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Dessert

Cherry-Cream Cheese Crumb Cake Bombs

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Cherry-Cream Cheese Crumb Cake Bombs
You’ve never had crumb cake like this before! These bite-sized breakfast bombs start by stuffing Pillsbury™ refrigerated cinnamon rolls with cherry preserves and cream cheese, then topping them with a homemade crumb topping for a morning treat that rivals any bakery.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 oz (from 8-oz package) cream cheese, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons butter, melted
  • 5 tablespoons all-purpose flour
  • ¼ cup granulated sugar
  • 1 can (12.4 oz) Pillsbury™ refrigerated cinnamon rolls with icing (8 rolls)
  • 3 tablespoons cherry preserves or jam
  • 1 egg
  • 1 teaspoon water
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
  3. Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3½-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
  4. In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
  5. Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
  6. Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.

Watch the recipe video here:

These crumb cake bombs will blow your tastebuds. Cherry-Cream Cheese Crumb Cake Bombs recipe:…

Posted by Pillsbury on Saturday, June 29, 2019

Dessert

Cherry Pie Cookies

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Cherry Pie Cookies
We didn’t think pie season could get any better…until we made these four-ingredient cherry pie cookies! Personalize your own with your favorite cookie cutters and pie filling.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1 cup more fruit cherry pie filling (from 21-oz can)
  • 1 egg, beaten
  • 2 teaspoons coarse white sparkling sugar
Instructions
  1. Heat oven to 375°F. Line large cookie sheets with cooking parchment paper.
  2. Unroll 1 pie crust on lightly floured work surface. Using rolling pin, roll pie crust into 12-inch round. Using 3-inch round cookie cutter, cut out 16 rounds from pie crust, rerolling scraps as needed. Repeat rolling and cutting with second pie crust.
  3. Place 8 rounds on each cookie sheet. Spread 1 tablespoon pie filling in center of each round, leaving an edge. Brush edge of rounds with beaten egg. Using small (1 to 1½-inch) cookie cutter of your choice, cut out center in each of the remaining 16 rounds. Top each bottom with cut out dough round, pressing down on outer edges with fork to seal.
  4. Brush tops of dough rounds with egg; sprinkle sugar on tops.
  5. Bake 17 to 19 minutes or until golden brown on top and edges. Remove to cooling rack and cool completely, about 30 minutes.

Watch the recipe video here:

A fun four-ingredient twist on classic cherry pie!Cherry Pie Cookies recipe:…

Posted by Pillsbury on Sunday, June 2, 2019

Dessert

Oreo™ Slab Pie

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Oreo™ Slab Pie
This easy cookies & cream slab pie is perfect for those summer backyard picnics.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 jar (16 oz) hot fudge topping (2 cups)
  • 1½ cups heavy whipping cream
  • 1 package (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • ½ teaspoon vanilla
  • 16 Oreo™ cookies, coarsely crushed
  • 8 Oreo™ cookies, halved
Instructions
  1. Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
  3. Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
  4. In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
  5. Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
  6. Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Anything with “Oreo™” in the title is a guaranteed crowd-pleaser. Oreo™ Slab Pie recipe:…

Posted by Pillsbury on Wednesday, May 29, 2019

Main dish

Orange Creamsicle™ Slab Pie

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Orange Creamsicle™ Slab Pie
Reminiscent of your favorite summertime treat, this creamy layered slab pie is the perfect crowd-sized dessert for warmer weather. Pillsbury™ pie crust forms the base, followed by a combination of vanilla pudding, orange Jello-O™ gelatin and Cool Whip™ whipped topping. Top it all with Golden Oreo™ cookies and colorful sprinkles.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 2 boxes (3 oz each) Jell-O™ orange-flavored gelatin
  • ⅓ cup boiling water
  • 2 boxes (3.4 oz each) Jell-O™ vanilla-flavor instant pudding & pie filling mix
  • 2 cups cold milk
  • 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
  • 1½ cups chopped Golden Oreo™ cookies (about 12 cookies)
  • 1 tablespoon orange and white jimmies
Instructions
  1. Heat oven to 450°F. Remove 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 firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
  2. Bake 10 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
  3. In small bowl, add gelatin and boiling water; stir occasionally 2 minutes. Set aside. In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in dissolved gelatin mixture with whisk until well mixed. Let stand 5 minutes. Stir in 1 cup of the whipped topping.
  4. Spread pudding mixture evenly onto cooled baked crust. Drop spoonfuls of remaining whipped topping (about 3 cups) on pudding layer, and carefully spread to cover. Refrigerate at least 4 hours until set.
  5. Before serving, top with cookies and jimmies. To serve, cut into 4 rows by 4 rows.

