grands! mu shu chicken hand pies

prep time: 20 Minutes • start to finish: 55 Minutes • 8 hand pies

1 cup diced cooked chicken breast
2 oz uncooked rice stick noodles, cooked as directed on package, drained
½ cup plum sauce
½ cup sliced green onions (8 medium)
1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)

1 Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray.

2 In 2-quart saucepan, heat chicken, cooked rice noodles, plum sauce and ¼ cup of the green onions over medium heat, stirring occasionally, until hot.

3 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Using fork to help separate noodles, place about ¼ cup meat mixture in center of each round. Fold dough in half over filling; press edges with fork to seal.

4 Bake 20 to 24 minutes or until golden brown. Cool 10 minutes. Top with remaining green onions. Serve warm.

1 Hand Pie: Calories 270; Total Fat 9g (Saturated Fat 2.5g, Trans Fat 2g); Cholesterol 15mg; Sodium 660mg; Total Carbohydrate 40g (Dietary Fiber 0g); Protein 8g Exchanges: 1½ Starch, 1 Other Carbohydrate, ½ Very Lean Meat, 1½ Fat Carbohydrate Choices: 2½

Easy Success Tip

Finish off this Asian-inspired meal with some delicious stir-fried vegetables. Any extra plum sauce can be added to the veggies for extra flavor!

easy weeknight chicken pot pie turnovers

prep time: 15 Minutes • start to finish: 35 Minutes • 4 turnovers

1 can (18 oz) creamy roasted garlic with chicken stock cooking sauce
1½ cups frozen mixed vegetables
1½ cups chopped deli rotisserie chicken
½ cup plain mashed potato mix (dry)
½ teaspoon salt
⅛ teaspoon pepper
1 box Pillsbury refrigerated pie crusts, softened as directed on box
1 egg, beaten, if desired

1 Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, salt and pepper; stir until thickened.

2 Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press edges with fork to seal. Cut several slits in top of each turnover to allow steam to escape. Brush with egg.

3 Bake 15 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

1 Turnover: Calories 650; Total Fat 34g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 110mg; Sodium 1550mg; Total Carbohydrate 61g (Dietary Fiber 2g); Protein 24g Exchanges: 1½ Starch, 2½ Other Carbohydrate, ½ Vegetable, 1½ Very Lean Meat, 1 Lean Meat, 6 Fat

Bake-Off® Contest 46; 2013 | Lauren Wyler | Austin, Texas

cashew chicken twists with spicy orange sauce

prep time: 15 Minutes • start to finish: 30 Minutes • 6 servings (2 twists each)

12 uncooked chicken breast tenders (not breaded) (about 1¼ lb)
¼ cup sweet ginger garlic seasoning
1 can Pillsbury refrigerated original breadsticks
¼ cup finely chopped roasted salted cashews
⅔ cup orange marmalade
1½ teaspoons Sriracha sauce
2 teaspoons soy sauce

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray. In large resealable food-storage plastic bag, place chicken tenders and seasoning; shake bag to coat. Set aside.

2 Unroll dough. Sprinkle 2 tablespoons of the cashews over dough; press in lightly. Turn dough over; sprinkle with remaining cashews. Separate dough into 12 breadsticks.

3 Wrap 1 breadstick around each chicken tender (dough will not completely cover chicken). Place 1 inch apart on cookie sheet.

4 Bake 15 to 20 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.

5 Meanwhile, in small bowl, mix marmalade, Sriracha sauce and soy sauce until well blended. Serve with chicken twists.

1 Serving: Calories 400; Total Fat 8g (Saturated Fat 1.5g, Trans Fat 0g); Cholesterol 60mg; Sodium 1050mg; Total Carbohydrate 55g (Dietary Fiber 0g); Protein 27g Exchanges: 2 Starch, 1½ Other Carbohydrate, 3 Very Lean Meat, 1 Fat Carbohydrate Choices: 3½

Easy Success Tip

If you can’t find the sweet ginger garlic seasoning, use a mixture of 2 tablespoons toasted sesame seed, 1 tablespoon sugar, 1 tablespoon ground ginger, 1 teaspoon garlic salt and 1 teaspoon dried parsley flakes.

cashew chicken twists with spicy orange sauce

chicken tikka masala pies

prep time: 20 Minutes • start to finish: 50 Minutes • 4 pies

1 cup diced cooked chicken breast
½ cup diced green bell pepper
½ cup tikka masala sauce
1 can Pillsbury refrigerated classic pizza crust
¼ cup chopped fresh cilantro leaves

1 Heat oven to 375°F. Lightly spray cookie sheet with cooking spray.

2 In 2-quart saucepan, mix chicken, bell pepper and sauce. Cook over medium heat, stirring occasionally, until bell pepper is soft.

3 Unroll dough on cookie sheet. Starting at center, press out dough to 14x11-inch rectangle; cut into 4 (7x5½-inch) rectangles. Spoon about ⅓ cup filling onto half of each rectangle, spreading to within ½ inch of edge. Fold dough in half over filling; press edges firmly with fork to seal.

4 Bake 22 to 25 minutes or until golden brown. Cool 10 minutes. Sprinkle with cilantro.

1 Pie: Calories 320; Total Fat 10g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 30mg; Sodium 630mg; Total Carbohydrate 40g (Dietary Fiber 2g); Protein 17g Exchanges: 2 Starch, ½ Other Carbohydrate, 1½ Very Lean Meat, 1½ Fat Carbohydrate Choices: 2½

Easy Success Tip

Tikka masala is a popular Indian dish, commonly made with chicken. Look for jars of tikka masala sauce in the ethnic foods aisle of the supermarket.

chicken tikka masala pies

Bake-Off® Contest 46; 2013 | Bethany Perry | Largo, Florida

chicken and spinach biscuit gyros

prep time: 30 Minutes • start to finish: 30 Minutes • 8 sandwiches

1 box (9 oz) frozen chopped spinach
1 lb ground chicken
2 teaspoons finely chopped garlic
1 teaspoon salt
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 small red onion, thinly sliced
1 large tomato, sliced, each slice cut in half
1 container (12 oz) tzatziki

1 Microwave frozen spinach as directed on box, 3 to 4 minutes to thaw. Squeeze dry with paper towels. In medium bowl, mix spinach, chicken, garlic and salt. Shape into 8 (6x1-inch) logs. Heat 12-inch nonstick skillet over medium-low heat. Cook logs in skillet 5 minutes; turn. Cover and reduce heat to low; cook 10 minutes. Uncover; cook about 5 minutes longer or until thermometer inserted in center of logs reads 165°F and meat is browned.

