Chicken Pot Pie Cupcakes

ORIGINAL Source: Sunny Slide Up

Ingredients:
2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits

Directions:

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Chocolate Chip Cookie Cheesecake

FB Source: 

Debbie J Owens

Ingredients:
3 (8-ounce) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
3. Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
4. Bake 45 to 50 minutes, or until golden and center is slightly firm.
5. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.

If desired top with ice cream or whipped cream.

Cheesecake Crescent Rolls

FB Source: Felicia Mcneice

Ingredients:
Rolls:

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened

1 cup sugar
1 1/2 tsp vanilla

Topping:
1/4 cup butter, melted

cinnamon
sugar

Directions:

1. Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half).
2. Combine softened cream cheese, sugar, and vanilla. Spread over crescent roll layer.
3. Unroll and layer remaining crescent rolls over cream cheese layer. 
4. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. 
5. Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned.
6. Drizzle with a little honey if you like. 

Let cool a bit, slice and eat.

Kentucky Hot Brown Bake

FB Source: Kathy Mac

ORIGINAL POST: Eat at Home Cooks

Ingredients:
8 oz package refrigerated crescent rolls
1 lb. package smoked turkey lunch meat
8 slices cooked bacon
8 slices Swiss cheese
3 Roma tomatoes, sliced thin
4 eggs, beaten

Directions:

1. Unroll the crescent dough and separate into 2 squares.
2. Place one square in bottom of 8" pan that is greased or lined with parchment paper.
3. Press dough to fit pan.
4. Layer with half the turkey, bacon, cheese and tomatoes.
5. Pour half the eggs over the top.
6. Repeat the layers.
7. Top with remaining dough square.
8. Pour remaining eggs over top.
9. Bake at 350 for 20 minutes, covered with foil. Remove foil and bake another 20-25 minutes.
10. Let sit at room temp for 15-20 minutes before serving.

Stuffed Meatloaf Roll

FB Source: Terry Quinn

Ingredients:

2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 8 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

Directions:

1. In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
2. Cut 2 pieces of waxed paper 15 inches long. Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top. Now take rolling pin and roll the dough out till it's half the thickness that it was originally. Discard top sheet of waxed paper.
3. Place meat mixture in center and spread out over dough.
4. Sprinkle meat with cheese, bell pepper mushrooms and olives, and top with remaining tomato sauce. 
5. Roll up meat, jelly-roll fashion, starting at narrow end; use wax paper to help. Discard waxed paper after rolling.
6. Place seam side down in non-stick 9 x 5" loaf pan. 
7. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes.

Garlic-Bread-Wrapped Meatballs

FB Source: Kathy's Kitchen

Ingredients:
1 can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk or flaky biscuits
20 frozen cooked Italian-style meatballs (about 5 oz), thawed
4 sticks (1 oz each) string cheese, each cut into 5 pieces 
grated Parmesan cheese
teaspoon Italian seasoning
teaspoon garlic powder or garlic salt
1 cup marinara sauce, heated

Directions:

1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Pepperoni Stromboli

FB Source: Easy Recipes

Ingredients:
1 Pillsbury Classic Pizza Crust (they come in the cans)
2 eggs
1 Tbsp Parmesan cheese
1 tsp oregano
1 tsp parsley
1/2 tsp garlic powder
1/4 tsp pepper
2 Tbsp vegetable oil
1/2 pound pepperoni
1/2 pound (2 cups) mozzarella cheese

Directions:

1. Preheat oven to 350°. Open up your crust and roll out flat. It will be a rectangle shape. 
2. Separate your egg yolks from the egg whites. 
3. Place the egg yolks in a bowl and mix your parmesan cheese, oregano, parsley, garlic powder, pepper and vegetable oil.
4. Spread your mixture evenly onto your crust. (I used a spatula to spread)
5. Layer on all of your pepperoni. Top with all of the cheese. 
6. Starting on one end, roll up like a jelly roll. Pinch the ends of your dough together to seal it all together. 
7. Brush the outside of the dough with your egg whites (I used a pastry brush to do this) 
8. Spray some non-stick cooking spray onto a baking sheet and place your stromboli on top. 
9. Bake in 350° oven for about 20-25 minutes. Remove and enjoy!!

