Posted by Jennifer Denault on October 19, 2001 at 21:31:47:
In Reply to: Pampered chef recipe posted by sherry on June 12, 2001 at 09:18:30:
: Pampered Chef Ham Florentine Wreath
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: Pampered Chef Recipe
: 2 8 oz packages refrigerated crescent rolls
: 8 oz thickly sliced deli ham, diced
: 1/4 c green onions with tops, thinly sliced
: 5 oz swiss cheese, grated (1 1/4 cups)
: 10 oz frozen chopped spinach, thawed and well drained
: 1/4 cup mayonnaise
: 1/4 t coarsely ground black pepper
: 2 plum tomatoes, sliced
: 1 egg, separated
: 1/4 cup almonds, chopped
: Preheat oven to 375. Unroll crescents into 16 triangles. With wide end toward center arrange 8 triangles in circle. Arrange remaining 8 triangles in center matching wide ends. Seal seams. Mix ham, green onions, 1 c cheese, spinach, mayo and black pepper. Scoop filling over seams of dough forming circle. Arrange tomatoes in overlapping circular pattern over filling. Top with remaining cheese. Lift corners of dough over filling one at a time slightly overlapping to form wreath. Beat egg white lightly; brush over dough. SPrinkle almonds over wreath. Bake 25 to 30 min or until golden brown.
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: "Stuffed Spinich Pizza"
: 1 loaf (16 Oz.) frozen bread dough
: 1 package (10 oz.) frozen chopped spinach, thawed and drained
: 1 cup coarsely chopped mushrooms
: 1/2 cup chopped onions
: salt and ground black pepper to taste
: 2 cups (8 oz.) shredded mozzarella cheese
: 1/2 cup pizza sauce
: 2 Tablespoons grated parmesan cheese
: Let bread dough thaw and rise until doubled in size, 3-4 hours at room temp. Preheat oven to 400 degrees F. Divide risen dough into thirds. Pat 1/3 of dough into bottom and up sides of "mini baker".
:
: In "batter bowl", toss spinich, mushrooms,and onions; season with salt and pepper. Layer half of mozzarella cheese on top of dough; top with spinich mixture. Layer with remaining mozzarella cheese.
: Roll out 1/3 of dough to a 9-inch circle with "dough and pizza roller". Place on top of pizza. Pinch together top and bottom crusts. Bake 35 min. Spread pizza sauce over top; sprinkle with parmesan cheese. Bake an additional 10 min. Cool 10 min.; gently loosen and remove from "mini-baker" to "cutting board". Cut into wedges with "pizza cutter"
: Yield: 4-6 servings
: Pampered Chef suggestion: Shape remaining 1/3 dough into bread sticks. Let dough rise on 13-inch "baking stone" until doubled in size. Bake at 400 degrees F about 12-15 min. or until lightly browned.
: I hope this is the one you wanted. ENJOY!!
: Turkey Club Pizza
: :
: : Servings : 6 Preparation Time :0:00
: : Categories : CA:Pizza
: :
: :
: : Amount Measure Ingredient -- Preparation Method
: : -------- ------------ --------------------------------
: : 1 Pkg Refrigerated Pizza Dough
: : 2 Tsp Sesame seeds
: : 1/4 C Mayonnaise
: : 1 Tsp Lemon zest
: : 1 C Shredded Jack cheese
: : 1/2 Tbsp Basil
: : 4 Oz Deli Sliced Turkey Meat
: : 6 Slices Bacon -- Cooked And Drained
: : 1 Sm Tomato -- Thinly Sliced
: : 1/2 C Swiss Cheese -- Shredded
: :
: : Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
: : seeds. Bake for 10 minutes at 425F degrees.
: :
: : Mix mayo and lemon zest. Spread over crust. Top with remaining
: : ingredients in order listed and bake 425F degrees for 7-9 minutes.
: :
: : - - - - - - - - - - - - - - - - - -
: :
: : Cherry Cheese Ring
: : Ring and Filling
: : 2 pkgs refrigerated crescent rolls’
: : 1 pkg. (250 GM) cream cheese softened
: : ¼ cup (50 ml) icing sugar
: : 1 egg
: : ½ tsp. (2 ml) vanilla or almond extract
: : 540 ml (1 can) cherry pie filling
: : Glaze
: : ½ cup (125 ml) icing sugar
: : 2-3 tsp. (10-15 ml) milk
: :
: : 1. Preheat oven to 350*(180*)
: : Unroll crescent dough. Separate into 16 triangles; reserve 4 triangles for decoration
: : On Large Round Stone, arrange 12 triangles in a circle with wide ends toward the outside edge of Baking Stone and points toward the center
: : Using Lightly floured Dough and Pizza Roller, roll dough to 14 “ circle, pressing seams together to seal and leaving a 3 inch hole in the center
: :
: : 2. For filling, in Classic Batter Bowl, combine cream cheese, icing sugar, egg and vanilla. Spread cream cheese mixture over dough to within ½ inch of the eggs: top with pie filling
: : 3. Using Pizza Cutter, cut each remaining triangle into thirds, staring at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke like fashion over filling. Press ends to seal at centre and outer edges
: : 4. Place Baking Stone on Large Rack. Bake 25-30 minutes or until golden brown: cool slightly. For glaze, mix icing sugar and milk until smooth: drizzle over ring using V-shaped Cutter.
