Pillsbury

Showing 63 Result(s)
Dessert

Stuffed Churro Cookies

Save Print
Stuffed Churro Cookies
Stuffed with cinnamon-cream cheese and then dunked into melted chocolate, these easy cookies have all of the flavors of the classic Mexican dessert without all of the frying fuss.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 4 oz (half of 8-oz package) cream cheese, softened
  • ¼ cup sugar
  • 1½ teaspoons ground cinnamon
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 cup semisweet chocolate chips
  • 1 tablespoon vegetable oil
Instructions
  1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
  2. In small bowl, beat cream cheese, 2 tablespoons of the sugar and 1 teaspoon of the cinnamon until well blended. Spoon cream cheese mixture into small resealable food-storage plastic bag; partially seal bag. Cut off corner of bag; set aside.
  3. Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 2½-inch round cookie cutter, cut out 20 rounds from pie crust, rerolling scraps if needed. Repeat rolling and cutting with second pie crust.
  4. Place 10 rounds on each cookie sheet. Pipe slightly less than 1 teaspoon cream cheese mixture in center of each round. Brush edge of rounds with beaten egg. Top each with another dough round, pressing down on outer edges with fork to seal.
  5. Brush tops of cookies with melted butter. In small bowl, mix remaining 2 tablespoons sugar and ½ teaspoon cinnamon. Sprinkle on tops of cookies.
  6. Bake 16 to 18 minutes or until golden brown around edges. Remove to cooling rack to cool completely, about 30 minutes.
  7. In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 2 minutes, stirring every 30 seconds, until mixture can be stirred smooth. Pick up cookie by edges, and carefully dip halfway into chocolate; gently shake off excess. Place on cooking parchment paper or waxed paper. Repeat with remaining cookies. Refrigerate dipped cookies 20 to 30 minutes or until chocolate is set. Store covered in refrigerator.

Watch the recipe video here:

Classic churro flavors without the frying fuss. Stuffed Churro Cookies recipe:…

Posted by Pillsbury on Saturday, June 1, 2019

Dessert

Lemon Icebox Pie Flag

Save Print
Lemon Icebox Pie Flag
Wave your American flag and eat it too! This easy spin on the classic lemon icebox pie is perfect for your Fourth of July festivities!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 6 egg yolks
  • 2 cans (14 oz each) sweetened condensed milk (not evaporated)
  • 1 cup lemon juice
  • 1container (8 oz) frozen whipped topping, thawed
  • ⅓ cup blueberries, patted dry
  • 2 cups raspberries, patted dry
Instructions
  1. Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1½ inches up sides of dish. Bake 22 minutes. Cool 10 minutes.
  2. Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.
  3. Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.

Watch the recipe video here:

The classic lemon icebox pie got all dressed up for the holiday. Lemon Icebox Pie Flag recipe:…

Posted by Pillsbury on Saturday, June 29, 2019

Dessert

Easy Billionaire Bars

Save Print
Easy Billionaire Bars
Over-the-top decadence is what we look for in a billionaire bar, and this indulgent recipe delivers on just that! A Pillsbury™ sugar cookie base gets topped with a melted caramel layer, followed by sweetened cream cheese with chopped Reese’s™ Peanut Butter Cups™ miniatures, and finished with chocolate ganache and crunchy chopped pretzels.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Cookie Base
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
Caramel Layer
  • 30 caramels, unwrapped (from 11-oz bag)
  • 3 tablespoons heavy whipping cream
Cream Cheese Layer
  • 1 package (8 oz) cream cheese, softened
  • ½ cup butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup chopped Reese’s™ Peanut Butter Cups™ miniatures (about 18 miniature cups)
Ganache Layer
  • 1½ cups semisweet chocolate chips
  • ¾ cup heavy whipping cream
Topping
  • ½ cup chopped pretzels
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
  2. In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
  3. In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
  4. In small bowl, add chocolate chips. In 1-quart saucepan, heat ¾ cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
  5. Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

Watch the recipe video here:

Over-the-top decadence that tastes like a billion bucks. Easy Billionaire Bars recipe:…

Posted by Pillsbury on Sunday, July 21, 2019

Dessert

Key Lime Pie Thumbprints

Save Print
Key Lime Pie Thumbprints
Thumbprints aren’t just for Christmas! Pillsbury™ sugar cookie dough gets rolled in crushed graham crackers, baked and filled with a tart Key lime filling in these little cookies that are reminiscent of your favorite spring pie. We topped ‘em with extra white chocolate and lime zest for just the right amount of sweetness.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • ½ cup sweetened condensed milk (from 14-oz can)
  • 2 egg yolks
  • ¼ cup fresh lime juice
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 2 tablespoons all-purpose flour
  • ¼ cup finely crushed graham crackers (about 4 squares)
  • ⅓ cup white vanilla baking chips
  • 1½ teaspoons lime zest
Instructions
  1. Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
  2. In 1-quart saucepan, mix condensed milk, egg yolks and lime juice with whisk. Cook over medium heat 4 to 6 minutes, stirring constantly, until bubbling. Remove from heat; transfer to small bowl, and refrigerate 1 hour.
  3. In large bowl, break up cookie dough. Add flour; stir with spoon or use hands until well blended. Shape dough into 32 (1¼-inch) balls, and roll in crushed graham crackers. Place 2 inches apart on cookie sheets. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  4. Bake 8 to 11 minutes or until edges are light golden brown. Immediately remake indentation (1-inch wide) in center of each cookie with back of measuring teaspoon. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. Spoon about 1 teaspoon lime filling into each indentation.
  5. In small microwavable bowl, microwave baking chips uncovered on High 20 to 40 seconds or until chips can be stirred smooth. Transfer to small resealable food-storage plastic bag, and cut small corner off one end. Drizzle on top of cooled cookies; garnish with lime zest, and let stand 10 to 15 minutes or until drizzle is set. Store in refrigerator.

