Recipe: Recipes Using Canned Biscuits (19)

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Canned Biscuit Recipes - 2000-09-25 (19)

recipelink.com (07:44:57) :

Recipe By : FRESH-BAKED BISCUITS
Shared by Carole Walberg
Serving Size : 8

1 17.3 ounce Pillsbury Grands buttermilk biscuits
3 tablespoons dijon mustard
8 ounces thinly sliced deli corned beef --
1/2 cup Swiss cheese -- shredded
1/2 cup well-drained sauerkraut
1 egg -- beaten

Heat oven to 375 degrees. Separate dough into 8 biscuits. Roll or press each biscuit into a 5" circle. Spread each circle with about 1 teaspoon mustard. Place 1 ounce corned beef, 1 Tablespoon sauerkraut and 1 Tablespoon cheese in center of each circle. Fold in half; seal edges and prick top with fork. Place on ungreased cookie sheet. Brush with egg. Bake 13-16 minutes or until golden brown. Serve warm.

recipelink.com (07:41:53) :

Fresh Vegetable Pizza

2 cans Pillsbury Crescent Rolls
8 oz Sour cream
1 1/2 tb Prepared horseradish
1/4 t Salt
1/8 t Pepper
2 c Fresh mushrooms, chopped
1 c Chopped, seeded tomatoes
1 c Small broccoli florets
1/2 c Chopped green peppers
1/2 c Chopped green onions

1. Heat oven to 375 degrees F. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; press over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely.

2. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate.

recipelink.com (07:38:22) :

Easy Spinach Pies
Source: Pillsbury Crescent Collection
Serving Size : 16

1/2 c Onion, chopped
2 T Oil
10 oz Frozen chopped spinach, thawed, drained
1/3 c Ricotta OR Feta cheese, crumbled
1 Egg, beaten
1/8 t Garlic powder
1/8 t Pepper
2 cans Refrigerated crescent rolls (8 oz each)
1 Egg, beaten
Sesame seed

Cook onion in oil until tender; remove from heat. Stir in spinach, cheese, 1 egg, garlic powder and pepper; blend well. Separate dough into 8 rectangles; firmly press perforations to seal. Press or roll each rectangle into an 8x4 rectangle. Cut each in half crosswise to form 16 squares. Place 1 tablespoon spinach mixture on center of each square; fold dough over filling to form a triangle. Press edges with fork to seal; place on ungreased cookie sheets. Brush with beaten egg; sprinkle with sesame seed. Bake at 375 for 10-15 minutes. Serve warm.

recipelink.com (07:36:48) :

Easy Apple Dumplings
Recipe By : Detroit Free Press
Serving Size : 4

4 Medium apples, Romes or Northern Spy best
1 tin of refrigerated crescent roll dough (eight rolls)
3 tablespoons butter
3 tablespoons brown sugar
2 tablespoons chopped walnuts or pecans
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. Wash and core apples. Peel them if you wish--you don't have to--but do not slice them. They should be whole, with a hole going through them from the north pole to the south pole. Set the apples aside.
Open the tin of refrigerated crescent rolls, but do not separate the dough as the directions suggest. Instead, separate the dough into four equal squares, rolling or using your fingers to press together the perforations where the dough would usually be separated into triangles. Place an apple on each. square. In a small mixing bowl blend the butter, sugar, nuts, and cinnamon just until they are roughly mixed. Use a spoon to divide the mixture evenly among the apples, filling the holes. Draw the dough up around each apple to enclose it completely. Pinch and/or twist it to secure it. Place the dough-wrapped apples in a lightly-greased baking dish big enough to hold them without touching.
Bake the apples until the dough is golden brown and the apples are tender when pierced with a thin knife or fork, about 30 to 40 minutes. Serve warm (and for a real sinful treat) with heavy cream.

recipelink.com (07:34:20) :

Date-Almond Fried Pastries
Recipe By : Jo Anne Merrill
Serving Size : 16

3/4 cup chopped dates
1/4 cup water
1/4 cup sugar
1 dash salt
3/4 cup almonds -- chopped
8 ounces Crescent Dinner Rolls* -- 8-oz tube
1 egg yolk
1 teaspoon water
2 teaspoons sesame seeds

* 8-ounce tube of refrigerated crescent dinner rolls.

Combine dates, water, sugar and salt; simmer until thick, stirring frequently. Cool and stir in the almonds. Open package of rolls and carefully unroll half without separating at perforations. Place unrolled dough on lightly floured board. Fold one rectangle of dough over the other, so that perforations are in opposite directions. Roll dough to a very thin rectangle, 7 x 14 inches. Cut in half, then cut each half into four 3-1/2 inch squares.

