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Main dish

Buffalo Chicken Rollup Bake

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Buffalo Chicken Rollup Bake
Classic Buffalo chicken flavors wrapped up in flaky crescents are an easy weeknight meal.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 oz cream cheese, softened (from 8-oz package)
  • 2 cups shredded deli rotisserie chicken
  • 2 tablespoons Buffalo hot sauce or hot red pepper sauce
  • ¾ cup shredded Cheddar cheese (3 oz)
  • ¼ cup chopped celery
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • ½ cup ranch dressing
Instructions
  1. Heat oven to 400°F. Spray 9-inch round pan with cooking spray. In medium bowl, mix cream cheese, chicken, hot sauce, Cheddar cheese and celery until well blended.
  2. On large cutting board, unroll dough sheet; spread chicken mixture evenly on dough to within ¼ inch from sides. Starting with one long side, roll up dough; firmly pinch seam to seal.
  3. Place seam side down on cutting board. Using sharp knife, cut roll into 8 equal slices; place cut side down in pan. Bake 25 to 30 minutes or until deep golden brown. Serve with ranch dressing and, if desired, additional Buffalo sauce.

Watch the recipe video here:

Buffalo chicken + flaky crescents = a winning Game Day duo.Buffalo Chicken Rollup Bake recipe:…

Posted by Pillsbury on Friday, February 1, 2019

Main dish

Mini Chicken Bacon Ranch Pot Pies

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Mini Chicken Bacon Ranch Pot Pies
Chicken, bacon, ranch, biscuits…what could go wrong? Absolutely nothing. This muffin pan meal is perfectly hand held, family friendly and delicious.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup diced cooked chicken
  • 4 strips bacon, crisply cooked, crumbled
  • 1 cup chopped fresh spinach leaves
  • ¼ cup chopped green onions
  • ⅓ cup ranch dressing
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits (8 biscuits)
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray.
  2. In medium bowl, mix chicken, bacon, spinach, onion, dressing and ½ cup of the cheese until well mixed. Set aside.
  3. Separate dough into 8 biscuits; press each biscuit into 5½-inch round. Place 1 round in each muffin cup. Firmly press in bottom and up side, forming ¼-inch rim. Spoon about ⅓ cup chicken mixture into each dough-lined cup. Pleat edges of dough. Sprinkle each with 1 tablespoon of the remaining Cheddar cheese.
  4. Bake 17 to 22 minutes or until biscuits are golden brown and cheese is melted. Cool 1 minute; remove to serving plate.

Watch the recipe video here:

You had us at "chicken, bacon, ranch…"Mini Chicken Bacon Ranch Pot Pies recipe:…

Posted by Pillsbury on Wednesday, January 30, 2019

Main dish

Philly Cheesesteak Biscuit Bombs

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Philly Cheesesteak Biscuit Bombs
Philly cheese steak fans, this one is for you! Just when you thought the classic sandwich couldn’t get any better, we stuffed all of the best Philly cheese steak ingredients inside flaky, buttery biscuits for a winning dish that can double as dinner or party appetizer! Made with only six ingredients, it’s super easy to throw together, whatever the occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz ground beef (at least 80% lean)
  • ½ cup coarsely chopped onion
  • ½ cup coarsely chopped green bell pepper
  • 1 tablespoon Montreal steak grill seasoning
  • 1½ cups shredded Monterey Jack cheese (6 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef, onion, bell pepper and seasoning over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Remove from heat. Stir in 1 cup of the cheese until cheese is melted.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming a deep pocket.
  4. Holding opened biscuit in hand, place about ¼ cup beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
  5. Bake 18 to 20 minutes or until biscuit tops are golden brown. Remove from oven; sprinkle tops with remaining cheese. Return to oven 2 to 3 minutes or until cheese is melted.

Watch the recipe video here:

Win Game Day with these five-star biscuit bombs.Philly Cheesesteak Biscuit Bombs recipe:…

Posted by Pillsbury on Monday, January 28, 2019

Main dish

Bacon Cheeseburger Crescent Ring

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Bacon Cheeseburger Crescent Ring
This easy-to-make crescent ring is full of bacon cheeseburger filling that your whole family will enjoy.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 lb ground beef, cooked and drained
  • ⅓ cup ranch dressing
  • 4 slices cooked bacon, chopped
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls SAVE $
  • 16 dill pickle slices (chips)
  • 4 slices American cheese, cut in half
  • 2 teaspoons sesame seed
Instructions
  1. Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In small bowl, mix cooked beef, ranch dressing and bacon.
  2. Unroll both cans of dough; separate into 8 rectangles. On ungreased large cookie sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in center. Dough will overlap.
  3. Spoon beef mixture on the half of each rectangle closest to center of ring; top each with 2 pickle slices and 1 piece of cheese.
  4. Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  5. Gently separate dough perforations on top until filling peeks through. Brush dough lightly with water; sprinkle with sesame seed. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Watch the recipe video here:

