BISCUIT STICKS RECIPES

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TWIST-O-GARLIC CRESCENT STICKS RECIPE - PILLSBURY.COM



Twist-o-garlic Crescent Sticks Recipe - Pillsbury.com image

Bread rolls ready in 25 minutes! Serve your family with these savory sticks made using Pillsbury™ Refrigerated Crescent Dinner Rolls sprinkled with paprika.

Provided by Pillsbury Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 7

1 tablespoon butter or margarine, softened
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1 tablespoon grated Parmesan or Romano cheese
Paprika

Steps:

  • Heat oven to 375°F. In small bowl, combine butter, garlic powder, salt and pepper; mix well.
  • Separate dough into 4 rectangles; firmly press perforations to seal. Spread each rectangle with butter mixture. Sprinkle each with cheese.
  • Cut each rectangle in half lengthwise. Twist each half to form about 7-inch strip; place on ungreased cookie sheet, pressing ends onto cookie sheet. Sprinkle each with paprika.
  • Bake at 375°F. for 12 to 15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 120 , CarbohydrateContent 14 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Breadstick, SodiumContent 440 mg, SugarContent 4 g

BISCUIT EGG-IN-A-HOLE RECIPE - FOOD NETWORK



Biscuit Egg-in-a-Hole Recipe - Food Network image

What's better than a hot cheesy biscuit straight from the oven? A hot cheesy biscuit with an egg baked right into it! This recipe makes enough to feed six hungry people, so it's perfect for a hearty breakfast or brunch.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

2 1/2 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 tablespoons baking powder
1 tablespoon sugar
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and frozen
4 ounces pepper jack cheese, grated
1 small bunch fresh chives, thinly sliced
1 cup buttermilk, plus more for brushing
Nonstick cooking spray, for the baking sheet
6 round slices Black Forest ham
6 large eggs

Steps:

  • Position an oven rack in the center of the oven and preheat to 425 degrees F.
  • Pulse together the flour, baking powder, sugar and 1 1/2 teaspoons each salt and pepper in a food processor. Add the butter and pulse until pea-sized pieces form. Add the cheese and chives and pulse until just combined. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. 
  • Turn the dough out onto a lightly floured surface and pat together gently into a ball. Use your hands to divide the dough into 6 even pieces. Generously coat a large baking sheet with cooking spray.
  • Using the baking sheet as your work surface, pat each piece of dough into a 3 1/2-inch round about 3/4 inch thick. Arrange 3 dough rounds along the top long edge of the baking sheet, spacing them out evenly and making sure there is a 1/2-inch space between the dough rounds and the edges of the baking sheet. Arrange the remaining 3 dough rounds in the same fashion along the bottom long edge of the baking sheet. Cut the center out of each round with a 2-inch round cookie cutter. Arrange these smaller rounds evenly across the middle of the baking sheet.  
  • Brush the tops of all the dough pieces with buttermilk and bake until the smaller biscuits are golden, 12 to 15 minutes. Remove them and transfer to a plate. 
  • Lay a piece of ham over each of the large rounds. Push each ham piece down into the hole so that it forms a cup. Crack 1 egg into each of the ham cups. If a little of the egg white spills over, it's okay. Sprinkle the eggs with salt and pepper. Bake, rotating the pan front to back after 5 minutes, until the whites are just set and the yolks are still jiggly when you lightly shake the baking sheet, 8 to 12 minutes more. 
  • Use a spatula to remove them to individual plates and top each with a smaller biscuit piece for dipping into the egg. 

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