We're Poppin' Fresh
with the Pillsbury Doughboy
October 2018 Issue
by Lindsay Gifford
Recipes, photos 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. From buttery biscuits to flaky piecrusts, this mega-brand has been bringing families to the table for unforgettable fare for nearly 150 years.
Pillsbury “popped” up when Charles Pillsbury began the company in 1869 from a few flour mills situated in Minneapolis on the banks of the Mississippi River. With high quality products, delicious recipes and vast appeal, Pillsbury’s portfolio has grown to more than 125 products. More than four million Pillsbury fluffy, golden biscuits are enjoyed every day in America. And, we bake more than 17,000 batches of Pillsbury cookies per hour during the Christmas season.
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.” They strive to help homemade moments become extra special—and delicious!
Always on the guest list, whether for a summer picnic, tailgate party or holiday, Pillsbury adds yummy comfort and a lot of “mmmmm’s.” Affordable and convenient, their 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 and one of the top-five food content Websites in the world. Pillsbury.com features 15,000 easy, delicious recipes for every meal, a large collection of how-to videos, holiday specialties and so much more. In fact, we dove right in and pulled some of our favorite recipes just for you; plus you can pop over to page 26 for a few Halloween themed recipes. Just imagine how hard it was for us to choose only 13 recipes. Now, it’s your turn to make everyday food moments into cherished lifelong memories. Hoo Hoo!
Pecan Praline-Stuffed Breakfast Biscuit Sandwiches
Prep: 20 mins | Total: 35 mins
Servings: 8
Biscuits:
1 Tbsp Butter, melted
1 Tbsp Brown sugar, packed
1/2 cup chopped toasted pecans
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Refrigerated Buttermilk Biscuits
Praline Glaze:
4 Tbsps Butter
1/2 cup Brown sugar, packed
1/2 cup Pecans, chopped
1 tsp Vanilla
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 Tbsp 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 Tbsps 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. Recipe by Pillsbury.
Sweet Hawaiian Chicken Bacon Ranch Crescent Bites
Prep: 20 mins | Total: 35 mins | Servings: 12
1/2 cup Chicken, cooked and finely chopped
3 Tbsps Bacon, cooked and crumbled (about 3 slices)
1/2 cup Cheddar cheese, finely shredded
1/4 cup Ranch dressing
1 can (8 oz.) Pillsbury™ Sweet Hawaiian Refrigerated
Crescent Dinner Rolls
2 Tbsps sliced green onions, if desired
Heat oven to 375°F. In medium bowl, mix chicken, bacon, cheese and dressing until well mixed. Unroll dough on cutting board. Press into 12x8-inch rectangle. Firmly press perforations to seal. With pizza cutter or sharp knife, cut into 12 squares. Spoon about 1 Tbsp chicken mixture on center of each dough square. Sprinkle with green onions. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place 2 inches apart on ungreased large cookie sheet. Bake 13 to 16 minutes or until golden brown. Serve warm with additional ranch dressing, if desired.
Expert Tips: 1) Shape these bites up to 2 hours ahead of time; cover with plastic wrap, and refrigerate. Add a few minutes to the bake time. Recipe by Pillsbury.
Grands!™ Cheesy Herb Monkey Bread
Prep: 15 mins | Total: 55 mins
Servings: 40
1/3 cup Butter or margarine, melted
3/4 tsp Dried dill weed
3/4 tsp Garlic powder
2 cans (10.2 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
21/2 cups shredded Colby-Monterey Jack cheese blend (10 oz)
Heat oven to 350°F. Generously grease 12-cup fluted tube cake pan with shortening, or spray with cooking spray. In small bowl, mix melted butter, dill weed and garlic powder. Separate each can of dough into 5 biscuits; cut each biscuit into fourths. Coat half of the biscuit pieces in butter mixture; arrange in pan. Sprinkle 2 cups of the cheese over dough. Coat remaining dough pieces in butter mixture; place over cheese. Sprinkle with remaining cheese. Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes. Run knife around outside edge to loosen. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan; invert onto serving plate. Pull apart to serve.
Expert Tip: A pizza cutter works great to cut the biscuits into quarters super-fast!
Recipe by Pillsbury.
Baked Pumpkin Fritters
Prep: 20 mins | Total: 45 mins
Servings: 12
Fritters:
1/4 cup Granulated sugar
1 tsp Pumpkin pie spice
2 Tbsps Butter, melted
1/2 cup coarsely chopped pecans
1 can (16.3 oz.) Pillsbury™ Grands!™ Flaky Layers Refrigerated Buttermilk Biscuits
1/4 cup canned Pumpkin (not pumpkin pie mix)
Glaze:
1 1/2 cups Powdered sugar 1 tsp Pumpkin pie spice
2 to 3 Tbsps Half-and-half
1 Tbsp canned Pumpkin (not pumpkin pie mix)
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper; spray with cooking spray. Separate dough into 8 biscuits; cut each biscuit into 10 pieces. In large bowl, mix biscuit pieces, pecans, 1/4 cup canned pumpkin, granulated sugar and 1 tsp pumpkin pie spice until well mixed. Spoon heaping 1/4 cupfuls dough on cookie sheet; shape and press dough into 12 (3-inch) fritters. Drizzle with melted butter. Bake 14 to 18 minutes or until golden brown. Cool 2 minutes. Meanwhile, in medium bowl, beat powdered sugar, 1 tsp pumpkin pie spice, 1 Tbsp canned pumpkin and 2 Tbsps half-and-half with whisk until smooth glaze forms. If necessary, add additional half-and-half, 1 tsp at a time, until desired consistency. Set aside until fritters have finished baking. Spoon glaze over tops of warm fritters. Cool 3 to 5 minutes or until glaze is set before serving. Serve warm.
