More Pillsbury Recipes

Bacon, Caesar and Mozzarella Panini
INGREDIENTS
1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
4 teaspoons basil pesto
1/4 cup Caesar dressing (creamy or vinaigrette style)
8 oz water-packed fresh mozzarella cheese, drained and cut into 8 slices, or 8 slices (1 oz each) regular mozzarella cheese
1/4 teaspoon freshly ground pepper
12 slices cooked bacon
2 plum (Roma) tomatoes, each cut into 4 slices
8 large fresh basil leaves
1/4 cup LAND O LAKES® Butter


DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 16x11-inch rectangle, pulling dough gently if necessary. Bake 9 to 16 minutes or until light brown. Cool about 15 minutes or until cool enough to handle.
2. Cut cooled pizza crust in half lengthwise and crosswise to make 4 rectangles. Remove rectangles from cookie sheet; cut each rectangle in half crosswise for a total of 8 squares.
3. On each of 4 crust slices, spread 1 teaspoon pesto; set aside. On each of remaining 4 slices, spread 1 tablespoon Caesar dressing. Place 2 cheese slices on each crust slice with Caesar dressing. Top cheese with pepper, 3 bacon slices, 2 tomato slices and 2 basil leaves. Top with remaining crust slices, pesto sides down.
4. Heat 12-inch skillet or cast-iron skillet over medium heat until hot. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in skillet. Place smaller skillet or saucepan on sandwiches to flatten slightly; keep skillet on sandwiches while cooking. Cook 1 to 2 minutes on each side or until bread is golden brown and crisp and fillings are heated. Remove from skillet; cover with foil to keep warm. Repeat with remaining 2 tablespoons butter and sandwiches.


If you are just now viewing this blog be sure to check out the other pillsbury recipes a few entries below.Thanks Jessica Bonura for this GREAT looking recipe for Taco Pie.The peach cobbler I made tonight turned out and was real easy and it was enough for a large family with plenty left over.It cost about 1.50.Ana if you read this please send me the recipe for the scalloped potato meal you were telling me about. Email- konefam7@yahoo.com



#1Taco Pie

From the Kitchen of my mom, Jan Anderson

1 can crescent rolls
1 cup crushed tortilla chips (I use a zip lock bag and a rolling pin to crush them)
1 lb ground beef or ground Turkey
1 package taco seasoning
1 cup sour cream
1 cup grated cheddar cheese

Spread/arrange crescent rolls in bottom and along sides of pie pan.
Sprinkle ½ cup crushed tortilla chips over dough.
Brown ground beef and drain (can be browned in the microwave – crumble in little
pieces, cover, cook 2:30, stir, cook 2:30)
Add ½ cup water and taco seasoning. Simmer.
Spread over crushed chips.
Spread sour cream over meat.
Sprinkle cheese on sour cream.
Sprinkle ½ cup chips on top.
Bake at 350 degrees for 20-25 minutes.



#2Cool Veggie Pizza-great for getting kids to eat raw veggies

1 can (8 oz.) refrigerated crescent rolls

1 package (8 oz.) cream cheese, softened

1-1/2 teaspoons mayonnaise

1 teaspoon Dill Mix or dill weed

salt and pepper to taste

2 cups of a variety of fresh vegetables: zucchini, mushrooms, carrots, green or red peppers, green onions, seeded tomatoes, seeded cucumbers, etc.

1 oz. (1/4 cup) shredded cheddar cheese, if desired

Preheat oven to 350° F.

Spread crescent roll dough onto 13-inch baking stone and pinch seams together (you can probably use a cookie sheet as well). Bake 10-12 minutes until lightly browned. Remove from oven and let cool completely.

Blend cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Coarsely chop or crinkle cut chosen vegetables.

Sprinkle layer of each vegetable over pizza. Top with grated cheese, if desired. Refrigerate before serving.

Yield: 8-10 appetizer servings