#3583 - Easy Cinnamon Twists

(by Shirley McNevich)

2 TBSP white sugar
1 tsp. cinnamon
1 - 8oz. can Pillsbury refrigerated crescent dinner rolls
2 TBSP butter (melted)

In a bowl add white sugar and cinnamon--stir to mix. Open the roll package. Separate the dough into 4 rectangles. Use your fingers to press down on each rectangle (one at a time) until it's about 4" x 6" in size. Once all four rectangles are that size, brush the whole top of TWO of the rectangles with the melted butter. Sprinkle HALF of the cinnamon mixture over the two buttered rectangles. Carefully place the plain rectangles on top of the cinnamon rectangles. Lightly press the edges all the way around the doughs, then brush the plain tops with more melted butter. Use a sharp knife to cut each rectangle lengthwise into 6 long strips. Hold both ends of one strip at a time, twist the strip 3 times and place the twisted strip on a greased cookie sheet. Repeat with all strips. Bake at 375 degrees 9-12 minutes or until nice and brown. After removing them from the oven, brush all of the twists with more melted butter and sprinkle the remaining cinnamon mixture all over the tops.

#2072 - Butterscotch Sticky Buns

(by Shirley McNevich)

5 TBSP butter
2 - 8oz. packages refrigerated Pillsbury crescent dinner rolls
1 - 12oz. bag Nestle's butterscotch morsels
1/2 cup chopped pecans
1/4 cup white sugar
3 tsp. water
1 tsp. cinnamon

Spray the bottom and sides of a 9 x 13 cake pan with Pam. Melt 2 TBSP of the butter--spread it over the bottom of the pan. Unroll and separate the dinner rolls into 16 triangle shaped pieces. Place the dough pieces on wax paper. Spread 1 1/2 cups of the butterscotch morsels evenly over each of the dough pieces. Start at one corner of one dough piece--roll it up from the corner to the other side of the dough. Repeat with all dough pieces. Place dough pieces into the cake pan. Bake at 375 degrees for 15-20 minutes or until lightly browned. While rolls are baking, in a saucepan over low heat add the rest of the butterscotch morsels and 3 TBSP butter--stir until melted and smooth. Remove from heat--add chopped pecans, water, white sugar and cinnamon to butterscotch mixture--stir. When rolls are browned, remove them from oven. Pour the butterscotch mixture over the top of the rolls. Return rolls to oven and bake 5 minutes longer. Use a spatula to remove the rolls from the cake pan as soon as you get them out of the oven and place them on a serving tray so they are not touching. Cool a few minutes before serving.

#1910 - Cream Cheese Chicken

(by Shirley McNevich)

1 can Pillsbury crescent rolls
1 - 3oz. Philadelphia cream cheese (cut into small pieces)
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP milk
3 TBSP butter
2 TBSP chopped onions
2 cups cooked chicken (cut into bite sized pieces)

In a saucepan over low heat add 2 TBSP butter, milk, chopped onions, salt and pepper--stir/cook until onions are caramelized. Add cream cheese pieces--stir/cook until all cream cheese melts. Add chicken pieces--stir cook until chicken is hot. Grease an 8 x 8 baking dish--unroll the crescent roll dough and place 1/2 of the crescent roll dough in the bottom of the greased baking dish. Pour the hot chicken mixture over the crescent roll dough. Place the other half of the crescent roll dough over the top of the chicken mixture. Melt the last 1 TBSP of butter and use a pastry brush to spread the melted butter all over the top of the crescent roll dough. Bake at 375 degrees for 25-30 minutes or until hot.

#1523 - Baked Ham and Eggs

(by Margie [Fisher] Maenpaa - friend)

1 - 8oz. can Pillsbury refrigerated crescent rolls
8oz. smoked/cooked ham (cut into bite sized pieces)
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Unroll the dough--place the dough pieces all over the bottom of a greased 9 x 13 glass baking dish--pinch the seams of the dough together. Sprinkle the ham pieces evenly over the dough. In a bowl add eggs, milk and pepper--beat with a whisk. Pour the egg mixture carefully on top of the ham layer. Bake at 350 degrees for 15 minutes. Remove from oven, sprinkle both cheeses all over the top, return to oven and bake for 10 more minutes or until hot.

#1064 - Bacon Bites Appetizers

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
1/4 to 1/2 cup crumbled bacon
2 TBSP finely chopped onion
1/4 tsp. pepper
1 - 8oz. tube Pillsbury crescent rolls

In a bowl add cream cheese, bacon, onion and pepper--stir until mixed. Open tube of rolls and separate them--on a flat surface lay the long ends of two of the triangles so they are touching--spray a little Pam on your fingers and pinch them together so now you have one rectangle instead of two triangles. Repeat with all dough pieces. Spoon/divide cream cheese mixture on to each dough rectangle--use a knife to spread the mixture out to cover the top of each dough rectangle. Roll each rectangle (long side first) to make a long tube of dough--use Pam on your fingers to seal it like a pie dough. Use a knife to cut each dough tube into bite sized pieces. Place dough pieces on to greased cookie sheets (NOT touching each other). Repeat with all dough. Bake at 350 degrees for 15 minutes or until browned.

#307 - Cream Cheese Squares

(by Shirley McNevich)

2 - 8oz. cans refrigerated Pillsbury crescent dinner rolls
2 - 8oz. packages softened Philly cream cheese
1 tsp. vanilla
1 egg, slightly beaten
3/4 cup white sugar
2 TBSP ground cinnamon

Preheat oven to 350 degrees. Unroll one of the cans of crescent dough and press the pieces on the bottom of greased 13 x 9 x 2" baking pan--press the seams between the pieces together to seal them. In a mixer, beat cream cheese, vanilla, egg and 1/2 cup of the sugar on medium speed until well blended. Spread mixture onto crust. Unroll second can of crescent dough onto large sheet of wax paper. Pat out dough to form 13 x 9 x 2" rectangle and press the seams together to seal. Invert this dough over cream cheese mixture to form top crust. Bake at 350 degrees for 30 to 35 min. or until golden brown. Combine remaining 1/4 cup sugar and cinnamon in small bowl and sprinkle over squares before cutting. Keep refrigerated.