Pillsbury Cornbread Twists A Copycat Food

BACON AND PEPPER JACK CORNBREAD SWIRLS

Steps:

• Heat oven to 375°F. Line 9-inch round cake pan with cooking parchment paper. In small bowl, mix melted butter and garlic powder.
• Remove dough from can, and separate into 6 rounds. Unroll each round into dough strip (about 12 inches long); brush inside of each unrolled dough strip, using up half of the melted butter mixture.
• Cut each cheese slice into 4 strips. Top buttered side of dough strip with 4 cheese strips, overlapping slightly if necessary, and leaving 1/2 inch of one end uncovered to seal. Top cheese layer with 2 bacon slices.
• Starting with strip end opposite uncovered end, roll dough back tightly into swirled round, sealing end of dough; place in pan. Repeat for remaining dough, cheese and bacon. Brush tops of dough with remaining melted butter mixture.
• Bake 20 to 25 minutes or until dough is baked through and golden brown.

CORNBREAD TWISTS PILLSBURY DISCONTINUED COPY CAT

Steps:

• Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on "Dough" cycle.
• When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle.
• Cut ¾-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don't crowd. I use two cookie sheets.
• Cover twists and set in warm place to rise about 30 minutes.
• Preheat oven to 375 degrees.
• Bake 12-15 minutes until golden.

PILLSBURY CORNBREAD TWISTS: A COPYCAT RECIPE

Steps:

• Heat milk to lukewarm. Add to bread-machine pan along with remaining ingredients in order listed.
• Select the "dough" cycle and start. Open the machine and check the dough after 10 minutes. It should stick to the sides, then pull away. If too wet and sticky, add flour 1 tablespoon at a time. If too dry and thumping against the side of the pan, add a teaspoon of milk or water until dough sticks, then pulls away cleanly.
• When dough cycle completes, remove dough to a floured surface. Roll into 9 x 13-inch rectangle.
• Cut into 16 strips the short way. Make one cut down the middle of the 16 strips to make 32 strips. See the picture above.
• Roll one strip around each hot dog. Lay onto a greased cookie sheet or a silicone mat with ends tucked under.
• Cover corn dogs and set in a warm place to rise about 15 minutes.
• Preheat oven to 375 degrees.
• Combine egg and water for the glaze. Lightly brush glaze onto each dog taking care not to use so much glaze that it drips on to the cookie sheet as it will burn.
• Bake minini 12 minutes until golden.