2 Meanwhile, spray 11-inch griddle or 12-inch skillet with cooking spray; heat over medium-low heat until hot. Separate dough into 8 biscuits. Place 2 biscuits on waxed paper; flatten slightly. Cover with waxed paper; roll each biscuit into 8x4½-inch oval. Place on griddle. Cook 2 to 4 minutes on each side or until golden brown and no longer doughy. Repeat with remaining biscuits. Cover with foil and keep warm.

3 Place chicken log in center of each biscuit flatbread. Top with onion slices, tomato slices and tzatziki. Fold flatbread around filling.

1 Sandwich: Calories 280; Total Fat 12g (Saturated Fat 4.5g, Trans Fat 0g); Cholesterol 35mg; Sodium 690mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 12g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Vegetable, 1 Lean Meat, 1½ Fat Carbohydrate Choices: 2

Easy Success Tip

Tzatziki is a yogurt sauce mixed with cucumbers. If you can’t find tzatziki, look for Greek yogurt veggie dip containing cucumber, dill and feta at your grocery store.

Moisten your hands with water to easily shape the chicken mixture into logs.

chicken and spinach biscuit gyros

chicken and ham slab sandwiches

prep time: 10 Minutes • start to finish: 35 Minutes • 4 servings

1 can Pillsbury refrigerated classic pizza crust
1 can (18 oz) creamy Parmesan basil cooking sauce
2 cups shredded deli rotisserie chicken
½ cup diced cooked ham
4 slices (1½ oz each) provolone cheese

Garnishes, If Desired

Chopped seeded tomato
Chopped fresh or dried basil leaves

1 Heat oven to 400°F. Spray large cookie sheet with cooking spray. Unroll dough on cookie sheet; press into 12x10-inch rectangle.

2 Reserve 3 tablespoons cooking sauce from can; set aside. In medium bowl, stir ¾ cup of the sauce, the chicken and ham until well blended. Spread chicken mixture on half of dough to within 1 inch of edges. Arrange cheese slices, slightly overlapping, over chicken mixture. Fold dough over chicken mixture and cheese; press edges with fingers to seal and then press edges again with tines of fork. Brush reserved 3 tablespoons sauce over dough. Cut 4 evenly spaced ½-inch slits in dough.

3 Bake 15 to 17 minutes or until golden brown. Let stand 5 minutes. Meanwhile, heat remaining sauce until hot. Cut sandwich into 4 pieces. Top each piece with tomato and basil. Serve with sauce for dipping.

1 Serving: Calories 630; Total Fat 28g (Saturated Fat 12g, Trans Fat 0.5g); Cholesterol 105mg; Sodium 2090mg; Total Carbohydrate 52g (Dietary Fiber 2g); Protein 44g Exchanges: 3 Starch, ½ Other Carbohydrate, 2½ Very Lean Meat, 1 Lean Meat, 1½ High-Fat Meat, 2 Fat Carbohydrate Choices: 3½

chicken and ham slab sandwiches

Bake-Off® Contest 46; 2013 | Michael Innis | Cedar Park, Texas

chicken-bacon-portabella burgers

prep time: 30 Minutes • start to finish: 50 Minutes • 5 sandwiches

1 can (10.2 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits)
1 box (9 oz) frozen chopped spinach
10 slices uncooked bacon
¼ cup chopped green onions (4 medium)
5 medium whole portabella mushrooms (about 5-inch diameter), stems removed and chopped
2 cups shredded deli rotisserie chicken
¼ teaspoon salt
¼ teaspoon pepper
5 slices (1 oz each) Monterey Jack cheese
Additional chopped green onions, if desired

1 Heat oven to 350°F. Separate dough into 5 biscuits; press each into 4-inch round. Place 2 inches apart on ungreased large cookie sheet. Bake 12 to 15 minutes or until golden brown.

2 Meanwhile, microwave spinach as directed on box. Drain well; set aside.

3 In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons bacon drippings. Reserve 5 bacon slices; set aside.

4 Chop remaining 5 bacon slices. In same skillet, add the reserved bacon drippings, the chopped bacon, green onions and mushroom stems. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are crisp-tender. Stir in spinach, chicken, salt and pepper. Cook 2 to 3 minutes or until thoroughly heated.

5 Line large cookie sheet with cooking parchment paper. Place mushrooms on cookie sheet, top side down. Spoon chicken mixture on mushroom caps. Bake 14 to 18 minutes or until mushrooms are tender. Remove from oven; top each with cheese slice. Bake 2 to 5 minutes longer or until cheese is melted.

6 Split each biscuit horizontally. Place 1 mushroom on bottom half of each biscuit. Top with reserved bacon slice and top half of biscuit. Garnish with additional chopped green onions.

1 Sandwich: Calories 500; Total Fat 27g (Saturated Fat 10g, Trans Fat 4g); Cholesterol 90mg; Sodium 1530mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 34g Exchanges: 1 Starch, 3 Vegetable, 2½ Very Lean Meat, 1 High-Fat Meat, 3½ Fat Carbohydrate Choices: 2

chicken-bacon-portabella burgers

Bake-Off® Contest 46; 2013 | Nicole Pickett | Seattle, Washington

thai turkey burgers with peanut sauce

prep time: 30 Minutes • start to finish: 40 Minutes • 6 servings

1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
½ cup natural creamy peanut butter spread
3 tablespoons soy sauce
4 tablespoons sweet chili sauce
Grated peel (1½ teaspoons) and juice (2½ tablespoons) of 1 small lime
¼ cup water
20 oz ground turkey
¼ teaspoon pepper
1 box (9 oz) frozen chopped spinach
¼ teaspoon salt

1 Heat oven to 350°F. Bake biscuits as directed on can. Cool.

2 Meanwhile, in small bowl, mix peanut butter spread, 1 tablespoon of the soy sauce, 2 tablespoons of the chili sauce, the lime peel, lime juice and water. Set aside.

