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Dessert

Easy Fruit Pizza

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Easy Fruit Pizza
If there's a more impressive dessert that requires so little effort, we don't know what it is! The time-saving secret behind this beautiful fruit pizza is a crust made from Pillsbury™ refrigerated sugar cookie dough, and the wow factor comes from the rainbow of fresh fruit.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies SAVE $
  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 2 kiwifruit, peeled, halved lengthwise and sliced
  • 1 cup halved or quartered fresh strawberries
  • 1 cup fresh or frozen blueberries
  • ½ cup apple jelly
Instructions
  1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Break up cookie dough in pan; press dough evenly in bottom of pan to within ½ inch of edge. Bake 16 to 20 minutes or until golden brown. Cool completely on cooling rack, about 30 minutes.
  2. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
  3. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. To serve, cut into wedges or squares. Cover and refrigerate any remaining pizza.

Watch the recipe video here:

We are squeezing this summer time favorite in one last time. Easy Fruit Pizza recipe:…

Posted by Pillsbury on Wednesday, August 28, 2019

Main dish

Chicken Parmesan Crescent Bread

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Chicken Parmesan Crescent Bread
This tasty crescent braid is stuffed with the flavors of chicken Parmesan, so you know it’s good! It’s great to serve for dinner with a Caesar salad or as an appetizer for game day.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 cup chopped cooked chicken
  • 1½ cups Muir Glen™ organic roasted garlic pasta sauce (from 25.5-oz jar)
  • ¼ cup plus 1 tablespoon grated Parmesan cheese
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
Instructions
  1. Heat oven to 375°F. Spray large cookie sheet with cooking spray. In medium bowl, mix mozzarella cheese, chicken, ½ cup of the pasta sauce and ¼ cup of the Parmesan cheese; mix well.
  2. If using dough sheet, unroll dough, and place on cookie sheet to form 13x7-inch rectangle. If using crescent rolls, unroll dough and place on cookie sheet, pressing to form 13x7-inch rectangle and firmly pressing perforations to seal.
  3. Spread chicken mixture in 3½-inch-wide strip lengthwise down center of dough all the way to ends. Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
  4. In small microwavable bowl, microwave butter uncovered on High 20 to 30 seconds or until melted. Stir in Italian seasoning and garlic powder; brush mixture on top of braided crescent dough. Sprinkle with remaining 1 tablespoon Parmesan cheese.
  5. Bake 20 to 25 minutes or until deep golden brown. Let stand 5 minutes before serving. In small, microwavable bowl, heat remaining 1 cup pasta sauce covered on High 30 to 60 seconds or until warmed through. Serve with crescent braid.

Watch the recipe video here:

All the delicious flavor of chicken parm stuffed in flaky layers of crescent. Chicken Parmesan Crescent Braid recipe:…

Posted by Pillsbury on Tuesday, August 13, 2019

Dessert

Fluffernutter Bars

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Fluffernutter Bars
Marshmallow and peanut butter come together in these gooey, indulgent bars.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
  • ½ cup milk chocolate Reese's™ minis peanut butter cups (from 8-oz package) (25 mini cups)
  • ½ cup marshmallow creme
Instructions
  1. Heat oven to 350°F.
  2. In medium bowl, mix cookie dough and peanut butter cups until well blended. Reserve 1 cup cookie dough. Press remaining dough evenly in bottom of ungreased 8-inch square pan. Bake 15 minutes.
  3. Drop tablespoonfuls marshmallow cream on bar base. Crumble reserved cookie dough onto marshmallow and bar base.
  4. Bake 14 to 18 minutes or until golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

3-ingredients is all it takes for gooey indulgent greatness. Fluffernutter Bars recipe:…

