PILLSBURY CRESCENT ROLL CALORIES RECIPES

Steps:

• Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
• In medium bowl, mix cream cheese, granulated sugar and 4 teaspoons lemon peel with electric mixer on medium speed until well mixed and no lumps remain.
• Unroll dough on work surface into 12x7-inch rectangle, and cut into 8 rectangles (3x3 1/2 inches each). Spread 2 tablespoons of the cream cheese mixture over each dough rectangle to within 1/4 inch of the short ends.
• Roll up each rectangle, starting with shortest side, and pinch seam to seal. Place on cookie sheet, seam side down; brush with melted butter. Bake 11 to 14 minutes or until golden brown. Cool 10 minutes on cookie sheet.
• In small bowl, mix powdered sugar and 2 teaspoons of the lemon juice. If necessary, add additional lemon juice, 1/2 teaspoon at a time, until thin enough to drizzle. Drizzle over warm crescent roll-ups, and garnish with additional grated lemon peel. Serve warm.

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cooking sheet).
• 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 the sun.
• Place 8 cheese halves on the half of each triangle closest to center of ring. Top with ham. Top with roasted red bell peppers, salami and capocollo slices over ham. Arrange pepper rings over top. Cover with remaining 8 cheese halves.
• 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). Sprinkle with black pepper.
• Bake 23 to 28 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.