PILLSBURY CORNBREAD SWIRLS RECIPES

Steps:

• Heat oven to 375°F. Spray cookie sheet with cooking spray.
• Remove dough from can, and separate into 6 rounds. Unroll each round into dough strip (about 12 inches long).
• Starting near one end of hot dog, wrap dough strip around to other end. Place on cookie sheet, dough ends facing down (underneath hot dog). Repeat for remaining dough strips and hot dogs.
• Bake 13 to 17 minutes or until dough is baked through and golden brown.

Steps:

• Heat oven to 375°F. Lightly spray 9 1/2-inch deep-dish pie plate with cooking spray.
• In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, diced tomatoes and enchilada sauce; cook over medium heat 2 to 3 minutes or until heated through. Cover to keep hot.
• On work surface sprinkled lightly with flour, place 8 of the cornbread swirls. With rolling pin sprinkled with flour, roll swirls together to make a solid, rounded crust, about 1/2 inch thick, pinching seams together if necessary.
• Stir cheese into meat mixture; pour hot meat mixture into pie plate. Carefully place cornbread swirl crust over meat mixture. Cut another cornbread swirl into 2 layers; unroll each layer to make a thin edging, and place around inside edge of pie plate, using more dough if needed to make a solid ring.
• Place rimmed baking pan on lower rack of oven; place pie on middle rack of oven. Bake 24 to 29 minutes or until cornbread is deep golden brown. Serve with sour cream.