Posted by Pillsbury on Sunday, August 11, 2019

Main dish

Apple-Cinnamon Cheesecake Bars

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Apple-Cinnamon Cheesecake Bars
Creamy cheesecake filling gets mixed with chopped apples and nestled between two buttery crescent layers to make the best dessert bar you’ll try this fall. And the crazy delicious apple-cinnamon sugar topping takes it over the top in the best way possible. Trust us, you’re going to want to make these bars more than once!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet SAVE $
  • 2½ cups finely chopped peeled sweet-tart apples (Honeycrisp)
  • 1 teaspoon apple pie spice or ground cinnamon
  • 2 packages (8 oz each) cream cheese, softened
  • 1¼ cups sugar
  • 1 teaspoon vanilla
  • ¼ cup butter, melted
  • Cool Whip™ original whipped topping (thawed), if desired
Instructions
  1. Heat oven to 350°F. Unroll 1 dough sheet, and place in ungreased 13x9-inch (3-quart) glass baking dish, stretching to cover and firmly pressing dough to cover bottom.
  2. In small microwavable bowl, mix apples and ½ teaspoon of the apple pie spice. Microwave uncovered on High 2 to 3 minutes, stirring after each minute, until apples are softened.
  3. In medium bowl, mix cream cheese, 1 cup of the sugar and the vanilla with electric mixer on medium speed until smooth. Stir in apple mixture, and spread on top of dough in baking dish.
  4. Unroll remaining dough sheet, and carefully place on top of cream cheese layer, slightly stretching to cover. Carefully pour melted butter onto dough, and brush to spread evenly over top. In small dish, mix remaining ¼ cup sugar and ½ teaspoon apple pie spice. Sprinkle evenly over top of dough.
  5. Bake 28 to 33 minutes or until dough is deep golden brown and baked through. Cool on cooling rack 1 hour; refrigerate 2 hours, and cut into 5 rows by 3 rows. Serve topped with whipped topping, and sprinkle with additional apple pie spice, if desired.

Watch the recipe video here:

Cheesecake meets apple pie in this ode to fall. Apple Cinnamon Cheesecake Bars recipe:…

Posted by Pillsbury on Tuesday, August 6, 2019

Dessert

Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars

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Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars
Fresh strawberries garnish a fluffy lemon curd topping that’s baked onto a sugar cookie crust for a sheet-pan dessert that tastes like springtime in every bite!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 rolls (16.5 oz each) Pillsbury™ refrigerated sugar cookies
  • 1 jar (10 oz) lemon curd
  • 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed
  • 4 icups chopped fresh strawberries (25 medium)
  • 1 tablespoon finely grated lemon zest, if desired
Instructions
  1. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.
  2. Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
  3. When ready to serve, in medium bowl, beat lemon curd and whipped topping with spoon until blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in refrigerator.

Watch the recipe video here:

This crowd-pleasing sheet-pan dessert tastes like summertime and happiness. Strawberry-Lemonade Sugar Cookie Sheet-Pan…

Posted by Pillsbury on Sunday, August 4, 2019

Main dish

Chocolate Chip Cheesecake Bars

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Chocolate Chip Cheesecake Bars
You no longer have to pick between your two favorite desserts! Starting with Pillsbury™ refrigerated cookie dough, this creamy cheesecake filling is spread onto a chocolate chip cookie crust for a dessert that has the best of both worlds. These chocolate chip cheesecake bars are the perfect addition to your next family gathering or dinner party with friends. Bonus: This recipe yields 16 servings, so there’s more than enough to share. Any leftovers (if there are any) can be stored in the fridge for up to 3 days, but we don’t think you’ll have any problem getting rid of them.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 package (8 oz) cream cheese, softened
  • ½ cup sugar
  • 1 egg
  • ½ cup coconut, if desired
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
Instructions
  1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
  2. In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
  3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Watch the recipe video here:

Cheesecake or chocolate chip cookies? Why not cheesecake AND chocolate chip cookies. Chocolate Chip Cheesecake Bars…

Posted by Pillsbury on Saturday, August 3, 2019

Main dish

Pull-Apart Crescent Meatball Sliders

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Pull-Apart Crescent Meatball Sliders
These yummy pull-apart meatball sliders are easy to put together and use ingredients you probably already have in your fridge and pantry.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 16 frozen Italian meatballs (1/2 oz each)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
  • 1 cup shredded mozzarella cheese (4 oz)
  • ½cup tomato basil pasta sauce (from 28-oz jar)
  • 2 tablespoons butter, melted
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • 2 tablespoons grated Parmesan cheese
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14x4-inch rectangle.
  2. Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
  3. Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
  4. With table knife, score dough between meatballs.
  5. In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
  6. Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.

