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Bubble Pizza
1 1/2 lbs. ground  beef
    15 oz. can pizza sauce
 2 tubes refrigerator biscuit dough
1 1/2 c. shredded cheddar cheese
In a skillet brown beef and drain.  Stir in pizza sauce.  Cut biscuits in quarters, place in a greased 13 x 9 inch pan.  Top with beef mixture.  Bake at 400° for 20-25 minutes.  Sprinkle with cheese.  Bake until cheese is melted.

Pull Apart Bacon Bread
    16 oz. hickory smoked bacon, cooked crisp and crumbled
 1 tsp. oil
   3/4 c. chopped green pepper
   3/4 c. chopped onion
 3 tubes refrigerator biscuits
   1/2 c. butter, melted
   1/2 c. shredded cheddar cheese
Sauté onion and pepper in oil until tender.  Cut biscuits into quarters and place in large mixing bowl.  Add sautéed
vegetables, bacon, butter and cheese; toss until thoroughly mixed.  Place in a 10” greased tube pan.  Bake at 350° for 30 minutes.  Invert onto serving pan.  Serve warm.

Italian Biscuit Flat Bread
   1/2 c. mayonnaise
   2/3 c. parmesan cheese
   1/4 tsp. basil leaves
   1/4 tsp. oregano
 3 green onions, chopped
   1/8 tsp. garlic powder
 1 can refrigerator biscuits
Heat oven to 400°.  In a small bowl, combine mayonnaise and parmesan cheese; stir in basil, oregano, onions and garlic.  Separate dough into 10 biscuits.  On greased cookie sheets, roll each biscuit to a 4” circle.  Spread about 1 tablespoon of cheese mixture over each to within 1/4” of edge.  Bake 10 - 13 minutes.  Serve warm.
 

Monkey Bread
 1 sm. pkg. butterscotch pudding mix
   3/4 c. sugar
 1 tbsp. cinnamon
   1/2 c. chopped pecans (optional)
   1/2 c. butter, melted
 3 tubes refrigerator biscuits
In a plastic bowl with a tight fitting lid combine
pudding, sugar and cinnamon (pecans if desired).  Pour the butter into a shallow bowl.  Cut biscuits into quarters.  Dip several biscuits in  butter, then place in the sugar, cover and shake.  Remove to a greased 10” tube pan.  Continue until all the biscuits are coated.  Bake at 350° for 30-35 minutes.  Cool in pan for 30 minutes before inverting onto a serving plate.

Country Apple Coffee Cake
Coffee Cake:
 2 tbsp. butter
1 1/2 c. chopped, peeled apples
1 can refrigerator biscuits
   1/3 c. brown sugar
   1/4 tsp. cinnamon
   1/3 c. light corn syrup
1 1/2 tsp. whiskey, if desired
 1 egg
   1/2 c. pecan halves or pieces
Glaze:
   1/3 c. confectioners’ sugar
   1/4 tsp. vanilla
   1-2 tsp. evaporated milk
Heat oven to 350°.  Using one tablespoon of the
butter, generously grease 9” round cake pan.  Spread 1 cup of the apples in greased pan.  Separate dough into 10 pieces; cut each into quarters.
Arrange biscuit pieces, points up over apples.  Top with remaining 1/2 cup apples.  In a small bowl
combine remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey and egg, beat 2-3 minutes or until sugar is partially dissolved.  Stir in pecans;  spoon over biscuit pieces and apples.  Bake at 350° for 35-40 minutes or until deep golden brown.  Cool 5 minutes.  In a small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency.  Drizzle over warm cake.  Serve warm or cool.  Store in refrigerator.
 

Caramel Biscuit Ring Around
   3/4 c. brown sugar
   1/2 c. chopped nuts
   1/3 c. butter
 2 tbsp. water
 2 cans refrigerator biscuits
Heat oven to 400°.   Generously grease a 12 cup Bundt pan.  In small saucepan, combine brown sugar, nuts,
butter and water; heat until butter melts, stirring
occasionally.  Separate dough into 20 biscuits.  Cut each biscuit into quarters; place in a large bowl.  Pour brown sugar mixture over biscuits; toss lightly to coat evenly.  Spoon coated biscuit pieces into greased pan.  Bake at 400° for 20 to 30 minutes or until golden brown.  Cool upright in pan 3 minutes; invert onto serving plate.  Serve warm.  Yield: 10 servings

