Recipe Weekend and Cookbook Giveaway: Pillsbury Appetizers and Desserts Cookbook

One of the things Mom and I are both trying to do is to go through our cookbook collections, and weed out duplicates and books that have recipes we no longer use, or have in other books we use more often. Our weeding is your gain, as I'll be giving those in good shape away here on the blog!


Today's entry is ALL about Pillsbury Crescents and Pie Crusts! Yup, simple and easy!

The booklet has appetizers, desserts, and ideas for brunches. ALL of the recipes would be perfect for holiday use, or even for any party or potluck you are having! They include Spicy Shrimp Cups, Mimi Swiss Quiches, Three Berry Cheesecake, Coffee Pecan Tarts (a personal fav- we make them in the mini cups for parties), Taco Crescent Wreath and Cream Cheese Raspberry Coffee Cake! Just about all of the recipes can be made ahead of time and require only warming to make them extra yummy- most can be served at room temp!


Here's a favorite:

CHEESY PINWHEELS WITH ITALIAN SAUCE


INGREDIENTS
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated seamless dough sheet 
1/2 teaspoon garlic powder 
3/4 cup shredded mozzarella cheese (3 oz) (can also use shredded Parmesan, just use less, as it is stronger)
1 egg, beaten 
1/2 teaspoon Italian seasoning 
1/2 cup tomato pasta sauce


Note: we like to add minced shredded chicken to them as well!


DIRECTIONS

1. Preheat oven to 350 degrees.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12x4-inch rectangle. 
3. Sprinkle garlic powder and cheese over rectangles; gently press into dough. 
4. Starting with 1 short side, roll up each rectangle; press edges to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. 
5. Brush tops with beaten egg; sprinkle with Italian seasoning. 
6. Bake 15 to 18 minutes or until edges are golden brown. Immediately remove from cookie sheet. 
7. In 1-quart saucepan, heat pasta sauce over medium heat, stirring occasionally, until hot. 
8. Serve warm pinwheels with pasta sauce. 

Note: To do ahead: Make the pinwheels, and cover with plastic wrap. Refrigerate up to 2 hours before baking. proceed as above.


See? Simple and easy and OH so yummy!


So who wants to win this great little cookbook?



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Disclosure / Disclaimer: This book came from my personal collection and was donated for this giveaway! No compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it.