CHICKEN POT PIE CRESCENT RING RECIPE - PILLSBURY.COM
Find your meat, bread and veggies all in one in this tasty crescent ring that your family will love.
Provided by Nikki Gladd
Total Time 45 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into large bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
- Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like a sun.
- Carefully spoon chicken mixture on the half of each triangle closest to center of ring.
- Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
- Bake 20 to 24 minutes or until golden brown and thoroughly baked in center.
Nutrition Facts : Calories 320 , CarbohydrateContent 32 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 15 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1010 mg, SugarContent 7 g, TransFatContent 0 g
BEEF AND CHICKEN FONDUE RECIPE - PILLSBURY.COM
Fondue is back! And it's better than ever when meat, poultry and veggies are fondue-cooked then dipped into this creamy cucumber sauce.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 24
Steps:
- To make creamy cucumber sauce, in medium bowl, beat cream cheese with spoon until creamy. Stir in remaining sauce ingredients. Cover; refrigerate until chilled, about 2 hours.
- Cut steak and chicken across grain into 1x1/2-inch pieces. Blot dry with paper towels; arrange on lettuce-lined platter. Cover; refrigerate until serving time. Arrange vegetables on separate platter; set aside.
- At serving time, divide broth between two 3-quart electric fondue pots; add half of garlic, parsley, thyme, salt and the pepper to each fondue pot. Heat at 375°F until boiling.
- With long-handled fondue forks, spear meats and vegetables; place in hot broth. Cook 2 to 4 minutes, keeping broth at a low boil, until beef and vegetables are desired doneness and chicken is no longer pink in center. (Because fondue forks become very hot, transfer meat and vegetables to plate and use table fork for eating.) Serve with sauces for dipping.
Nutrition Facts : Calories 400 , CarbohydrateContent 11 g, CholesterolContent 125 mg, FatContent 0 , FiberContent 2 g, ProteinContent 35 g, SaturatedFatContent 13 g, ServingSize 1 Serving with Creamy Cucumber Sauce, SodiumContent 1870 mg, SugarContent 5 g, TransFatContent 1/2 g
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