Thursday, December 14, 2017

Five Fun Recipes from Pillsbury and Kraft!

Here are some fun recipes I found recently that are 
good for family, friends and holiday parties!

Pizza Pretzels (
1 tablespoon Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 tablespoon cornmeal
1 tablespoon Pillsbury BEST® All Purpose Flour
1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
28 slices (1 1/2-inch size) pepperoni
8 pieces (1 oz each) mozzarella string cheese
4 teaspoons grated Parmesan cheese
1 cup tomato pasta sauce, heated

Heat oven to 425°F. Brush large cookie sheet with 1/2 tablespoon of the oil. Sprinkle cookie sheet with cornmeal. Sprinkle flour over work surface. On floured surface, unroll pizza crust dough; starting at center, press dough into 16x10-inch rectangle. With pizza cutter or knife, cut dough lengthwise into 4 (2 1/2-inch-wide) strips. Evenly place 7 pepperoni slices on each dough strip, leaving 1/2 inch on each end uncovered. Cut each string cheese in half lengthwise. Place 4 cheese halves on pepperoni on each dough strip, overlapping ends to fit. Bring up sides of each dough strip over pepperoni and cheese, and tightly pinch together, stretching dough as necessary to fully enclose cheese and pepperoni; pinch ends to seal. Lightly roll and shape into 16-inch logs. To make pretzel shape, form each log into U-shape, then cross the ends and fold dough over so ends rest on bottom of U-shape. Place pretzels on cookie sheet. Brush pretzels with remaining 1/2 tablespoon oil; sprinkle with Parmesan cheese. Bake 13 to 17 minutes or until pretzels are golden brown. Serve warm with pasta sauce for dipping.

2-Ingredient Peanut Butter-Chocolate Truffles (
1 roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies
1 bag (12 oz) semisweet chocolate chips (2 cups)

Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls; place 2 inches apart on 2 ungreased cookie sheets. Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. With buttered hands, shape each cookie into ball; refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper; set aside. In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring until smooth. Dip cooled cookie balls, one at a time, into melted chocolate; place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set.

Easy Nutella™ Cookie Roll-ups (
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2/3 cup Nutella™ hazelnut spread with cocoa
1 tablespoon butter, melted
1 1/2 teaspoons coarse white sparkling sugar

Heat oven to 375°F. On work surface, unroll 1 crust; spread half of the hazelnut spread over crust. Cut crust into 16 triangles. Roll up each triangle into crescent shape; place on ungreased large cookie sheet about 1 inch apart. Repeat with remaining crust and hazelnut spread. Brush tops with melted butter; sprinkle with coarse white sparkling sugar. Bake 20 to 22 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.

Hot Cocoa Cheesecake Minis (
10 OREO Cookies, finely crushed
1 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup plus 1 tsp. sugar, divided
1/4 cup plus 1/2 tsp. unsweetened cocoa powder, divided
2 eggs
2 oz. BAKER'S Semi-Sweet Chocolate
3/4 cup whipping cream
1/2 cup JET-PUFFED Miniature Marshmallows

Heat oven to 325°F. Combine cookie crumbs and butter; press onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Beat cream cheese, 1/2 cup sugar and 1/4 cup cocoa powder in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over crusts. Bake 22 to 25 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
Meanwhile, cover baking sheet with parchment. Melt semi-sweet chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to squeeze chocolate into 12 shapes on prepared baking sheet to resemble cup handles as shown in photo. Freeze until ready to use. Remove liners from cheesecakes. Beat cream and remaining sugar in separate medium bowl with mixer on high speed until soft peaks form; spoon onto cheesecakes. Sprinkle with remaining cocoa powder; top with marshmallows. Gently press chocolate handle into side of each cheesecake.

Mini Gingerbread Loaves (
18 graham crackers, finely crushed (about 2-1/4 cups)
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup flour
2 tsp. CALUMET Baking Powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. baking soda
1 cup fat-free milk
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 egg, beaten
2 Tbsp. honey
2 to 3 tsp. water, divided
1/2 cup powdered sugar

Heat oven to 350°F. Combine first 7 ingredients in medium bowl. Add milk, sour cream, egg and honey; stir just until blended. Spoon into 3 greased and floured 5-1/2x3-1/4x2-inch disposable mini loaf pans. Bake 30 min. or until toothpick inserted in centers comes out clean. Cool completely.
Add 2 tsp. water to sugar; stir until blended. Add remaining water if necessary until desired drizzling consistency. Drizzle glaze over loaves; let stand until firm.


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