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Showing posts from May 4, 2010


3 tablespoons sugar

1 tablespoon cornstarch

2 1/2 cups sliced fresh strawberries

1/2 cup water

2 tablespoons orange-flavored liqueur or orange juice

Red food color, if desired

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, slightly beaten

2 teaspoons sugar

1 cup frozen whipped topping, thawed


1. In small saucepan, combine 3 tablespoons sugar and cornstarch. In blender container or food processor bowl with metal blade, combine 1/2 cup of the strawberries and the water; puree until smooth. If desired, strain to remove seeds.

2. Stir pureed strawberries into sugar mixture in saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring constantly. Stir in liqueur. Cool 10 minutes. Stir in remaining 2 cups strawberries and enough food color for desired red color. Refrigerate until serving time.

3. Heat oven to 325°F. Lightly grease cookie sheet. Separate dough into 8 triangles. For each roll, place 2 triangles together,…


2 Pillsbury® Grands!® frozen buttermilk or southern style biscuits (from 25-oz bag)

1 1/2 teaspoons yellow mustard

1 1/2 teaspoons mayonnaise or salad dressing

2 oz sliced pork (from deli)

2 oz sliced ham (from deli)

4 round dill pickle slices, well drained

2 tablespoons shredded Swiss cheese

1 egg, beaten

1/2 teaspoon dried minced onion


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

2. Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 45 seconds, turning over halfway through microwave time. (Biscuits should still be cold for easier handling.) Press and stretch each biscuit into 6-inch round.

3. In small bowl, stir mustard and mayonnaise until smooth. Spread mustard mixture on each round to within 1/2 inch of edge. Arrange pork and ham slices over mustard mixture to within 1/2 inch of edge, folding if necessary. Top each round with two pickle slices; sprinkle with cheese. Brush egg around edge of biscuit rounds. Fold…