Watch the recipe video here:

Main dish

Chicken Taco-Stuffed Crescent Rolls

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Chicken Taco-Stuffed Crescent Rolls
Pillsbury™ crescent dinner rolls, Old El Paso™ taco seasoning mix and Velveeta™ cheese come together for a fun take on taco night in these easy-to-make stuffed crescent rolls. Serve with seasoned sour cream, and garnish with chopped fresh cilantro.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup sour cream
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • ⅓ cup Old El Paso™ medium Thick 'n Chunky salsa (from 16-oz jar)
  • 4 oz Kraft™ Velveeta™ prepared cheese product, cut into cubes (from 16-oz package)
  • 1½ cups chopped cooked chicken
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1 tablespoon butter, melted
  • 2 tablespoons chopped fresh cilantro
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small bowl, mix sour cream and 1 tablespoon of the taco seasoning mix, stirring well. Cover and refrigerate.
  2. In medium microwavable bowl, add salsa and cheese. Microwave 1½ to 2 minutes uncovered on High, stirring after 1 minute, until cheese is melted. Stir in 3½ teaspoons of the taco seasoning mix and the chicken until well mixed. Cool 10 minutes.
  3. Separate dough into 8 triangles. On wide end of each triangle, spoon about 2 generous tablespoonfuls of the chicken mixture. Roll up, starting at wide end, gently wrapping dough around chicken mixture and rolling to opposite point. Carefully place onto cookie sheet, spacing apart.
  4. In small bowl, mix melted butter and remaining ½ teaspoon seasoning mix; brush mixture on top of crescent dough.
  5. Bake 13 to 17 minutes or until golden brown. Serve with seasoned sour cream. Garnish with cilantro before serving.

Watch the recipe video here:

You had us at "taco-stuffed."Chicken Taco-Stuffed Crescent Rolls recipe:…

Posted by Pillsbury on Sunday, May 5, 2019

Main dish

Cheesy Chicken Biscuit Nachos

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Cheesy Chicken Biscuit Nachos
Chicken Biscuit Nachos--what’s not to love? Try this easy sheet pan nacho with Pillsbury™ biscuits, rotisserie chicken, cheese, green chiles and taco seasoning mix with fresh toppings.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Original biscuits
  • 3 tablespoons butter, melted
  • 2 tablespoons (from 0.85-oz package) Old El Paso™ chicken taco seasoning mix
  • 2 cups shredded cooked chicken (about 10 oz)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles, undrained
  • 2 cups shredded Cheddar-Monterey Jack cheese blend (8 oz)
  • 2 medium plum (Roma) tomatoes, chopped
  • 1 medium avocado, peeled, pitted and diced
  • 2 tablespoons chopped fresh cilantro leaves
  • Limes wedges, if desired
Instructions
  1. Heat oven to 350°F (or 325°F for dark nonstick pan). Spray 15x10x1-inch pan with cooking spray.
  2. Separate dough into 8 biscuits; cut into quarters. In large bowl, toss biscuit pieces with melted butter and 1 tablespoon of the taco seasoning mix until well coated.
  3. Place biscuit pieces close together in single layer in pan. Bake 15 to 18 minutes or until biscuits are just baked through and light golden brown.
  4. Meanwhile, in medium bowl, mix chicken with remaining 1 tablespoon taco seasoning mix and green chiles; stir to coat completely.
  5. Top biscuit pieces with 1 cup of the cheese, the chicken mixture, and remaining 1 cup cheese. Bake 8 to 11 minutes longer or until cheese is melted and biscuits are golden brown. Top warm biscuits with tomatoes, avocado and cilantro. Serve with limes wedges.

Watch the recipe video here:

What's not to love?Cheesy Chicken Biscuit Nachos recipe:…

Posted by Pillsbury on Friday, May 3, 2019

Main dish

Mini Mixed Berry Crescent Braids

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Mini Mixed Berry Crescent Braids
These mini crescent braids will become the star of your next brunch spread! Filled with a sweetened cream cheese mixture and fresh berries that have been tossed in strawberry preserves, each bite of these crescent treats will have you coming back for more. Don’t forget the powdered sugar glaze on top!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Braid
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 oz (from 8-oz package) cream cheese, softened
  • 3 tablespoons powdered sugar
  • ⅛ teaspoon vanilla
  • 1 cup fresh mixed berries (blueberries, raspberries, blackberries)
  • 2 tablespoons strawberry preserves, stirred
Drizzle
  • ½ cup powdered sugar
  • 2 to 3 teaspoons milk
  • ¼ teaspoon vanilla
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  2. If using crescent rolls, unroll dough and separate into 4 (6½x4 in) rectangles, pinching remaining seams together. If using crescent dough sheet, unroll dough onto work surface; cut in half crosswise and in half lengthwise to make 4 rectangles.
  3. In small bowl, mix cream cheese, 3 tablespoons powdered sugar and ⅛ teaspoon vanilla until smooth. Spread generous tablespoon of the mixture in 3½-inch wide strip down center of each dough rectangle, all the way to the edge of the long ends, leaving 1½-inch border on short ends of dough.
  4. In another small bowl, carefully mix berries and strawberry preserves to coat. Spoon on top of cream cheese mixture, dividing mixture evenly among rectangles.
  5. Make 8 cuts on each short side of rectangle, just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle across filling, slightly overlapping ends. Gently pull short ends of assembled braid so berries peek through strips of dough; place on cookie sheet.
  6. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes on cookie sheet before serving.
  7. In small bowl, mix Drizzle ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm braids; serve.

