough into 10 biscuits; divide each in half horizontally, forming 20 rounds. Press or roll each round into 4-inch circle.
3.
Place 1 tablespoon meat mixture in center of each circle. Top each with cheese; press lightly. Fold dough over filling to form half circle, stretching to fit. Press edges together; seal and prick top with fork. Place on ungreased cookie sheets; brush with beaten egg.

4.Bake at 375°F. for 9 to 14 minutes or until golden brown.

5.Meanwhile, heat remaining pizza sauce in small saucepan over low heat until hot. Serve warm empanadas with pizza sauce for dipping

Italian Meatball Subs

Prep Time:40 Min
Total Time:Makes:4 sandwiches

INGREDIENTS

1/2 lb. ground beef
1/2 lb. bulk Italian pork sausage
1/4 cup Progresso® Plain Bread Crumbs
1 small onion, chopped
1 egg
1 (15-oz.) can pizza sauce
2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf
4 oz. (1 cup) shredded mozzarella cheese

DIRECTIONS

1.Bake bread as directed on package. In medium bowl, combine ground beef, sausage, bread crumbs, onion and egg; mix well. Shape into 16 (1 1/2-inch) balls.

2.In medium skillet, cook meatballs over medium heat for 5 minutes or until browned, turning frequently. Drain. Add pizza sauce. Reduce heat; cover and simmer 12 to 15 minutes or until meatballs are thoroughly cooked.

3.Slice each loaf open, sandwich-style. Place 8 meatballs in each loaf. Spoon sauce over meatballs. Cut loaves in half to make four sandwiches. Sprinkle with cheese.

Ham and Cheese Crescent Snacks

Prep Time: 15 Min
Total Time: 40 Min
Makes: 24 snacks

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons butter or margarine, softened
1 teaspoon yellow mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 cup shredded Cheddar or American cheese (4 oz)

1.Heat oven to 375°F.

2.If using crescent rolls: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges. If using dough sheet: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle. Form 1/4-inch rim around edges.

3.In small bowl, mix butter and mustard. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.

4.Bake 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm.

Grilled Honey Barbecued Chicken

Prep Time:1 Hr
Total Time:
Makes:12 servings

INGREDIENTS

3/4 cup barbecue sauce
1/4 cup honey
2 garlic cloves, minced
1/2 teaspoon salt
3 (3 to 3 1/2-lb.) cut-up frying chickens

DIRECTIONS

1.GRILL DIRECTIONS: Heat grill. In medium saucepan, combine barbecue sauce, honey, garlic and salt; blend well. Bring to a boil; cover and simmer 5 minutes.

2.When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 30 to 45 minutes or until chicken is fork-tender and juices run clear, turning once and brushing with sauce during last 10 minutes of cooking time. Bring any remaining sauce to a boil; serve with chicken.

Fresh Fruit Tarts

Prep Time: 30 Min
Total Time: 1 Hr
Makes: 10 tarts

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
5 cups fresh fruit (blueberries, sliced strawberries and/or bananas)
1 jar (16 oz) strawberry glaze
1/2 cup frozen (thawed) whipped topping

1.Heat oven to 450°F. Remove pie crusts from pouches; place flat on work surface. With 4-inch round cutter, cut 5 rounds from each crust.

2.Fit rounds over backs of ungreased muffin cups. Pinch 5 equally spaced pleats around side of each cup. Prick each generously with fork.
3.
Bake 9 to 13 minutes or until light golden brown. Cool completely, about 30 minutes. Remove from muffin cups.

4.Meanwhile, in large bowl, gently mix fruit and strawberry glaze. Refrigerate until thoroughly chilled, about 30 minutes.

5.Just before serving, spoon 1/2 cup fruit mixture into each cooled tart shell. Top each with whipped topping.

Easy Pumpkin Pie

Prep Time: 5 Min
Total Time: 3 Hr 10 Min
Makes: 8 servings

3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/4 cups evaporated milk or half and half
2 eggs, beaten
1 Pillsbury® Pet-Ritz® frozen deep-dish pie crust


1.Heat oven to 425°F. In large bowl, mix filling ingredients. Pour into pie crust.

