Savory Mini Wraparounds Holiday Appetizers

Savory Mini Wraparounds... Holiday Party Appetizers with Puff Pastry
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You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.



1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
Assorted Fillings

Assorted Fillings: Place one of the following into each pastry square: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive; 2 teaspoons seafood or whitefish salad; 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes; 1 small marinated mushroom or 1-inch piece marinated artichoke heart. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining baking sheet. Place 1 piece filling in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Semi-Homemade Recipes ... Meat Buns

by http://www.apronmadness.com/

My mom always said, "a good cook knows what cans & boxes to open". For the next few days I will be posting some great recipes with ingredients that come from "pre packaged" items.

I cook this way alot... making up things & use my kids as "guinea pigs" LOL. Sometimes we have great food that I never remember how I made it the last time or some "clunkers".

But here will be some of the ones my kid's did not spit out & laugh at me.

Come back each day for the next few days & discover how you can make great meals or sides from things you may already have in your pantry, fridge or freezer.

So today's recipe will be "meat buns"

There are several different ones so try the ones you like or try them all!

First.... these all take Rhodes Dinner ROLLS dough.

I get the big bags at Sam's Club ... take out as many as I need & keep the rest in the freezer.

For quick thaw & rise ... put in a greased pan ... cover lightly with foil that has been sprayed with PAM or wiped with a little oil. Put in a 200 degree oven till they rise to double (about 1/2 to 1 hr)

NOW.... for Sloppy Joe Buns:

This has been the only recipe for Sloppy joes my grandmother... mother ... me & now my

daughters use.

2 lbs hamburger

about 1/4 of an onion chopped fine (optional)

1 can Condensed Tomato soup

1 can Condensed (campbells) Chicken Gumbo soup
1 tsp Worch. sauce.

Fry hamburger with onions till cooked well. Dump in soups & worch. sauce. Let cook with a lid PARTWAY open. Just so it won't bubble all over the stove but will cook down some. Let cool for Bun recipe.

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OR...If you have leftover pork or beef roast...

Warm up roast & pull apart with 2 forks. Add a bottle of your favorite bbq sauce & simmer down. Let cool for bun recipe.

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OR Ham, salami or pastrami & cheese:

Thin sliced deli meat & any cheese you like. Cut in small squares to fit in Bun.

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OK.... Now that your rolls have risen... take out 1 roll & stretch into a circle in your hand (about 3 or 4 inches in diameter)

Put about 2 tsp or so of meat mixture (or deli meat & cheese) in the middle of the dough circle.

Fold up sides & seal... making a "bun".

Line up in greased pan or cookie sheet.

Cover with a light towel & put in a warm place & let rise again.

Brush with an egg/water wash & sprinkle with Sesame seeds (optional)

Bake at 350 for 20 min. Carefully separate Buns if they baked together & put back in oven for about 7 more min. If you used a cookie sheet & they stayed separated... just bake for 27 min.

Enjoy your fresh baked "Sandwich"

Pillsbury Dough Magic Chicken Cordon Bleu Stromboli

WOW... your family will think you are a 5 star chef with this one!!!

Chicken Cordon Bleu Stromboli.

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INGREDIENTS
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing


DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.

2.Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.

3.Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

Pillsbury Dough Magic - Asian Pork Dumplings

Asian Pork Dumplings from Pillsbury Flaky biscuits.

Great for Lunch, party appetizers or as dinner.

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INGREDIENTS
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce


DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.

2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.

3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*

4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings.

Serve warm with sweet-and-sour sauce.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F. *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.

Unique Wrapped Weinies for lunch

These can also be made ahead, flash frozen & reheated for a quick lunch or even a party appetizer!

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INGREDIENTS
1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
24 cocktail-sized smoked link sausages (from 16-oz. pkg.)
1 (1-lb.) pkg. pasteurized prepared cheese product, cubed
2 (15-oz.) cans chili without beans

DIRECTIONS
1. Heat oven to 375°F. Unroll dough; separate into strips. Cut dough strips in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends of dough strip to seal. Place seam side down and about 1 inch apart on ungreased cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.

2. Bake at 375°F. for 13 to 15 minutes or until golden brown.

3. Meanwhile, in fondue pot or medium saucepan, combine cheese and chili. Cook over medium heat until cheese is melted, stirring frequently.

4. Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Pillsbury Dough Magic - breakfast Pizza

Another Great breakfast for the weekend YUMMY!

Breakfast Pizza!

INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
8 eggs
1/4 cup half-and-half or milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Butter
1 container (8 oz) chive, vegetable or regular cream cheese
8 slices bacon, crisply cooked
Green onions, if desired



DIRECTIONS
1. Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.

2. In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.

3. Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.

4. Bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
®Crisco is a trademark of The J.M. Smucker Company

Pillsbury Dough Magic - breakfast pockets

I am a pillsbury dough fanatic! I make breakfasts.. lunch... dinner, snacks & desserts all from different pillsbury doughs. I have a whole cookbook & I make some up as I go. So for the next few days I will be posting some of my favs! So check back often for new ideas!

Today is Breakfast: Fast... fast... fast! So put on your Apron & get ready to cook.

This one I made up so no real amounts of everything... I just make to our tastes.
This is a great recipe to do up a bunch ahead & keep in freezer. Kids can just grab one & nuke for a healthy breakfast on the go.

fry some breakfast sausage (not links)... drain off grease... add some shredded hashbrowns. (or chop up tator tots) You can add onion or green pepper IF you like. Fry till hashbrowns are cooked to your taste. Scramble a few eggs in a dish, add salt & pepper. then scamble into sausage & hashbrown mix. Mix till eggs are cooked. Add a little of your favorite cheese (we like American).. stir in till just melted... let cool while preparing cresent dough.

Open cresents (at least a couple rolls)... "fuse" 2 triangles into a Square. Add sausage mix to 1/2 of side & fold over. Seal the edges. (I sorta roll the edges up a little to seal)

Put on ungreased cookie sheet & bake at 375 till light golden brown. ( about 10 min or so)

NOW... eat some & let the rest cool. Then to freeze the rest, I flash freeze before putting into ziplocs. Lay the pockets on a pan or plate & put in freezer for a few hrs. Then take them out & put in ziploc or vacuum seal bags. Kids... & adults can then just take one out & nuke. I like to nuke & then put in oven to crisp up the cresent.

Great HEALTHY "on the go" breakfast for the whole family!
**you can make smaller versions for a great brunch item too!