Crescents, Biscuits & More - (Page 43)

Caramelized Onion, Potato and Walnut Pizza Prep Time: 20 Minutes Start to Finish: 35 Minutes Servings: 8 2 tablespoons olive oil 1 large sweet onion (Maui or Walla Walla), thinly sliced 2 tablespoons sugar ½ teaspoon salt ¼ teaspoon dried thyme leaves 1 can (11 oz) Pillsbury® refrigerated thin pizza crust 1 tablespoon olive oil 8 small red potatoes, cooked, thinly sliced ½ cup crumbled Gorgonzola cheese (2 oz) 1 cup shredded mozzarella cheese (4 oz) ½ cup chopped walnuts, toasted 1. In 10-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion, sugar, salt and thyme. Cook 8 to 12 minutes, stirring frequently, until onion is golden brown. Remove onion from skillet; set aside. 2. Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 3. Brush dough with 1 tablespoon oil. Spoon onion mixture evenly over dough to within ½ inch of edges. Top with sliced potatoes, Gorgonzola cheese, mozzarella cheese and toasted walnuts. 4. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted. High Altitude (3500-6500 feet): Bake 12 to 16 minutes. Nutrition information per serving: 1 SERVING: Calories 420 (Calories from Fat 160); Total Fat 18g (Saturated Fat 5g); Cholesterol 15mg; Sodium 560mg; Total Carbohydrate 53g (Dietary Fiber 5g; Sugars 8g); Protein 12g Pesto Veggie Pizza Prep Time: 25 Minutes Start to Finish: 40 Minutes Servings: 8 1 can (11 oz) Pillsbury® refrigerated thin pizza crust ½ cup basil pesto 1 small green bell pepper, sliced 1 small red bell pepper, sliced ½ cup chopped red onion 1 cup sliced fresh mushrooms (3 oz) 1 large plum (Roma) tomato, sliced 2 tablespoons sliced ripe olives, drained 1½ cups shredded Italian cheese blend (6 oz) 1. Heat oven to 400°F. Grease 15x10-inch or larger dark or nonstick cookie sheet with shortening. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle. 2. Spread pesto evenly over dough. Top with remaining ingredients. 3. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted. High Altitude (3500-6500 feet): Bake 12 to 16 minutes. Nutrition information per serving: 1 SERVING: Calories 290 (Calories from Fat 160); Total Fat 17g (Saturated Fat 6g); Cholesterol 15mg; Sodium 560mg; Total Carbohydrate 22g (Dietary Fiber 2g; Sugars 4g); Protein 10g Making your own pesto is a snap! Check out the Classic Pesto recipe on pillsbury.com – just combine five ingredients in a blender. Pillsbury Most Requested Recipes™ 43 http://www.pillsbury.com http://www.pillsbury.com

Table of Contents for the Digital Edition of Crescents, Biscuits & More

Crescents, Biscuits & More
Contents
Appetizers & Snacks
Breakfast & Brunch
Pizzas & Sandwiches
Weeknight Favorites
Irresistible Desserts
Index

Crescents, Biscuits & More

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