3 In food processor, place 2 biscuits. Cover; process 15 to 20 seconds with on-and-off pulses or until consistency of bread crumbs. In large bowl, mix bread crumbs, turkey, ⅛ teaspoon of the pepper, remaining 2 tablespoons soy sauce, and remaining 2 tablespoons chili sauce. Shape mixture into 6 patties, 4 inches in diameter.

4 In 12-inch nonstick skillet, cook patties over medium heat 6 to 10 minutes, turning 2 to 3 times, until meat thermometer inserted in center of patties reads 165°F.

5 Meanwhile, microwave frozen spinach as directed on box. Cool slightly; squeeze to drain. In small bowl, mix spinach, salt and remaining ⅛ teaspoon pepper.

6 Split the 6 remaining biscuits. Spread 1 tablespoon peanut sauce on bottom of each biscuit. Top with burger, spinach and biscuit tops. Serve with remaining sauce.

1 Serving: Calories 590; Total Fat 34g (Saturated Fat 8g, Trans Fat 3g); Cholesterol 75mg; Sodium 1560mg; Total Carbohydrate 43g (Dietary Fiber 3g); Protein 28g Exchanges: 1 Starch, 1½ Other Carbohydrate, ½ Vegetable, 2½ Medium-Fat Meat, 1 High-Fat Meat, 2½ Fat Carbohydrate Choices: 3

thai turkey burgers with peanut sauce

Bake-Off® Contest 46; 2013 | Margaret Martinez | Westminster, Colorado

spicy sweet turkey rolls

prep time: 25 Minutes • start to finish: 45 Minutes • 5 servings

½ cup coarsely chopped orange bell pepper
1 can (8 oz) pineapple chunks in juice, drained, juice reserved
5 tablespoons red wine vinegar
¾ cup plus 2 tablespoons orange marmalade medley
⅛ teaspoon salt
¼ teaspoon ground red pepper (cayenne)
10 oz ground turkey
¼ teaspoon salt
¼ teaspoon black pepper
1 can (10.2 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (5 biscuits)

1 Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In food processor, place bell pepper and pineapple chunks. Cover; process with on-and-off pulses until finely chopped. Stop machine and scrape sides of bowl, if necessary.

2 In 1-quart saucepan, mix reserved pineapple juice, 4 tablespoons of the vinegar, ¾ cup of the marmalade, ⅛ teaspoon salt and ⅛ teaspoon of the red pepper. Heat to boiling over medium-high heat. Reduce heat to low; simmer about 15 minutes or until sauce thickens and is reduced to 1 cup.

3 Meanwhile, in 10-inch skillet, mix pineapple mixture, turkey, ¼ teaspoon salt, the black pepper and remaining ⅛ teaspoon red pepper. Cook over medium heat 5 minutes, stirring occasionally, until turkey is no longer pink. Add remaining 1 tablespoon red wine vinegar and remaining 2 tablespoons marmalade. Cook 2 to 4 minutes longer or until most of the liquid has evaporated. Cool 5 minutes.

4 Separate dough into 5 biscuits; pat each biscuit into 7½x4½-inch oval. Spoon turkey mixture down center of each biscuit. Bring long sides of biscuit over filling, overlapping slightly in center. Fold up short sides to enclose filling; pinch edges to seal. Place seam side down 2 inches apart on cookie sheet. Prick each top 3 times with toothpick.

5 Bake 15 to 20 minutes or until golden brown. Serve with sauce.

1 Serving: Calories 460; Total Fat 14g (Saturated Fat 3.5g, Trans Fat 3.5g); Cholesterol 45mg; Sodium 790mg; Total Carbohydrate 70g (Dietary Fiber 0g); Protein 13g Exchanges: 2 Starch, 2½ Other Carbohydrate, 1 Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 4½

Bake-Off® Contest 46; 2013 | Naylet LaRochelle | Miami, Florida

turkey and pear sandwiches with spicy orange marmalade

prep time: 25 Minutes • start to finish: 30 Minutes • 4 servings

1 can Pillsbury refrigerated crusty French loaf
⅔ cup orange marmalade
5 tablespoons spicy brown mustard
4 turkey cutlets (about 4 oz each)
¼ teaspoon salt
⅛ teaspoon pepper
2 small firm ripe pears, cored, thinly sliced
4 oz smoked Gouda cheese, sliced
4 cup loosely packed mixed greens

1 Heat oven to 350°F. Spray large cookie sheet with cooking spray. Cut loaf of dough crosswise into 4 pieces. Place pieces seam side down on cookie sheet. Using sharp or serrated knife, cut 2 diagonal ¼-inch-deep slashes in top of each piece. Bake 18 to 20 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.

2 Meanwhile, in small bowl, mix marmalade and 2 tablespoons of the mustard. Set aside.

3 Spray 12-inch skillet with cooking spray. Lightly sprinkle cutlets with salt and pepper. Brush both sides of cutlets with remaining 3 tablespoons mustard. Cook cutlets over medium heat 2 to 3 minutes or until browned. Turn; top each cutlet with pears. Cook 2 to 3 minutes longer or until turkey is no longer pink in center and pears are tender. Top pears with cheese. Cover; remove from heat and let stand 2 to 3 minutes or until cheese is melted.

4 Cut each roll in half horizontally. Spread 2 tablespoons of the marmalade mixture over cut sides of rolls. On bottoms of rolls, place greens, cutlets and tops of rolls. Serve with remaining sauce.