2.Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Easy Italian Pinwheels

Prep Time: 40 Min
Total Time: 40 Min
Makes: 24 appetizers

1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup sliced pepperoni, finely chopped
1/4 teaspoon dried oregano leaves
1 egg yolk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg white, beaten

1.Heat oven to 375°F. In small bowl, mix cheese, pepperoni, oregano and egg yolk.

2.If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3.Spread each rectangle with about 3 tablespoons pepperoni mixture. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 6 slices. Place, cut side down, 1 inch apart on ungreased cookie sheet. Brush with beaten egg white.

4.Bake 12 to 15 minutes or until golden brown. Serve warm

Crescent Sloppy Joes

Prep Time: 15 Min
Total Time: 35 Min
Makes: 8 sandwiches

1/2 lb lean (at least 80%) ground beef
1/4 cup barbecue sauce
1/4 cup shredded Cheddar cheese (1 oz)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1 egg, beaten
1 teaspoon sesame seed

1.Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.

2.If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8x4-inch rectangle. Cut each in half crosswise, making 8 squares.

3.Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed.

4.Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Crescent Dogs

Prep Time:10 Min
Total Time:25 Min
Makes:8 sandwiches

INGREDIENTS

8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

DIRECTIONS

1.Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2.Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

3.Bake at 375°F. for 12 to 15 minutes or until golden brown.

Crescent Calzones

Prep Time:20 Min
Total Time40 Min
Makes:4 sandwiches

INGREDIENTS

1/2 lb bulk Italian pork sausage or ground beef
1 clove garlic, finely chopped
1/2 cup chopped green bell pepper
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/4 cup pizza sauce
1/2 cup shredded mozzarella cheese (2 oz)
1 egg, beaten

DIRECTIONS

1.Heat oven to 375°F. Grease or spray cookie sheet. In 10-inch skillet, cook sausage and garlic over medium heat until no longer pink; drain. Stir in bell pepper.

2.On cookie sheet, unroll dough and separate into 4 rectangles; press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spread 1 tablespoon sauce on half of each rectangle to within 1 inch of edge. Sprinkle 2 tablespoons cheese over sauce; top with one-fourth of sausage mixture. Fold dough over filling; firmly press edges with fork to seal. Brush top of each with egg. With fork, prick top of each to allow steam to escape.

3.Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

Classic Pesto

Prep Time:10 Min
Total Time:10 Min
Makes:1 1/4 cups

INGREDIENTS

2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
3/4 cup olive or vegetable oil
3 cloves garlic
1/4 cup pine nuts

DIRECTIONS

1.In blender or food processor, place all ingredients.

2.Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.

Chocolate Malted Milk Cheesecake

Prep Time:25 Min
Total Time:5 Hr 20 Min
Makes:18 servings

INGREDIENTS

5 (8-oz.) pkg. cream cheese, softened
1 1/2 cups sugar
1 cup malted milk powder
1/2 cup unsweetened cocoa
1 (8-oz.) container sour cream
2 teaspoons vanilla
1/4 teaspoon salt
5 eggs
1 cup whipping cream
1/2 cup chopped malted milk balls

DIRECTIONS

1.Heat oven to 350°F. Line bottom only of 13x9-inch pan with foil; spray foil with nonstick cooking spray. In large bowl, beat cream cheese at medium speed until light and fluffy.

2.In medium bowl, combine sugar, malted milk powder and cocoa; mix well. Add to cream cheese; beat at low speed until combined. Beat at medium speed until smooth. Add sour cream, vanilla and salt; beat well. Add eggs 1 at a time, beating just until combined after each addition. Pour batter into sprayed foil-lined pan.

3.Place pan in larger shallow pan; place in oven. Add hot water to shallow pan until half full. Bake at 350°F. for 50 to 55 minutes or until set.

4.Remove from oven. Remove cheesecake from water bath; place on wire rack. Cool in pan 1 hour or until lukewarm. Carefully invert cheesecake onto cookie sheet. Refrigerate at least 3 hours or overnight.