Chocolate Surprise Biscuit Ring
 2 refrigerated flaky biscuit containers
    20 milk chocolate candy kisses, unwrapped
   1/2 c. sugar
   1/2 tsp. cinnamon
   1/4 c. butter, melted
Heat oven to 375°.  Generously grease a 12 cup Bundt pan.  Separate dough into 20 biscuits.  Press or roll each biscuit into a 2 1/2 - 3” circle.  Place 1 chocolate kiss, point side up, in center of each circle.  Fold dough over kiss; covering completely and forming a ball; pinch edges to seal.  In a small bowl, combine sugar and cinnamon.  Dip each ball into melted butter and then roll in cinnamon-sugar mixture.  Gently place  coated balls in greased tube pan, placing seams towards center.
Sprinkle with any remaining cinnamon-sugar mixture;
drizzle with remaining butter.  Bake at 375° for 25 - 35 minutes or until golden brown.  Cool upright in pan 1 minute before inverting onto serving plate.  Serve warm.
Yield: 10 servings
 

Twist of Honey Orange Rolls
 3 tbsp. butter, softened
 1 tbsp. finely chopped nuts
 1 tbsp. grated orange peel
 1 tbsp. honey
 1 can refrigerator biscuits
   1/2 c. sugar
   1/4 c. orange juice
 1 tsp. vanilla
Heat oven to 400°.  In a small bowl, combine butter, nuts, orange peel and honey; mix well.  Seperate dough into 10 biscuits.  Seperate each biscuit into  2 layers.  Spread top of ten layers with 1 teaspoon honey-orange mixture.  Top each with remaining layers; press together to form 10 filled biscuits.  Gently pull and twist each biscuit 4 or 5 times to form 3 1/2” twisted roll.  Place rolls in ungreased 9” square pan.  In small saucepan, combine sugar, orange juice and vanilla.  Cook over high heat until sugar is melted and syrup begins to boil, stirring constantly.  Spoon over rolls.  Mixture will glaze rolls while baking.  Bake at 400° for 16-22 minutes or until golden brown.  Cool in pan 2 minutes; invert onto serving plate.  Serve warm.  Yield: 10 rolls

Caramel Sticky Buns
Topping:
   1/4 c. melted butter
   1/4 c. brown sugar
 2 tbsp. light corn syrup
   1/4 c. chopped pecans
Buns:
 1 tbsp. sugar
   1/2 tsp. cinnamon
 1 can refrigerated biscuits
Heat oven to 375°.  rease 12  muffin cups.  In a small bowl, combine all topping ingredients; mix well..  Spoon scant tablespoon topping into each greased muffin cup.  In a medium bowl, combine sugar and cinnamon; mix well.  Seperate dough into 10 biscuits. Cut each biscuit into 6 pieces.  Toss pieces in sugar mixture.  Place 5 pieces of dough into each muffin cup.  Place pan on foil or cookie sheet to prevent spillage.  Bake at 375° for 15 - 20 minutes or until golden.  Cool 1 minute; invert onto waxed paper.  Serve warm.  Yield: 12 rolls

Maple Cream Coffee Treat
 1 c. brown sugar
   1/2 c. chopped nuts
   1/3 c. maple flavored syrup
   1/4 c. butter, melted
 8 oz. pkg. cream cheese, softened
   1/4 c. confectioner’s sugar
 2 tbsp. butter, softened
   1/2 c. coconut
 2 cans refrigerator biscuits
Heat oven to 350°.  In ungreased 13 x 9” pan, combine brown sugar, nuts, syrup and 1/4 cup butter; spread evenly in bottom of pan.  In a small bowl, blend cream cheese, confectioner’s sugar and 2 tablespoons butter until smooth; stir in coconut.  Seperate dough into 20 biscuits.  Press or roll each into a 4” circle.  Spread 1 tablespoon cream cheese mixture down center of each circle to within 1/4” of edge.  Overlap sides of dough over filling, forming finger shaped rolls.  Arrange rolls, seam side down, in 2 rolws of 10 rolls each over brown sugar mixture in pan.. Bake for 25 - 30 minutes or until deep golden brown.  Cool 3 - 5 minutes before inverting onto foil.