1 Serving: Calories 620; Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 110mg; Sodium 1120mg; Total Carbohydrate 86g (Dietary Fiber 4g); Protein 41g Exchanges: 2½ Starch, ½ Fruit, 2½ Other Carbohydrate, 1 Vegetable, 3½ Very Lean Meat, 1 High-Fat Meat Carbohydrate Choices: 6

Bake-Off® Contest 46; 2013 | Elizabeth Bennett | Seattle, Washington

turkey and cauliflower open-face sandwiches

prep time: 20 Minutes • start to finish: 55 Minutes • 4 sandwiches

1 can Pillsbury refrigerated crusty French loaf
2 boxes (10 oz each) frozen cauliflower and cheese sauce
2 teaspoons harissa sauce
2 cloves garlic, finely chopped
¾ lb thinly sliced deli turkey breast
4 lemon wedges
6 fresh basil leaves, thinly sliced
Pepper, if desired

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

2 Cut loaf of dough in half crosswise to make 2 loaves. Place loaves seam side down and 3 inches apart on cookie sheet. Using sharp knife, cut 3 diagonal ½-inch-deep slashes in top of each loaf. Bake 23 to 25 minutes or until golden brown. Cool.

3 Meanwhile, microwave both pouches of cauliflower as directed on box, microwaving 8 to 9 minutes. In medium bowl, mix cauliflower, harissa sauce and garlic.

4 Set oven control to broil. With serrated knife, cut loaves in half horizontally; place cut side up on same cookie sheet. Place turkey on each. Top with cauliflower mixture. Broil 4 to 5 inches from heat 4 to 6 minutes or until thoroughly heated.

5 Squeeze lemon wedge over each open-face sandwich. Sprinkle with basil and a dash of pepper.

1 Sandwich: Calories 360; Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 2080mg; Total Carbohydrate 48g (Dietary Fiber 1g); Protein 24g Exchanges: 1½ Starch, 1½ Other Carbohydrate, 1 Vegetable, 2½ Very Lean Meat, 1 Fat Carbohydrate Choices: 3

Easy Success Tip

Harissa sauce is a Tunisian hot chili sauce flavored with chiles, garlic, caraway, coriander and cumin. If you can’t find it, you can substitute hot chili sauce.

turkey and cauliflower open-face sandwiches

grands! beef and stout hand pies

prep time: 25 Minutes • start to finish: 40 Minutes • 8 hand pies

½ lb lean (at least 80%) ground beef
½ cup finely chopped onion (1 medium)
1 cup diced fresh sweet potatoes
½ cup Irish stout
½ teaspoon salt
⅛ teaspoon pepper
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)

1 Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray.

2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in sweet potatoes, stout, salt and pepper. Heat to boiling. Reduce heat to low; cover and simmer about 8 minutes or until vegetables are tender. Uncover; cook 1 to 2 minutes longer or until liquid is evaporated.

3 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Spoon about ¼ cup meat mixture in center of each round. Fold dough in half over filling; press with fork to seal.

4 Bake 12 to 15 minutes or until golden brown.

1 Hand Pie: Calories 250; Total Fat 11g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 20mg; Sodium 710mg; Total Carbohydrate 29g (Dietary Fiber 0g); Protein 8g Exchanges: 1½ Starch, ½ Other Carbohydrate, ½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 2

Easy Success Tip

A fresh green salad with the hand pies and chocolate ice cream for dessert are all you need to turn these hearty snacks into a meal.

grands! beef and stout hand pies

livia’s peruvian empanadas

prep time: 30 Minutes • start to finish: 1 Hour • 8 empanadas

1 tablespoon vegetable oil
½ lb beef sirloin steak, cut into ¼-inch cubes
1 small onion, cut in half, sliced
1 plum (Roma) tomato, seeded, chopped
1 teaspoon soy sauce
1 teaspoon red wine vinegar
¼ teaspoon pepper
1 box Pillsbury refrigerated pie crusts, softened as directed on box

1 Heat oven to 450°F. In 10-inch skillet, heat oil over medium-high heat. Add beef. Cook, stirring frequently, about 3 minutes or until brown; reserve in medium bowl. In same skillet, cook onion about 3 minutes or until brown. Add tomato, beef, soy sauce, vinegar and pepper. Cook 2 to 3 minutes or until liquid has evaporated. Remove from heat. Cool 5 minutes.

2 On lightly floured work surface, roll each pie crust into 14-inch round. Using 6-inch round plate, cut 3 rounds from each crust. Reroll remaining dough, and cut 2 more 6-inch rounds. Moisten edge of each round with water, and place about 2 tablespoons filling in center. Fold dough in half over filling; press edges with fork to seal. On ungreased cookie sheet, place 2 inches apart. Prick top of each empanada once with fork to vent steam.

3 Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes.

1 Empanada: Calories 250; Total Fat 14g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 15mg; Sodium 300mg; Total Carbohydrate 25g (Dietary Fiber 0g); Protein 5g Exchanges: ½ Starch, 1 Other Carbohydrate, ½ Lean Meat, 2½ Fat Carbohydrate Choices: 1½

Easy Success Tip

Serve these delicious empanadas with a crispy tossed salad to complete the meal.

livia’s peruvian empanadas

big & tasty cheeseburger pockets

prep time: 15 Minutes • start to finish: 30 Minutes • 4 pockets

1 lb lean (at least 80%) ground beef
½ cup ketchup
¼ cup dill pickle relish
1 cup diced American cheese (4 oz)
1 tablespoon yellow mustard
1 can (12 oz) Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls (8 rolls)
1 teaspoon sesame seed

1 Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned and thoroughly cooked; drain. Stir in relish, cheese and mustard. Set aside. Separate dough into 4 rectangles. Place on ungreased cookie sheet. Press each to 8x5 inches, firmly pressing perforations to seal.

2 Divide beef mixture evenly among rectangles. Bring ends up over filling, overlapping about 1 inch. Press edges with fork to seal. Brush each with water, and sprinkle with ¼ teaspoon sesame seed.

3 Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

1 Pocket: Calories 640; Total Fat 36g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 95mg; Sodium 1690mg; Total Carbohydrate 47g (Dietary Fiber 1g); Protein 31g Exchanges: 1 Starch, 2 Other Carbohydrate, 3 Medium-Fat Meat, 1 High-Fat Meat, 2½ Fat Carbohydrate Choices: 3

big & tasty cheeseburger pockets

grands! blt sandwiches

prep time: 20 Minutes • start to finish: 35 Minutes • 4 large sandwiches

1 can (17.3 oz) Pillsbury™ Grands!™ Reduced Fat refrigerated golden wheat biscuits (8 biscuits)
½ cup reduced-fat mayonnaise
4 lettuce leaves
8 large slices tomato
1 lb low-sodium bacon, crisply cooked

1 Heat oven to 350°F. Lightly grease cookie sheets. Separate dough into 8 biscuits. Press or roll each biscuit to form 5½-inch round. Place on cookie sheets.