Rethink burger night with this easy-to-make crescent ring!Bacon Cheeseburger Crescent Ring recipe:…

Posted by Pillsbury on Friday, January 25, 2019

Breakfast

Cinnamon French Toast Bake

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Cinnamon French Toast Bake
When you need to feed a crowd at breakfast, there’s no easier way to do it than by pulling together this cinnamon roll casserole. Thanks to Pillsbury™ refrigerated cinnamon rolls, you’ll have this dish ready to pop in the oven with just 15 minutes of prep time.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
French Toast Bake
  • ¼ cup butter, melted
  • 2 cans (12.4 oz each) Pillsbury™ refrigerated cinnamon rolls SAVE $
  • 6 eggs
  • ½ cup heavy whipping cream
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla
  • 1 cup chopped pecans
  • 1 cup maple syrup
Garnish
  • Icing from cinnamon rolls
  • Powdered sugar
  • ½ cup maple syrup, if desired
Instructions
  1. Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
  2. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.
  3. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  4. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional ½ cup maple syrup.

Watch the recipe video here:

You're just one hour away from this delicious breakfast bake. Cinnamon French Toast Bake recipe:…

Posted by Pillsbury on Thursday, January 24, 2019

Main dish

Pretzel-Topped Cheesy Chicken Pot Pie

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Pretzel-Topped Cheesy Chicken Pot Pie
This classic comfort food gets a twist--literally! Soft pretzels top this cheesy pot pie that’s filled with all of your favorite chicken pot pie ingredients. The best part (besides the whole cheesy-pretzel thing) is that you only need one pot to make it!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
Filling
  • 2 tablespoons butter
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • 3 tablespoons all-purpose flour
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup chopped red bell pepper
  • ¼ teaspoon ground red pepper (cayenne)
  • 3 cups chopped cooked chicken
  • 2 cups shredded Cheddar cheese (8 oz)
Pretzels
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • ¼ cup water
  • 1½ teaspoons baking soda
  • 1 teaspoon kosher salt
Instructions
  1. Heat oven to 375°F. In 12-inch ovenproof nonstick skillet, melt butter over medium-high heat until sizzling. Add carrots and onion; cook 3 to 4 minutes, stirring occasionally, until vegetables are softened. Reduce heat to medium. Sprinkle flour over vegetables; cook and stir until flour is golden brown.
  2. Slowly stir in broth with spoon (wooden or nylon). Add bell pepper and ground red pepper. Cook 4 to 5 minutes, stirring occasionally, until thickened. Stir in chicken and cheese. Cook and stir until cheese is melted. Remove from heat; cover and keep warm.
  3. Unroll dough on lightly floured work surface so short side of rectangle is pointed downward. Cut dough lengthwise into 8 equal 12-inch strips. To make pretzel shape, roll each strip into about 20-inch rope; form dough into U shape.
  4. Twist ends together three times. Press down dough where dough overlaps in an X. Pick ends up, and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzels on cookie sheet lined with waxed paper.
  5. In small microwavable bowl, microwave ¼ cup water uncovered on High 30 to 60 seconds or until very hot but not boiling. Add baking soda; stir until dissolved. Brush pretzels with soda mixture (not all soda mixture will be used). Sprinkle tops of pretzels evenly with salt. Place pretzels on top of filling in skillet.
  6. Bake 19 to 22 minutes or until pretzels are dark golden brown and filling is bubbling. Let stand 10 minutes before serving.

