3-Ingredient Sausage-Cream Cheese Crescent Bundles

Each little bite is packed with flavor in these 3-ingredient sausage appetizers.

Ingredients:

1/2

lb bulk hot pork sausage

1/2

cup spicy jalapeño cream cheese spread (from 8-oz container)

1

can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

Directions:

Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.

Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.

Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.

Bake 10 to 14 minutes or until golden brown. Serve warm.  

Source: pillsbury.com

Caramel Apple-Marshmallow Tarts

This tart recipe is a winner for dessert or snacktime, featuring the convenience of refrigerated pie crust, apple pie filling, mini marshmallows and caramel topping.

Ingredients:

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box 

1

cup apple pie filling with more fruit (from 21-oz can)

3/4

cup miniature marshmallows

3

tablespoons caramel topping

Directions:

• Heat oven to 400°F. Unroll pie crusts on work surface. With 4 1/2-inch round cookie cutter, cut 4 rounds from each pie crust.
• Spoon about 2 tablespoons pie filling onto center of each pie crust round. Firmly fold edge of crust over sides of filling, ruffling decoratively. Place on ungreased large cookie sheet.
• Bake 15 to 20 minutes or until crust is golden brown. Sprinkle marshmallows over filling. Bake 3 to 4 minutes longer or until marshmallows are puffed and just beginning to brown. Cool completely, about 30 minutes.
• Just before serving, drizzle about 1 teaspoon caramel topping over each tart.

Source: pillsbury.com /

Upside Down Tomato Basil And Chicken Tartlets

Tomatoes, basil, cheese and olive oil partner with chicken and turn crescents upside down into deliciousness.

Ingredients:

1/3

cup Crisco® 100% Extra Virgin Olive Oil

4 1/2

teaspoons crushed red pepper and garlic seasoning blend

1/2

cup finely chopped deli rotisserie chicken breast

3

sticks (1 ounce each) mozzarella string cheese or tomato basil string cheese, finely chopped

8

thin plum (Roma) tomato slices (1 medium)

1

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds 

1

tablespoon finely chopped fresh basil leaves

Directions:

• Heat oven to 375°F. In small bowl, mix olive oil and 2 teaspoons of the seasoning blend. Let stand 5 minutes to blend flavors. In another small bowl, mix chicken, cheese and 2 teaspoons of the seasoning blend. Generously grease 8 nonstick regular-size muffin cups with 2 teaspoons of the olive oil mixture.
• Blot excess liquid from tomato slices with paper towels. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon of the seasoning blend. Place one tomato slice, seasoned side down, in bottom of each muffin cup.
• Remove dough from can but do not separate. With serrated knife, cut dough evenly into 16 rounds. Press each into 3-inch round. Sprinkle remaining 1/4 teaspoon seasoning blend over 8 of the rounds.
• Press seasoned rounds, seasoned side down, over tomato slices and partially up sides of muffin cups. Evenly divide chicken mixture into each cup. Top each with remaining crescent rounds. Press rounds so tops are even and tartlets will sit flat when removed from muffin cups.
• Bake 13 to 16 minutes or until deep golden brown. Let stand 5 minutes. Run knife around edges to loosen. Invert muffin pan onto heatproof platter to remove tartlets. Sprinkle with chopped basil. Drizzle with remaining olive oil mixture or use for dipping.

Source:  pillsbury.com / Julie Beckwith

Mini French Silk Crescent Pies

These bite-size tarts are delicious and easy to make using crescents and pudding mix.

Ingredients:

Tart Filling:

1

can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1

cup milk

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

cup frozen (thawed) whipped topping

Topping:

1/2

cup frozen (thawed) whipped topping

2

tablespoons mini semisweet chocolate chips

Directions:

Heat oven to 375°F. If using dough sheet, unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent rolls, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. Cut into 6 rows by 4 rows to make 24 squares.

Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.

Meanwhile, in medium bowl, beat milk and pudding mix with wire whisk until mixture begins to thicken. Fold in 1 cup whipped topping. Fill each cooled cup with about 1 tablespoon pudding mixture.

Spoon 1/2 cup whipped topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.  

Source: pillsbury.com

Gingerbread Cheesecake Bites

These cream cheese centered mini-bites are our new favorite holiday goodie.

Ingredients:

1

roll (16.5 oz) Pillsbury™ refrigerated gingerbread cookies 

1

cup powdered sugar

2

oz cream cheese, softened

1/2

teaspoon vanilla

Directions:

• Heat oven to 350°F. Place miniature paper baking cup in each of 24 mini muffin cups.
• For each cookie, shape 2 teaspoons dough into ball; place 1 ball in each muffin cup; press thumb into center of each to make indentation.
• In small bowl, beat powdered sugar and cream cheese with spoon until smooth; stir in vanilla until blended. In pint-size resealable food-storage plastic bag, place cream cheese filling. Cut small opening diagonally across bottom corner of bag. Pipe about 1 teaspoon filling into each indentation.
• Bake 9 minutes or until toothpick inserted in cookie (not filling) comes out almost clean. Cool completely before removing from muffin cups. Store in airtight container, refrigerating any remaining cookies after 24 hours.

Source: pillsbury.com /  Diane Schmidt

Cherry Almond Cupcookies

Sweet little cookies in mini cupcake cups have a surprise cherry center! From Melody McGowan, Bake-Off® Monthly Challenge.

Ingredients:

24

whole maraschino cherries, well drained

1

package (16 oz) Pillsbury™ Ready to Bake!® refrigerated sugar cookies (24 cookies) 

2

cups powdered sugar

2

tablespoons butter or margarine, melted

1/2

teaspoon almond extract

2

to 3 tablespoons milk

Red sugar

Directions:

• Heat oven to 350°F. Line 24 mini muffins cups with paper or foil candy cups (about 1 1/4 inch). Pat maraschino cherries dry with paper towel. Flatten each cookie slightly. Place 1 cherry in middle of each flattened cookie. Shape dough around cherry to completely cover; shape dough-wrapped cherry into ball. Place dough balls into candy cups.
• Bake 20 to 25 minutes or until golden brown. Cool 10 minutes; remove candy cups from pans. Cool completely, about 20 minutes.
• In small bowl, mix powdered sugar, melted butter, almond extract and enough milk for spreading consistency. Spread over cookies; sprinkle with red sugar.

Source: pillsbury.com