2 Bake 16 to 18 minutes or until golden brown. Cool slightly.

3 Spread 1 tablespoon mayonnaise on bottom of each biscuit. Top 4 biscuits with 1 lettuce leaf, 2 tomato slices and 4 or 5 slices of bacon each. Top with remaining biscuits, mayonnaise side down.

1 Large Sandwich: Calories 660; Total Fat 39g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 45mg; Sodium 1860mg; Total Carbohydrate 57g (Dietary Fiber 4g); Protein 20g Exchanges: 4 Starch, 1 High-Fat Meat, 5½ Fat Carbohydrate Choices: 4

Easy Success Tip

These large sandwiches are indeed a meal on their own. But some sliced fresh fruit or even favorite berries are a nice accompaniment.

latvian bacon pierogi

prep time: 25 Minutes • start to finish: 45 Minutes • 8 hand pies

½ lb bacon, chopped
1 cup diced (¼ inch) peeled russet baking potato
1 large onion, chopped (1 cup)
1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)

1 Heat oven to 375°F. Lightly grease cookie sheet with shortening or cooking spray.

2 In 10-inch skillet over medium heat, cook bacon until crisp. Remove from skillet with slotted spoon; drain on paper towels. Cook potato and onion in bacon drippings over medium heat until tender; drain on paper towels. In medium bowl, mix potato mixture and cooked bacon.

3 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on cookie sheet. Spoon about ¼ cup bacon mixture in center of each round. Fold dough in half over filling; press with fork to seal.

4 Bake about 15 minutes or until golden brown. Cool 5 minutes. Serve warm.

1 Hand Pie: Calories 250; Total Fat 11g (Saturated Fat 3g, Trans Fat 2g); Cholesterol 10mg; Sodium 720mg; Total Carbohydrate 30g (Dietary Fiber 0g); Protein 6g Exchanges: 2 Starch, 2 Fat Carbohydrate Choices: 2

Easy Success Tip

Although not as traditional, chopped sweet potatoes can be substituted for the baking potatoes. The result is slightly sweeter but just as delicious!

Bake-Off® Contest 46; 2013 | Deborah Biggs | Omaha, Nebraska

mole-style pulled pork sandwiches

prep time: 20 Minutes • start to finish: 25 Minutes • 6 sandwiches

2 cans Pillsbury refrigerated crusty French loaf
1¾ cups packed angel hair coleslaw mix (from 10-oz bag)
⅓ cup refrigerated blue cheese dressing
1 cup medium picante sauce
¾ teaspoon smoked Spanish paprika
¼ cup chocolate-flavored hazelnut spread
⅛ teaspoon salt
⅛ teaspoon pepper
1 package (12 oz) fully cooked sauceless hickory smoked and seasoned pulled pork

1 Heat oven to 375°F. Spray large cookie sheet with cooking spray, or line with nonstick foil. Cut each loaf of dough into 3 pieces to make rolls. Place rolls seam side down and 2 inches apart on cookie sheet. Cut 3 diagonal ¼-inch-deep slashes in top of each roll.

2 Bake 12 to 16 minutes or until golden brown. Remove to cooling rack. Cool 5 minutes.

3 Meanwhile, in large bowl, mix coleslaw mix and dressing. Cover and refrigerate until serving.

4 In 12-inch nonstick skillet, stir together picante sauce, paprika, hazelnut spread, salt and pepper. Cook over medium heat 2 to 3 minutes, stirring frequently, until mixture begins to bubble. Meanwhile, heat pork in microwave as directed on package. Break up large pieces with fork. Add pork to skillet; reduce heat to low. Cook 5 to 7 minutes or until sauce is thickened, stirring frequently.

5 Cut rolls in half horizontally. Fill each with warm pork mixture and coleslaw mixture.

1 Sandwich: Calories 550; Total Fat 25g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 1420mg; Total Carbohydrate 63g (Dietary Fiber 1g); Protein 19g Exchanges: 1½ Starch, 2½ Other Carbohydrate, 2 Lean Meat, 3½ Fat Carbohydrate Choices: 4

mole-style pulled pork sandwiches

Bake-Off® Contest 46; 2013 | Melissa Stadler | Gilbert, Arizona

chorizo-potato puffy tacos

prep time: 30 Minutes • start to finish: 35 Minutes • 8 servings (2 tacos each)

1 lb ground pork chorizo
1 bag (11.8 oz) frozen backyard grilled potatoes
1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
3 medium tomatillos, quartered
2 large avocados, pitted, peeled and cubed
1 cup fresh cilantro, chopped
1 teaspoon salt
1 teaspoon pepper
¾ cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 oz)

1 Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Meanwhile, microwave frozen potatoes 5 minutes as directed on bag. Remove from bag, and coarsely chop potatoes. Stir into chorizo. Keep warm.

2 Meanwhile, separate dough into 8 biscuits. Separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.

3 Meanwhile, in food processor, place tomatillos, avocados, ½ cup of the cilantro, the salt and pepper. Cover; process 20 to 30 seconds or until smooth.

4 To assemble tacos, gently fold each biscuit in half. Fill each with ¼ cup chorizo mixture and 2 tablespoons tomatillo mixture. Sprinkle with cheese and remaining cilantro.