: :
: :
: Taco Ring
: : 1/2 pond ground beef, cooked and drained 1 package taco seasoning mix 1 cup (4 ounces) shredded Cheddar cheese 2 Tbsp water 2 packages (8 ounces) refrigerated crescent roll dough 1 medium green pepper 1/2 head of lettuce, shredded 1 medium tomato, cubed 1 small onion, chopped 1 cup of salsa sour cream
: : Preheat oven to 375. Combine meat, seasoning, cheese, and water in a bowl. Arrange crescent triangles on a round baking stone. The bases will overlap and points to the outside (it should look like a sunburst). Scoop the meat mixture over the crescent rolls. Fold the triangle over filling and tuck under the base at the center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Cut the top of the green pepper off and take out the seeds. Place the pepper in the center of the ring and fill with salsa. Mound the lettuce, onion, and tomato around the pepper. Garnish with sour cream. Show-off your beautiful dish and then enjoy!
: : Variations:
: : Make your favorite chicken salad recipe and scoop it on the base! This is great!
: : Omit the taco seasoning from the above recipe and you have a cheeseburger ring!
: : Chicken and Broccoli Braid 2 cups cooked chicken, chopped 1 cup broccoli, chopped 1/2 cup chopped red bell pepper 1 cup ( 4 oz.)shredded sharp cheddar cheese 1 garlic clove, pressed 1/2 cup mayonnaise 2 tsp all purpose dill mix or 1 tsp dried dill weed 1/4 tsp salt 2 packages ( 8 oz ) refrigerated crescent rolls 1 egg white, lightly beaten 2 tbsp slivered almonds Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper; place in classic 2 quart batter bowl. Add bell pepper and cheese to batter bowl. Press garlic over vegetable mixture using garlic press. Add mayonnaise, dill mix or dill weed, and salt; mix well. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12 x 15 inch rectangle baking stone. Repeat with remaining package of dough. Using dough and pizza roller, roll dough to edges of baking stone, sealing perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using pizza cutter ( there will 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to form a rim at end of bread. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25- 28 minutes or until deep golden brown. Yields 10 servings.
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: Light and Simple
: Traditional Favorites with a Lighter Side
:
: Pampered Chef Stuffed Jalapeno Peppers
: 18 jalapeno peppers (2 1/2 inches to 3 inches)
: Cut in half lengthwise
: 1 garlic clove, pressed
: 1 pkg (8 ounce) fat free cream cheese, softened
: 1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
: 1/4 cup fat free mayonnasie
: 1/2 teaspoon dried oregano leaves
: 2 egg whites
: 1 tablespoon skim milk
: 3 cups crushed corn flake cereal, crushed
: Salsa
: Preheat oven tp 375.
: Cut each pepper in half lengthwise.
: Remove seeds and membranes .
: Press garlic.
: Add cream cheese, cheddar cheese, mayo and oregano
: mixing well. Fill with mixture. Piping about 1 tablespoon in each to fill. Lightly whisk egg whites and milk, together.
: Finely crush cereal in sealed plastic bag. Dip each in egg white, then corn flakes to coat.Place pepper half on Classic Round Stone. Spray each pepper with vegtable oil using spritzer. Bake 30 minutes or till peppers are tender. Serve with salsa.
: Yields: 36 pepper halves.
: Added on Date: 05/25/01
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:
: Garlic Parmesan Pull-Apart Bread
: _________________________________
: 1/3 c butter or marg melted
: 1 c Parmesan cheese grated
: 2 tsp Italian Seasoning
: 2 garlic cloves, pressed
: 2 packages (11.3 oz each) refridgerated biscuts
:
: Preheat oven to 375. Lightly spray fluted pan with oil (preferably use Pampered Chef Stoneware) if you do not have a Stoneware pan by Pampered Chef anykind will do spray with Pam. Combine cheese, garlic and italian seasoning. Cut each biscut in four pieces. Dip each piece in melted butter then roll in cheese mixture and arrange evenly in pan. Bake 27-30 minutes or until deep golden brown. Cool 5 minutes on rack then carefully invert to remove bread. Cool slightly.
:
: 16 servings
: 170 calories, 8g fat, 150mg sodium, 1g dietary fiber
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: Chicken & Broccoli Braid
: 2 cups cooked chicken, chopped
: 1 cup broccoli, chopped
: 1/2 cup red bell pepper, chopped
: 1 garlic clove, pressed
: 4 oz. (1cup) sharp cheddar cheese, shredded
: 1/2 cup mayonnaise
: 2 tsp. all-purpose dill mix
: 1/4 tsp. salt
: 2 pkgs. (8oz. each) refrigerated crescent rolls
: 1 egg white, lightly beaten
: 2 tbls. slivered almonds
: Directions - Preheat oven to 375F. Chop chicken and broccoli using food chopper; place in 2 qt. batter bowl. Chop bell pepper using 5" utility knife; add to batter bowl. Press garlic over vegetable mixture using garlic press. Shred cheese using cheese grater and add to vegetable mixture; mix gently. Add mayonnaise, dill mix, and salt; mix well using scraper. Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown.
: Yield: 10 servings
: Approximately 410 calories and 27 grams of fat per serving
: Substitute 1 tsp. dried dill weed for The Pampered Chef Pantry All-Purpose Dill Mix, if desired.