BACON-CINNAMON BREAKFAST TWIST RECIPE - PILLSBURY.COM
Skip the bakery and fire up your oven! This stunning breakfast twist is easier than it looks thanks to Pillsbury™ pizza crust. And did we mention how amazing it makes your home smell?
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Line 9x5-inch loaf pan with foil, extending up and over sides. Spray with cooking spray.
- In small bowl, mix brown sugar, pecans, cinnamon and 1/2 teaspoon salt. Stir in 1 tablespoon of the maple syrup until well mixed.
- Lightly sprinkle large cutting board with flour. Unroll pizza dough on board. Reserve 2 teaspoons of the melted butter. Brush remaining butter evenly on dough to within 1/2 inch of short sides. Sprinkle brown sugar mixture and bacon evenly over butter. Starting with short side, roll up; pinch edge to seal. Place seam side down on cutting board.
- With serrated knife, cut roll in half lengthwise, forming 2 strips. Place cut side up. Carefully overlap strips 2 to 3 times to form twist. Press ends to seal. Place in pan. Bake 45 to 50 minutes or until deep golden brown and no longer doughy in center. Cover with foil last 5 to 10 minutes of bake time to prevent overbrowning. Remove to cooling rack. Cool 15 minutes. Carefully lift out of pan using sides of foil. Place on cutting board; remove foil.
- Meanwhile, in small bowl, stir 2 teaspoons reserved melted butter, remaining 3 tablespoons maple syrup, the powdered sugar and 1/8 teaspoon salt until smooth. Drizzle over twist. Serve warm.
Nutrition Facts : Calories 340 , CarbohydrateContent 52 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 530 mg, SugarContent 30 g, TransFatContent 0 g
HAM AND BEANS AND MORE RECIPE | ALLRECIPES
Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.
Provided by Roxanne Dalton
Categories Main Dishes Pork Ham
Total Time 14 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 16
Steps:
- Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
- Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
- Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
- Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.
Nutrition Facts : Calories 458.9 calories, CarbohydrateContent 39.9 g, CholesterolContent 47.5 mg, FatContent 22.3 g, FiberContent 12.2 g, ProteinContent 25.5 g, SaturatedFatContent 7.7 g, SodiumContent 944.6 mg, SugarContent 2.6 g
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