1 Serving: Calories 450; Total Fat 26g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 45mg; Sodium 1170mg; Total Carbohydrate 37g (Dietary Fiber 3g); Protein 17g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Medium-Fat Meat, ½ High-Fat Meat, 3 Fat Carbohydrate Choices: 2½

chorizo-potato puffy tacos

Bake-Off® Contest 46; 2013 | Renee Herrington | Plano, Texas

crescent-wrapped stuffed chiles

prep time: 30 Minutes • start to finish: 50 Minutes • 8 servings

4 poblano chiles (5 inches long), halved lengthwise, seeded
1 bag (11.8 oz) frozen honey-roasted sweet corn
1 lb lean (at least 80%) ground beef
¼ teaspoon salt
½ teaspoon pepper
1 package (8 oz) cream cheese, cubed, softened
2 cups shredded Mexican queso quesadilla cheese or shredded mozzarella cheese (8 oz)
1½ teaspoons paprika
1 can (12 oz) Pillsbury Grands! Big & Flaky refrigerated crescent dinner rolls (8 rolls)

1 Set oven control to broil. Line large cookie sheet with foil. Place chiles skin side up on cookie sheet. Broil 3 to 4 inches from heat 7 to 9 minutes or until skin blackens and blisters. Place in plastic bag; let stand 10 minutes. Peel skins from chiles. Reduce oven temperature to 375°F.

2 Meanwhile, microwave frozen corn as directed on bag; set aside. In 12-inch nonstick skillet, cook beef, salt and pepper over medium-high heat 7 to 10 minutes, stirring frequently, or until no longer pink; drain. Reduce heat to medium-low; add cream cheese, quesadilla cheese, paprika and corn. Stir until well blended; set aside.

3 Line large cookie sheet with cooking parchment paper. Separate dough into 8 triangles; press each into 4½x7½-inch triangle. Place 1 chile half, skin side down, crosswise on each dough triangle. Spoon heaping ½ cup beef filling in center of each chile. Bring 3 corners of dough together over filling and chiles to overlap slightly in center; press ends into dough to secure. Dough will not completely cover filling. Place wrapped chiles on cookie sheet.

4 Bake at 375°F 15 to 20 minutes or until golden brown.

1 Serving: Calories 480; Total Fat 31g (Saturated Fat 15g, Trans Fat 1g); Cholesterol 85mg; Sodium 820mg; Total Carbohydrate 30g (Dietary Fiber 2g); Protein 20g Exchanges: 1 Starch, 1 Other Carbohydrate, 1½ Lean Meat, 1 High-Fat Meat, 3½ Fat Carbohydrate Choices: 2

crescent-wrapped stuffed chiles

bacon, egg and cheese sandwiches

prep time: 10 Minutes • start to finish: 30 Minutes • 8 sandwiches

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
8 slices bacon, crisply cooked, crumbled (½ cup)
4 eggs, scrambled
½ cup finely shredded Cheddar cheese (2 oz)
1 egg, beaten, if desired
1 tablespoon cracked black pepper, if desired

1 Heat oven to 350°F. Separate dough into 8 triangles. Top each triangle with bacon, scrambled egg and cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet; curve into crescent shape. Brush with beaten egg and sprinkle with pepper.

2 Bake 18 to 20 minutes or until golden brown.

1 Sandwich: Calories 200; Total Fat 13g (Saturated Fat 5g, Trans Fat 1.5g); Cholesterol 105mg; Sodium 410mg; Total Carbohydrate 12g (Dietary Fiber 0g); Protein 8g Exchanges: 1 Starch, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 1

Easy Success Tip

It’s easy to make scrambled eggs in the microwave. Beat the eggs well in a medium microwavable bowl. Microwave uncovered on High for 1 minute 30 seconds. Stir the cooked outer edges to the center. Microwave 1 to 2 minutes longer or until the eggs are almost set but still moist.

bacon, egg and cheese sandwiches

easy sausage grandwiches

prep time: 15 Minutes • start to finish: 30 Minutes • 8 sandwiches

1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
8 small precooked pork sausage patties, thawed
6 eggs, scrambled
8 slices (¾ oz each) American cheese

1 Heat oven to 350°F. Bake biscuits as directed on can.

2 Meanwhile, heat sausage patties as directed on package.

3 Split warm biscuits in half. Top bottom half of each with scrambled egg, sausage and cheese. Cover with top halves of biscuits.

1 Sandwich: Calories 400; Total Fat 25g (Saturated Fat 9g, Trans Fat 3.5g); Cholesterol 185mg; Sodium 1140mg; Total Carbohydrate 26g (Dietary Fiber 0g); Protein 17g Exchanges: 1½ Starch, 1½ Lean Meat, 4 Fat Carbohydrate Choices: 2

Easy Success Tip

There’s no need to go out for breakfast when you can make these warm biscuit sandwiches. Plan to serve them for brunch with a fresh fruit salad and coffee or tea.

breakfast crescent dogs

prep time: 10 Minutes • start to finish: 25 Minutes • 8 servings

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
8 fully cooked pork sausage links
¾ cup maple-flavored syrup

1 Heat oven to 375°F. Separate dough into 8 triangles. Wrap 1 dough triangle around each sausage link. Place seam side down on ungreased cookie sheet.

2 Bake 12 to 15 minutes or until golden brown. Serve warm with syrup.

1 Serving: Calories 270; Total Fat 13g (Saturated Fat 4.5g, Trans Fat 1.5g); Cholesterol 15mg; Sodium 380mg; Total Carbohydrate 32g (Dietary Fiber 0g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2

Easy Success Tip

Fully cooked breakfast sausage links make this recipe quick and easy for a weekday breakfast. If using uncooked sausage links, just cook them following package directions before wrapping with the dough and baking.

two-cheese calzones

prep time: 20 Minutes • start to finish: 45 Minutes • 6 calzones

1 can Pillsbury™ refrigerated thin pizza crust
¼ cup ricotta cheese
4 pieces mozzarella string cheese, diced
1½ cups marinara sauce

1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

2 Unroll dough on cookie sheet. Starting at center, press out dough to 15x10-inch rectangle. Cut into 6 (5-inch) squares. Spread 2 teaspoons ricotta cheese on half of each square to within ½ inch of edges. Top each with 2 tablespoons diced cheese pieces and 1 tablespoon marinara sauce. Fold dough in half over filling. Press edges firmly with fork to seal.

3 Bake about 15 minutes or until golden brown. Cool 10 minutes. Meanwhile, in 1-quart saucepan, heat remaining marinara sauce over medium heat until warm. Serve with calzones.

