Home Pillsbury (Page 6)

Pillsbury

Showing 63 Result(s)
Breakfast

Bacon Cheeseburger Biscuit Bombs

Save Print
Bacon Cheeseburger Biscuit Bombs
Get the best flavors of your favorite cheeseburger—bacon, steak-seasoned ground beef and American cheese—all stuffed in a flaky, buttery biscuit for the tastiest grab-and-go meal you’ll make this week. Serve it with your favorite burger fixings like pickles, ketchup and mustard for an extra flavor punch!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 8 oz lean (at least 80%) ground beef
  • 2 teaspoons Montreal steak grill seasoning
  • ½ cup chopped cooked bacon (6 slices)
  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
  • 4 slices (3/4 oz each) American cheese, cut in quarters
  • 1 tablespoon butter, melted
  • 1 teaspoon sesame seed
  • Ketchup, mustard and pickle slices, if desired
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 and grill seasoning over medium-high heat 4 to 6 minutes, stirring occasionally, until beef is brown; drain. Cool 5 minutes. Stir in bacon.
  3. Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart, leaving bottom and lower sides intact, forming deep pocket. Place 2 quartered pieces of American cheese inside biscuit pocket.
  4. Holding opened biscuit in hand; place about ¼ cup of the 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. (Biscuit will be full.) Repeat for remaining biscuits. Brush melted butter on top of each biscuit; sprinkle tops with sesame seed.
  5. Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve with remaining ingredients.

Watch the recipe video here:

Mind blown. Bacon Cheeseburger Biscuit Bombs recipe:…

Posted by Pillsbury on Wednesday, January 9, 2019

Main dish

Easy Stromboli

Save Print
Easy Stromboli
Stromboli is a family dinner favorite. Make it easy when you roll up pizza toppings in a pizza crust.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • ½ lb. lean ground beef
  • 1 (13.8-oz.) can Pillsbury™ refrigerated classic pizza crust
  • ¼ cup pizza sauce
  • 4 oz. (1 cup) shredded mozzarella cheese
  • ¼ cup chopped green and/or red bell pepper, if desired
  • ¼ teaspoon dried Italian seasoning
Instructions
  1. Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
  2. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
  3. Refrigerated pizza crust unrolled on cutting board with ruler.
  4. Spread sauce over dough to within 2 inches of long sides and ½ inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within ½ inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
  5. Refrigerated pizza crust unrolled, topped with pasta sauce and ground beef alongside a bowl of cheese, bowl of chopped peppers and some Italian seasoning.
  6. Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Watch the recipe video here:

"Simply delicious!"Easy Stromboli recipe:…

Posted by Pillsbury on Monday, January 7, 2019

Dessert

Spinach, Feta and Egg Bubble-Up Bake

Save Print
Spinach, Feta and Egg Bubble-Up Bake
This egg casserole combines spinach, red bell pepper and salty feta cheese for a delicious new take on breakfast or brunch.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped red bell pepper
  • 1½ teaspoons finely chopped garlic
  • 1 package (5 oz) baby spinach, coarsely chopped
  • 1 can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated Buttermilk biscuits (5 biscuits)
  • 10 eggs
  • 1½ cups half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1½ cups crumbled feta cheese (6 oz)
  • Sliced green onions or chopped chives, if desired
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  2. In 10-inch skillet, heat oil over medium-high heat. Add bell pepper; cook 3 to 4 minutes, stirring frequently, until tender. Add garlic; cook 30 to 60 seconds or until fragrant. Gradually add spinach, and cook until just wilted. Remove skillet from heat.
  3. Separate dough into 5 biscuits; cut each into 8 pieces, and place evenly in dish.
  4. In large bowl, beat eggs, half-and-half, salt and pepper with whisk until mixed well; stir in spinach mixture and cheese. Pour over biscuits in dish.
  5. Bake 30 to 35 minutes or until knife inserted in center comes out clean and biscuits are deep golden brown. Garnish with green onions.

Watch the recipe video here:

Breakfast is served.Spinach, Feta and Egg Bubble-Up Bake recipe:…

Posted by Pillsbury on Monday, January 7, 2019

Main dish

Cheesy Chicken Biscuit Nachos

Save Print
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:

Cheesy chicken biscuit nachos—what’s not to love?Cheesy Chicken Biscuit Nachos recipe:…

Posted by Pillsbury on Friday, January 4, 2019

Main dish

3-Ingredient Cherry-Almond Pie Cups

Save Print
3-Ingredient Cherry-Almond Pie Cups
You raved about our 2-Ingredient Apple Pie Cups—this cherry version is just as easy (and praiseworthy), thanks to Pillsbury™ cinnamon rolls and a killer almond-spiked filling.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 can (13 oz) Pillsbury™ refrigerated flaky cinnamon rolls with buttercream icing SAVE $
  • ¾ cup more fruit cherry pie filling (from 21-oz can)
  • 2 tablespoons sliced almonds
Instructions
  1. Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Set icing aside. Separate dough into 8 rolls. Press into and up sides of muffin cups, making sure seams of dough are pressed together.
  2. Spoon heaping tablespoon pie filling into each dough-lined cup. Bake 14 to 18 minutes or until golden brown; cool in pan 5 minutes.
  3. Transfer icing to small microwavable bowl. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Loosen rolls carefully, and transfer to serving plate; drizzle icing over rolls, and garnish with almonds. Serve warm.

