Pillsbury’s™ Mummy Stromboli

Yield: 4 Servings

Pillsbury's Mummy Stromboli

Photo by Pillsbury®

Ingredients:

  • 1/4 lb bulk pork sausage
  • 1  small onion, chopped (1/4 cup)
  • 1/2 package (3.5-oz size) sliced pepperoni (1/2 cup)
  • 1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup pizza sauce
  • 1 egg, beaten

 

Directions:

  1. Heat oven to 425°F. In 10-inch skillet, cook sausage and onion over medium heat about 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Reserve 2 slices of pepperoni; chop remaining pepperoni.
  2. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet. Starting from center, press out dough to form 15×9-inch rectangle. Sprinkle cheese down center of dough to within 2 1/2 inches of long sides and within 1/2 inch of short sides. Top with sausage mixture, pizza sauce and chopped pepperoni.
  3. With scissors or sharp knife, make cuts 2 inches apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Pinch edges to seal. Brush egg over dough. Place 2 reserved pepperoni slices at top of dough to look like eyes.
  4. Bake 15 minutes or until golden brown. Let stand 5 minutes before slicing. Cut crosswise into slices.

 

 

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Star-Spangled Red, White & Blue Slab Pie

Recipe provided by Pillsbury™

Pillsbury™ Star-Spangled Red, White and Blue pie

Photo by Pillsbury

Ingredients: 

  • 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
  • 1/4 cup sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
  • Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
  • 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
  • 1 cup strawberry glaze (from 13.5-oz container)

 

Directions:

  1. Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
  2. Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
  3. Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
  4. Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
  5. Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
  6. In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.

Expert Tips

  • Strawberry glaze can be found in the produce section of your grocery store.
  • Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.

Bunny Butt Cookie Recipe from Pillsbury™

Get the children involved by asking them to assemble and decorate their bunny.  You might want to get extra marshmallows for any little taste testers.

Yield: 22 Servings

Bunny Butt Cookies

These fun cookies will make a Hopp-y Easter for you and your family. Find the recipe here.

Ingredients: 

  • 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 1/3 cup all-purpose flour
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • Pink gel food color, if desired
  • 22 miniature marshmallows
  • Assorted size candy sprinkles

Directions: 

  1. Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  2. Reshape dough into 9×1 1/2-inch log.
  3. Wrap in plastic wrap; refrigerate 30 minutes.Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  4. Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  5. In medium microwavable bowl, stir frosting and 1 to 3 drops pink food color until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  6. To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

Tips

  • To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  • You can bake and freeze cookies up to 2 months ahead.

One-Pot Chicken Alfredo Penne

Recipe from Pillsbury™.com (see website for Nutrition facts)
 
One-Pot Chicken Alfredo Penne

Photo by Pillsbury™

Yield: 8 Servings

Ingredients:

  • 1 can (12 oz) evaporated milk
  • 1 lb uncooked penne pasta
  • 1 box (9 oz) Green Giant™ frozen sweet peas
  • 2 cups shredded or pulled deli rotisserie chicken
  • 1 jar (15 oz) Alfredo pasta sauce
  • 1 cup grated Parmesan cheese

Directions: 

  1. In nonstick 5-quart Dutch oven, heat evaporated milk, 4 cups hot water and the pasta to boiling over high heat. Reduce heat to medium-high; cook 7 minutes, stirring frequently. Meanwhile, microwave peas as directed on box; drain.
  2. Reduce heat to medium. Stir in chicken and Alfredo sauce. Cook 3 minutes longer, stirring frequently.
  3. Remove from heat; stir in peas and cheese.

Additional Tips: 
Tired of chicken?

  • Substitute chopped ham or cooked shrimp for a delicious twist.
  • A 5-oz bag of baby spinach makes a nice substitution for the peas. Just stir it in with the cheese. Keep stirring until the heat from the pasta wilts the greens.