CHEESE BISCUITS WITH PILLSBURY RECIPES

Steps:

• Heat oven to 375°F. In 10-inch nonstick skillet, cook sausage over medium-high heat 4 to 5 minutes, stirring frequently, until no longer pink; drain.
• Unroll dough on work surface. Press into 12x9-inch rectangle. If using crescent roll dough, firmly press perforations to seal. With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
• Place about 1 rounded teaspoon sausage on center of each dough square. Top with about 1 teaspoon cream cheese. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on ungreased cookie sheets.
• Bake 10 to 14 minutes or until golden brown. Serve warm.

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with cooking spray; set aside. In 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; tilt pan to coat. Add eggs. Reduce heat to medium-low. Cook until firm but still moist, stirring frequently.
• In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on Medium-High (70%) 30 to 45 seconds or until melted. Add 1 tablespoon of the melted butter to bottom of pan, brushing with pastry brush or tilting pan to coat halfway up sides. Separate dough into 8 biscuits; cut each into sixths. Coat biscuit pieces with remaining 2 tablespoons melted butter; place half of them in bottom of pan. Layer with 1/2 cup of the cheese, half of the bacon, the scrambled eggs, 1/2 cup of the cheese and the green onions; add remaining bacon, remaining 1/2 cup cheese and remaining biscuit pieces.
• Bake 30 to 35 minutes or until deep golden brown. Cool 5 minutes; run metal spatula around outer and inside edges of pan to loosen. Turn over onto serving platter to serve.