Poppin Fresh Barbeque
      3/4 lb. ground beef
      1/2 c. barbeque sauce
 2 tbsp. brown sugar
 1 tbsp. minced onion
 1 can refrigerator biscuits
      3/4 c. cheddar cheese
In a large skillet brown beef; drain.  Add barbeque sauce, brown sugar and onion.  Seperate dough into biscuits.  Place each biscuit into an ungreased muffin cup, pressing dough up the sides. Spoon meat mixture onto dough and fill miffin cup.  Sprinkle with cheddar cheese and  bake at 400° for 10-15 minutes or until golden brown.

Savory Biscuit Bites
   1/4 c. butter
 2 tbsp. grate Parmesan cheese
 1 tbsp. dried minced onion
1 1/2 tsp. dried parsley flakes
 1 pkg. refrigerator biscuits
In a bowl, combine butter, cheese,, onion and parsley.  Cut biscuits into quarters; roll in butter mixture. Place on a greased 15 x 10 x 1 inch baking pan; let stand for 25 minutes. Bake at 400° for 8 minutes or until lightly browned.  Yield 40 pieces
 

Peach Pecan Biscuit Ring
   1/4 c. melted butter
   3/4 fc. brown sugar
   1/4 c. chopped pecans
 1 c. peach or apricot preserves
1 1/2 tsp. cinnamon
 2 cans refrigerated biscuits
Heat oven to 350°.  Brish sides and tube of 12 cup Bundt pan with  1 tablespoon melted butter.  Sprinkle bottom of buttered pan with 2 tablespoons of brown sugar and 1/4 cup pecans.  Dot with 3 tablespoons of preserves.  In small bowl, combine remaining brown sugar and cinnamon.  Seperate dough into 20 biscuits.  Roll each biscuit into a 4” circle.  Brush one side of each biscuit with remaining butter, spread brown sugar mixture over butter.  Spoon one rounded teaspoon of preserves into center of each biscuit; fold each in half.  Seal top center edge; fold remaining sides to top center. Place biscuits sealed side down, around outside edge of prepared pan, then around inside edge.  Bake 35-40 minutes or until deep golden brown.  Cool 2 minutes before inverting pan onto serving plate.

Tuna Melt Pizza
 1 pkg. cresant rolls
   1/2 lb. sliced American cheese
Tuna Salad
    12 oz. tuna, packed in water
   1/2 c. Helmans mayonnaise
   1/4 c. parsley
   1/4 c, green onion (Mom uses chives)
 2 tbsp. chopped green pepper
 1 tbsp. lemon juice
 6 slices tomato
Preheat oven to 375°F.  Unroll cresant rolls.  Leave attached.  Pinch to seal and make a crust.  Bake 10 minutes.  Arrange cheese slices over top.  Combine tuna salad by combining all ingredients and mixing until well blended.  Spread tuna salad over cheese slices.  Add sliced tomato to top it off.  Bake 10 minutes.
 

Crescent Chicken Bundles
 2 (3 oz.) pkg. Cream cheese, softened
 4 tbsp. Butter, melted, divided
 2 tbsp. Minced chives
 2 tbsp. Milk
   1/2 tsp. Salt
   1/4 tsp. Pepper
 4 c. cubed chicken
 2 tubes refrigerated crescent rolls
 1 c. crushed seasoned stuffing croutons
In a mixing bowl, beat cream cheese and 2 tbsp. Butter, chives, milk, salt and pepper until smooth.  Stir in chicken.  Unroll crescent rolls, and separate dough into 8 triangles; press perforations together.  Spoon about 1/2 cup chicken mixture into center of each.  Bring edges up to center and pinch to seal.  Brush with remaining butter.  Sprinkle with crushed croutons, lightly pressing down.  Transfer onto 2 ungreased baking sheets.  Bake at 350 for 25-30 minutes.

Candy Bar Croissants
 1 tube crescent rolls
 2 plain chocolate  bars broken up into many pieces
 1 egg beaten
Unroll crescent rolls and shape into triangles.  Brush with margarine.  Top crescents with broken candy bars.  Roll up with point in under.  Brush with beaten egg and sprinkle with slivered almonds.