Watch the recipe video here:

A fun twist on meatball subs perfect for a group. Pull-Apart Crescent Meatball Sliders recipe:…

Posted by Pillsbury on Saturday, July 20, 2019

Dessert

5-Ingredient Salted Caramel Crumble Bars

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5-Ingredient Salted Caramel Crumble Bars
Ooey, gooey caramel bars with a sugar cookie crumble topping will be an instant favorite.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • ½ cup caramel topping
  • 2 tablespoons all-purpose flour
  • ½ teaspoon coarse sea salt
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350°F. Spray 8-inch square pan with cooking spray.
  2. Break up cookie dough in pan. Reserve ½ cup of the dough. Press remaining dough evenly in bottom of pan.
  3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
  4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within ¼-inch from edge. Sprinkle salt and ¼ cup of the pecans over caramel.
  5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
  6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.

Watch the recipe video here:

This one is for all the salted caramel fans out there. 5-Ingredient Salted Caramel Crumble Bars recipe:…

Posted by Pillsbury on Tuesday, July 16, 2019

Breakfast

Pizza Pretzels

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Pizza Pretzels
What’s better than a soft, hot pretzel? Try one stuffed with classic pizza toppings!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
  • 1 tablespoon cornmeal
  • 1 tablespoon Pillsbury BEST® All Purpose Flour
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 28 slices (1½-inch size) pepperoni
  • 8 pieces (1 oz each) mozzarella string cheese
  • 4 teaspoons grated Parmesan cheese
  • 1 cup tomato pasta sauce, heated
Instructions
  1. Heat oven to 425°F. Brush large cookie sheet with ½ tablespoon of the oil. Sprinkle cookie sheet with cornmeal.
  2. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2½-inch-wide) strips.
  3. Evenly place 7 pepperoni slices on each dough strip, leaving ½ inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit.
  4. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining ½ tablespoon oil; sprinkle with Parmesan cheese.
  5. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

Watch the recipe video here:

Cake Dessert

Blueberry Slab Pie

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Blueberry Slab Pie
Serving a crowd? Treat your guests to this easy, delicious blueberry slab pie.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 boxes (14.1 oz each) Pillsbury™ refrigerated pie crust, softened as directed on box
  • 4 cups fresh blueberries (2 lb)
  • ½ cup plus 2 teaspoons sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon peel
  • 1 egg, beaten
Instructions
  1. Heat oven to 400°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Do not trim pie crust edges.
  2. In large bowl, mix blueberries, ½ cup of the sugar, the cornstarch, cinnamon and lemon peel until well mixed. Spoon into crust-lined pan.
  3. Unroll and stack remaining 2 pie crusts on lightly floured surface. Roll to 17x12-inch rectangle. To make lattice top, cut ½-inch-wide strips with pastry cutter or knife. Place half of the strips across pan diagonally. Weave remaining strips with first strips to form lattice. Trim edges of strips even with edge of bottom crust. Pinch edges of crust together to seal, tucking under pastry crust, if necessary. Flute or crimp edges. Brush with beaten egg. Sprinkle with remaining 2 teaspoons sugar.
  4. Bake 35 to 40 minutes or until crust is deep golden brown and filling is bubbly. Cool completely, about 1 hour.

Watch the recipe video here:

Happy #NationalBlueberryDay! Raise your hand if you love blueberry pie.Blueberry Slab Pie recipe:…

Posted by Pillsbury on Monday, July 8, 2019