1 Tbls. sugar
1/4 tsp. cinnamon
1 (1lb. 3oz.) can Grands refrigerated biscuits
1 cup apple pie filling
4 tsp. butter, melted
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. In a small bowl, combine sugar and cinnamon. Set aside. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. Place 2 Tbls. pie filling slightly off center on each biscuit round. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with cinnamon-sugar mixture. Bake at 357 degrees for 15 to 20 minutes or until deep golden brown (FYI-some filling may bubble out at edges). Immediately remove from cookie sheets. Cool 5 minutes before serving. It's great with a scoop of ice cream. Enjoy!
Wednesday, February 23, 2011
Tuesday, February 22, 2011
Crockpot Cheesy Italian Tortellini
1/2 lb. ground beef
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 cup sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz.)
Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until browned. Spray inside of 4 to 5-quart crock pot with cooking spray. Mix beef mixture, marinara sauce, mushrooms, tomatoes and Italian seasoning in slow cooker. Cover and cook on low heat for 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat about 15 minutes longer or until tortellini is tender. Enjoy!
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 cup sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz.)
Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until browned. Spray inside of 4 to 5-quart crock pot with cooking spray. Mix beef mixture, marinara sauce, mushrooms, tomatoes and Italian seasoning in slow cooker. Cover and cook on low heat for 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat about 15 minutes longer or until tortellini is tender. Enjoy!
Friday, February 4, 2011
Italian Meatball Hoagie Braids
2 (8oz.) cans refrigerated crescent dinner rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese
Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!
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