5.In small bowl, beat whipping cream until stiff peaks form. Cut cheesecake into squares; place on individual dessert plates. Top with whipped cream and chopped malted milk balls. Store in refrigerator.

Chicken Wings with Creamy Dipping Sauce

Prep Time:10 Min
Total Time:1 Hr 55 Min
Makes:12 servings

INGREDIENTS

Chicken Wings

2 tablespoons dried thyme leaves
1 tablespoon packed brown sugar
1 tablespoon finely chopped garlic (3 to 4 medium cloves)
3 teaspoons ground allspice
1 teaspoon salt
2 tablespoons cider vinegar
2 tablespoons red pepper sauce
1 package (3 lb) frozen chicken wing drummettes, thawed

Dipping Sauce

1/2 cup chopped green onions (8 medium)
1/2 cup sour cream
1/2 cup mayonnaise

DIRECTIONS

1.In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.

2.Heat oven to 425°F. Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.

3.Bake 45 minutes or until chicken is no longer pink next to bone.

4.Meanwhile, in small bowl, mix all Dipping Sauce ingredients. Serve chicken wings with sauce.

Chicken To Go Biscuits

Prep Time:20 Min
Total Time:40 Min
Makes:4 servings

INGREDIENTS

2 tablespoons butter or margarine
2 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
1/4 teaspoon salt

Dash pepper
1/2 cup milk
2 cups cubed cooked chicken*
1 1/4 cups (5 oz.) shredded Cheddar cheese
1/2 cup (4 oz.) chopped or sliced drained mushrooms
1 (16.3-oz.) can Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 egg, slightly beaten
3 cups cornflakes, crushed or 1 cup cornflake crumbs

DIRECTIONS

1.Heat oven to 375°F. In medium saucepan, melt butter; stir in flour, salt and pepper until well blended. Add milk all at once. Cook about 1 minute until thickened, stirring occasionally. Stir in chicken, cheese and mushrooms; set aside.

2.Separate biscuit dough into 8 biscuits. Roll or pat each into 5-inch circle. Place about 1/3 cup chicken mixture on each biscuit circle. Wrap dough around chicken mixture, pressing edges to seal.

3.Dip rolls in egg, then coat with crushed cornflakes. Place on ungreased cookie sheet. Bake at 375°F. for 20 to 25 minutes until golden brown.

Chicken Fingers

Prep Time:10 Min
Total Time:25 Min
Makes:30 chicken fingers

INGREDIENTS

1 egg
1 lb. boneless skinless chicken breast halves or thighs, cut into 1/2-inch strips
1 cup Progresso® Italian Style Bread Crumbs*

Spaghetti sauce, heated

DIRECTIONS

1.Heat oven to 375°F. In small bowl, beat egg slightly. Dip chicken strips in egg; roll in bread crumbs, coating evenly. Place on ungreased cookie sheet.

2.Bake at 375°F. for 10 to 15 minutes or until chicken is no longer pink in center and coating is crisp. Serve with warm spaghetti sauce.

Cheesy Pinwheels with Italian Dip

Prep Time:15 Min
Total Time:35 Min
Makes:16 appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/2 teaspoon garlic powder
3/4 cup shredded mozzarella cheese (3 oz)
1 egg, beaten
1/2 teaspoon Italian seasoning
1/2 cup tomato pasta sauce

1.Heat oven to 350°F.

2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.

3.Sprinkle garlic powder and cheese over rectangles; gently press into dough.

4.Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Brush tops with beaten egg; sprinkle with Italian seasoning.

5.Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot. Serve warm pinwheels with pasta sauce.

Cheesy Chicken Cordon Bleu

Prep Time:20 Min
Total Time:1 Hr
Makes:4 servings

INGREDIENTS

4 boneless skinless chicken breast halves
2 (1-oz.) slices 97% fat-free ham, cut in half
1/4 cup fat-free cream cheese (from 8-oz. tub)
1 oz. (1/4 cup) shredded Swiss cheese
1 egg white
1/2 cup Progresso® Italian Style Bread Crumbs

Nonstick cooking spray

Paprika

DIRECTIONS

1.Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick cooking spray.

