There was a time I wouldn’t have allowed pillsbury crescent rolls into my home. I made EVERYTHING from scratch. I was so awesome in my former life. I would start dinner prep about 3 pm and work on fresh ingredients and fresh breads all afternoon and produce grand meals.
But, then my kids grew, and now we spend many afternoons running around, lost in the mazes of roads in our mini-van. this has left me groping my refrigerator on many evenings looking for fast, yummy, and hoping to add a vegetable in somehow.
So, fast forward to a couple of nights ago. I found myself low on groceries, in possession of very few staples, with a hungry crew spread all over the neighborhood and a one year old, which pretty much ensured I would not be able to hit the grocery store in time for dinner. I texted the hubby to make a stop, but he was getting a cold and not feeling well and just wanted to come home.
On a whim I called my sister, who had been planning on heading to the store anyway. Which was awesome, so she picked up some pillsbury crescent rolls for me. Only she wasn’t sure which kind, so she bought the regular kind, and the big and buttery kind.
Which I (ab)used to make this pizza recipe after a foiled little league tournament game to feed a four hungry children and one husband.
And I must say, I hit a home run with this one.
So, after that long winded exploration in soccer-mom-ing, let’s get down to the bottom of the point.
Big and buttery Pillsbury Crescent rolls
1 package pepperoni
8 oz. mozarella cheese
2 cups of fresh spinach leaves
1 cup of red sauce (pizza sauce or marinara sauce, from a jar if you must, I am learning some days we must)
1/4 cup of grated parmesan cheese
crushed red pepper
Preheat the oven to 375 degrees. Stack the pepperoni on a cutting board, and slice or dice into small pieces. I sliced mine like mini pizzas into 8 little wedges. It was lots of fun. Then, stack your spinach leaves (or not if you don’t feel like a control freak…) and chop into small pieces. Toss the pepperoni and spinach into a bowl. Grate the mozarella cheese, reserving 1/4 cup for later, and add that to the bowl, finish with the sauce and stir until well combined.
On a round pizza stone, layer the opened crescent rolls into a sun burst pattern with the center having a diameter of about six inches. Spoon the filling onto each of the crescent rolls, then pull the tapered end of the sun burst in and wrap it around the filling so that it now forms a ring of delightful deliciousness. Sprinkle evenly with the saved mozarella cheese, then sprinkle liberally with parmesan cheese, garlic powder, and dried oregano (and lightly with the crushed red pepper if you like it spicy). Bake in the oven for about 20 minutes, or until golden brown.
Serve it up to your family. When your kids ask what the green stuff in the mix is, tell them “herbs” then smile like Bree Van de Kamp as they shovel fork fulls of spinach into their little bodies. Life is good, and sometimes it’s ok to (ab)use processed foods grown in funny tin tubes.
Super easy, fast, and very, very rewarding.
3 bricks of cream cheese
3/4 to 1 cup of sugar
1 t. vanilla
1 box of Nilla wafers
Preheat oven to 325 degrees. In large mixing bowl combine cream cheese, eggs, sugar, and vanilla until smooth. Line 24 cupcakes with liners to bake. Place one Nilla wafer into each liner, then scoop cheesecake filling into each cup, filling about half way. Bake at 325 degrees for about 20 minutes. Top with any delightful thing you can come up with.
Just like that. Cheesecake to go.
This is a favorite from my childhood that relied on “cream of soup,” which I try to not use anymore. I decided to make this recipe over for dinner tonight, with great success.
Back in our low carb days, I searched for a good substitute for flour in creamy sauces. In doing so, I discovered a new best friend. Maybe you’ve met her. Her name is cream cheese.
Here we go:
1 onion, diced
1 cup sliced mushroom
1 T. butter
2 T Dijon mustard
1/2 t. dried parsley
1/4 t. marjoram
1/4 t. white pepper
1/4 t. black pepper
1 lb. boneless skinless chicken breast, cubed
8 oz. cream cheese
1 cup heavy cream
1/4 cup sour cream
salt to taste
In a large skillet over medium high heat, melt 1 T. butter, then toss in the onion, mushroom, herbs and spices and when the onion is soft, add in the chicken and saute until cooked through. Add the cream cheese, and stir until nice and creamy. Once creamy, add in the cream, and when warmed, add the sour cream, then salt to taste. Serve over warm egg noodles.
*You could easily make this meatless by making the sauce and ditching the chicken.