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.