Parmesan Chicken Mini Pies

Italian flavored mini pies made easy with frozen chicken bites.

Ingredients:

1

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

12

Tyson® frozen popcorn chicken pieces

1 1/4

cup tomato pasta sauce

3/4

cup shredded Parmesan cheese

Directions:

• Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
• Remove dough from can; press to 8x18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
• Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden brown.

Source:  pillsbury.com

Chicken Alfredo Biscuits

Stuff biscuits with chicken and Alfredo sauce for a simple, filling dinner.

Ingredients:

2

cups diced cooked chicken 

1/3

cup chopped cooked bacon 

1

jar (16 oz) Alfredo sauce

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated original biscuits

Directions:

Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

In medium bowl, stir together chicken, bacon and Alfredo sauce; set aside.

Separate dough into 8 biscuits. Roll out each into 5-inch round. Place 1 round in each muffin cup. Firmly press dough into bottom and up sides of cups.

Spoon 1/3 cup chicken mixture into center of each dough-lined cup. Bring dough edges together in center to cover filling; pinch together to seal.

Bake 15 to 17 minutes or until tops of biscuits are golden brown. Cool 5 minutes before serving.   

Source:  pillsbury.com

Pizza Cupcakes

Here’s a fun way to have pizza in a cupcake!

Ingredients:

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

1/2

cup pizza sauce

1/4

cup mini pepperoni slices

1/4

lb mild Italian sausage, cooked and drained

1/2

cup shredded mozzarella cheese (2 oz)

Directions:

Heat oven to 375°F. Spray 8 regular-size muffin cups with cooking spray. Unroll dough; separate into 8 triangles. Press into muffin cups.

In small bowl, mix sauce, pepperoni, sausage and 1/4 cup of the cheese. Spoon about 2 tablespoons mixture into each dough-lined cup; sprinkle each with about 1 teaspoon additional cheese.

Bake 16 to 18 minutes or until lightly browned. Immediately remove from cups and serve. 

Source: pillsbury.com

Cheesy Chicken Enchilada Cups

Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan.

Ingredients:

1

can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits 

2

cups shredded cooked chicken 

1/2

cup Old El Paso™ enchilada sauce

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

cup shredded Cheddar cheese (4 oz)

Directions:

Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.

In large bowl, stir together 2 cups shredded cooked chicken, 1/2 cup Old El Paso™ enchilada sauce and 1 can (4.5 oz) Old El Paso™ chopped green chiles. Fill each dough-lined cup with 1/3 cup chicken mixture. Sprinkle 1 cup shredded Cheddar cheese evenly over tops.

Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.  

Source:  pillsbury.com / Holly Lofthouse