Place a rounded teaspoon of filling on each square. Moisten edges of dough; fold dough in half over filling and shape into crescent. Repeat with second half of package.

Beat egg yolk lightly with water. Brush over pastries; sprinkle with sesame seeds. Heat shortening to 360 degrees. Fry pastries a few at a time for about 4 minutes, turning frequently. Drain on paper towels. Serve warm.

Yield: 16 pastries

recipelink.com (07:32:56) :

Another Chicken Pot Pie
Source: unknown

2 cans cream of broccoli soup
1 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon pepper
4 cups cooked cut-up vegetables
2 cups cubed cooked chicken
1 can refrigerated flaky biscuits

1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey.

2. Bake at 400F 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.

3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown.

VARIATION: Top with melted cheddar or Swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken. The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh.

recipelink.com (07:30:48) :

Alaska Salmon Turnovers
From the Alaska Seafood Marketing Institute.
Recipe By : Alaska Seafood Marketing Institute
Makes 8 turnovers

1 can Alaska salmon -- (14-3/4 oz.) drained and flaked
1/4 cup sliced green onions
3 ounces cream cheese -- softened
3 tablespoons grated parmesan cheese
2 teaspoons dijon-style mustard
2 teaspoons fresh lemon juice
1 teaspoon dill weed
2 packages refrigerated crescent dinner -- (8 oz. each) rolls (16 rolls total)

Preheat oven to 350 F. Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended. Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tbsp. filling each); spread filling leaving a 1/4 inch border of dough around edges. Cover each filled triangle with remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 12 to 15 minutes or until golden. Serve warm.

Betty,.Athens,.Ga. (07:29:07) :

Some more jewels with can biscuits
I like to roll each biscuit on a flowered board as thin as I can and make dumplings, I can usually get 3/4 strips from each biscuit, for my chicken broth, stew or whatever I may want dumplings for, even fruits. delicious

Betty,.Athens,.Ga. (03:23:27) :

FRIED PIES & DONUTS- from can biscuits

For the fried pies, roll out the can biscuits and a teaspoon of fruit to your taste in the middle of each one, fry then sprinkle with sugar, eat while hot, I like peaches or apples but any pie filling would do.
For the donuts, pinch a hole in the middle of each, fry in hot oil( turn over & over until golden & shake either in cin. sugar or plain or powdered sugar, again eat while hot.

KellyWA (02:55:29) :

Blueberry Monkey Bread

2/3 cup sugar
1 tablespoon cinnamon
1-1/4 cups blueberries
2/3 cup brown sugar
1-1/4 sticks (10 tablespoons) margarine
1 teaspoon vanilla
1 tablespoon cinnamon
4 pkgs. (10 oz. each) refrigerated buttermilk biscuits

Thoroughly grease a 10 x 4-inch tube pan. Mix 2/3 cup sugar and I tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in next layer to avoid a column of blueberries. In saucepan combine sugar, margarine, vanilla, cinnamon and the additional I cup blueberries. Bring to a boil, reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour over biscuits in pan. Bake in a preheated 350 degree F oven for 65 minutes or until done. Lift or turn out onto cake plate. Yield 8 to 10 servings.

KellyWA (02:54:25) :

Easy Pudding Monkey Bread or Bubble Bread

24 oz. frozen dinner rolls
1 cup brown sugar
1 box regular butterscotch pudding mix
1/4 cup white sugar
2 tsp. cinnamon
1/2 cup chopped walnuts
1/2 cup melted butter

The night before, grease and flour a Bundt and Angel Food Cake pan. Mix brown sugar and pudding mix together. Mix sugar and cinnamon together. Place frozen rolls in pan a layer at a time. Sprinkle brown sugar and pudding mix over first layer of rolls.

Sprinkle sugar and cinnamon mixture over the brown sugar/pudding mixture. Spread
half the nuts and melted butter over first layer. Repeat with the next layer. Place on counter over night. Do not cover. Next morning bake at 350 for 30 minutes. Let stand a few minutes and turn pan over onto serving platter.

KellyWA (02:53:30) :

Monkey Bread

3 packages refrigerator buttermilk biscuits
1/2 C sugar
2 tsp. cinnamon
1/2 C brown sugar
1 stick butter

Preheat the oven to 350 . Quarter the biscuits and roll each quarter into a ball. Mix the white sugar and cinnamon. Roll each biscuit ball into the mixture. Coat each one well. Place them all into a greased Bundt pan. Boil the brown sugar and butter together until sugar is dissolved. Pour over the biscuit balls. Sprinkle the remaining sugar/cinnamon mixture on top. Bake 30 minutes.

