Back to school means busy for parents everywhere. Getting the kids up and going in the morning, fixing great snacks to serve after school and planning dinner are easier than ever with recipes from Pillsbury.
Enjoy breakfast on the go with Breakfast Calzones or gather the family around the table to enjoy Mini Biscuit Breakfast Sandwiches or Honey Peanut Butter Biscuits.
At the Pillsbury website, busy moms and dads can find simple recipes for dinner that are simply delicious and can be prepared in no time at all. What a great way to free up time for homework and evening activities.
Enjoy a few of the recipes shared here and visit the Pillsbury website for all of the recipe ideas shared in the slide show photos.
1/4 cup milk
2 teaspoons butter or margarine
1 (13.8 oz.) can Pillsbury refrigerated classic pizza crust
2 oz. (1/2 cup) shredded mozzarella cheese
16 slices (3 oz.) sliced pepperoni
4 teaspoons grated Parmesan cheese
Heat oven to 400 F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk and pepper; beat until well blended. Melt margarine in medium nonstick skillet over medium heat. Add egg mixture; cook 3 to 5 minutes or until eggs are set but moist, stirring occasionally.
Unroll dough; pat to form 14x10-inch rectangle. Cut dough into four 7x5-inch rectangles. Divide mozzarella cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni, Parmesan cheese and eggs. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet.
Bake at 400 F for 11 to 13 minutes or until golden brown.
Back to school means after school snacks. Serve easy and yummy pretzels and dip to feed the hungry kids. If you're not a bacon lover, use the cheese spread without bacon.
Mini Soft Pretzels and Dip
1 can (11 oz.) Pillsbury refrigerated breadsticks
1 egg, beaten
Kosher (coarse) salt, if desired
1 jar (5 oz.) pasteurized process cheese spread with bacon
2 tablespoons milk
Heat oven to 375 F. Unroll dough; separate into 12 breadsticks. Cut each in half lengthwise. Roll each breadstick lightly to form 10-inch-long rope.
To shape each pretzel, shape each rope into a circle, overlapping dough about two inches from each end, leaving ends free. Take one end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle. Place one inch apart on ungreased cookie sheet. Brush each with beaten egg; sprinkle with salt.
Bake 13 to 15 minutes or until golden brown. Meanwhile, in small microwave bowl, mix cheese spread and milk. Microwave on high one minute, stirring once halfway through cooking, until melted and hot.
Remove pretzels from cookie sheet. Serve warm pretzels with warm cheese dip.
When the kids go back to school, busy nights follow. It's not always easy to put a hot dinner on the table with sports, school events and homework. Try these Grands! Chicken Pot Pie Puffs to serve on a busy night.
Grands! Chicken Pot Pie Puffs
2 cups Green Giant frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (16.3 oz.) Pillsbury Grands! Flaky Layers refrigerated biscuits
Heat oven to 375 F. In medium bowl, combine chicken, vegetables and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake at 375 F for 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
Tip: If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.
Don't let the busy days of back to school get you down. Get a little help in the kitchen to make your days go smoother from morning to night.