For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

Library of Congress Cataloging-in-Publication Data:

The big book of easy baking with refrigerated dough.

pages cm

At head of title: Pillsbury.

Includes index.

ISBN 978-0-544-33316-1 (paperback); 978-0-544-33342-0 (ebk)

1. Cooking (Frozen foods) 2. Frozen baked products. 3. Refrigerated foods. 4. Make-ahead cooking. I. Pillsbury Company. II. Title: Pillsbury the big book of easy baking with refrigerated dough.

TX828.B54 2014

641.6'153—dc23

2014020818

Cover photo: Top (left to right): Thai Chicken Burgers; Gluten-Free Tomato and Mozzarella Pizza; Baked Sugar Doughnuts

Bottom (left to right): Biscuit-Topped Vegetable Casserole; Gluten-Free Double Chocolate Sandwich Cookies

General Mills

Creative Content and Publishing Director: Elizabeth Nientimp

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Pillsbury Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Marina Padakis

Production Editor: Jamie Selzer

Cover Design: Tai Blanche

Art Director and Book Design: Tai Blanche

Production Coordinator: Kimberly Kiefer

v1.0914

For more great recipes visit
pillsbury.com

Dear Friends,

From traditional crescent rolls and biscuits to the newer gluten-free dough products, Pillsbury has always been there for you—helping make great meals and treats for your family to enjoy. That wonderful tradition continues with this collection of delicious recipes to choose from, all made with easy-to-use Pillsbury™ refrigerated dough.

In The Big Book of Easy Baking, you’ll find an amazing array of recipes, all using one of the famous dough products, helping you turn refrigerated dough into a variety of family favorites. The selection includes foods for any time of the day from appetizers, sandwiches and hearty main dishes to wonderful desserts and cookies. Also, for those times when you just want a quick, really simple topping idea for biscuits or crescent rolls, see our special feature for some fun ideas you’ll want to try.

Be sure to check out a selection of Pillsbury Bake-Off^© recipes too. It’s fun to make recipes like Chicken-Bacon-Portabella Burgers, Roasted Vegetable Tart or Sweet and Salty Cookie Pie, knowing that they were entered in this famous contest—and maybe won a prize!

So go ahead and pop the can to make and bake a delicious appetizer, main dish or treat everyone will love.

Delicious meals are at your fingertips. Let the making begin!

Sincerely,

Grace Wells
Pillsbury Editor

contents

Make Magic with Pillsbury Refrigerated Dough
appetizers
sandwiches
pizzas
casseroles and dinner pies
dessert pies and pastries
cookies and bars
Metric Conversion Guide
Index

make magic with pillsbury refrigerated dough

Since the 1951 introduction of refrigerated biscuits, the refrigerated dough revolution has moved ahead with a wonderful variety of products that simplify our baking. These products are amazing time-savers whether you are making a meal, snack or treat. Although each product is special in its own way, in general, they require no kneading or rolling and are very convenient and easy to use—just pop the can, make and bake!

Over the years, Pillsbury has continued to meet the demand for innovative products and recipes, making our lives easier—favorites include biscuits, crescent rolls, pizza crust, pie crust and cookie dough. Plus, we now include gluten-free refrigerated dough in our product lineup. Look for recipes that use gluten-free pizza crust, gluten-free pie crust and gluten-free cookie dough.
Nothing beats the aroma and taste of a freshly baked meal or treat from the oven, and with the ease of convenient dough products, it’s an easy task. For the best results, here are some tips to guide you in the use of refrigerated dough products.
Store refrigerated dough on a shelf in the refrigerator. Temperatures in the crisper or on the door may be too cold or too warm. Also, keep dough refrigerated until you are ready to use it. After you open the can or package, use it right away because warm dough may be sticky and hard to handle.
For food safety reasons, any can of refrigerated dough left unrefrigerated for more than two hours should be thrown away.
Use refrigerated dough by the use-by date on the can or package. Most of the dough products should not be frozen as the dough may darken and will not rise during baking. Exceptions are pie crust and cookie dough—they can both be frozen for up to two months.
Always preheat the oven before baking with refrigerated dough. This will help prevent the dough from baking unevenly.
Most recipes made with refrigerated dough are best warm from the oven, but they can easily be stored and reheated. Follow directions in the specific recipe for storage directions, but in general, most main dishes or anything that includes dairy products should be stored in the refrigerator.

Simple Pop-and-Tops for Biscuits

This cookbook includes an amazing variety of biscuit recipes to tempt you and your family. But sometimes it’s nice to just pop the can and bake the biscuits. If you are looking for some simple flavor additions to add to biscuits, look no further—here you go!

Before baking them, top 8 biscuits with one of the following combinations after placing them on the cookie sheet. Then bake the biscuits as directed on the can.

Garlic Biscuits: Mix 1 tablespoon olive oil or melted butter with ⅛ teaspoon garlic powder and brush on the biscuits.
Herb Biscuits: Mix 1 tablespoon olive oil or melted butter with ½ teaspoon dried basil, oregano, crushed rosemary or Italian seasoning and brush on the biscuits.
Parmesan Biscuits: Mix 1 tablespoon olive oil or melted butter with 1 to 2 tablespoons shredded Parmesan cheese and brush on the biscuits.
Cheesy Cheddar Biscuits: Sprinkle biscuits with ¼ cup finely shredded Cheddar cheese and 2 teaspoons chopped fresh parsley.
Two-Seed Biscuits: Brush biscuits with 1 tablespoon melted butter. Sprinkle with 1 teaspoon each poppy seed and sesame seed.
Cinnamon-Sugar Biscuits: Brush biscuits with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar and ⅛ to ¼ teaspoon ground cinnamon.

Creative Pop-and-Tops for Crescents

Great to use for making fabulous rolls, desserts and a huge variety of savory dishes, crescent rolls remain a favorite for any day of the week. But when you just want to bake them up, why not add a little pizzazz with a quick topping. Here are some suggestions—just pop the can, roll the crescents and add a quick topping to 8 crescent rolls.

Before baking, brush with beaten whole egg or egg white and 1 to 2 tablespoons Italian dressing or milk. Bake as directed on the can.
After baking, brush and sprinkle with one of the following combinations. Serve warm.
Salty Crescents: Brush with 1 tablespoon olive oil or melted butter. Sprinkle with 1 teaspoon coarse salt and ¼ teaspoon garlic powder.
Taco Crescents: Brush with 1 tablespoon olive oil or melted butter. Sprinkle with 1 tablespoon taco seasoning.
Herb Crescents: Brush with 1 tablespoon olive oil or melted butter. Sprinkle with ½ to 1 teaspoon dried basil or oregano.
Cornbread Crescents: Brush with 1 to 2 tablespoons honey or maple syrup. Sprinkle with 1 to 2 tablespoons yellow cornmeal.
Honey Crescents: Brush with 1 to 2 tablespoons honey or maple syrup.
Cinnamon-Sugar Crescents: Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar and ⅛ to ¼ teaspoon ground cinnamon.