1 Calzone: Calories 290; Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 740mg; Total Carbohydrate 37g (Dietary Fiber 2g); Protein 11g Exchanges: 2½ Starch, ½ Medium-Fat Meat, 1½ Fat Carbohydrate Choices: 2½

Easy Success Tip

Round out dinner with an Italian-inspired salad. It will pair perfectly with these delicious, cheesy calzones.

two-cheese calzones

crescent-wrapped scotch eggs

prep time: 20 Minutes • start to finish: 1 Hour • 8 eggs

1 lb bulk pork sausage
8 hard-cooked eggs, peeled, patted dry
⅔ cup plain bread crumbs
1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)

1 Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. Divide sausage into 8 equal portions. Shape 1 portion of sausage around each egg, covering completely; coat with bread crumbs.

2 Cut dough into 8 rectangles. Press each rectangle to form 4-inch square (if using crescent roll dough, firmly press perforations to seal). Place 1 sausage-wrapped egg on each square; wrap dough around sausage, stretching gently to avoid tearing. Pinch edges to seal. Spray each with cooking spray; coat with bread crumbs to cover completely. Place on cookie sheet.

3 Bake 20 to 25 minutes or until light golden brown. Let stand 5 minutes. Serve warm.

1 Egg: Calories 300; Total Fat 18g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 210mg; Sodium 550mg; Total Carbohydrate 19g (Dietary Fiber 0g); Protein 14g Exchanges: 1½ Other Carbohydrate, 1 Medium-Fat Meat, 1 High-Fat Meat, 1 Fat Carbohydrate Choices: 1

Easy Success Tip

Serve with a spicy mustard or mustard-mayonnaise sauce for dipping.

crescent-wrapped scotch eggs

Bake-Off® Contest 46; 2013 | Julie Merriman | Seattle, Washington

pastrami melt on crusty pretzel rolls

prep time: 30 Minutes • start to finish: 45 Minutes • 4 sandwiches

2 cans Pillsbury refrigerated crusty French loaf
2 tablespoons coarse (kosher or sea) salt
½ cup stone-ground mustard
¼ cup cherry preserves
8 slices (1 oz each) smoked Cheddar cheese
16 slices deli pastrami (about 1 lb)
½ cup bread-and-butter pickle slices, drained

1 Heat oven to 450°F. Spray large cookie sheet with cooking spray. In 4-quart saucepan or Dutch oven, heat 10 cups water to boiling over medium-high heat. Reduce heat to medium-low.

2 Meanwhile, cut each loaf of dough in half crosswise to make 4 pieces. Add 2 pieces at a time to water for 30 seconds. Using tongs or slotted spoon, turn pieces over; simmer 30 seconds longer. Place pieces seam side down on cookie sheet. Repeat with remaining pieces. Sprinkle tops with salt.

3 Bake 15 to 19 minutes or until deep golden brown. Remove to cooling rack. Cool 5 minutes.

4 Meanwhile, in small bowl, beat mustard and preserves with whisk until blended.

5 Cut each roll in half horizontally. Spread cut side of tops with mustard mixture. On bottoms of rolls, place cheese, pastrami, pickles and tops of rolls. Wrap each sandwich in foil.

6 Bake about 10 minutes or until cheese is melted. Cut in half to serve.

1 Sandwich: Calories 860; Total Fat 32g (Saturated Fat 16g, Trans Fat 1g); Cholesterol 130mg; Sodium 6720mg; Total Carbohydrate 93g (Dietary Fiber 1g); Protein 51g Exchanges: 5 Starch, 1½ Low-Fat Milk, 3½ Lean Meat, 2 Fat Carbohydrate Choices: 6

Bake-Off® Contest 46; 2013 | Angie Pieropoulos | Downers Grove, Illinois

thai chicken burgers

prep time: 20 Minutes • start to finish: 30 Minutes • 8 sandwiches

1 can (16.3 oz) Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 cup fresh bean sprouts
⅔ cup sliced green onions
1½ lb ground chicken
1 teaspoon salt
½ teaspoon pepper
½ cup water
1 cup crunchy peanut butter
4½ teaspoons hot chili sauce
1½ cups shredded Chinese (napa) cabbage
Chopped green onions, if desired

1 Heat oven to 350°F. Bake biscuits as directed on can; keep warm.

2 Meanwhile, finely chop ½ cup of the bean sprouts; place in large bowl. Add ⅓ cup of the green onions, the chicken, salt and pepper; mix well. Shape mixture into 8 patties, 3½ inches in diameter.

3 In 12-inch nonstick skillet, cook patties over medium-high heat 5 to 7 minutes, turning once, until thermometer inserted in center of patties reads at least 165°F.

4 In 1-quart saucepan, mix water and remaining ½ cup bean sprouts. Heat to boiling; reduce heat to medium-low and simmer about 2 minutes or until sprouts are thoroughly cooked and no longer crisp. Stir in peanut butter and chili sauce; cook, stirring constantly, until thoroughly heated. Remove from heat. Stir in remaining ⅓ cup green onions.

5 Split biscuits in half. Place burgers on bottom of each biscuit. Spoon 2 tablespoons peanut butter mixture over burgers; top with cabbage and biscuit tops. Garnish with green onions. Serve with remaining peanut butter mixture.

1 Sandwich: Calories 500; Total Fat 30g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 50mg; Sodium 1060mg; Total Carbohydrate 36g (Dietary Fiber 3g); Protein 22g Exchanges: 2 Other Carbohydrate, ½ Vegetable, 2 Medium-Fat Meat, 1 High-Fat Meat, 2½ Fat Carbohydrate Choices: 2½

Bake-Off® Contest 46; 2013 | Peggy Burns | Seattle, Washington

cilantro tuna melts

prep time: 30 Minutes • start to finish: 30 Minutes • 4 sandwiches

1 can Pillsbury refrigerated crusty French loaf
2 cans (5 oz each) solid white tuna in water, drained, flaked
⅓ cup mayonnaise
⅓ cup seeded, finely chopped jalapeño chiles (about 2 chiles)
1 cup fresh cilantro, chopped
4 oz sliced Cheddar cheese
1 to 2 tablespoons olive oil
Additional cilantro, if desired

1 Heat oven to 350°F. Place oven rack in upper third of oven. Carefully unroll loaf of dough on ungreased large cookie sheet. Press dough into 13x10-inch rectangle. Bake 10 minutes.

