Recipes Using Pillsbury Dough

Steps:

• Heat oven to 350°F
• Lightly grease 24 small tart pans or miniature muffin cups.
• Remove cookie dough from wrapper.
• Place 1 rounded teaspoon of dough in each tart pan; gently press in bottom and up side.
• Place tart pans on cookie sheet.
• Bake at 350°F for 7 to 9 minutes or until light golden brown.
• Cool 1 minute; carefully remove cookie tart shells from tart pans and place on wire racks.
• Grate peel from lemon (about 4 to 5 teaspoons); set aside.
• Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan.
• Stir in sugar and butter.
• Heat over medium heat until butter is melted.
• Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens.
• Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).
• To serve, spoon about 1 tablespoon lemon filling into each cookie tart; place on serving plate.* Garnish as desired.

Steps:

• Mix the sugar, cinnamon, and sesame seeds in a medium-size bowl.
• Pop open the tube of dough and pull apart the biscuits-they come preportioned, so this will be easy. In a big, heavy pot, heat the shortening over high heat; you'll know it's ready when a tiny piece of biscuit dough sizzles when added to the oil. Fry the biscuit dough until each piece becomes puffy and brown on all sides, about 2 minutes. Flip the pieces over and fry them for 2 minutes more.
• Pull out the doughnuts and rest them on paper towels for a minute or two, then toss them immediately in the sugar mixture.
• Repeat. Eat. Get bloated.

Steps:

• In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy - 10 minutes
• In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency. Be careful not to add too much flour. Use as little as possible - you may not need to add all the flour.
• Place in a greased bowl, turning to grease the top of the dough. Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. ***TIP*** At this point if you want to use the dough for something other than crescents, such as other recipes using Pillsbury crescent dough, you can shape it as desired.
• To form crescents: When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.
• Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until
• rich golden brown. Remove from oven and brush with butter.
• **You can do this recipe by hand, although I find a stand mixer to be much quicker.