Pillsbury For The Win: Easy Crescent Roll-Ups

Hello again friends!! Im getting better with the blogging! Not as consistent as I would like but defiantly an improvement. So this past week I tried two different Pillsbury recipes and both were a major hit with the family.

So the first one I did was Easy Italian Crescent Roll-Up which I did my way so I have the recipe from Pillsbury and added what changes I did, you can look at their website for more ideas & as I try the different ones, Ill post them here.

Ingredients:

1package (8 oz) cream cheese, softened

1/4 cup finely chopped hot or mild banana pepper rings

1/4 cup finely chopped onion (I omitted these)

1 teaspoon Italian seasoning (I used this amount but regretted it, I wish I had used 1/2)

2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet (I dont know if there is a sheet form, I just got regular rolls and pinched them together to form one)

8 slices deli-sliced ham (about 1/3 lb) (we dont eat ham so I did deli pepperoni sliced thin & got 1/2 lb and still had some for sandwiches)

1 package (4 oz) sliced Genoa salami (about 26 slices) I got reg hard salami sliced thin 1,2 lb

8 slices (0.8 oz each) mozzarella cheese (from 8-oz package)

Directions:

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, beat cream cheese, banana peppers, onion and Italian seasoning on medium speed until well blended.

2. Unroll 1 dough sheet on work surface; reshape into 12x8-inch rectangle. Carefully spread half of the cream cheese mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to seal the seams.

3. Place 4 ham slices evenly on top of cream cheese mixture, and layer with half of the salami slices and 4 cheese slices. Starting on the short, topped edge of rectangle, roll up tightly and pinch seam together. Repeat for remaining dough sheet.

4. With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides up in baking dish, reshaping into round shapes, if necessary. With pieces of waxed paper, gently press down on tops of rolls to flatten slightly.

5. Bake 32 to 36 minutes or until golden brown and dough is baked through. Let stand 10 minutes before serving. Serve warm.

I followed the directions except for the small changes I made and it was so good and a really easy recipe. You can probably change this so many ways to make it your own. I think next time Ill try turkey or chicken with swiss and add ranch to the cream cheese. The possibilities are endless.

As always thanks for reading

xoxo Nikki