PILLSBURY CINNAMON ROLLS IN GLASS PAN RECIPES
HAM AND EGG CRESCENT BAKE RECIPE - PILLSBURY.COM
Whether you need an easy brunch dish or a quick idea for breakfast or dinner, this yummy egg bake feeds and pleases a crowd!
Provided by Pillsbury Kitchens
Total Time 35 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Unroll dough, and press into bottom and 1 inch up sides of ungreased 13x9-inch (3-quart) glass baking dish. If using crescent rolls, press perforations to seal. Prick all over with fork.
- Bake 7 to 9 minutes or until dough is set but not browned.
- In medium bowl, beat eggs; pour into dough-lined pan. Top with ham, bell pepper and cheese.
- Bake 17 to 22 minutes longer or until eggs are set and crust browns.
Nutrition Facts : Calories 270 , CarbohydrateContent 12 g, CholesterolContent 170 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 14 g, SaturatedFatContent 8 g, ServingSize 1 Slice, SodiumContent 640 mg, SugarContent 4 g, TransFatContent 0 g
BISCUIT-TOPPED CHICKEN AND VEGETABLE BAKE - PILLSBURY.COM
A golden-brown crown of refrigerated biscuits tops chicken in an ultra-easy sauce of condensed soup and frozen veggies.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
- In large saucepan, combine soup, cream cheese and milk; mix well. Cook over medium heat until mixture is hot and cream cheese is melted, stirring frequently. Stir in chicken and vegetables. Cook 10 to 15 minutes or until bubbly, stirring occasionally. Pour into sprayed baking dish.
- Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange biscuit halves, curved side up, over chicken mixture around edge of baking dish.
- Bake at 375°F. for 15 to 20 minutes or until biscuits are deep golden brown and mixture is bubbly.
Nutrition Facts : Calories 425 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 3 1/2 , FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 7 g, ServingSize 1/6 of Recipe, SodiumContent 1300 mg, SugarContent 12 g
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