Sticky Bun Breakfast Ring

FB Source: Tammy Smith Griffiths

Ingredients:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits **
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Directions:

1. Spray a fluted pan with non-stick spray.
2. Combine the melted butter and syrup in a small bowl and set aside.
3. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
4. Place about half of the syrup mixture in the bottom of the pan.
5. Then sprinkle half of the brown sugar mixture on top. 
6. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. 
7. Top with remaining syrup and sugar mixtures. 
8. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. 
9. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits (if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

Pecan Pie Cobbler

FB Source: Jessica Contesso

Pecan Pie Cobbler (Recipe from Pillsbury)

Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

Directions:

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
3. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 
4. Bake 14 to 16 minutes or until browned.
5. Reduce oven temperature to 350°F.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.
7. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Kiss Pies

Source: Easy Recipes, Your Guide to Simple Recipes

Ingredients:
1 refrigerated pie crust, thawed
14 Hershey Kisses of choice, I used Mint Truffle today
1 egg white whisked with 1 Tbsp water
Powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F.
2. Roll out pie dough onto a lightly floured counter top.
3. Place 10 kisses around the edges of pie dough, about 2 1/2 inches apart (as in the photo above).
4. Take a knife and cut a 2 1/2-3 inch circle around kiss.
5. Fold half of pie dough around top of dough and pinch edge around top of kiss. Now, fold up both sides of remaining dough up to the tip of the kiss pinching edge. Now press together edges and form crisscross as shown in photo, step 3. 
6. Continue cutting dough around kisses until all dough is used up. 
7. Brush all little pies with an egg white wash then sprinkle with granulated sugar. 
8. Bake for 20-28 minutes or until little pies are golden.
9. Remove and let cool for 5 minutes before transferring to cooling rack.
10. Dust each with powdered sugar and serve.

Makes about 14 little pies.

Hot Apple Dumplings

Source: Easy Recipes, Healthy Eating Ideas

Ingredients:
2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Directions:

1. Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe. 
2. In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil. 
3. Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
4. Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices. 
5. Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream!

(Not sure on who this recipe comes from, if you know who the owner is please let us know so we can give them proper credit)

Peach Dumplings

JR Kinard

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

Directions:

1. Peel and pit peaches. Cut both peaches into 8 slices.
2. Roll each peach slice in a crescent roll and place in a 9 x 13 buttered pan.
3. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. 
4. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
5. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Chocolate Chip Cream Cheese Cookies

AJ Burns

Ingredients:
1 can seamless crescent rolls
8 oz block cream cheese, room temperature
1/4 cup sugar 
2 tsp vanilla
1/2 cup mini chocolate chips

Directions:

1. With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl. 
2. Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle. 
3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch. 
4. Sprinkle your chocolate chips on top of cream cheese. 
5. Roll the crescent sheet up tightly and wrap in cling wrap. 
6. Refrigerate for at least 2 hours, or overnight. 
7. When chilled preheat oven to 350°. 
8. Line a cookie sheet with parchment paper to prevent sticking. 
9. Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown. 
10. Transfer to wire rack. 
11. Eat warm or room temperature.

Roasted Garlic Chicken Puffs

Hillbilly Recipes.

Ingredients:
1 lb chicken breasts
2 8-oz pkgs cream cheese
1/2 cup shredded Swiss
1/2 cup shredded sharp cheddar
2 Tbsp fresh chopped garlic
2 tsp chives
1/2 cup green onions
4 cans Refrigerated crescent roll dough

Directions:

1. Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced.
2. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate.
3. Spoon approximately 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to over-stuff the rolls and have it ooze from the sides.

I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way.