Watch the recipe video here:

Three ingredients. Five stars. Endless praise. 3-Ingredient Cherry Almond Pie Cups recipe:…

Posted by Pillsbury on Tuesday, December 25, 2018

Main dish

3-Ingredient Oreo™ Stuffed Cinnamon Rolls

Save Print
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: Main dish
Ingredients
  • 1 can (17.5 oz) Pillsbury™ Grands!™ cinnamon rolls with icing
  • 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 Sunday, December 23, 2018

Main dish

Easy Pecan Pie

Save Print
Easy Pecan Pie
Making a pecan pie can seem like a major culinary challenge, but this recipe makes it so easy you can't fail—promise! Just mix up the filling, pour it in the pre-made crust and bake.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup butter, melted
  • ¾ cup light corn syrup
  • ½ teaspoon salt
  • 3 eggs
  • 1½ cups pecan halves or pieces
  • 1 Pillsbury™ Pet•Ritz® frozen deep dish pie crust (from 12-oz package)
Instructions
  1. Heat oven to 375°F; place cookie sheet in oven to preheat.
  2. In medium bowl, mix brown sugar, butter, corn syrup, salt and eggs with electric mixer on medium speed until well blended; stir in pecans. Pour into frozen crust.
  3. Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.

Watch the recipe video here:

Who makes amazing pecan pie? You make amazing pecan pie!Easy Pecan Pie recipe:…

Posted by Pillsbury on Wednesday, December 19, 2018

Dessert

Fluffernutter Bars

Save Print
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:

Cookie Countdown Day 24: We're just *nuts* about these 3-ingredient bars!Fluffernutter Bars recipe:…

Posted by Pillsbury on Monday, December 17, 2018

Main dish

Baklava Cheesecake Bars

Save Print
Baklava Cheesecake Bars
We took everyone’s favorite buttery, honey-walnut treat and turned it into this incredibly easy-but-impressive dessert bar mash-up.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
  • 2 packages (8 oz each) cream cheese, softened
  • 1½ cups sugar
  • ½ teaspoon grated lemon peel
  • 2 cups walnuts, finely chopped
  • ½ teaspoon ground cinnamon
  • ¼ cup honey
  • 1 teaspoon fresh lemon juice
Instructions
  1. Heat oven to 350°F. Unroll 1 can of dough. Place in bottom of ungreased 13x9-inch (3-quart) baking dish. Press in bottom of baking dish.
  2. In medium bowl, beat cream cheese, 1 cup of the sugar and the lemon peel with electric mixer on medium speed until smooth and creamy. Spread over dough in baking dish. Set aside.
  3. In medium bowl, mix remaining ½ cup sugar, the walnuts and cinnamon; sprinkle evenly over cream cheese mixture.
  4. Unroll second can of dough. Carefully place on top of walnut mixture, stretching dough to cover filling.
  5. In small bowl, mix honey and lemon juice; brush over dough.
  6. Bake 30 to 35 minutes or until golden brown. Cool 20 minutes. Refrigerate about 3 hours or until well chilled. For diamond shapes, cut 6 diagonal parallel lines down length of pan; cut 6 diagonal lines across straight lines.

Watch the recipe video here:

Just look at those beautiful cheesecake bars!Baklava Cheesecake Bars recipe:…

Posted by Pillsbury on Saturday, December 15, 2018

Dessert

Reese’s™ Peanut Butter Pie

Save Print
Reese’s™ Peanut Butter Pie
I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe out to three of my friends.
Author:
Cuisine: American
Recipe type: Dessert
Ingredients
  • 1 Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2½ cups heavy whipping cream
  • 8 oz cream cheese, softened
  • ½ cup creamy peanut butter
  • ¼ cup sugar
  • 6 packages (1.5 oz each) Reese's™ Peanut Butter Cups™, chopped (about 1½ cups)
  • ½ cup plus 1 tablespoon hot fudge
Instructions
  1. Heat oven to 450°F. Unroll pie crust; place in ungreased 9-inch pie plate. Flute edges as desired, and prick bottom and sides with fork. Bake 10 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. Meanwhile, in large chilled bowl, beat whipping cream with electric mixer on high speed just until soft peaks form. Reserve 1 cup of the whipped cream for topping; refrigerate.
  3. In large bowl, beat cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth. Gently fold remaining whipped cream into cream cheese mixture. Fold in 1 cup of the chopped peanut butter cups. Refrigerate until ready to assemble pie.
  4. In small microwavable bowl, microwave ½ cup of the hot fudge uncovered on High 10 to 20 seconds or until spreadable. Carefully spread hot fudge onto bottom of cooled crust. Spread cream cheese mixture evenly onto fudge layer.
  5. Spoon reserved 1 cup whipped cream on top of cream cheese mixture, spreading evenly. Sprinkle with remaining ½ cup chopped peanut butter cups. In same small microwavable bowl, microwave remaining 1 tablespoon hot fudge uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle on top of pie. Refrigerate 3 hours before serving.

Watch the recipe video here:

"I can't find the words to tell everyone what an AWESOME pie this is. After making it, I have already given the recipe…

Posted by Pillsbury on Saturday, December 15, 2018