Recipes using Pillsbury Croissants (dough)

Pepperoni Pizza Stuffed Biscuits
Prep Time: 20 min ; Start to Finish: 50 min
Makes: 8 biscuits Nutrition Information

Flavorful pesto seasons the biscuit crust of these pizza-filled biscuits.



1 (17.3-oz.) can Pillsbury® Grands!® Homestyle Refrigerated Extra Rich Biscuits
3 tablespoons basil pesto
24 small slices pepperoni (about 1 1/2 oz.)
3 tablespoons pizza sauce
1/3 cup thin bite-size green bell pepper strips
2 oz. (1/2 cup) shredded mozzarella cheese



1 . Heat oven to 375°F. Separate dough into 8 biscuits. With serrated knife, cut each biscuit into 2 layers, making 16 dough rounds.
2 . Spread about 1/2 teaspoon pesto over each dough round. In 8 nonstick regular-size muffin cups, gently press 8 dough rounds, pesto side down, in bottom and halfway up side of cups.
3 . Place 3 pepperoni slices in each dough-lined muffin cup. Spread about 1 teaspoon pizza sauce over pepperoni in each cup. Arrange bell pepper strips evenly over pizza sauce. Sprinkle cheese evenly over bell pepper. Top each with dough round, pesto side up; gently tuck dough edge into muffin cup.
4 . Bake at 375°F. for 16 to 20 minutes or until deep golden brown. Remove from muffin cups; place on wire rack. Cool 10 minutes. Serve warm.

 

Quick Meal!
Ready in less than
30 minutes!

Beef and Biscuits
Prep Time: 15 min
Makes: 5 servings Nutrition Information

Hearty beef stew on fresh-baked biscuits is ready in just 15 minutes!



1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Refrigerated Buttermilk Biscuits
1 (40-oz.) can beef stew
1 cup Green Giant® Frozen Sweet Peas
1/2 teaspoon dried thyme leaves
1 tablespoon Worcestershire sauce



1 . Heat oven to 375°F. Bake biscuits as directed on can; keep warm.
2 . Meanwhile, in large saucepan, combine stew, peas, thyme and Worcestershire sauce; mix well. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 10 to 15 minutes or until thoroughly heated, stirring frequently.
3 . To serve, split warm biscuits; place 2 halves on each serving plate. Spoon stew mixture over biscuit halves.

 

I LOVE THIS!! however when I make this I do not use the condensed soup, I use barbeque sauce.
Beef 'n Beans with Cheesy Biscuits
Prep Time: 15 min ; Start to Finish: 40 min
Makes: 5 servings Nutrition Information

Try this updated version of a favorite recipe from the 22nd Bake-Off® Contest.



1 lb lean (at least 80%) ground beef
1/2 cup chopped onion
1 can (16 oz) barbecue beans or pork and beans with molasses
1 can (10 3/4 oz) condensed tomato soup
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 cup shredded Cheddar or American cheese (4 oz)



1 . Heat oven to 375°F. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
2 . Stir in beans, soup, chili powder and garlic powder. Heat to boiling. Reduce heat; simmer 5 minutes.
3 . Separate dough into 10 biscuits. Spoon hot beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Arrange biscuits over hot mixture. Sprinkle with cheese.
4 . Bake 20 to 25 minutes or until mixture is bubbly and biscuits are golden brown and no longer doughy.

 

I'm on a roll now (ha ha)

Cheddar Cheese Pull Apart

Prep Time: 45 min ; Start to Finish: 45 min Makes: 10 servings Nutrition Information
Cheesy-garlic biscuits disappear one pull-apart at a time! Mmm!

1/2teaspoon garlic powder1cup shredded Cheddar cheese (4 oz)1can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits

1 . Heat oven to 400°F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.2 . In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.3 . Bake at 400°F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.

 

Bump!

 

Thank you for bumping this. I will have to come back to post a recipe (right after I find it again,lol). But I love having these. Especially during the summer when I want short cuts in cooking. Less time in the kitchen is more time in the sun.

 

2 of my faves using crescents....

Veggie Pizza
roll the cresent dough out into a large rectangle. Place it on a cookie sheet and bake until done. Let cool. In the meantime, mix together cream cheese and ranch dressing. Spread on cooled dough. Top with chopped broccoli, cauliflower, and cheddar cheese. yum

Chocolate Crescents
Wrap 2 hershey's kisses inside each crescent. Bake... you can melt some kisses too and drizzle on top. My favorite is to use the caramel filled kisses.

 

Today I made folded-over triangles with roast beef and cheddar cheese; brushed with egg white and lightly seasoned with onion salt, then baked. Dipped them in Dijon mustard. They were yummy!

 

I do a pizza also. I start off with the rolls rolled out into a rectangle bake and cool. Top with reg cream cheese or flavored (chive or herb), top with broccoli, green onions, bacon pieces, halved cherry tomatoes then top with a little cheddar.

You can add anything else that sounds good to you.

You can also make a pinwheel with all your favs in it. Things like cream cheese, cilantro, veggies (finely cut) spread on the rolled out dough, roll up, bake, cool, slice, enjoy.

Possibilities are endless.