I had fun creating 3 different recipes using Pillsbury Crescent Roll dough for a Pillsbury Video contest. On the “Contests Entered” page of this blog, I have uploaded the video that I entered. Here are the recipes of the dishes that I present in that video. The video could only be 90seconds or less, so that’s why it’s short and sweet.
I also introduce a new type of baking pan. (Well, it’s new to me and I have SO many ideas for it and hope to have some new ideas on here soon.)
These are pretty quick dishes to make and FUN to EAT! Oh, and the Sausage Mushroom and Cheesy Pillows I created for a Thanksgiving dinner. They went over very well.
Marshmallow-Topped Candied Yam Pinwheels
Yields: 24 pinwheels
Prep time: 15 minutes
cook time: 20 minutes
total time: 35 minutes
1 can (8 oz) Pillsbury® refrigerated crescent rolls
1 can yams or sweet potatoes, mashed
2 Tablespoons whipped butter or butter at room temperature
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup walnuts or pecans (optional)
1/2 cup mini marshmallows (optional)
Preheat oven to 350°F. Prepare a large baking sheet with cooking spray.
Add mashed yams, butter, brown sugar, cinnamon and allspice to a medium mixing bowl. Stir just enough to combine and mixture should be slightly chunky. Set aside.
Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. Spread yam mixture over each rectangle.
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 baking sheet.
Bake 14 or 15 minutes then remove from oven and sprinkle 3 or 4 marshmallows on top of each pinwheel. Return to oven and bake for 4 to 5 minutes or until edges are golden brown and marshmallows are lightly browned. Let cool for a few minutes prior to transferring to serving platters or cooling racks. Serve warm or at room temperature.
Pesto and Jack Cheese Twist Pockets
Prep time: 25 minutes
Cook time: 16 minutes
Total time: 41 minutes
8 oz. (Breakstone) Sour Cream
1 package (McCormick) Pesto Sauce mix
1 Tablespoon grated Asiago cheese
1/2 cup shredded Monterey Jack cheese
2 cans Pillsbury Crescent rolls
Preheat oven to 350°F. Spray a shallow baking sheet or cookie sheet with cooking spray.
Mix first 3 ingredients in a medium mixing bowl. Set aside.
Open crescent dough. Take one triangle and place on a plastic cutting board or floured surface. Roll out slightly to thin and spread triangle. Place a tablespoon of sour cream mixture on to center of triangle. Sprinkle a few pinches of cheese over mixture. Take the three ends of crescent dough and pull up to hold over mixture. Press ends together and twist downward towards the center. Fold tip over and press lightly. Place dough pocket on to prepared baking sheet. Repeat for all triangles.
Bake for 16 to 18 minutes or until golden brown. Cheese will be melted and center extremely hot. Cool in pan for a few minutes and then transfer to serving platters or individual plates. Serve while warm.
Sausage Mushrooms and Cheesy Crescent Pillows
Yields 12 appetizers
Prep time: 25 minutes
Cook time: 23 minutes
Total time: 48 minutes
1 Tablespoon olive oil
1 cup diced yellow onion
1 cup diced white button mushrooms
1 (16oz.) package Jimmy Dean Hearty Turkey Sausage Crumbles
1/2 teaspoon garlic salt
couple dashes pepper
2 cans Pillsbury Big and Flaky Crescent Rolls
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Preheat oven at 350°F. Spray a square-hole pan with non-stick butter cooking spray.
In a saucepan on medium-high heat, pour in oil and onion. Stir. Saute for about 3 minutes and then add sausage, mushrooms, garlic salt and pepper. Saute for about 5 minutes until all contents are combined. Set aside.
Open dough; remove dough and unroll only one triangle. Cut about 2 inches off of skinniest point. (Use the trimmings anytime bottom section tears, simply add a little of this leftover dough) Carefully lay dough over one of the squares in the pan. Lightly press so that dough goes down into bottom of square.
Place about 2 tablespoons of sausage mixture into dough square. Sprinkle a few pinches of cheese on top of sausage mixture. Roll up dough to cover tightly; pinching sides while smoothing dough over top. Lightly press to even dough and mixture in square. (When baking, dough will rise to create a small dome on top.) Repeat for each triangle of dough.
Bake 15 to 17 minutes or until golden brown. Immediately remove from cookie sheet to racks or plates. Serve warm.
This entry was posted in Appetizers
, Italian Cuisine
, Monterey Jack
, Sweet Potatoes
and tagged appetizers
, Baking and Confections
, Cooking spray
, Cookware and bakeware
, Sheet pan
. Bookmark the permalink