Pillsbury the Big Book of Easy Baking with Refrigerated Dough

526 Pages·2014·14.08 MB·English

by  Pillsbury Editors

BakeOff® Contest 41; 2004 | Lupe Cortes | Forest, Virginia
jalapeño-chicken crescent
pinwheels
prep time: 20 Minutes • start to finish: 40 Minutes • 32 pinwheels
4 oz (half of 8-oz package) cream cheese, softened
½ cup chopped cooked chicken
¼ cup chopped fresh cilantro
2 to 3 tablespoons finely chopped sliced jalapeño chiles (from 12-oz
jar)
⅛ teaspoon salt
2 medium green onions, finely chopped (2 tablespoons)
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
1
Heat oven to 375°F. In small bowl, mix all ingredients except dough; set
aside.
2
Unroll dough; separate into 2 long rectangles. Place 1 rectangle on cutting
board; press perforations to seal. Spread half of cream cheese mixture on
dough rectangle to within ½ inch of edges.
3
Starting with one long side, roll up rectangle; press seam to seal. With
serrated knife, cut roll into 16 slices; place cut side down on ungreased cookie
sheet. Repeat with remaining dough rectangle.
4
Bake 14 to 16 minutes or until light golden brown. Immediately remove
from cookie sheet. Serve warm.
1 Pinwheel: Calories 45; Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 3g
(Dietary Fiber 0g); Protein 1g Exchanges: 1 Fat Carbohydrate Choices: 0
jalapeño-chicken crescent pinwheels
buffalo chicken pinwheels
prep time: 20 Minutes • start to finish: 40 Minutes • 24 pinwheels
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls) or 1
can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated
seamless dough sheet
½ cup finely chopped cooked chicken
¾ teaspoon red pepper sauce
2 oz cream cheese, softened
¼ cup crumbled blue cheese (1 oz)
2 tablespoons chopped fresh chives
1
Heat oven to 350°F. Spray cookie sheet with cooking spray.
2
If using crescent rolls, unroll dough; separate into 4 rectangles. Press
perforations to seal. If using dough sheet, unroll dough; cut into 4 rectangles.
3
In small bowl, mix chicken and pepper sauce until well coated. Spread 1
tablespoon cream cheese over each rectangle to within ¼ inch of edges.
Sprinkle evenly with chicken mixture, blue cheese and chives.
4
Starting with one short side, roll up each rectangle; press edge to seal.
With serrated knife, cut each roll into 6 slices; place cut side down on cookie
sheet.
5
Bake 13 to 17 minutes or until edges are golden brown. Serve warm.
1 Pinwheel: Calories 50; Total Fat 3.5g (Saturated Fat 1.5g, Trans Fat 0.5g); Cholesterol 5mg; Sodium 100mg; Total Carbohydrate 4g
(Dietary Fiber 0g); Protein 2g Exchanges: ½ High-Fat Meat Carbohydrate Choices: 0
Easy Success Tips
Prepare and bake these appetizers up to 24 hours
ahead of time, then cover and refrigerate. Before
serving, place the appetizers in a shallow pan, and
cover with foil. Heat at 350°F for 10 to 15 minutes
or until hot.
Add to the Buffalo flavors by serving the pinwheels
with blue cheese dip and celery sticks.
three-cheese pinwheels
prep time: 15 Minutes • start to finish: 35 Minutes • 16 pinwheels
½ cup crumbled blue cheese (2 oz)
¼ cup shredded pepper Jack cheese (1 oz)
2 tablespoons cream cheese, softened
1 tablespoon mayonnaise or salad dressing
1 can Pillsbury™ Place ’n Bake™ refrigerated crescent rounds (8
rounds)
2 teaspoons chopped fresh parsley
1
Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. In small
bowl, mix cheeses and mayonnaise until well blended and soft.
2
Unroll dough on work surface. Spread cheese mixture evenly over dough.
Starting with one short side, roll up rectangle; pinch edges to seal. Cut roll
into 16 slices. Place cut side down on cookie sheet. Sprinkle with parsley.
3
Bake 12 to 15 minutes or until golden brown. Immediately remove from
cookie sheet; cool 3 minutes. Serve warm.
1 Pinwheel: Calories 80; Total Fat 6g (Saturated Fat 2.5g, Trans Fat 1g); Cholesterol 5mg; Sodium 180mg; Total Carbohydrate 6g
(Dietary Fiber 0g); Protein 2g Exchanges: ½ Starch, 1 Fat Carbohydrate Choices: ½
Easy Success Tip
If you’re trying to tempt tiny taste buds, steer clear
of French Roquefort, and choose a milder blue
cheese such as Danablu, Gorgonzola, Stilton or
cheese such as Danablu, Gorgonzola, Stilton or
Maytag Blue.
BakeOff® Contest 46; 2013 | Julie Beckwith | Crete, Illinois
upsidedown tomato, basil and
chicken tartlets
prep time: 30 Minutes • start to finish: 55 Minutes • 8 tartlets
⅓ cup extra-virgin olive oil
4½ teaspoons crushed red pepper and garlic seasoning blend
½ cup finely chopped deli rotisserie chicken breast
3 sticks (1 oz each) mozzarella string cheese or tomato basil string
cheese, finely chopped
8 thin plum (Roma) tomato slices (1 medium)
¼ teaspoon salt
1 can Pillsbury Place ’n Bake refrigerated crescent rounds (8 rounds)
1 tablespoon finely chopped fresh basil leaves
1
Heat oven to 375°F. In small bowl, mix oil and 2 teaspoons of the
seasoning blend. Let stand 5 minutes to blend flavors. In another small bowl,
mix chicken, cheese and 2 teaspoons of the seasoning blend. Generously
grease 8 nonstick regular-size muffin cups with 2 teaspoons of the olive oil
mixture.
2
Blot excess liquid from tomato slices with paper towels. Sprinkle with salt
and ¼ teaspoon of the seasoning blend. Place one tomato slice, seasoned
side down, in bottom of each muffin cup.
3
Remove dough from can, but do not separate. With serrated knife, cut
dough evenly into 16 rounds. Press each into 3-inch round. Sprinkle