Life Tastes Good: Pillsbury Crescent Rolls

Aug 1, 2013

Easy Caprese Personal Pizzas

Easy Caprese Personal Pizzas

Ingredients (makes 2 personal pizzas)

1 (8 oz) package Pillsbury crescent rolls

2 teaspoons fresh garlic, minced

1 tablespoon good quality Olive Oil (I like Lucini)

2-3 tablespoons fresh basil leaves, chopped

2-3 roma tomatoes, sliced thinly

1/2 cup shredded Sargento Mozzarella Cheese (more to your liking)

pinch of salt
balsamic vinegar (optional)

Directions

Preheat oven to 400 degrees F.
Line a cookie sheet with parchment paper
Using 1/2 of the crescent rolls, press 4 triangles into a rectangle shape and press seams together firmly. Do the same with the other 1/2 of the crescent rolls, so you have 2 rectangular pizzas.
Mix the Olive Oil and Garlic together and brush evenly over both pizzas. Bake in oven for about 4-5 minutes until they just start to brown.
Remove from oven and top with tomatoes, Sargento Mozzarella Cheeese, basil, and a pinch of salt. Divide toppings among both pizzas. Drizzle with a little balsamic vinegar if you like.
Bake topped pizzas in oven for another 3-4 minutes until cheese melts. Enjoy!

Don, Madison, and I created this recipe years ago, when we were all young :), we took a family vacation to a secluded mountain cabin in Murphy, North Carolina. It was perfect!

We did some hiking...

Found some interesting critters....

Relaxed on the porch overlooking a peaceful creek...

and made delicious treats in the fully stocked kitchen!

Some folks stopped by to welcome us with some fresh tomatoes and basil straight from their garden, and we decided that called for a pizza night! We went to the grocery (which was miles away!!) and picked up some garlic, olive oil, and our favorite shredded mozzarella. Sargento Cheese melts perfectly every time and tastes so fresh and delish!

Because we were on vacation, we decided to go with an easy crust and picked up some crescent rolls. Then we headed back to our special retreat and got creative in the kitchen! We ended up with what we crowned as Easy Caprese Personal Pizzas! A wonderful little treat that we enjoy time and time again! I hope you enjoy this recipe as well! It is fun to make with the family!

Sargento published my recipe in their cookbook! Check it out Sargento CookBook

You might also like this pizza recipe from my friend KC The Kitchen Chopper - Chicken Fennel Smoked Gouda Pizza, Chopped

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work withAllrecipes.com. Products received from advertisers are only used for experienced-based reviews on Life Tastes Good. The reviews, content, and opinions expressed in this blog are purely the sole opinions of this blog.

Oct 30, 2012

Pumpkin-Pecan Braid

posted by Marion @Life Tastes Good on 2012-10-30

This pumpkin-pecan braid is delicious. It is fairly easy to make too! I'm not a huge fan of pumpkin, and I even liked it. Don LOVED it! With the emphasis being on the past tense because it is GONE already! This is easy to make with Pillsbury Crescent Rolls and so very pretty! This recipe can be adapted with any filling, which makes it a keeper in my book. I love versatility!

Ingredients

1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 egg, separated
1/2 cup chopped pecans
1 (8 ounce) can Pillsbury refrigerated crescent dinner rolls
1/2 cup powdered sugar (for the glaze)
2 teaspoons milk
1 tablespoon chopped pecans

Directions

Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. In medium bowl mix 1/2 cup canned pumpkin, 1/3 cup packed brown sugar, 1 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, and 1 egg yolk. Stir in 1/2 cup pecans.
Unroll crescent roll dough onto cookie sheet; firmly press perforations to seal. Press to form 13x7" rectangle. I did use a measuring tape for this. Spread filling in a 3 1/2 " wide strip lengthwise down the center of dough leaving 1" on both short ends (I measured for this as well, but I'm sure you can eyeball it).
With a sharp knife, make cuts 1" apart on long sides of dough just to edge of filling (once again I measured these cuts - I really wanted it to look pretty). Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat 1 egg white in a small bowl until foamy and brush over dough.
Bake 20-30 minutes or until deep golden brown. Immediately remove from cookie sheet and place on a serving platter.
In a small bowl mix 1/2 cup powdered sugar and 2 teaspoons milk (or whatever it takes to reach desired consistency). Drizzle over warm coffee cake and sprinkle with 1 tablespoons of pecans. Enjoy!

Recipe inspired by - allrecipes.com Pumpkin-Pecan Braid

My thoughts and prayers have been with everyone in the northeast riding out the storm. Especially my family living in Cape May County, NJ where the storm made landfall. I hope everyone is waking up safe and sound with very little property damage today. If you do find yourself with significant damage in the wake of this storm, please know that as overwhelming as it feels right now, you will get through this. We lost our home in the hurricanes that hit Florida in 2004. We spent a year rebuilding and made it through better than ever. I won't sugar coat it - it was a hard year for us. Dealing with storm damage is challenging. Keep smiling and keep moving forward! Every new day is a day closer to getting past it.

Happy Halloween!