Veggie Pizza

Veggie Pizza

Our quilt guild has a luncheon twice a year in December and June. Usually members are expected to contribute their favourite dish as part of a potluck. Wow! What a spread there was to pick from. 

I'd come across a recipe on the Internet and thank heavens I experimented with it at home well before the day of the potluck. The base was made with Pillsbury Crescent Rolls, the spread from cream cheese combined with sour cream and ranch dressing mix with a topping of cucumber, grated carrots and slivered rainbow peppers. I found it to be too salty, so decided to tone things down by replacing the sour cream and ranch dressing mix with a tub of vanilla yogurt. This tasted so much better! You can substitute any flavour of yogurt or use plain yogurt flavoured as you please.

Top the 'pizza' with vegetables or protein of your choice. This is the ideal thing to take to a potluck because it can be made in a disposable baking pan, refrigerated until ready to be served and served cold or at room temperature.

Kid-Friendly Mini Chicken Pot Pies

Mini Chicken Pot Pie

One of our three grandsons has dinner with us once a week and it's always a challenge to come up with something palatable for them. Today I made these little chicken pot pies that can be made in under 30 minutes. It took me 10 minutes to assemble them and 15 minutes to bake in the oven. And they're just the perfect size for children to hold in their little hands. Serve them with a side of salad or fruits and a stress-free dinner's ready in no time flat!

The crust was made from Pillsbury crescent rolls dough that were coaxed into each compartment of a muffin pan.The filling was made with diced fajita chicken strips (any cooked chicken will do), frozen mixed vegetables consisting of carrots, peas, celery, potatoes and corn and a can of cream of chicken soup. I used Campbell's cream of chicken soup because I was in a hurry, but homemade cream of chicken soup is really easy to make. 

Each package of dough contains 8 crescent rolls and I used the 'grand' or big sized rolls.

The broad side of the triangle of dough was stretched to cover the bottom and sides of each compartment and the pointed end was wrapped around the top with a hole in the center to allow steam to escape.

Cooked until the tops were golden brown, these little pot pies were done in just 15 minutes. Note that the empty compartments were filled with water.

Needless to say, it was a hit with our Grandboy this evening!

Ingredients:

1 (8 rolls) can Pillsbury Grands! Big & Buttery Crescent Rolls, separated

1/2 (16 oz.) pkg. frozen mixed vegetables for soup

1 (10 oz.) can  or homemade Cream of Chicken soup

1/2 (16 oz.) pkg. fajita chicken strips, diced

salt to taste

Pam butter-flavored spray

Directions:

1. Preheat oven to 375*F and grease muffin compartments with Pam spray.
2. Microwave vegetables (without water) on high power for one minute or blanch in boiling water for 1 minute and drain.
3. Combine chicken, vegetables, soup and season with salt to taste.
4. Line muffin compartments with broad side of crescent roll dough, leaving pointed end hanging over lip of compartment.
5. Fill with chicken mixture to mound over the top and wrap the pointed end of the crescent roll around the top, leaving a space for steam to escape.
6. Fill empty compartments with water and bake at 375*F for 15 minutes until tops are golden brown. 

Serve with a side of soup or salad.

Garlic Shrimp Puffs

Garlic Shrimp Puffs

Just Baked Garlic Shrimp Puffs

I made these for lunch today and was very pleased with the way they turned out. Using just 4 ingredients and half an hour to prepare, these puffs were perfect because I was pressed for time. It’s worth experimenting with the flavored cream cheese varieties, such as chive & onion flavor, which will allow you to omit garlic powder to make it a 3-ingredient recipe! There was no need to add salt because the cream cheese and shrimp naturally contain salt.

Pillsbury Crescent Rolls

Servings: 16

Prep Time: 5 minutes

Baking Time: 13 minutes

Ingredients:

2 tubes Pillsbury Crescent Rolls for small rolls (4 tubes for large rolls)

1 egg, beaten with 1 Tbsp. water

Directions:

1. Preheat oven to 325°F.
2. Remove dough from tubes and roll out by hand.
3. For large rolls, separate two triangles of dough, place long sides perpendicular to work surface, overlap sides and seal. For small rolls, use one triangle.
4. Starting at bottom edge, roll up towards the point.
5. Form a circle by gently pulling the two ends down.
6. Tuck one point under and the other under and through the center.
7. Place on ungreased baking sheet.
8. Form the remaining rolls as described above.
9. Brush rolls with beaten egg and bake at 325°F for 11-13 minutes until golden.

Piggies In A Blanket

Also known as Toad In A Hole

This GrandBoys' favourite requires only 3 ingredients! 


Ingredients:
4 chicken sausages (or cocktail smokey links)
2 rolls Pillsbury crescent dough (makes 32)
Tomato ketchup

Method:

1. Preheat oven to 350F and line a cookie sheet with parchment paper.
2. Cut each chicken sausage into 8 matchsticks.
3. Unroll half a roll of dough; refrigerate the rest.
4. Spread ketchup over dough with a pastry brush.
5. Roll each segment of dough over a piece of sausage.
6. Place on prepared cookie sheet with the seam down.
7. Make 32 of these and bake for 10-13 minutes at 350F until golden brown.

Cut diagonally across rectangle

Ingredients






Ready for baking