PILLSBURY BISCUITS 5 COUNT RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, cook beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring frequently, until thickened. Stir in enchilada sauce, black beans, 1 cup of the shredded cheese and the green onions.
• Separate dough into 8 biscuits. Cut each into 8 pieces. In large bowl, using rubber spatula, mix biscuit pieces and beef mixture, stirring gently to combine.
• Spoon evenly into baking dish.
• Bake 20 to 25 minutes or until biscuits are golden brown and thoroughly baked in center of casserole. Sprinkle remaining cheese over top. Bake about 5 minutes or until cheese is melted. Sprinkle with additional sliced green onions, if desired.

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.
• Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.
• Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.
• Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.