Crescent Chicken Bake
    10 oz of canned chicken, drained
 1 can crescent rolls
 1 c. shredded cheddar, divided
 1 can chicken soup
 1 c. milk
Heat oven to 375º.  Mix chicken and half of cheese in bowl.  Unroll crescent dough.  Spoon chicken mixture on rolls, dividing equally.  Roll up into crescents; place on ungreased  baking sheet.  Bake in 375º oven until golden, 8-10 minutes.  Heat soup, milk and remaining cheese in saucepan until cheese is melted.  Serve with filled crescents.  Garnish with parsley, if desired.  Serves 4
 

Brunch Pizza Squares
 1 lb. Pork sausage
 1 tube crescent rolls
 4 eggs
 2 tbsp. Milk
 Dash pepper
 Dash  salt
   3/4 c. shredded cheddar cheese
Cook sausage until done; drain.  Unroll dough, press into a 13 x 9” baking pan.  Press dough 1/2 inch up sides of pan.  Seal all seams.  Sprinkle with sausage.  In a separate bowl beat eggs, milk, salt and pepper.  Pour over sausage.  Sprinkle with cheese.  Bake at 375º for 15 minutes or until browned and cheese is melted.

Salsa Strips
 1 tube crescent rolls
 2 tbsp. Dijon mustard
   3/4 c. salsa
 1 c. mozzarella, shredded
Unroll crescent rolls.  Spread on cookie sheet (leaving dough in one piece).  Spread mustard and then salsa on each .  Bake at 350º  for 10 minutes.  Sprinkle with shredded cheese.  Bake 8-10 minutes more.  Cut into strips.

Ranch Strips
 1 tube crescent rolls
 butter
 ranch dressing mix (dry)
Unroll crescent rolls.  Spread on cookie sheet (leaving dough in one piece).  Spread on butter and sprinkle with ranch dressing.  Bake at 350º  for 10 minutes.  Sprinkle with shredded cheese.  Bake 8-10 minutes more.  Cut into strips.

Bacon Roll-Ups
   1/2 c. sour cream
   1/2 tsp. Onion salt
   1/2 lb. Crumbled bacon
 1 pkg. crescent rolls, separated
Spread sour cream, onion salt, and crumbled bacon over each crescent triangle.  Roll up with point under.  Bake at 375º for 12-15 minutes.
 

Ham Appetizer Crescents
6 1/4 oz. Chopped canned ham
   1/2 c. mayonnaise
 1 tbsp. Chopped onion
 1 tbsp. Lemon juice
 1 tsp. Mustard
 1 tsp. Horseradish
 1 tsp. Dried parsley
   1/8 tsp. Pepper
In a medium bowl,  mix together ham, mayonnaise, onion, lemon juice, mustard, horseradish, parsley, and pepper. Let sit.  Meanwhile….mix
 2 cups bisquick and 1/2 cup water to form a dough.  Roll out to 14 inch circle.  Spread with ham mixture.  Cut into 30 wedge shaped sections.  Roll up beginning with wide part.  Bake at 375º for 12-15 minutes.

Crescent Pizza Bake
 2 tubes crescent rolls
1 1/2 lb. Hamburg
 1 can pizza sauce
 1 c. shredded cheddar
 1 c. shredded mozzarella
Unroll one tube crescent rolls an 13 x 9 inch greased pan.  Press to seal.  In a skillet, brown Hamburg; drain.  Sprinkle over dough and top with pizza sauce and sprinkle with cheese.  Unroll remaining dough.  Place over cheeses and seal.  Bake at 350º for 30 minutes or until browned.

Chicken Salad Croissants
 2 c. cooked chicken
 1 c. cubed Swiss cheese
 1 c. sweet pickle relish
   2/3 c. mayonnaise
 1 tbsp. Parsley
 1 tsp. Lemon juice
   1/2 tsp. Salt
   1/8 tsp. Pepper
 1 roll refrigerated crescent rolls
In a medium bowl, blend first 8 ingredients.  Unroll crescent roll dough...leave in one piece.  Spoon chicken salad down center third of dough lengthwise.  Fold remaining outside thirds over salad.  Bake at 375º for 12-15 minutes.

Ham and Cheese Crescents
 1 package sliced ham, chopped
 1 small onion, chopped
   1/2 c. shredded cheddar cheese
1 1/2 tsp. Dijon mustard
 Salt and Pepper
 1 roll refrigerated crescent rolls
Divide dough; press into greased muffin pans.  Spoon ham mixture on top of dough.  Bake at 350º for 15-18 minutes.
Chicken Cheddar Crescents
 2 pkg. Refrigerator crescent rolls, unwrapped on
   baking sheet
 1 c. sour cream
 1 c. salsa
 2 tbsp. Mayonnaise
Stir in 4 cups cubed chicken, 2 cups shredded cheddar, 1 cup chopped mushrooms.  Mix and pour over crescents.  Seal and bake at 375º for 15-20 minutes.

