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Lost In Translation

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Cheese Stuffed Pull-Apart Recipe by Pillsbury.com on Flickr. Via Flickr: DESCRIPTION There’s a surprise inside these biscuit bites! INGREDIENTS 1/2 cup grated Parmesan cheese 1/2 teaspoon Italian seasoning 1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits 10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese 3 tablespoons butter or margarine, melted 1/2 cup pizza sauce, heated, if desired DIRECTIONS 1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning. 2.Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan. 3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce. High Altitude (3500-6500 ft): No change.

Cheese Stuffed Pull-Apart Recipe by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

There’s a surprise inside these biscuit bites!

INGREDIENTS

1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
10 cubes (3/4 inch) Cheddar, Monterey Jack or mozzarella cheese
3 tablespoons butter or margarine, melted
1/2 cup pizza sauce, heated, if desired

DIRECTIONS

1.Heat oven to 375°F. Spray 8-inch round pan with cooking spray. In small bowl, stir together Parmesan cheese and Italian seasoning.

2.Separate dough into 10 biscuits; flatten each to a 2-inch round. Place 1 cheese cube in center of each biscuit round. Bring dough up around cheese cube; press edge to seal and shape into a ball. Roll in butter, then in Parmesan cheese mixture. Place 1/4 inch apart in pan.

3.Bake 15 to 20 minutes or until golden brown. Cool slightly; serve warm with pizza sauce.

High Altitude (3500-6500 ft): No change.

RECIPE: Pizza Pinwheels by Pillsbury.com on Flickr.Via Flickr: DESCRIPTION Serve pizza toppings swirled in a tender crescent pastry with a dipping sauce at your next get-together. INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet 2 tablespoons grated Parmesan cheese 1/3 cup finely chopped pepperoni (about 1 1/2 oz) 2 tablespoons finely chopped green bell pepper 1/2 cup shredded Italian cheese blend (2 oz) 1/2 cup pizza sauce (from 8-oz can) DIRECTIONS 1. Heat oven to 350°F. Spray cookie sheet with cooking spray. 2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. 4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping. High Altitude (3500-6500 ft): No change.

RECIPE: Pizza Pinwheels by Pillsbury.com on Flickr.

Via Flickr:
DESCRIPTION

Serve pizza toppings swirled in a tender crescent pastry with a dipping sauce at your next get-together.

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 tablespoons grated Parmesan cheese
1/3 cup finely chopped pepperoni (about 1 1/2 oz)
2 tablespoons finely chopped green bell pepper
1/2 cup shredded Italian cheese blend (2 oz)
1/2 cup pizza sauce (from 8-oz can)

DIRECTIONS

1. Heat oven to 350°F. Spray cookie sheet with cooking spray.

2. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.

4. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.

5. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

High Altitude (3500-6500 ft): No change.

Grilled Veggie and Steak Appetizer Recipe by Pillsbury.com on Flickr. INGREDIENTS: 1 package (6 oz) small fresh portabella mushrooms 1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes 1 cup frozen small whole onions (from 1-lb bag), thawed 1/2 cup plus 2 tablespoons balsamic vinaigrette 1/2 cup halved grape or cherry tomatoes DIRECTIONS: 1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”). 2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes. 3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

Grilled Veggie and Steak Appetizer Recipe by Pillsbury.com on Flickr.

INGREDIENTS:

1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes

DIRECTIONS:

1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).

2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.

3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

Noxien • Anarchei