Expert Tips: 1) Separate biscuit pieces when mixing to ensure all pieces get coated with pumpkin and spice before baking. Recipe by Pillsbury.
Sheet-Pan Philly Cheese Steaks
Prep: 20 mins | Total: 55 mins | Servings: 8
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers Refrigerated Buttermilk Biscuits
1 medium Onion, halved and cut into 1/4-inch slices
1 medium Green bell pepper, cut into 1/4-inch strips
1 pkg (8 oz.) Baby bella mushrooms, sliced
1/4 cup Vegetable oil
2 Tbsps Montreal steak seasoning
11/3 lbs. Beef flank steak
1 cup shredded Provolone and mozzarella cheese blend
Heat oven to 350°F. Bake biscuits as directed on can. Set aside. Position oven rack 4 inches from broiler. Set oven control to broil. Line 18x13x1-inch rimmed sheet pan with heavy-duty foil; spray with cooking spray. In large bowl, toss onion, pepper, mushrooms, 2 Tbsps of the vegetable oil and 1 Tbsp of the steak seasoning; mix until evenly coated. Transfer vegetable mixture to sheet pan in single layer, allowing room for steak. In same bowl, add remaining 2 Tbsps oil and remaining 1 Tbsp steak seasoning. Add steak; rub mixture into steak. Transfer steak to pan with vegetables. Broil 9 to 11 minutes, stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let stand 5 minutes. Stir vegetables, and return to oven 3 to 4 minutes or until vegetables are tender. Thinly slice steak into strips on the bias, against the grain. Cut longer strips in half. Return to pan with vegetables, mixing to combine. Top with shredded cheese; return to oven 1 to 2 minutes or until cheese is melted. To assemble sandwiches: Split biscuits; top biscuit halves with beef, cheese and vegetable mixture, and top with remaining biscuit halves.
Expert Tips: 1) Shredded mozzarella cheese is a great substitute if you’re having trouble finding the cheese blend. 2) You may notice some watering out on sheet pan after baking, which is normal. Simply pour off the liquid before serving. 3) These sandwich toppings would be great on a hoagie bun or a topping for pizza! Recipe by Pillsbury.
Cinnamon French Toast Bake
Prep: 15 mins | Total: 60 mins
Servings: 12
1/4 cup butter, melted
2 cans (12.4 oz each) Pillsbury™ Refrigerated Cinnamon Rolls
6 Eggs
1/2 cup Heavy whipping cream
2 tsps Ground cinnamon
2 tsps Vanilla
1 cup Pecans, chopped
1 cup Maple syrup
Garnish:
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired
Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup. Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.
Expert Tips: 1) Icing not your favorite? Some common French toast recipes are dolled up with whipped cream and syrup instead. Recipe by Pillsbury.
Cheesy Southwest Egg Bake
Prep: 20 mins | Total: 50 mins
Servings: 12
1/2 cup Onion, chopped
10 Eggs
1/4 cup Whipping cream
1 tsp Red pepper flakes
1 Tbsp vegetable oil
1 pkg (12 oz.) Bulk chorizo or spicy pork sausage
3/4 cup Bell pepper, chopped (any color)
2 cups shredded Pepper Jack or Mexican cheese blend
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers
Refrigerated Original Biscuits
Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.
Expert Tips: 1) Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo. 2)This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving. Recipe by Pillsbury.
Easy Chicken Enchilada Crescent Bake
Prep: 10 mins | Total: 35 mins
Servings: 4
1 1/2 cups Cooked chicken, cooled and shredded
1 can (10 oz.) Old El Paso™ mild red enchilada sauce
1 can (8 oz.) Pillsbury™ Refrigerated Crescent Dinner Rolls or 1 can (8 oz.) Pillsbury™ Refrigerated Crescent Dough Sheet
11/4 cups shredded Mexican cheese blend (5 oz.)
Heat oven to 375°F. Grease 13x9-inch glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce. Separate or cut dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 Tbsp of the cheese onto 1 long side of each rectangle. Roll up. Place seam side down in baking dish about 1 inch apart. Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts. Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.
Expert Tips: 1) For a spicier version, use medium or hot red enchilada sauce.
2) For extra Mexican flair, serve with sour cream, salsa and fresh cilantro leaves.
Recipe by Pillsbury.
Classic Margherita Pizza
Prep: 15 mins | Total: 30 mins Servings: 6
3 cloves Garlic, finely chopped 1 Tbsp Olive oil
8 oz. Fresh mozzarella cheese pearls
1/2 cup small Fresh basil leaves
1 pkg Pillsbury’s Best™ refrigerated classic crust pizza dough
1/2 cup Muir Glen™ organic crushed tomatoes (from 14.5-oz can)
Heat oven to 400°F for nonstick sheet pan (425°F for all other pan types). Place oven rack in low position. Unroll dough with oven-safe parchment paper onto ungreased large cookie sheet (dough bakes on paper). Nonstick parchment paper will brown during baking. Brush with olive oil. Top crust with tomatoes and garlic. Thoroughly pat mozzarella cheese pearls dry to prevent crust from getting soggy and top crust with mozzarella cheese. Bake 17 to 22 minutes or until bottom of crust is golden brown. Top with basil.
Expert Tips: 1) Seek out smaller basil leaves for this recipe. If your basil leaves are larger, chop or thinly slice them before placing on pizza. 2) For extra flavor and a beautiful garnish, drizzle with more olive oil and freshly ground black pepper. Recipe by Pillsbury.