Watch the recipe video here:

Thumbprints aren’t just for Christmas!Key Lime Pie Thumbprints recipe:…

Posted by Pillsbury on Tuesday, April 23, 2019

Main dish

Ranch Chicken Rollup Bake

Save Print
Ranch Chicken Rollup Bake
This impressive dinner bake is easy and delicious. Serve with a side salad.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cups shredded deli rotisserie chicken
  • ½ cup ranch dressing
  • ¾ cup shredded Italian cheese blend (6 oz)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 2 tablespoons sliced green onions (2 medium)
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix chicken, ranch dressing and cheese.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly over dough, leaving about ½ inch on 1 long side uncovered. Starting with topped long side, roll up dough toward uncovered edge; pinch seam to seal tightly.
  3. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 18 to 22 minutes or until dough is deep golden brown and baked through. Cool 5 minutes in pan; top with green onions.

Watch the recipe video here:

"So good, they wanted seconds!"Ranch Chicken Rollup Bake recipe:…

Posted by Pillsbury on Sunday, April 28, 2019

Dessert

Key Lime Pie Cheesecake Bars

Save Print
Key Lime Pie Cheesecake Bars
Key lime pie-inspired bars are a cool, creamy treat for warmer days. Create a new kind of crust with flaky crescent dough!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 4 oz (half 8-oz package) cream cheese, softened
  • ½ easpoon grated lime peel
  • Dash salt
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • ½ cup Key lime juice
  • 1 egg yolk
  • About 1 cup whipped cream topping (from aerosol can), if desired
  • Additional grated lime peel, if desired
Instructions
  1. Heat oven to 350°F. Line 8-inch square pan with foil, allowing foil to extend over 2 sides of pan; spray foil lightly with cooking spray.
  2. Unroll dough; separate into 2 short rectangles. Place 1 rectangle in bottom of pan; press to cover bottom, pressing seams to seal. Press seams to seal on other short rectangle of dough. Cut into 4 (2-inch-wide) strips. Press strips around edges of pan, pinching seams to seal between bottom dough and side dough. Use fork to gently pierce dough all over. Bake 5 minutes; remove from oven.
  3. Meanwhile, in large bowl, beat cream cheese, ½ teaspoon lime peel and the salt with whisk until well combined. Beat in condensed milk, lime juice and egg yolk with whisk until smooth.
  4. Pour into partially baked crust in pan. Bake 18 to 20 minutes longer or until crust is light golden brown and bars begin to pull away from sides of pan. Cool to room temperature, about 45 minutes. Cover pan with foil; refrigerate 3 hours.
  5. To cut bars, lift foil to remove bars from pan; place on cutting board. Cut into 3 rows by 3 rows. Top each with whipped cream topping and lime peel.

Watch the recipe video here:

Put the lime in the cheesecake and eat it all up. Key Lime Pie Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, July 9, 2019

Dessert

Salted Caramel Pumpkin Pie Crescents

Save Print
Salted Caramel Pumpkin Pie Crescents
Wow your holiday guests with this amazing crescent dessert, complete with a pumpkin filling and a salted caramel drizzle!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
Pumpkin Filling
  • ⅓ cup canned pumpkin (not pumpkin pie mix)
  • 3 tablespoons sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons caramel topping
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
Topping
  • 2 teaspoons sugar
  • ⅛ teaspoon pumpkin pie spice
  • 4 teaspoons caramel topping
  • ¼ teaspoon coarse sea salt
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix pumpkin, 3 tablespoons sugar, ½ teaspoon pumpkin pie spice and 2 tablespoons caramel topping.
  2. Separate dough into 8 triangles. Spread about a tablespoon of pumpkin mixture onto each triangle. Roll up loosely starting at shortest side of triangle, rolling to opposite point.
  3. Place on cookie sheet. In small bowl, mix 2 teaspoons sugar and ⅛ teaspoon pumpkin pie spice. Sprinkle over filled crescents.
  4. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes on cookie sheet. Drizzle with 4 teaspoons caramel topping. Sprinkle with coarse sea salt. Serve warm or at room temperature.

Watch the recipe video here:

Pumpkin filling and salted caramel drizzle make this 30-minute dessert feel so fancy!Get the recipe:…

Posted by Pillsbury on Wednesday, September 4, 2019

Main dish

Peach Slab Pie

Save Print
Peach Slab Pie
Serving a crowd? Treat your group of guests with this peach slab pie made using Pillsbury™ pie crust and cookie dough. A mouth-watering dessert that's great served with a scoop of cinnamon ice cream!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • ¾ cup packed brown sugar
  • ¼ cup cornstarch
  • 2 tablespoons lemon juice
  • 9 cups Cascadian Farm™ organic frozen sliced peaches, thawed and drained (from four 10-oz bags)
  • ½ roll Pillsbury™ refrigerated sugar cookies
Instructions
  1. Heat oven to 375°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold extra crust even with edges of pan. Crimp edges.
  2. In large bowl, mix brown sugar, cornstarch and lemon juice. Stir in peaches to coat. Spoon mixture into crust-lined pan. Break cookie dough half into coarse crumbs; sprinkle evenly over filling. (Wrap and refrigerate other half of cookie dough for another use.)
  3. Bake 55 to 60 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes. Cut and serve.

Watch the recipe video here:

Pie that serves a crowd? Just peachy!Get the recipe:…

Posted by Pillsbury on Tuesday, September 3, 2019