The Craig Fahle Show

Local Pillsbury Bake-Off Finalists and Recipes

Monday, February 27, 2012

Photo by Matt Elliott.

Michelle Hayes of Livonia and Cheryl Kassin of Sterling Heights were recently named as finalists in Pillsbury's 45th Annual Bake-Off Contest. They discuss their upcoming grand-prize competition with WDET's Amy Miller, and talk about recipes that landed them in two of the 100 coveted finalist spots. Check-out their recipes below!


Michelle Hayes’ Mushroom-Mozzarella Appetizer Cups

Prep Time: 50 min
Total Time: 50 min
Makes: 8 appetizers


Ingredients:
1 can Pillsbury refrigerated crescent dinner rolls
2 Tbsp LAND O LAKES Unsalted or Salted Butter
1 tsp McCormick Garlic Powder
1 tsp McCormick Garlic Salt
1 Tbsp Crisco Light Olive Oil
1 pkg (8 oz) sliced fresh mushrooms
1/3 c chopped onion
1/4 tsp McCormick Ground Black Pepper
1/3 c julienne-cut sun-dried tomatoes in oil and herbs (from 8-oz jar)
4 oz mozzarella cheese, cut into 1/2-inch cubes
1 oz mixed spring greens (from 5-oz bag), chopped
1 Tbsp olive oil-and-vinegar dressing

Instructions:
1.) Heat oven to 350°F. Spray 8 regular-size muffin cups with Crisco Original No-Stick Cooking Spray. Remove crescent dough from can, but do not unroll. Using serrated knife, cut roll of dough into 8 slices, place 1 slice in each muffin cup.
2.) In small microwavable bowl, microwave 1 Tbsp of butter 10 to 15 sec or until melted. Stir in garlic powder and garlic salt. Brush butter mixture onto dough in each cup.
3.) Bake 8 to 12 min or until light golden brown. Remove from oven. Using back of spoon, immediately press center of each round to form a cup. Set aside.
4.) Meanwhile, in 10-inch nonstick skillet, melt remaining 1 Tbsp of butter and olive oil over medium heat. Add mushrooms and onion; cook 7 to 10 min, stirring frequently, or until softened. Remove from heat; stir in pepper and 1/4 c. of the sun-dried tomatoes.
5.) Evenly divide 1/2 of the cheese cubes into each cup; top with 1 Tbsp mushroom mixture. Evenly divide remaining cheese cubes into each cup.
6.) Bake 6 to 8 min. or until cheese is melted. Cool in pan 5 min. Transfer to serving platter.
7.) In medium bowl, combine mixed spring greens and salad dressing; toss to coat. Top each cup with salad mixture. Garnish with remaining sun-dried tomatoes. Serve warm.


Cheryl Kassin’s Chicken Primavera Crescent Braid

Prep Time: 30 min
Total Time: 1 Hr
Makes: 6 servings


Ingredients:
2 Tbsp LAND O LAKES Butter
2 small green onions, finely chopped
1/2 c chopped fresh asparagus
1/2 c sliced fresh sugar snap peas
1/4 c chopped red bell pepper
1/4 tsp McCormick Cayenne Pepper
1/4 tsp McCormick Basil Leaves
1/4 tsp McCormick Ground Sage
1/8 tsp McCormick Ground Black Pepper
2 c finely chopped cooked chicken
1/2 c savory garlic cooking creme (from 10-oz container)
1/2 c shredded Colby-Monterey Jack cheese blend (2 oz)
1/4 c grated Parmesan cheese
1 can Pillsbury Butter Flake refrigerated crescent dinner rolls
1/2 tsp McCormick Sesame Seed

Instructions:
1.) Heat oven to 350°F. In 3-qt saucepan, melt 1 Tbsp of the butter over medium heat. Add onions; cook and stir 1 min. Add asparagus, snap peas and bell pepper; cook and stir an additional minute. Stir in cayenne pepper, basil, sage and black pepper. Add chicken, cooking creme, shredded cheese and Parmesan. Cook, stirring constantly, or until thoroughly heated and cheese is melted, 1 to 3 min. Remove from heat.
2.) Line cookie sheet with cooking parchment paper or spray with Crisco Original No-Stick Cooking Spray. Unroll crescent dough on cookie sheet. Firmly press perforations to seal. Press dough to 14x10-inch rectangle. Spoon chicken mixture down center of rectangle in 4-inch-wide strip. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold dough strips over filling, pulling gently to overlap slightly in the center.
3.) In small microwavable bowl, microwave remaining 1 Tbsp of butter on High 10 to 15 sec. or until melted. Brush dough with butter; sprinkle with sesame seed.
4.) Bake 15 to 25 min or until edges are golden brown and center is light golden brown. Cool on pan 10 min. Cut crosswise into slices.



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Images courtesy of Matt Elliott and General Mills.

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