Appetizers Using Pillsbury Pizza Dough Food
TOP 10 PILLSBURY PIZZA CRUST RECIPE COLLECTION
These Pillsbury pizza crust recipes prove there's a lot you can make with the dough! From bread to pizza rolls to pretzel bites, you'll want to keep a can on hand from now on!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Pillsbury pizza crust recipe in 30 minutes or less!
Nutrition Facts :
NO BAKE PIZZA APPETIZER
This is a pizza bread crust slathered with spinach dip and covered with scrumptious toppings: broccoli, chicken or turkey, green onions, and tomato.
Provided by Teri Denlinger
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Spread spinach dip evenly over the pizza crust to within 1/2 inch of the edge. Top with broccoli, chicken, green onions and tomato. Cut into wedges to serve.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 22.7 g, Cholesterol 29.6 mg, Fat 19.5 g, Fiber 1.3 g, Protein 10.3 g, SaturatedFat 3.5 g, Sodium 439.1 mg, Sugar 1.9 g
PIZZA ROLLS USING PILLSBURY REFRIGERATOR BISCUITS
The ultimate in comfort food! These are delicious crowd pleasers that disappear before they've had time to cool.
Provided by licked_cupcake
Categories Breads
Time 30m
Yield 8 pizza rolls, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Flatten biscuits; layer a pepperoni slice, cheese square and another pepperoni slice on biscuit. Gather edges and pinch closed at top. Place rolls in a small greased pan. Brush tops with egg, sprinkle with Italian seasoning, garlic powder, and parmesan cheese. Bake for 20 minutes. Serve with warmed marinara sauce.
- Tip: to keep the top from browning too much before baking is complete, cover with tinfoil.
- Tip #2: If you prefer more filling and less dough in each roll, then cut each biscuit of dough in half lengthwise through the middle (like a hamburger bun) and make each roll using half a biscuit rather than an entire biscuit. The dough cuts best using a serrated knife (bread knife) when the dough has barely been pulled from the fridge and is still chilled. I prefer this way.
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