2 Meanwhile, in medium bowl, mix tuna, mayonnaise, chiles and cilantro.

3 Remove bread from oven. Place cheese slices on half of bread; bake 2 minutes longer or until cheese starts to melt. Remove from oven. Cut into 8 pieces, 4 with cheese and 4 plain. Spread tuna mixture on the 4 plain pieces of bread. Top with remaining pieces, cheese side down.

4 Heat 12-inch nonstick skillet over medium heat. Brush 1 side of each sandwich with oil. Place 2 sandwiches in skillet oil side down; cook 1 to 2 minutes. Brush tops of sandwiches with oil; turn. Cook 1 to 2 minutes or until golden brown. Repeat with remaining 2 sandwiches and oil. Cut sandwiches diagonally. Garnish with additional cilantro.

1 Sandwich: Calories 540; Total Fat 31g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 60mg; Sodium 930mg; Total Carbohydrate 38g (Dietary Fiber 0g); Protein 26g Exchanges: 2 Starch, ½ Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 4 Fat Carbohydrate Choices: 2½

cilantro tuna melts

greek shrimp and feta pies

prep time: 15 Minutes • start to finish: 40 Minutes • 6 hand pies

1 can Pillsbury refrigerated thin pizza crust
¼ lb chopped cooked deveined peeled small shrimp, patted dry with paper towels (¾ cup)
⅓ cup drained chopped artichoke hearts (from 14-oz can), patted dry with paper towels
¼ cup crumbled feta cheese (1 oz)
⅓ cup chopped drained roasted red bell peppers (from a jar), patted dry with paper towels

1 Heat oven to 400°F. Lightly spray cookie sheet with cooking spray.

2 Unroll dough on cookie sheet. Starting at center, press out dough to 15x10-inch rectangle; cut into 6 (5-inch) squares. In medium bowl, mix remaining ingredients. Place about ¼ cup filling in center of each square. Fold dough in half over filling; press edges firmly with fork to seal.

3 Bake about 15 minutes or until golden brown. Cool 10 minutes. Serve warm.

1 Hand Pie: Calories 200; Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 590mg; Total Carbohydrate 26g (Dietary Fiber 1g); Protein 9g Exchanges: 1 Starch, ½ Other Carbohydrate, 1 Very Lean Meat, 1 Fat Carbohydrate Choices: 2

Easy Success Tip

If you have trouble finding crumbled feta cheese, you can purchase feta in a block. Simply break off a chunk, and it will be easy to crumble with your fingers.

crescent coulibiac puffs

prep time: 30 Minutes • start to finish: 1 Hour • 8 puffs

8 oz salmon fillets (about 1 inch thick), skin removed
2 cups loosely packed fresh spinach
4 oz sliced fresh mushrooms
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls (8 rolls)
3 tablespoons plain panko crispy bread crumbs
1 teaspoon salt
2 teaspoons finely grated lemon peel

1 Heat oven to 375°F. Cut salmon fillet into 8 (1-oz) pieces; dry on paper towels.

2 Heat 10-inch nonstick skillet over medium heat. Add spinach and mushrooms. Cook, stirring occasionally, until spinach wilts and mushrooms are tender. Place in strainer to drain, pressing out as much liquid as possible. Place spinach mixture on cutting board; finely chop. Return chopped mixture to strainer.

3 Separate dough into 8 triangles. For each puff, sprinkle 1 teaspoon of the bread crumbs on dough triangle. Place 1 piece salmon on bread crumbs; sprinkle with ⅛ teaspoon of the salt. Spoon 1 firmly packed tablespoon spinach mixture on top of salmon. Top with ¼ teaspoon of the lemon peel. Wrap dough around salmon, sealing well so mixture is completely covered. Place on ungreased cookie sheet.

4 Bake 17 to 19 minutes or until golden brown. Cool 10 minutes. Serve warm.

1 Puff: Calories 160; Total Fat 8g (Saturated Fat 2.5g, Trans Fat 1.5g); Cholesterol 20mg; Sodium 540mg; Total Carbohydrate 14g (Dietary Fiber 0g); Protein 9g Exchanges: ½ Starch, ½ Other Carbohydrate, 1 Lean Meat, 1 Fat Carbohydrate Choices: 1

Easy Success Tip

Grated lemon peel adds wonderful flavor without adding extra liquid. After grating, wrap the lemon in plastic wrap, and store in the refrigerator for juicing later.

grands! smoked salmon pastries

prep time: 30 Minutes • start to finish: 50 Minutes • 8 pastries

1 large russet baking potato (about 12 oz)
¾ teaspoon grated lemon peel
1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated original biscuits (8 biscuits)
3 oz very thinly sliced smoked salmon, cut into 8 pieces
¼ cup sliced green onions (4 medium)

1 Heat oven to 375°F. Pierce potato several times with fork to allow steam to escape. Microwave uncovered on High 5 to 6 minutes or until tender. Cool slightly, about 5 minutes. Cut in half lengthwise; scoop out inside into small bowl. Mash with fork. Stir in lemon peel.

2 Separate dough into 8 biscuits. Press or roll each to form 6-inch round. Place on ungreased cookie sheet. Place 1 piece salmon on half of each dough round. Spoon about 2 tablespoons potato mixture over salmon, to within ½ inch of edge. Sprinkle each with 1½ teaspoons green onion. Fold dough in half over filling; press edges with fork to seal.

3 Bake 15 to 18 minutes or until golden brown.

1 Pastry: Calories 220; Total Fat 8g (Saturated Fat 2g, Trans Fat 2g); Cholesterol 0mg; Sodium 630mg; Total Carbohydrate 31g (Dietary Fiber 0g); Protein 5g Exchanges: 1½ Starch, ½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Easy Success Tip

Smoked salmon comes in wafer-thin slices. Look for it in the deli section of the supermarket.

grands! smoked salmon pastries