PILLSBURY FLAKY PASTRY DOUGH RECIPES

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese.
• Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under.
• Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm.

Steps:

• Heat oven to 375°F. On lightly floured surface, unroll puff pastry. With rolling pin, roll out into 11-inch square. Cut off corners to make an 11-inch round. Cut slits or small designs in several places in pastry; set aside.
• In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion and carrots; cook 5 minutes, stirring frequently, until vegetables are crisp-tender. Remove from heat; stir in peas.
• In medium bowl, beat remaining ingredients except egg with wire whisk until well blended. Stir into chicken mixture in skillet. Spoon into 9-inch deep-dish glass pie plate. Place pastry over filling allowing to hang over edge.
• Bake 20 minutes. Brush crust with beaten egg. Cover edge of crust with strips of foil to prevent excessive browning.
• Bake 20 to 25 minutes longer or until crust is golden brown. Let stand 10 minutes before serving.