PILLSBURY BROWNIES INSTRUCTIONS RECIPES

Steps:

• Grease or line an 8x8 baking pan. Preheat oven to 350F. In a food processor or blender, puree the dates and hot water until smooth. Measure out a cup of the paste (mine yielded exactly a cup,) and transfer to a large bowl with the butter. Cream the butter and date paste until smooth. Add the eggs, one at a time and vanilla extract, mixing until fluffy and smooth. Add the cocoa and flour, and mix on low until well combined. Spread batter into prepared pan, smoothing with the back of a spoon. Sprinkle a little sea salt on top. Bake for 18-23 minutes, or until edges are set. Allow pan to cool while you prepare the glaze. Whisk together the butter, honey and cocoa powder. Add vanilla and whisk until smooth. If the glaze seems a little runny- add a dash more of cocoa powder. If it seems too thick- you can add a splash of milk. Drizzle over the brownies and sprinkle with more sea salt. Brownies will last for up to a week in a sealed container in the fridge.

Steps:

• Heat oven to 375 degrees F. Unroll dough on cookie sheet and separate into 4 rectangles; press each into 6x4-inch rectangle, firmly pressing perforations to seal.
• Spread 1 tablespoon pizza sauce on half of each rectangle to within 1 inch of edge. Sprinkle each with 3 tablespoons cheese; top with 6 slices pepperoni. Fold dough diagonally over filling; firmly press edges with fork to seal. Sprinkle each triangle with 1/4 teaspoon grated cheese. With fork, prick top of each to allow steam to escape.
• Bake 13 to 15 minutes or until deep golden brown. Serve warm.