What’s Cookin

Jeanne Briggs

Jeanne Briggs

Rolling in Dough


Now you can make mealtime, family time, anytime more special. Start with refrigerated dough and create the kind of homemade treats that everyone loves. Turn biscuit dough into a gooey, nutty breakfast loaf; make savory pot pies with crescent rolls; transform pizza dough into cheesy twists perfect for snack time—and fresh-baked by you. Your success is virtually guaranteed when you pick up some refrigerated dough. Let’s bake.

Crescent Caramel Swirl

1/2 cup butter (do not use margarine)
1/2 cup chopped nuts
3/4 cup firmly packed brown sugar
1 tablespoon water
2 (8-oz.) cans Crescent Dinner Rolls

Heat oven to 350F. Melt butter in small saucepan. Coat bottom and sides of a fluted tube pan with 2 tablespoons of melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil one minute, stirring constantly. Remove dough from both cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices cut-side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of the brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon the remaining brown sugar mixture over slices. Bake at 350F for 23 to 33 minutes. Invert onto serving platter. Serve warm. Makes 12 servings.

Canadian Bacon and Potato Quiche

1 refrigerated piecrust
1 cup frozen diced hash-brown potatoes, thawed
1 cup cut fresh asparagus spears
1 cup diced Canadian bacon
1-1/2 cups shredded Havarti cheese
4 eggs
1 cup milk
1/2 teaspoon dried marjoram
1/4 teaspoon salt

Heat oven to 375F. Prepare piecrust as directed on package for one-crust baked shell. Prick crust generously with a fork. Bake at 375F for about 8 minutes or until light golden brown. Remove partially baked crust from the oven. Layer potatoes, asparagus, bacon and cheese in crust. Beat the eggs, milk, marjoram and salt until well-blended. Pour over mixture in the crust. Bake at 375F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serves 8.

Cheeseburger Fold-Overs

3/4 pound lean ground beef
1/2 cup chopped onion
2 tablespoons ketchup
1 teaspoon yellow mustard
1 can Grands Flaky Layers Biscuits
1 cup shredded Cheddar and American cheese blend
16 dill pickle slices
1 egg beaten
1 teaspoon sesame seed, if desired

Heat the oven to 375F. In a large skillet, cook ground beef and onion over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in ketchup and mustard. Separate dough into 8 biscuits. On an ungreased large cookie sheet, press or roll each biscuit to form a 6-inch round. Spoon the beef mixture onto one side of each biscuit. Sprinkle each with cheese. Top each with 2 pickles. Fold dough in half over filling; press the edges with fork to seal. Make 2 or 3 small slits in top of each for steam to escape. Brush each with beaten egg and sprinkle with the sesame seeds. Bake at 375F for 18 to 22 minutes or until deep golden brown. Makes 8 sandwiches.

Biscuit-Topped Green Bean and Beef Casserole

1 pound lean ground beef
2 cups frozen cut green beans
1 can cream of mushroom soup
1 small can sliced water chestnuts, drained
1/2 cup milk
1 small can French fried onions
1 can Golden Layers Refrigerated Flaky Biscuits

Heat the oven to 350F. Spray an 8-inch square glass baking dish with nonstick cooking spray. Brown ground beef in a large skillet until thoroughly cooked. Drain. Add beans, soup, water chestnuts and milk; mix well. Reduce heat to medium; cover and cook 8 to 10 minutes or until bubbly, stirring occasionally. Stir in half of the onions. Spoon mixture into sprayed baking dish. Separate dough into 10 biscuits; cut each into quarters. Place biscuit pieces, points up, over the beef mixture. Bake at 350F for 15 minutes. Slightly crush remaining half of onions and sprinkle over biscuits. Bake an additional 10 to 15 minutes or until biscuits are deep golden brown. Serves 5.

Chicken Taco Stew in Bread Bowls

1 can refrigerated crusty French loaf
1 package southwestern flavor chicken strips, coarsely chopped
1 can kidney beans, drained and rinsed
1 can diced tomatoes and green chiles, undrained
1 cup frozen whole kernel corn
1 cup chicken broth
1 tablespoon cornstarch
1/2 cup shredded Cheddar cheese

Heat the oven to 350F. Spray a cookie sheet with nonstick cooking spray. Cut dough into 3 equal pieces. Shape each into a ball, placing balls seam-side down on sprayed cookie sheet. Bake at 350F for 18 to 22 minutes or until golden brown. Cool 5 minutes. Meanwhile, in a saucepan, combine all remaining ingredients except the cheese; mix well. Cook over medium heat until mixture boils and thickens, stirring occasionally. Cut off the top of each bread loaf. Lightly press center of bread down to form bowls. Place each bread bowl in individual shallow soup plate. Spoon about 1 cup of the stew into each bread bowl. Sprinkle with the cheese. Place top of each bread bowl next to the filled bowl. Serves 3.

Salmon a’ la King Casserole

1 jar Alfredo sauce
1 package frozen baby peas in a pouch, thawed
1 small jar sliced mushrooms, drained
2 cans pink salmon, drained, skin and bones removed
1 (2-oz.) jar chopped pimientos, drained
1 can refrigerated Crescent Dinner Rolls

Heat oven to 375F. Spray a 12×8-inch glass baking dish with nonstick cooking spray. In a saucepan, combine Alfredo sauce, peas and mushrooms; cook over medium heat until bubbly. Remove from heat. Gently stir in salmon and pimientos. Pour into prepared baking dish. Unroll the dough into 2 long rectangles. Press edges and perforations to form one rectangle. Place over salmon mixture in baking dish. Bake at 375F for 12 to 18 minutes or until golden brown. Serves 6.

Cinnamon-Apple Crostata

1 refrigerated pie crust, softened as directed
1/2 cup sugar
4 teaspoons cornstarch
2 teaspoons cinnamon
4 cups thinly sliced, peeled apples
1 teaspoon sugar
2 tablespoons chopped pecans or walnuts

Heat the oven to 450F. Remove piecrust from pouch. Unfold piecrust; place on ungreased cookie sheet. Press out fold lines. In a bowl, combine 1/2 cup sugar, cornstarch and cinnamon. Mix well. Add apples; toss gently. Spoon apple mixture onto center of the crust, spreading to within 2 inches of the edges. Fold edges of crust over filling, ruffling decoratively. Brush crust edge with water. Sprinkle with 1 teaspoon sugar. Bake at 450F for 15 minutes or until crust is golden brown. Sprinkle pecans over apple mixture. Bake an additional 5 to 15 minutes or until apples are tender. Serves 8.

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The Squire has been Rockford’s free weekly newspaper since 1871. Our loyal readership includes over fifteen thousand homes in the Rockford area, including the affluent Lakes area of Lake Bella Vista, Bostwick Lake and Silver Lake; Belmont, Blythefield, as well as Algoma, Courtland, Cannon and Plainfield Townships. The Squire is distributed through the U.S. Post Office every Thursday. We also deliver to in-town businesses and homes with paper carriers and news stands in our grocery stores and over thirty local shops.