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Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

Crescent Dough Cabbage & Beef Bundles

1/3 C. mayonnaise

2 tsp. horseradish

 

1 pound ground beef

1/3 C. diced onion

4 C. chopped Napa cabbage

1 tsp. salt

1/4 tsp. pepper

1/2 C. shredded Cheddar cheese

2 cans (8 oz ea) crescent rolls

 

Combine the mayonnaise and horseradish in a small bowl and mix completely. Refrigerate until needed. Preheat the oven to 375ºF. Cook the ground beef in a large skillet over medium high-heat until browned, breaking it up as it cooks. In the last few minutes, add the onions and cook until the onion is soft. Drain, if needed. Add the cabbage, salt, and pepper; stir to mix. Cover the pan and reduce the heat to medium. Cook until the cabbage is crisp-tender, stirring occasionally, about 10-15 minutes. Remove from the heat and allow to cool for 5 minutes. Stir in the cheese. Separate the crescent dough into 16 triangles, pressing each triangle out slightly to form a larger triangle. Spoon about 1/4 C. beef mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around beef mixture and rolling to opposite point. Pinch edges to seal. Place point side down on ungreased large cookie sheet.. Bake in the preheated oven for 15 to 20 minutes, or until golden brown. Serve the bundles with the horseradish mayo for dipping.

Taco Braid

Taco Braid

1 teaspoon active dry yeast

2 tablespoons sugar, divided

3/4 cup warm water (110° to 115°), divided

2 tablespoons butter, softened

2 tablespoons nonfat dry milk powder

1 egg, lightly beaten

1/2 teaspoon salt

2 cups all-purpose flour

FILLING:

1 pound lean ground beef (90% lean)

1/4 cup sliced fresh mushrooms

1 can (8 ounces) tomato sauce

2 tablespoons taco seasoning

1 egg, lightly beaten

1/2 cup shredded cheddar cheese

1/4 cup sliced ripe olives

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt, remaining sugar and water and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour. In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely. Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 12-16 servings.

You can use 1 1/2 cans of crescent rolls instead of making your own dough. Lay the three blocks of dough next to each other and pinch up all the perforations to make a single sheet of dough.

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie

2 T. butter or margarine

4 C. thinly sliced zucchini

1 C. chopped onions

2 T. dried parsley flakes

1/2 tsp. salt

1/2 tsp. pepper

1/4 tsp. garlic powder

1/4 tsp. dried basil leaves

1/4 tsp. dried oregano leaves

2 eggs, well beaten

8 oz. (2 C.) shredded Muenster or mozzarella cheese

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

2 tsp. prepared mustard

Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix. Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan. Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Easy Pesto Pinwheels

Easy Pesto Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1/4 C. basil pesto

1/4 C. chopped roasted red bell peppers (from a jar)

Heat oven to 350°F. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Spread pesto over each rectangle to within 1/4 inch of edges. Sprinkle with roasted peppers. 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 ungreased cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Philly Steak Pockets

Philly Steak Pockets

1 package (8 oz.) crescent roll dough
4 tsp. yellow mustard
4 slices roast beef
4 slices American cheese
1 can (4 oz.) diced green chiles, drained

Heat oven to 375°. Unroll dough into 4 rectangles. Spread each rectangle with 1 tsp. mustard. Top each with 1 slice roast beef, cheese and one-quarter of chiles. Beginning at short end, roll up. Pinch seam closed. Place, seam side down, on baking sheet. Slash tops. Bake in 375° oven 15 minutes, until golden and crisp. Serve warm.

