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

Cheesy Florentine Biscuit Cups

Healthful spinach is combined with a cheesy filling in a tender biscuit cup.

Ingredients:

2

tablespoons unsalted or salted butter

1

box (9 oz) Green Giant™ frozen chopped spinach

1/2

teaspoon salt

1/4

teaspoon pepper

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits) 

4

oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes 

8

eggs

2

cups shredded mild Cheddar cheese (8 oz)

Directions:

• Heat oven to 350°F. Spray 8 jumbo muffin cups or 8 (6-ounce) glass custard cups with CRISCO® Original No-Stick Cooking Spray.
• In 10-inch skillet, melt butter over medium heat. Stir in spinach, salt and pepper. Cook 5 to 7 minutes, stirring occasionally and breaking up spinach if necessary, until spinach is hot. Remove from heat; set aside.
• Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough 3/4 of the way up sides of cups. Place heaping 1 tablespoon bacon on dough in bottom of each cup. Top each with spinach mixture. Using finger or end of wooden spoon handle, make 1 1/2-inch-wide indentation in center of each cup. Break 1 egg into each cup. Top each egg with 1/4 cup cheese (cups will be full). (If using custard cups, place on large cookie sheet with sides.)
• Bake 20 to 25 minutes or centers feel firm when touched and biscuits are golden brown. Cool 5 minutes. Remove from pan to serving plates. Serve warm.

Source: pillsbury.com / Theresa D'Amato

Wild Rice And Ham Country Tart

Looking for a dinner made using Pillsbury® refrigerated pie crusts and Green Giant® sliced mushrooms? Then check out this wonderful rice and ham tart.

Ingredients:

1

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

Filling:

1

cup cubed cooked ham 

1/2

cup cooked wild rice (from 15-oz can)

1/3

cup finely chopped red bell pepper

1/4

cup thinly sliced green onion tops

1

jar (4.5 oz) Green Giant™ sliced mushrooms, well drained

Custard:

3

eggs

1

cup sour cream

1

tablespoon country-style Dijon mustard

1/2

teaspoon salt

1/8

teaspoon pepper

Topping:

2

cups shredded Swiss cheese (8 oz)

11

pecan halves

Directions:

• Heat oven to 425°F. Make pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch pie plate. Place crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Do not prick crust. Bake 10 to 12 minutes or until crust is very light golden brown. Remove from oven. Reduce heat to 400°F.
• In medium bowl, stir together filling ingredients; set aside. In small bowl, beat eggs until blended. Stir in remaining custard ingredients.
• Sprinkle 1 cup of the cheese over bottom of baked shell. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Source: pillsbury.com / Robert Holt