Franks and Crescents
Wrap crescent arounf a hot dog and bake.

Orange Coconut Dessert Crescents
 1 tube crescent rolls, seperated.  Spread softeded butter over each triangle.  Combine 1/3 cup flaked coconuut, 1/3 cup sugar, and 1 tablespoon shredded orange peel.  Set aside 2 tablespoonsful for topping.  Sprinkle mixture over crescents.  Roll up point side down.  Bake at 375º 16-18 minutes.
Glaze:
Blend together 1/4 cup sugar, 1/4 cup sour cream, 2 tablespoons orange juice and 2 tablespoons butter.  Boil 3 minutes or until glossy.  Cool slightly and brush over warm rolls.  Sprinkle with remaining coconut and orange peel mixture.

Beef and Cabbage Crescents
 1 lb. Ground beef, browned and drained
 1 onion, sau'ted
 Salt and Pepper to taste
 1 can sauerkraut
In medium sauce pan combine beef, onion, salt, pepper, and sauerkraut.  Heat thorugh.
Open 1-2 cans refrigerated crescent rolls.  Separate.  Spoon ground beek mixture over one crescent roll...top with anouther and seal edges.  Bake 350º for 10 minutes or until done.

Savory Rounds Crescent
   2/3 c. parmesan cheese
   1/2 c. mayonnaise
   1/4 tsp. Basil
   1/8 tsp. Garlic powder
   1/8 tsp. Oregano
 Dash salt
In a small bowl, mix together  parmesan cheese, mayonnaise, basil, garlic powder, oregano and salt.  Open a roll or refrigerator biscuits and separate busciuts.  Pat out each bicsuit to a three inch circle.  Spread withcheese mixture.  Bake at 350º for 10-12 minutes.

Tomato Pizza Bread
 1 refrigerated pizza crust, unrolled.  Bake at 400º for 6-8 minutes or until lightly browned.  Sprinkle with 2 cloves minced garlic, 1/2 teaspoon oregano and 1/2 cup mozzarella.  Arrange  tomato slices over cheese and top with another 1/2 cup mozzarella cheese.  Sprinkle with Italian seasoning and bake 10 minutes at 400º.

Crescent Ham and Egg Pie
 1 tube crescent rolls
 2 c. cheddar cheese, divided
   1/2 lb. Bacon, crumbled
 1 c. cooked ham
 4 eggs
 1/3 c. milk
Separate crescent rolls and place in a 9 inch pie plate with points in the center; seal.  Mix together half the cheese, bacon, ham, eggs and milk.  Pour over crescents.  Top with remaining cheese.  Bake at 350º for 20-25 minutes.

Cherry Cream Cheese Crescent Braids
 1 tube crescent rolls
   1/4 c. whipped cream cheese
   1/3 c. cherry preserves
   1/2 c. confectioners’ sugar
   2-3 tsp. Milk
   1/4 tsp. Almond extract
Heat oven to 375º.  Spray large cookie sheet with nonstick cooking spray.  Unroll dough into 2 long rectangles.  Place dough on sprayed cookie sheet; overlap long sides to form 13 x 7 inch rectangle.  Firmly press perforations and edges to seal.  Spread cream cheese in 2 inch strip lengthwise down center of dough.  Top with preserves.  Make cuts 1 inch apart on each side of rectangle just to edge of filling.  Alternating from side to side; fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.  Bake at 375º for 18-22 minutes.

Ham Crescents
Unroll crescent roll dough into 4 long rectangles.  Seal.  Top with 4 slices of ham spread with mustard and sprinkle with shredded cheese.  Start at the long side and roll up jellyroll fashion.  Cut in 1/2 inch slices.  Place on greased baking sheet and bake 10-15 minutes or until golden.
 

Melt in Your Mouth Crescent Rolls
   1/2 c. packed brown sugar
   1/2 c. butter, melted
   1/4 c. corn syrup
Mix and spread in 2   8”baking pans.  Unroll crescent dough.  Leave in rectangle shape and seal perforations.  Combine 2/3 c. chopped pecans, 1/4 c. sugar and 1 tsp. Cinnamon.  Spread over dough.  Roll dough up in jelly roll fashion.  Cut into 16 slices.  Place over sugar mixture in pans.  Bake at 375º for 13-17 minutes.