Pillsbury Bake Off Entries.....

I decided to enter a few of my favorites in the Pillsbury Bake Off......here are my entries.....


Peanut Butter Brownie Pizza
19.5 oz(s) Pillsbury Chocolate Fudge Brownie Mix
3/4 cup(s) Jif Creamy Peanut Butter
2 1/4 cup(s) C&H Powdered Sugar
2 teaspoon(s) McCormick Pure Vanilla Extract
1/2 cup(s) 1% Low Fat Milk
1/2 cup(s) Fisher Party Peanuts, chopped
1/2 cup(s) Baker's Angel Flake Coconut
3/4 cup(s) Reese's Mini Pieces Candy
Preheat oven to 350. Spray a 10x15 inch cookie sheet with Crisco Cooking Spray. Prepare Brownie Mix as directed on box. Dump batter onto cookie sheet and spread into a thin layer completely covering cookie sheet. Bake for 20 to 22 minutes. Remove from oven and allow to cool for 5 minutes.
Combine in a mixing bowl peanut butter, powdered sugar, vanilla and milk. Stir well (may add more milk if needed for desired consistency). Spread the frosting evenly over the top of the brownie while still warm.
Stir together the peanuts and coconut and sprinkle over the frosting. Sprinkle with Reese's pieces and pat softly to help them stick to the frosting. Cool and cut into 24 pieces. 
HINT: If you cut them with a plastic knife you will get perfect cuts with out pulling up the brownie layer. These can be made on round disposable pizza pans too. I like to make these at Christmas time to give as gifts for teachers and neighbors.


Chocolate Chip Dessert Pizza
11 oz(s) Pillsbury Refrigerated Thin Pizza Crust
14 oz(s) Eagle Brand Sweetened Condensed Milk
1 1/2 cup(s) Fisher Chef's Natural Walnuts Chopped or Pecans, chopped
1 1/2 cup(s) Baker's Angel Flake Coconut
2 cup(s) HERSHEY'S Milk Chocolate Chips
1 Crisco No-Stick Cooking Spray
Preheat oven to 400. Spray with Crisco cooking spray a 10x15 inch cookie sheet. Open can of pizza crust and unroll onto cookie sheet. Roll out thinly to completely cover the cookie sheet. Bake for 6 to 8 minutes until it just starts to brown. Remove from oven.Drizzle half of the sweetened condensed milk over the dough and smooth evenly over the dough. Sprinkle with nuts, coconut and chocolate chips. Drizzle the remainder of the sweetened condensed milk over the top.
Bake for 10 - 12 more minutes. Remove from oven and cool completely before cutting. Cut with pizza cutter into 24 pieces and serve.
I also like to make these on round pizza pans. These make a great gift when made on a disposable pizza pan. You are gonna love this recipe!


Gooey Caramel Cinnamon Rolls
5 + cup(s) Pillsbury BEST All Purpose Flour, heaping
2 tablespoon(s) Saf-Instant Dry Yeast
1/2 cup(s) C&H Granulated White Sugar
1/3 cup(s) Morning Moo Dry Powdered Milk
1 1/2 teaspoon(s) Morton Salt
1/2 cup(s) Crisco Pure Canola Oil
1 1/2 cup(s) hottest tap water
2 LAND O LAKES Large White Omega 3 eggs
2 tablespoon(s) Crisco Pure Canola Oil
1/2 cup(s) LAND O LAKES Salted Butter, soft
1 cup(s) C&H Golden Brown Sugar
2 tablespoon(s) Karo Light Corn Syrup
3/4 cup(s) LAND O LAKES Salted Butter, soft, divided
1 1/2 cup(s) C&H Golden Brown Sugar, divided
3 tablespoon(s) McCormick Ground Cinnamon, divided
1/3 cup(s) LAND O LAKES Salted Butter, melted
3 1/2 + cup(s) C&H Powdered Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
1/3 + cup(s) 1% Low Fat Milk
30 Reynolds Foil Baking Cups
Begin by making your dough. Place in large mixing bowl in order listed: 2 heaping cups flour, yeast, sugar, powdered milk, & salt. In a 2 cup measuring cup pour in 1/2 c. canola oil & 1 1/2 cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 heaping cup flour. Mix well. Add 2 heaping cups flour and mix well. You should now have a soft smooth dough; if dough is overly sticky you need to add more flour, 1/4 cup at a time as needed. Place a 2 foot long piece of plastic wrap on your counter and pour about 2 T. oil on it and smear it around. Place the dough on the plastic wrap and coat the dough with the oil and then fold the plastic wrap over the dough. Let rest for 20-30 minutes.
While dough is resting make the gooey caramel mixture. In a microwave dish place 1/2 c. butter & 1 c. brown sugar. Mix together and microwave for 30 seconds and stir; repeat microwaving until melted together. Stir in 2 T. karo syrup and set aside.
Meanwhile place 30 foil baking cups on a 12x16 inch cookie sheet OR in cupcake pans and spray the inside of the foil baking cups with cooking spray and then put 1 tablespoon of the Gooey Caramel mixture in each baking cup.
Remove the dough from the plastic wrap (you may want to save the plastic wrap for later use). Punch the dough down and divide the dough into 3 even pieces. On a sprayed surface with a sprayed rolling pin, roll each piece of dough into a rectangle (about 14x7 inches)about 3/8 inch thick. With a knife spread dough with 1/4 c. of softened butter, sprinkle with 1/2 c. brown sugar and 1 T. cinnamon. (Repeat for each of 3 pieces of dough.) Roll up and slice into 10 cinnamon rolls and place one slice in each baking cup. **(if you do not want to bake these right away, see additional options below.) Let rise for about 20-30 minutes and bake at 375 for 15 minutes or until lightly browned.
While rolls are baking make glaze/frosting. In mixing bowl combine: 1/3 cup melted butter, powdered sugar, vanilla and milk. Mix until smooth and add more milk or powdered sugar as needed for desired consistency. Set aside.
Remove rolls from oven and cool slightly. Glaze/frost while still warm. Serve while freshly baked.
** ADDITIONAL OPTIONS - If you want to serve your rolls at a later time do not bake them yet; you can either refrigerate them for up to 24 hours or freeze them and bake them later. Simply cover the unbaked rolls with that same piece of oiled plastic wrap and place them in the refrigerator to bake within the next 24 hours OR cover the plastic wrap with a piece of heavy duty foil and put them in the freezer to use in the next month. If you put them in the refrigerator to bake later; when you take them out of the refrigerator, remove the plastic wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer thaw and let rise (3 hours on the counter OR 8 hours in refrigerator) and then bake as directed above.
The other thing I love about this dough is that I have discovered I can also use it to make crescent rolls, dinner rolls, fruit/dessert/meat pizzas, tuna or chicken rings, jelly rolls and any other bread item I desire. This is the only dough recipe I use. When making all these things I can also refrigerate or freeze them for later baking. A batch makes 24 crescent rolls OR 3 - 12 inch pizzas. I can make breakfast, lunch, dinner or dessert with this recipe!! A fast and easy yeast dough; my favorite most versatile recipe!


