Adapted from Recipes For All Occasions
© 2010 General Mills All Rights Reserved
Easy Veggie Pizza
Prep Time: 20 Min
Total Time: 1 Hr 10 Min
Makes: 32 appetizers
INGREDIENTS
2 Cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)
Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe
Creations® refrigerated seamless dough sheet
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1/2 cup small fresh broccoli florets
1/3 cup quartered cucumber slices -( I substituted 1/2 cup carmelized onion)
1 plum (Roma) tomato, seeded, chopped
1/4 cup shredded carrot (omitted)
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In
ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If
using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough;
press in bottom and up sides to form crust. (I greased the pan lightly and baked 12-13 minutes)
3. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4. In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread
over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours
before serving. Cut into 8 rows by 4 rows.
© 2010 General Mills All Rights Reserved
Bacon Cheese Tartlets (Adapted to make Broccoli Cheese Tartlets)
Prep Time: 20 Min
Total Time: 45 Min
Makes: 12 appetizers
High Altitude (3500-6500 ft): No change.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent
Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese (I used cheddar)
1/4 cup chopped cooked bacon (Substituted 1/4 c. broccoli florets)
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream
DIRECTIONS
1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-
inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on
work surface. Press into 12x9-inch rectangle.
3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping
edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with
bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until
blended. Spoon slightly less than 1 tablespoon mixture into each cup. (Next time I would grease the muffin tin lightly as some of the tartlets stuck to the bottom, also bake the minimum amount listed)
4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes.
Remove from muffin cups.
© 2010 General Mills All Rights Reserved
Cherry Cream Coffee Crescent Braid
Prep Time: 15 Min
Total Time: 1 Hr
Makes: 8 servings
High Altitude (3500-6500 ft): No change.
INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent
Recipe Creations® refrigerated seamless dough sheet
1/4 cup cream cheese spread (from 8-oz tub)
1/3 cup cherry preserves
1/2 cup powdered sugar
2 to 3 teaspoons milk
1/4 teaspoon almond extract
DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray, or grease with shortening.
2. If using crescent rolls: Unroll dough into 2 long rectangles. Place dough on cookie sheet;
overlap long sides to form 13x7-inch rectangle. Firmly press perforations and edges to seal.
If using dough sheet: Unroll dough; cut into 2 long rectangles. Place dough on cookie sheet;
overlap long sides to form 13x7-inch rectangle. Firmly press edges to seal.
3. Spread cream cheese in 2-inch-wide strip lengthwise down center of dough. Top with
preserves. 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. Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from cookie sheet. Cool
at least 15 minutes.
5. Meanwhile, in small bowl, mix powdered sugar, milk and almond extract, adding enough milk
for desired drizzling consistency; mix well. Drizzle over warm coffee braid. Store in
refrigerator.