Watch the recipe video here:

This classic comfort food gets a twist—literally!Pretzel-Topped Cheesy Chicken Pot Pie recipe:…

Posted by Pillsbury on Friday, January 18, 2019

Main dish

Philly Cheesesteak Biscuit Bombs

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Philly Cheesesteak Biscuit Bombs
Philly cheese steak fans, this one is for you! Just when you thought the classic sandwich couldn’t get any better, we stuffed all of the best Philly cheese steak ingredients inside flaky, buttery biscuits for a winning dish that can double as dinner or party appetizer! Made with only six ingredients, it’s super easy to throw together, whatever the occasion.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 8 oz ground beef (at least 80% lean)
  • ½ cup coarsely chopped onion
  • ½ cup coarsely chopped green bell pepper
  • 1 tablespoon Montreal steak grill seasoning
  • 1½ cups shredded Monterey Jack cheese (6 oz)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
Instructions
  1. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
  2. In 10-inch skillet, cook beef, onion, bell pepper and seasoning over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Remove from heat. Stir in 1 cup of the cheese until cheese is melted.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming a deep pocket.
  4. Holding opened biscuit in hand, place about ¼ cup beef mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full.) Repeat for remaining biscuits.
  5. Bake 18 to 20 minutes or until biscuit tops are golden brown. Remove from oven; sprinkle tops with remaining cheese. Return to oven 2 to 3 minutes or until cheese is melted.

Watch the recipe video here:

"My picky eaters inhaled these."Philly Cheesesteak Biscuit Bombs recipe:…

Posted by Pillsbury on Wednesday, January 16, 2019

Main dish

Easy Baked Mozzarella Bites

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Easy Baked Mozzarella Bites
Make your favorite restaurant appetizer at home with these kid-approved bites—perfect for dipping.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
  • 8 mozzarella sticks (from 12-oz package), unwrapped and cut crosswise into thirds
  • 3 tablespoons butter, melted
  • ⅔ cup Progresso™ Italian style panko crispy bread crumbs
Instructions
  1. Heat oven to 375°F. Unroll dough sheet; press into rectangle, 12x8 inches. Using pizza cutter, cut rectangle into 6 rows by 4 rows to make 24 (2-inch) squares.
  2. Place mozzarella stick in center of each rectangle; bring dough up and around cheese sticks; press edges to seal.
  3. Place melted butter in small bowl. Place bread crumbs in another small bowl. Dip each stick into butter; shake off excess. Roll in bread crumbs to coat. Place about 1 inch apart on ungreased large cookie sheet.

Watch the recipe video here:

Kid-approved bites perfect for your picky eaters!Easy Baked Mozzarella Bites recipe:…

Posted by Pillsbury on Thursday, January 17, 2019

Dessert

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

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3-Ingredient Oreo™ Stuffed Cinnamon Rolls
Yep, we went there. Though we love Pillsbury™ Grands!™ cinnamon rolls on their own, we just couldn’t resist stuffing them with crushed Oreo™ cookies and coating them in a cream cheese icing for an irresistible treat that is kind of outrageous (in the very best way). Is it breakfast or dessert? You decide!
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing SAVE $
  • 1½ cups chopped Oreo™ cookies (about 13 cookies)
  • 2 oz (from 8-oz package) cream cheese, softened
Instructions
  1. Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray.
  2. Separate dough into 5 rolls; reserve icing. Unroll each cinnamon roll. Press ¼ cup of the chopped cookies onto each dough strip, and roll back into spiral. If necessary, replace any cookies that may fall out while rolling up. Place rolls in pan.
  3. Bake 17 to 21 minutes or until tops are golden brown.
  4. In small bowl, beat icing (from cinnamon roll can) and cream cheese with spoon or electric mixer on medium speed until no lumps remain. Spread icing mixture on top of warm cinnamon rolls; garnish with remaining ¼ cup chopped cookies. Serve warm.

Watch the recipe video here:

Is it breakfast or dessert? You decide!3-Ingredient Oreo™-Stuffed Cinnamon Rolls recipe:…

Posted by Pillsbury on Monday, January 14, 2019

Main dish

Peanut Butter Cup Cookie Dough Brownies

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Peanut Butter Cup Cookie Dough Brownies
Brownies, cookie dough and peanut butter cups come together in a totally decadent bar that your friends and family will go crazy about!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
  • 24 large chocolate-covered peanut butter cup candies, unwrapped
  • 1 box (1 lb 2.4 oz) original supreme brownie mix
  • Water, oil and eggs called for on brownie mix box
Instructions
  1. Heat oven to 350°F. Line 13x9-inch pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
  2. Press cookie dough evenly in bottom of pan. Top with single layer of peanut butter cups. Make brownie batter as directed on box. Spread batter on top of peanut butter cups.
  3. Bake 30 to 40 minutes or until brownies are set around sides and toothpick inserted in center of brownies (not candies) comes out clean. Cool in pan 20 minutes. Remove brownies from pan by foil edges. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows.

Watch the recipe video here:

"BIG hit with kids and adults."Peanut Butter Cup Cookie Dough Brownies recipe:…

Posted by Pillsbury on Friday, January 11, 2019