2.Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.

3.Place 1 half slice ham on each chicken breast half. Spread each with 1 tablespoon cream cheese; sprinkle each with 1 tablespoon Swiss cheese. Starting at short end, roll up. Secure with wooden toothpicks; press edges to seal.

4.Place egg white in small shallow bowl; beat slightly. Place breads crumbs in another shallow bowl. Carefully dip chicken rolls in egg white; coat with bread crumbs. Place chicken rolls, seam side down, in sprayed pan. Spray tops of each roll with cooking spray.

5.Bake at 350°F. for 35 to 40 minutes or until chicken is fork-tender and juices run clear. Remove toothpicks before serving. Sprinkle with paprika.

Cheesy Biscuit Lasagna

Prep Time:25 Min
Total Time:45 Min
Makes:6 servings

INGREDIENTS

1 lb lean (at least 80%) ground beef
1 jar (28 oz) tomato pasta sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (12 oz) Pillsbury® Golden Homestyle® refrigerated buttermilk biscuits
1 cup shredded mozzarella cheese (4 oz)
1/2 cup cottage cheese
1 tablespoon parsley flakes
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese

DIRECTIONS

1.Heat oven to 400°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.

2.Separate dough into 10 biscuits. Press or roll each into 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended. Place about 2 tablespoons cheese mixture on each biscuit round. Fold dough in half over filling; press edges with fork to seal.

3.Into ungreased 13x9-inch (3-quart) glass baking dish, pour hot beef mixture. Arrange filled biscuits on top. Sprinkle with Parmesan cheese.

4.Bake 15 to 18 minutes or until biscuits are golden brown.

Cheese 'n Bacon Biscuit Flatbread

Prep Time: 35 Min
Total Time:
Makes: 10 servings

1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
1/2 cup pasteurized process cheese sauce (from 8-oz. jar)
10 bacon slices, cooked, chopped fine
2 tablespoons chopped fresh parsley


1.Heat oven to 400°F. Lightly grease cookie sheet.

2.Separate dough into 10 biscuits. Place 1 biscuit in center of greased cookie sheet. Arrange remaining biscuits in circle, edges slightly overlapping, around center biscuit. Gently press to form 10-inch round. Spread with cheese sauce; sprinkle with bacon.

3.Bake at 400°F. for 10 to 13 minutes or until biscuit edges are golden brown. Sprinkle with chopped parsley. Serve warm.

Cheese Stuffed Pull-Apart

Prep Time: 10 Min
Total Time: 30 Min
Makes: 10 servings

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.

2. Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.

3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

Caramelized Garlic Chicken

Prep Time:30 Min
Total Time:

Makes:4 servings

INGREDIENTS

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

DIRECTIONS

1.Heat oven to 500°F. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.

2.Heat oil in small nonstick skillet over medium-low heat until hot. Add garlic; cook 1 to 2 minutes or until garlic begins to soften, stirring frequently. Remove from heat; stir in brown sugar until well mixed.

3.Place chicken breast halves in sprayed foil-lined pan. Spread garlic mixture evenly over chicken.

4.Bake at 500°F. for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Caesar Chicken Wraps

Prep Time:10 Min
Total Time:10 Min
Makes:4 wraps

INGREDIENTS

1 bag (7.5 oz) complete Caesar salad mix

1 cup chopped cooked chicken

4 garden vegetable-flavor flour tortillas (8 to 9 inch)

2 tablespoons shredded fresh Parmesan cheese (1/2 oz)

DIRECTIONS

1.Crush croutons from salad mix; set aside. In large bowl, combine remaining Caesar salad mix ingredients and chicken; mix well.

2.Wrap tortillas in moist microwavable paper towels. Microwave on High 15 to 20 seconds or until warm.

3.Spoon salad mixture evenly onto center of warm tortillas; spread to within 1 inch of edges. Sprinkle each with shredded cheese and crushed croutons. Fold bottom of each tortilla up over filling; fold sides over.

