Pop, Bake, Celebrate!
Dough-licious Holiday Hits from Pillsbury
December 2025 Issue
by Lindsay Gifford
Recipes, Photography and Information provided by Pillsbury
The iconic “Hoo Hoo!” giggle of the Pillsbury Doughboy has been stirring up kitchens across America since 1965. Poppin’ Fresh—yes, the doughboy has a name—was created to help advertise Pillsbury and grew to be the adored brand mascot with lasting star power. He’s been in more than 600 ads for 50 Pillsbury products, and last month he hit a milestone—Poppin’ Fresh turned 60!
Pillsbury’s mission is simple, “We believe in helping families make memories through food, from spending time together around the kitchen table to creating new baking traditions.” Pillsbury strives to help homemade moments become extra special—and delicious!
Pillsbury “popped” up when Charles Pillsbury began the company in 1869 from a few flour mills situated on the banks of the Mississippi River in Minneapolis. With high quality products, delicious recipes, and vast appeal, Pillsbury’s portfolio has grown to more than 125 products. Did you know more than four million Pillsbury fluffy golden biscuits are enjoyed every day in America? And Americans bake more than 17,000 batches of Pillsbury cookies per hour during the Christmas season. From buttery biscuits to flaky pie crusts, this mega-brand has been bringing families to the table for unforgettable fare for 156 years.
Always on the guest list, whether for a summer picnic, tailgate party or holiday extravaganza, Pillsbury adds yummy comfort and a whole lot of “mmmmm’s.” Affordable and convenient, their variety and versatility is hard to surpass.
Pillsbury’s dedication to its mission goes beyond stocking grocery stores shelves. Taking their customers into great consideration, the Pillsbury website is a valuable resource for all things cooking and one of the top-five food content websites in the world. Pillsbury.com features nearly 15,000 dough-licious
recipes for every meal, a large collection of how-to videos, holiday specialties, and so much more.
In fact, we dove right in and chose some of our favorite recipes just for you. Just imagine how hard it was to choose only 10 recipes. So, are you ready to turn everyday food moments into cherished lifelong memories? This holiday season, transform your kitchen into a winter wonderland, and if things get a little overwhelming, just stop and say “Hoo Hoo”! Leave it to the
Dough Boy to put a smile on everyone’s face.
.
Hot Chocolate Pie
Prep Time: 35 mins | Total 4 hr 15 mins | Servings 8
Crust: 
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Fudge & Sauce:
1 Tbsp Butter
1 cup Dark chocolate chips
1/3 cup Heavy whipping cream
Filling:
2 3/4 cups Milk
1/2 cup Dark chocolate chips
1 box (5 oz) Jell-O™ Cook & Serve chocolate pudding & pie filling mix (not instant)
Toppings:
1 cup Heavy whipping cream
2 Tbsps Vanilla marshmallow bits
1 jar (7 oz) Marshmallow creme
4 Peppermint candies, unwrapped, crushed
Heat oven to 450°F. Make and bake pie crust as directed on box for One-Crust Baked Shell in ungreased 9-inch pie plate. Cool on cooling rack 20 minutes. In 1-quart heavy saucepan, mix Fudge Layer and Sauce ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 2 tablespoons fudge mixture in small microwavable bowl for drizzle; cover and refrigerate until needed. Spread remaining mixture in bottom of cooled baked pie shell. Refrigerate 10 minutes.
Meanwhile, in 4-quart saucepan, cook milk and pudding mix over medium heat 10 to 14 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add 1/2 cup chocolate chips; stir until melted and smooth. Let stand 5 minutes.
Pour chocolate pudding mixture on top of fudge layer; spread smooth. Cover filling with plastic wrap. Refrigerate at least 3 hours until set. When ready to serve, remove plastic wrap from filling. In chilled medium bowl, beat whipping cream until soft peaks form; add marshmallow creme, and beat until blended and smooth. Spread on top of pudding layer. Remove reserved fudge mixture from refrigerator; uncover and microwave on High 15 to 20 seconds or until thin enough to drizzle. Drizzle over top of pie. Sprinkle marshmallow bits and crushed candies on top. Cut into wedges to serve.
