BULK PILLSBURY CAKE MIX RECIPES

Steps:

• Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
• On ungreased 15x10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
• In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15x10-inch pan.
• Bake 13 to 18 minutes or until golden brown on top and heated through.

Steps:

• Heat oven to 400°F. Lightly dust cookie sheet with flour.
• In 10-inch skillet, heat oil over medium heat. Add sausage; cook, stirring frequently, until no longer pink. Transfer sausage to bowl. Add pasta sauce, ricotta cheese and 1 cup of the mozzarella cheese to bowl; mix until well combined. Set aside.
• Unroll 1 can of dough onto floured surface. Cut out 4 (6 3/4-inch) rounds. Repeat with remaining can of dough to make a total of 8 rounds. Place rounds on floured surface (you may have to do 4 at a time).
• To make each calzone, spoon 2 heaping tablespoons sausage mixture onto half of dough round. Place 1 tablespoon mozzarella cheese on top of sausage mixture. Fold dough half with no topping over topped dough; press edge of dough to seal and enclose filling. Transfer to cookie sheet.
• Using sharp knife, gently poke tip through top of each calzone to create 2 steam vents.
• Bake 20 minutes or until golden brown.