KellyWA (02:52:56) :

Monkey Bread w/Pecans

Ingredients
1 1/2 cups white sugar
1 cup chopped pecans
3 tablespoons ground cinnamon
3 (12 ounce) packages buttermilk biscuits
1/2 cup margarine

Sprinkle nuts in bottom of a greased bundt pan.

Mix cinnamon and sugar together. Cut biscuits into fourths, and roll each piece in the cinnamon and sugar mixture. Layer biscuits in pan.

Melt butter or margarine, and dissolve the remainder of the sugar mixture in it. Spoon over biscuits.

Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes. Turn out onto a platter, and serve.

KellyWA (02:52:16) :

Monkey Bread

3 Cans Pillsbury Buttermilk Biscuits
1 Cup Brown Sugar
1 Stick Butter Or Margarine
Cinnamon Sugar mix

Melt together the brown sugar and margarine, heat and stir until blended. Quarter 15 biscuits, roll each quarter into a ball, roll in cinnamon sugar. place balls in buttered bundt pan. Pour the butter/brown sugar mixture over balls. Continue with the rest of the biscuits. Bake at 350 degrees for 20-25 minutes. Invert on plate immediately after removing from oven.

KellyWA (02:51:22) :

Chicken and Biscuits

1 can (10 1/2 ounces) Chicken Gravy
1/2 teaspoon poultry seasoning
2 cans (5 ounces each) Chunk White Chicken, drained
1 package (10 ounces) frozen mixed vegetables, rinsed and drained
1 package (4 1/2 ounces) refrigerated biscuits

In a 1 1/2-quart casserole, combine gravy and poultry seasoning; stir in chicken and frozen vegetables. Bake at 400 for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit in half. Remove casserole from oven; stir. Arrange biscuit halves on chicken mixture around edge and in center of casserole. Bake 15 minutes more or until biscuits are golden. Serves 4

KellyWA (02:50:48) :

Parmesan Pull-Aparts

3 Tbsp. butter
1/4 tsp. celery seed
1/4 tsp. dill weed
1/4 tsp. instant minced onion
1 Tbsp. Parmesan Cheese
1 Package refrigerator biscuits

Melt butter in pie plate. Add celery seed, dill weed and onion. Stir. Cut
biscuits into fourth's and arrange on top of butter. Sprinkle with parmesan cheese. Bake at 425 for 12-15 minutes. Serve upside-down.

KellyWA (02:50:18) :

Bar-B-Cups

1 tube Pillsbury Grands Biscuits (8 biscuits)
3/4 pound lean ground beef
1/2-3/4 cup barbecue sauce
1/2 teaspoon onion salt
4 ounces shredded Cheddar cheese

Heat the oven to 400 degrees.

Brown the ground beef and drain well. Stir in barbecue sauce and onion salt.

Spray 8 muffin tins with no-stick spray. Open biscuit dough and press
one biscuit into each muffin tin, making sure to leave space for the filling.

Fill each biscuit with 1/4 to 1/3 cup beef mixture. Top with 1 tablespoon
shredded cheese. Bake for 15 minutes, until biscuits are cooked through
and cheese is melted.

Mary.,Ma (10:30:59) :

Crescent Wrapped Brie

1 (8 oz.) can Pillsbury Refrigerated Crescent Rolls
1 (8 oz.) round natural Brie cheese
1 egg beaten

Heat oven to 350*. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie cutter cut 1 shape from each corner of remaining square, set cut outs aside. Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cut outs; brush with additional beaten egg.
Bake at 350* for 20 to 24 minutes or until golden brown.
Cool 15 minutes before serving.

Mary.,Ma (10:29:08) :

Crescent Roll Casserole

1 1/2 to 2 lb. ground beef, browned and drained
1 (16 oz) pkg. frozen broccoli, cooked and drained
1 can condensed cream of mushroom soup
1 pkg. (3 cups) shredded cheddar cheese
2 pkg. crescent rolls*

1. Stir together the soup, ground beef, broccoli and cheese. Season to taste.
2. Unroll 1 can of crescent rolls and use to line bottom of 9 x 13-inch baking dish to form bottom crust. Spread meat mixture over crust. Unroll second can of rolls and place over meat mixture forming top crust.
3. Bake in 350 degree F oven 30-45 minutes or until top crust is browned and mixture is bubbly.