Watch the recipe video here:

Impress the guests at your next spring brunch with these beautiful braids!Mixed Berry Crescent Braids recipe:…

Posted by Pillsbury on Tuesday, April 30, 2019

Main dish

Slow-Cooker Maple-Brown Sugar Ham

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Slow-Cooker Maple-Brown Sugar Ham
If you worry about serving a ham that’s dried out and overcooked, this foolproof method is a lifesaver. Cooking maple brown sugar ham in the slow cooker means that it will always turn out moist, succulent and incredibly flavorful.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 fully cooked boneless ham (5 to 6 lb)
  • ½ cup honey Dijon mustard
  • ½ cup real maple syrup
  • ½ cup packed brown sugar
Instructions
  1. Spray 6- to 7-quart oval slow cooker with cooking spray. Make cuts about 1 inch apart and ¼ inch deep in diamond pattern in top of ham. Place ham in slow cooker.
  2. In small bowl, stir together mustard, syrup and brown sugar with whisk until well blended. Pour mixture over ham.
  3. Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in ham reads 140°F.
  4. Remove ham from slow cooker. Cover loosely with foil; let stand 10 to 15 minutes. Strain cooking juices. Slice ham; pour strained juices over ham.

Watch the recipe video here:

You only need four ingredients to make this Easter dinner classic.Slow-Cooker Maple-Brown Sugar Ham recipe:…

Posted by Pillsbury on Monday, April 15, 2019

Dessert

Peanut Butter and Jelly Crescent Roll-Ups

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Peanut Butter and Jelly Crescent Roll-Ups
Peanut butter and jelly get rolled up in Pillsbury™ crescent dough, fried and coated with sugar for a delicious treat kids are bound to go crazy for.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 3 cups vegetable oil, for frying
  • 2 oz (from 8-oz package) cream cheese, softened
  • ½ cup creamy peanut butter
  • ½ cup plus 2 tablespoons sugar
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 1¼ cups seedless strawberry jam
Instructions
  1. In 2-quart heavy saucepan, heat oil over medium heat to 350°F. In small bowl, mix cream cheese, peanut butter and 2 tablespoons sugar until well blended. Place remaining ½ cup sugar on plate. Set aside.
  2. Unroll 1 dough sheet on lightly floured work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4-inches each. Repeat with second can of dough.
  3. Gently spread generous tablespoon peanut butter filling in center of each square, leaving ¼-inch edge. Gently spread 1 teaspoon jam on peanut butter filling. For each roll-up, roll side closest to you up over filling, to opposite side. Pinch seam into dough to secure filling in roll-up.
  4. Gently place 2 roll-ups in hot oil; fry on one side until golden brown. With tongs, gently turn each roll-up over; fry until other side is deep golden brown, about 2 minutes total. Remove roll-ups from oil onto paper towel-lined cookie sheet. Let drain. Place roll-ups in sugar on plate, and turn to coat all sides. Remove, and place on cooling rack; cool 10 minutes.
  5. When ready to serve, in small microwavable bowl, place remaining 1 cup jam; microwave uncovered on High 10 to 15 seconds or until warmed and able to stir smooth. Serve with roll-ups.

Watch the recipe video here:

A delicious twist on the kid-favorite classic.Peanut Butter and Jelly Crescent Roll-Ups recipe:…

Posted by Pillsbury on Saturday, April 6, 2019

Breakfast

Grilled Cheese Dippers

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Grilled Cheese Dippers
Transform a grilled cheese sandwich into a delicious dipper! Coated with breadcrumbs and perfect for dunking into soup, you’ll never make this classic the same way again.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 tablespoon butter
  • ⅛ teaspoon garlic powder
  • ⅓ cup Progresso™ original panko crispy bread crumbs (from 8-oz box)
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 3 slices (0.8 oz each) deli sliced American cheese, cut in half
  • 3 Cheddar cheese sticks (0.75 oz each), unwrapped and cut in half crosswise
  • Your favorite tomato soup, if desired
Instructions
  1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In small microwavable bowl, microwave butter and garlic powder uncovered on High 20 to 30 seconds or until butter is melted. Stir in bread crumbs; transfer to pie plate or shallow dish.
  2. Unroll dough sheet on work surface; reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, cut dough sheet into 6 squares, 4x4 inches each.
  3. Place 1 cheese slice half and 1 cheese stick half onto 1 end of each square near center. For each roll-up, roll side with cheese, rolling to opposite side, and pinching seam to secure. Continue for remaining roll-ups.
  4. Roll dough sticks into bread crumbs; place seam side down on cookie sheet. With sharp knife, pierce top of each dough stick 3 times. Bake 15 to 19 minutes or until dough is golden brown and baked through. Serve warm with tomato soup.

Watch the recipe video here:

You may never make this classic the same way again!Grilled Cheese Dippers recipe:…

Posted by Pillsbury on Wednesday, April 3, 2019