Yield: 4 servings
Calories: 305
Fat: 16g
Fiber: 0g

Pizza Pinwheels

Pizza Pinwheels

1 can refrigerated Crescent Rolls

2 T. grated Parmesan Cheese

1/3 C. finely chopped Pepperoni

2 T. finely chopped Bell Pepper

½ C. shredded Italian Cheese Blend

½ C. Pizza Sauce

Heat oven to 350. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan, pepperoni, bell pepper and cheese blend 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 cookie sheet. Bake 13-17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Remove pinwheels from cookie sheet and serve with warm sauce for dipping.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

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

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Nacho Pinwheels

Nacho Pinwheels

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

1 package (3 oz) cream cheese, softened

1 1/2 tsp. Old El Paso® taco seasoning mix (from 1-oz package)

1/3 C. finely shredded Cheddar cheese

1/4 C. Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained

2 T. finely chopped green onions (2 medium)

Old El Paso® Thick ‘n Chunky salsa, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough and cut into 4 rectangles. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and onions. Spread 2 T. cream cheese mixture over each rectangle to within 1/4 inch of edges. 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. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa.

Olive-Feta Pinwheels

Olive-Feta Pinwheels

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

2 T. cream cheese spread (from 8-oz container)

1/4 C. crumbled feta cheese (1 oz)

1/4 C. chopped pitted kalamata olives

2 T. chopped fresh oregano or parsley

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle. Spread 1 T. cream cheese spread over each rectangle. Sprinkle evenly with feta cheese, olives and oregano. Starting with one short side, roll up each rectangle. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. SMUCKER’S® Apricot Preserves

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

Artichoke-Cheese Braids

Artichoke-Cheese Braids

3/4 C. drained finely chopped artichoke hearts (from 14-oz can), patted dry with paper towels

1/2 C. grated Parmesan cheese

2 T. mayonnaise

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

1 jar (2 oz) diced pimiento, drained, patted dry with paper towels

1 egg, beaten

1 tsp. grated Parmesan cheese

Heat oven to 375°F. In small bowl, mix artichokes, 1/2 C. Parmesan cheese and the mayonnaise. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place crosswise on opposite ends of ungreased large cookie sheet. Press each into 11×4 1/2-inch rectangle. Spoon half of artichoke mixture in 1 1/2-inch-wide strip lengthwise down center of each rectangle. Top each evenly with pimiento. On long sides of each rectangle, make 15 cuts about 3/4 inch apart almost to edge of artichoke mixture. For braided appearance, fold strips of dough at an angle halfway across artichoke mixture with ends of strips slightly overlapping, alternating from side to side; pinch to seal. Bring ends of each braid together to form ring; press ends together to seal. Carefully brush tops of rings with egg; sprinkle with 1 tsp. Parmesan cheese. Bake 13 to 18 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen braids from cookie sheet with wide spatula; slide onto serving plate. Cut between strips into thin slices; serve warm.

Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets

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

1/3 C. shredded Gruyère cheese (about 1 1/2 oz)

4 green onions, sliced (1/4 C.)

1 T. diced pimientos

1 egg

3 T. whipping cream

Heat oven to 375°F. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12×9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12×9-inch rectangle. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cup, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cup. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 T. mixture into each C.. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cup.

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

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

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Sun Dried Tomato Palmiers

Sun Dried Tomato Palmiers

6 oil-packed sun-dried tomatoes 973838
1 clove garlic, crushed
3 tablespoons grated Parmesan cheese
1 (8 ounce) can refrigerated crescent dinner rolls
1 egg yolk, beaten with 1 teaspoon water

Preheat oven to 400 degrees F (200 degrees C). Drain sun-dried tomatoes, reserving 1 1/2 tablespoons oil. Finely chop the sun-dried tomatoes. In a small bowl, combine, sun-dried tomatoes, reserved oil, garlic, and 1 tablespoon Parmesan cheese. Lay roll dough out flat, and seal perforations. Spread tomato and cheese mixture evenly over the dough. Starting at one long end, roll the dough up to the middle. Roll up other long end to meet in the middle. Cut into 1/2 inch slices. Arrange on a greased cookie sheet, and brush with egg yolk mixture. Bake in preheated oven for 5 minutes, or until golden brown. Turn over, and continue baking for 5 minutes. Remove from oven, and sprinkle with remaining 2 tablespoons Parmesan cheese. Serve warm.