Christmas Tree 
Sandwich Cookies
Prep Time: 40 mins | Total Time: 60 mins |. Servings: 10
1 pkg (9.1 oz) refrigerated Pillsbury™ Shape™ Christmas Tree Sugar Cookie Dough (20 ct.)
3/4 cup Vanilla frosting (from 1-1b container)
Candy sprinkles
Heat oven to 350°F. Bake cookies as directed on package. Cool completely, about 15 minutes. Then, for each sandwich cookie, spread 1 tablespoon frosting on bottom of 1 cookie. Top with second cookie, bottom side down; press together gently. Roll cookie sandwiches in candy sprinkles to cover edge of frosting center. Store loosely covered. 12 sandwich cookies.
Spinach-Artichoke Crescent Candy Cane
Prep Time: 35 mins | Total Time: 1 hr 15 mins | Servings 8
1 pkg (10 oz) frozen chopped Spinach 
3 oz Cream cheese, softened
2 Tbsps Mayonnaise
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 ct.)
2 Tbsps grated Parmesan cheese
2 slices Mozzarella cheese (0.8 oz each), cut in half
1/4 tsp Garlic powder
1/4 cup chopped Roasted red bell pepper, drained and patted dry
1 Tbsp Butter, melted
1/4 tsp Italian seasoning
1/2 cup Progresso™ artichoke hearts, drained, chopped and patted dry (from 14-oz can)
Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/2 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray. In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free. Add cheese halves on overlapping wide ends. Spread cream cheese mixture in 21/2-inch wide strip lengthwise on top of mozzarella cheese. Top with bell pepper.
Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle with Italian seasoning. Bake 14 to 17 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.
Pecan Praline-Stuffed
Breakfast Biscuit Sandwiches
Prep Time: 20 mins | Total Time: 35 mins | Servings: 8
Biscuits:
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Buttermilk Biscuits (8 Count)
1/2 cup chopped toasted Pecans
Praline Glaze:
4 Tbsps Butter
1/2 cup packed Brown sugar
1 tsp Vanilla
1/2 cup Pecans, chopped
1/2 cup Heavy whipping cream
Heat oven to 350°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 thin biscuits. In small bowl, mix 1/2 cup chopped toasted pecans, 1 tablespoon brown sugar and the melted butter. Evenly divide pecan mixture among bottom biscuit halves. Place biscuit tops on top of pecan mixture. Bake 18 to 22 minutes or until biscuits are golden brown. Cool on pan 5 minutes. Meanwhile, in 11/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add 1/2 cup brown sugar and 1/2 cup chopped pecans; cook 2 to 4 minutes, stirring frequently, until sugar melts and pecans smell toasted. Reduce heat to low; carefully stir in whipping cream and vanilla. Heat to simmering. Cook 1 to 2 minutes, stirring constantly, until thickened. Pour over cooked biscuits.
Cherry-Almond-Cream Cheese
Crescent Danish Tree
Note: Pictures are very helpful for this one. Click here to view the recipe step-by-step.
Prep Time: 15 mins | Total time: 35 mins Servings: 11
Danish and Filling:
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 ct.)
OR 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2 oz Cream cheese, softened
1/4 cup Powdered sugar
1/8 tsp Almond extract
1/4 cup Cherry pie filling (from 21 oz can)
Topping:
1/4 cup Powdered sugar
1 to 11/2 tsps Milk
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Remove dough from can; do not unroll. Using serrated knife, cut dough roll into 11 rounds. Using photo as a guide, arrange dough into shape of tree on cookie sheet, spacing slightly apart, and ending with one round for the base. Gently press middle of each round to create a well for topping. In small bowl, mix cream cheese, 1/4 cup powdered sugar and the almond extract with spoon until mixed well. Spoon 1 rounded teaspoon cream cheese mixture on center of each dough round, spreading slightly. Top each with 1 cherry. Bake 16 to 19 minutes or until golden brown and dough is baked through.
In small bowl, mix 1/4 cup powdered sugar and 1 teaspoon of the milk, adding more as necessary for desired drizzling consistency. Drizzle topping on top of crescent tree, and serve warm.
Cheesy Sausage Breakfast Bubble-Up Bake
Prep Time: 20 mins | Total Time: 50 mins | Servings 8
1 pkg (12 oz) bulk Pork sausage 
1/3 cup Onion, chopped
1/3 cup Green bell pepper, chopped
1/3 cup Red bell pepper, chopped
10 Eggs
1 cup (4 oz) shredded Cheddar cheese
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.
Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
3-Ingredient Marbled Holiday Sugar Cookies
Prep Time: 15 mins | Total Time: 3 hrs 5 mins | Servings 24 
1 pkg (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough
3/4 cup Vanilla creamy ready-to-spread frosting (from 16-oz container)
Green and red gel food colors
Heat oven to 350°F. Place cookie dough rounds about 2 inches apart on ungreased large cookie sheets. Bake 10 to 14 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
In each of 2 small bowls, place 2 tablespoons frosting; tint 1 bowl green and 1 bowl red by stirring in food color to desired color. In large shallow microwavable bowl, spoon remaining 1/2 cup untinted frosting in center of bottom of bowl. Spoon colored frostings on either side of untinted frosting. Microwave uncovered on high 20 to 30 seconds or until warmed and thinner glaze consistency. (Do not mix colors together.) Dip top side of each cookie into glaze, letting excess drip off. Place cookie right side up on cooling rack placed over cookie sheet or waxed paper. If needed, rewarm frosting mixture in microwave to maintain dipping consistency, while dipping cookies. Let stand about 2 hours or until set. Store covered in airtight container at room temperature with waxed paper between layers.
Sausage Crescent Cheese Balls
Prep Time 20 mins | Total 40 mins | Servings 42
1 lb bulk Spicy sausage
2 cups (8 oz) shredded Sharp cheddar cheese
2 Tbsps All-purpose flour
1/2 tsp dried Rosemary leaves, crushed
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 ct.)
Heat oven to 375°F. Line large baking sheet with foil; spray with cooking spray. In large bowl, combine sausage, cheese, and rosemary; mix well using spoon or hands. Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using a pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape mixture into 42 (11/4-inch) balls. Place on baking sheet. Bake 15 to 17 minutes or until golden brown.
Peppermint Patty-Stuffed Cookies
Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 24
1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough 
1/3 cup Unsweetened baking cocoa
1 Tbsp All-purpose flour
3 Tbsps Heavy whipping cream
24 York™ minis dark chocolate peppermint patties
3/4 cup Chocolate frosting (from 16 oz container)
1/3 cup hard Peppermint candies, crushed (about 14 candies)
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. In large bowl, break up cookie dough. Add cocoa, flour and whipping cream; stir with spoon or mix with hands until well blended. (Do not eat raw cookie dough after combining with flour.) Shape 1 tablespoonful dough around each peppermint patty, making sure patty is completely covered. Place 2 inches apart on ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are set. Cool 3 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Spread each cookie with heaping 1 teaspoonful frosting; sprinkle with crushed peppermint candies.
3-Ingredient Pesto-Parmesan Christmas Tree
Note: Pictures are very helpful for this one. Click here to view the recipe step-by-step.
Prep Time: 20 mins | Total Time: 40 mins | Servings 32
3 oz Parmesan cheese (from 8 oz block) 
1/4 cup refrigerated Basil pesto
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) OR 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 8 rows by 4 rows to make 32 squares.
Cut Parmesan in 3 equally-sized pieces. Reserve 1 piece for grating. Cut remaining 2 pieces in 16 cubes each. Top each piece of crescent dough with 1 of the cubes of cheese, then roll dough into small ball around cheese; place seam side down on cookie sheet. Place 10 balls in a single layer, clustered and touching together to form a round disk shape. Continue with a formation of 8 balls, then 6 balls, then 4 balls, 3 balls and finally a single ball. There will be a total of 6 disks (including the single ball), which will form the layers of the tree after baking.
Bake 14 to 17 minutes or until golden brown. Cool on cookie sheet 2 minutes. Meanwhile, finely grate remaining piece of cheese. Use large, flat spatula to transfer largest disk to serving platter or cake plate. Brush with pesto, and sprinkle with 1 tablespoon of the remaining Parmesan cheese, then top with next largest disk. Brush with pesto and sprinkle with 1 more tablespoon Parmesan cheese. Continue with remaining disks, ending with single ball. Brush any remaining pesto over tree. Sprinkle remaining Parmesan over tree. Serve with additional pesto, if desired.