French Dip Crescents

Magic of the Seasons

Ingredients:

French Dip Crescents

2 packages crescent rolls, 8 count
1 pound deli roast beef, thinly sliced
4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces
optional: Horseradish Sauce
optional: Au Jus for dipping

Easy Au Jus
olive oil, just enough to saute
1/4 cup red onion, chopped
1 tsp garlic, minced (I use jarred)
1/8 cup white wine
1 Tbsp Worcestershire sauce
2 1/2 cups beef broth
1 tsp flour

Directions:

French Dip Crescents

1. Unroll crescents onto a large cookie sheet.
2. Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
3. Roll crescents starting from the wide end and ending at the narrow end.
4. Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
5. Serve with Au Jus and enjoy!

Easy Au Jus

1. Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
2. Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
3. Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
4. Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.

Enjoy!

http://www.mamalovesfood.com/2012/01/french-dip-crescents-with-easy-au-jus.html

Mini Fall Pumpkin Pie Croissants

FB Source: Magic of the Seasons

Ingredients:

2 tubes of Pillsbury refrigerated crescent rolls.

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Directions:

1. Preheat oven to 375 F.
2. Roll each crescent roll out and cut lengthwise in 2. 
   This recipe will make 32 mini croissants. 
3. Beat the remaining 4 ingredients together until fluffy and creamy.
4. Spread about one teaspoon of filling over each triangle of dough, and roll up into the infamous crescent shape.
5. Mix together 4 T sugar and 1 T pumpkin pie spice and *roll each pumpkin pie croissant in it!
6. Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through, so be sure to check at regular intervals.

*One reviewer suggested lightly brushing the outside of the crescent roll before rolling into the sugar and spice mixture, so that it will adhere to the crescents better before baking.

Runza Casserole

Empty Stomach

Runza Casserole:

2 Lbs. Ground Beef
1 Med. Onion, Chopped
1 Can Cream of Mushroom Soup
4 to 4 1/2 C. Finely Chopped Cabbage
2 Tubes Crescent Rolls
1 Can Cheddar Cheese Soup

Brown ground beef; drain well. Add onion, mushroom soup and cabbage. Stir together and cover. Simmer 15 minutes. Line 9x13" baking dish with 1 tube crescent rolls. Add meat mixture, then spread cheese soup on top. Top with other tube of crescent rolls. Bake 350 degrees for 30 minutes. Let cool slightly before cutting to allow to set firmly as to not crumble when serving.
*Great served with fresh garden salad and sweet corn

Apple Pie Snickerdoodle Cookie Bars

Pat Troyer

~ Apple Pie Snickerdoodle Cookie Bars ~
*found at tennessee cooking*

Only Three Ingredients Unbelievably Easy & Delicious

These bars are the best of both worlds … apple pie and cookies with no utensils required! These are a great dessert to pack up for a summer picnic. Or, warm up a cookie bar and top it with vanilla ice cream for an a la mode treat!

Ingredients
One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

Instructions
Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.
Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
Sprinkle with the remaining cinnamon sugar mixture.
Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
Allow bars to cool and cut into squares.

Sopapilla Cheesecake

Ron Dattola

Sopapilla Cheesecake
2 cans Pillsbury Crescent rolls
2-8oz Cream Cheese (room temperature)
1 1/2 cups Sugar
1 tsp. Vanilla extract
1 tsp Cinnamon
1 stick butter (1/2 cup real butter not margarine)
Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together. In a separate bowl blend the cream cheese, 1 cup sugar and 1 tsp vanilla spread over top of dough. Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again. Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. Sprinkle cinnamon sugar mixture generously over the top. If you don’t think that’s enough cinnamon sugar on top add more its really up to you there’s no rules on this part of the recipe. Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy

Decadent Cheese Danish

Westtown Insurance Group, Inc.

Ingredients:
2 cans Pillsbury butter crescent rolls
2 (8oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon and sugar mixture (I used about 1/4 cup sugar and 1 tbs cinnamon)

Directions:

1. Unroll and spread 1 can crescent rolls on bottom of an ungreased pan.
2. Combine softened cream cheese, sugar, and vanilla.
3. Spread mixture over crescent rolls. 
4. Unroll and spread remaining crescent rolls over mixture. 
5. Spread melted butter over the top and sprinkle with cinnamon and sugar. 
6. Bake at 350 degrees for 20-30 minutes.

We found this recipe and it had no name... I only know it should be illegal!!!