Meatball Muffins
12 oz. can(s) Pillsbury Big & Flaky Refrigerated Crescent Dinner Rolls
8 oz. can(s) Muir Glen Tomato Sauce
1/2 teaspoon(s) McCormick Onion Powder
1/2 teaspoon(s) McCormick Garlic Powder
1/2 teaspoon(s) McCormick Oregano Leaves
1/2 teaspoon(s) McCormick Thyme Leaves
1/2 teaspoon(s) McCormick Basil Leaves
8 Frozen Heat n Serve Beef Meatballs
1/2 cup(s) Tillamook mozarella cheese, grated
2 tablespoon(s) LAND O LAKES Salted Butter, melted
Preheat oven to 350. Open and unroll crescent rolls.
Mix together: tomato sauce, onion & garlic powder, oregano, thyme & basil.
Place a tablespoonful of sauce on each crescent roll, then 1 meatball, and 1 tablespoon of cheese. Fold dough around the meatball completely covering it. Place in a sprayed 8 cup muffin tin with the folded edges down and smooth top up. Bake for 12 to 15 minutes, until lightly browned.
While muffins are baking, heat up the leftover sauce in the microwave for 1 to 1 1/2 minutes.
Remove from oven and brush melted butter over the top of each muffin. Remove muffins from muffin tin and serve immediately with warm sauce.


Cinnamon Cheesecake
2 can(s) Pillsbury Refrigerated Reduced Fat Crescent Dinner Rolls 8 oz.
1 pkg(s) 8 oz. Philadelphia Neufchatel Cheese, softened
1/2 cup(s) C&H Pure Cane Sugar
1 teaspoon(s) McCormick Pure Vanilla Extract
3 tablespoon(s) LAND O LAKES Salted Butter, melted
3 tablespoon(s) McCormick Cinnamon Sugar
3 tablespoon(s) Fit to Eat Honey
1 Pam Cooking Spray
Place in mixing bowl: neufchatel cheese, sugar and vanilla; beat until smooth and easy to spread (do not underbeat). Set aside.
Spray a 9x13 inch pan, the counter and rolling pin with cooking spray. Unroll one can of crescent rolls and roll into 9x13 inch rectangle. Carefully lift and move the dough into the sprayed pan. Spread the neufchatel cheese mixture evenly over the dough. Then roll out the second can of crescent rolls the same as the first one and place this dough over the neufchatel cheese mixture.
Pour melted butter over the top of the dough and spread over the dough. Then sprinkle with cinnamon sugar.
Bake at 350 for 25 minutes or until golden brown. Remove from oven and drizzle with honey while still hot. Cool completely in the pan before cutting. Serve.
For a crowd; double the recipe to fill a 12x16 inch cookie sheet. Bake for 30 minutes. Serves 32. I made up this recipe when I needed a dessert to serve for a Taco Bar Luncheon. It was a hit and is now a family favorite.


Lit'l Pigs in a Blanket
8 oz(s) Pillsbury Crescent Recipe Creations Refrigerated Flaky Dough Sheet
16 oz(s) Hillshire Farm Lit'l Smokies
1 LAND O LAKES Large White Omega-3 eggs
1 tablespoon(s) Water
1 tablespoon(s) McCormick Italian Seasoning
1 Crisco No-Stick Cooking Spray
Preheat oven to 375. Spray counter and 10x15 inch cookie sheet with Crisco cooking spray. Open dough and unroll onto sprayed counter. Using a rolling pin, roll dough until very thin (about 10 x 15 inches). Using a pizza cutter, cut into 45 pieces 1x3 inches each.
Wrap the center of each lit'l smokie with a piece of dough, leaving the ends exposed. Place on sprayed cookie sheet.
Beat egg and water together and then brush over the dough and sprinkle with the Italian seasoning.
Bake for 15 to 18 minutes until golden brown. Serve while warm with ketchup if desired. Makes 45; a serving is 5.
These lit'l appetizers are a big hit at our home! Hope you like them too! I used to make these with crescent roll dough but I recently discovered the crescent dough sheets. These dough sheets are awesome, I love them!!!