Buffalo Chicken Pizzas

Prep Time:20 Min
Total Time:40 Min
Makes:4 pizzas

INGREDIENTS

Olive oil

1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust

3 tablespoons butter or margarine

1 lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces

1 medium sweet onion, chopped (1/2 cup)

3 tablespoons hot pepper sauce

1 cup diced Italian plum tomatoes

4 oz. (1 cup) shredded Monterey Jack cheese

DIRECTIONS

1.Heat oven to 425°F. Lightly coat cookie sheet with olive oil. Unroll dough. With sharp knife or pizza cutter, cut into 4 rectangles. Place rectangles on oiled cookie sheet; press each to form 6x5-inch rectangle.

2.Melt butter in large skillet over medium-high heat. Add chicken, onion and hot pepper sauce; cook 4 to 6 minutes or until chicken is no longer pink in center, stirring occasionally. Remove from heat. Stir in tomatoes.

3.With slotted spoon, spoon mixture over dough rectangles to within 1/4 inch of edges. Sprinkle evenly with cheese.

4.Bake at 425°F. for 13 to 16 minutes or until crust is deep golden brown.

Barbecue Chicken Wraps

Prep Time:20 Min
Total Time:20 Min
Makes:4 wraps

INGREDIENTS

2 cups refrigerated shredded fully cooked chicken in barbecue sauce

4 slices precooked bacon, cut into pieces, if desired

4 flour tortillas (10 to 12 inch), heated as directed on package

1 cup shredded Cheddar cheese (4 oz)

1 cup purchased creamy coleslaw

DIRECTIONS

1.In small saucepan, cook chicken and bacon over medium heat 5 to 10 minutes, stirring occasionally, until thoroughly heated.

2.Spoon 1/2 cup chicken mixture down center of each warm tortilla.
Top each with cheese. Spoon coleslaw down sides of each. Fold up bottom of each tortilla; fold in sides. If desired, enclose bottom of wraps in foil or waxed paper.

Baked Sugar Doughnuts

Prep Time:15 Min
Total Time:30 Min
Makes:10 doughnuts and 10 centers

INGREDIENTS

1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

3 tablespoons butter or margarine, melted

1/3 cup sugar

DIRECTIONS

1.Heat oven to 375°F.

2.Separate dough into 10 biscuits; flatten each to a 2 1/2-inch round. With 1-inch round biscuit cutter, cut hole in center of each round. Dip all sides of biscuits and centers into butter, then into sugar. Place on ungreased cookie sheet.

3.Bake 12 to 14 minutes or until golden brown

Bacon-Cheddar Pinwheels

Prep Time: 15 Min
Total Time: 35 Min
Makes: 16 appetizers

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

2 tablespoons ranch dressing

1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

1/2 cup finely shredded Cheddar cheese (2 oz)

1/4 cup chopped green onions (4 medium)

Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle


Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.


Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.


Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm

Basil and Havarti Cheese Pinwheels

Prep Time:20 Min
Total Time:40 Min
Makes:16 appetizers

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

2 tablespoons drained finely chopped sun-dried tomatoes in oil (from a jar)

1 package (2/3 oz) fresh basil leaves (30 to 35 leaves)

1/2 cup shredded Havarti cheese (2 oz)

DIRECTIONS

1.Heat oven to 350°F. Spray cookie sheet with cooking spray.

2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle.

3.Sprinkle sun-dried tomatoes over each rectangle, spreading evenly. Sprinkle each with basil and cheese.

4.Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.

5.Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

HAM AND BROCCOLI QUICHE

Prep Time:15 Min
Total Time:1 Hr 10 Min
Makes:6 servings


INGREDIENTS
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups cubed (1/4 inch) cooked ham
1 1/2 cups shredded Swiss cheese (6 oz)
1 cup Green Giant® SELECT® frozen broccoli florets, thawed, well drained on paper towel
4 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard
1/2 teaspoon pepper


DIRECTIONS
1. Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

2. Layer ham, cheese and broccoli in crust-lined pan. In medium bowl, beat eggs and milk with fork. Stir in remaining ingredients. Pour over broccoli.

3. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.