Rugelach

Found on Weelicious

(Makes 24 Cookies)
1/2 Cup Unsalted Butter, softened
4 Oz Cream Cheese, softened
1/2 Tsp Vanilla Extract
1 Cup All Purpose Flour
1 Large Egg whisked with 1 Tbsp of water
Filling choices:
1/4 Cup Apricot Preserves (2 Tbsp each round. I use low sugar preserves.)
1/2 Cup Walnuts, chopped & divided for each round
1/2 Cup Cranberries or Raisins, chopped & divided for each round
OR
1/4 Cup Raspberry or Strawberry preserves (I use low sugar preserves.)
1/2 Cup Mini Chocolate Chips, divided for each round






1. Place the first three ingredients in a food processor or standing mixer and mix until combined.
2. Slowly add the flour, little by little until just combined.
3. Divide the dough into 2 balls, wrap each with plastic wrap and refrigerate for 1 hour.
4. Preheat the oven to 350 degrees.
5. On a lightly floured surface, roll each dough ball into a 9 inch round and using a pizza cutter or knife, cut into 12 equal wedges (like a pizza pie).
6. Before separating the wedges evenly spread the round with 2 tbsp preserves.
7. Sprinkle 1/4 cup of each filling of your choice and press them down gently to adhere to the dough.
8. Starting with the wide end of each wedge, roll up into 24 cookies.
9. Place on a baking sheet with the tip pointing down and brush with egg wash.
10. Bake for 20-25 minutes or until golden.
11. Serve.

Crab-Filled Crescent Wontons

Found on Pillsbury

INGREDIENTS

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

package (3 oz) cream cheese, softened

3/4

cup chopped cooked crabmeat

1

tablespoon chopped green onion (1 medium)

1/8

to 1/4 teaspoon ground red pepper (cayenne)

1

egg white, beaten

DIRECTIONS

• 1Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface (if using crescent rolls, pinch seams to seal); cut into 6 rows by 4 rows to make 24 squares.
• 2In small bowl, mix cream cheese, crabmeat, onion and red pepper. Spoon about 1 teaspoon crab mixture 1/2 inch from 1 corner of 1 square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Lightly brush exposed corner with egg white. Roll moistened corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white. Repeat with remaining squares and filling.
• 3Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Ground red pepper, or cayenne pepper, nicely spices these wontons. Add more, if you like.

Cans or foil pouches of crabmeat found near the seafood department are usually of better quality and have better flavor than cans in the canned meat and seafood section. However, any can be used.

Veggie Lovers' Pot Pie

Found on Pillsbury

Looking for a delicious dinner made using Pillsbury® refrigerated garlic butter crescent dinner rolls? Then check out this pot pie made with veggies that’s ready in an hour

Prep Time: 30 Min

Total Time: 55 Min

Makes: 8

INGREDIENTS:

3

tablespoons butter or margarine

1

large russet potato (1 lb), peeled, cut into 1/2-inch pieces (about 2 1/2 cups)

1

large onion, chopped (about 1 cup)

1

teaspoon dried thyme leaves

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

cup all-purpose flour

1

can (14 oz) vegetable broth

1

bag (1 lb) frozen broccoli, cauliflower and carrots, thawed, well drained

1/4

cup milk

3

tablespoons grated Parmesan cheese

1

can (8 oz) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls)

DIRECTIONS:

• Heat oven to 375°F. Spray 9- or 10-inch glass deep dish pie plate with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add potato, onion, thyme, salt and pepper; cook and stir 10 to 12 minutes until potatoes are lightly browned.
• Sprinkle flour over potato mixture. Cook and stir 1 minute. Stir in broth; heat to boiling. Reduce heat; cover and simmer about 8 minutes, stirring occasionally, until potatoes are almost tender. Remove from heat. Stir in thawed vegetables, milk and cheese. Spoon mixture into pie plate.
• Separate dough into 8 triangles. Starting at short side of each triangle, roll up triangle halfway. Carefully arrange over vegetable mixture with tips toward center; do not overlap. Place pie plate on cookie sheet with sides.
• Bake 20 to 25 minutes or until crust is golden brown.

Crescent Holiday Tree

Found on Pillsbury

For the ultimate appetizer "wow," serve this crescent tree topped with cream cheese and garnished with veggie garland and ornaments. Holiday decorating never tasted so good!

Prep Time: 15 Min

Total Time: 45 Min

Makes: 16

INGREDIENTS:

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1

container (8 oz) chives-and-onion cream cheese spread

1

tablespoon milk

3/4

medium red bell pepper

1/4

medium yellow bell pepper

1/2

cup chopped fresh broccoli

2

tablespoons sliced ready-to-eat baby-cut carrots

1

tablespoon chopped cucumber

DIRECTIONS:

• Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
• On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
• Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
• Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
• Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.

High Altitude (3500-6500 ft):

No change.