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    You are in: Home / Cookbooks / D's Prepared Doughs
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    31 recipes in

    D's Prepared Doughs

    {Photo by Pintsizechef of Pintsizechef's Miniature Spinach Parmesan Puffs}
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    These are deilcious and soo easy! A great appetizer for dinner parties or just a snack.I use reduced fat crescent rolls.

    Recipe #174519

    A grown up take on a childhood favorite. I found this in the Sunset Magazine, 01/2007 issue. One standard-size rotisserie chicken supplies just enough meat for the pies. You will need six or seven 8 to 10-oz ovenproof containers for this recipe. We made it in large(commercial kitchen size)ovenproof casseroles and it turned out marvelously, of course we made changes that only affect us, so I didn't post them.

    Recipe #207152

    How can this be bad? It is one lovely ingredient after the other! This is made with purchased croissants, they should be the really large flaky ones and dungeness crabmeat but you can use any other local crabmeat. Found this on the Pamela Lanier's Bed and Breakfasts web site.

    Recipe #151468

    Another comfort food! I have wanted mushroom quiche for awhile now and this one turned out wonderfully.

    Recipe #156077

    1 Reviews |  By Manami

    These crescents are easy to prepare and it looks as though you have spent the whole day in the kitchen. Found on

    Recipe #179011

    This recipe was found on the pillsbury site. Submitted by Susan Scarborough from Fernandina Beach, Fl., for the Bake-Off Contest 42, in 2006. Looks very interesting and a new twist on chicken salad and crescent rolls. Allow 10 minutes for cooling.

    Recipe #180620

    1 Reviews |  By Manami

    The cinnamon almond paste makes an ordinary crescent roll into an awesome treat. They are a special but easy addition to holiday brunches or at any time. Found on

    Recipe #179389

    Submitted by Patricia Hurd from Bemidji, Mn. at the 39th Bake-Off, San Franciso, 2000. Have added a few things to change the recipe just a bit.

    Recipe #155900

    Perfect for breakfast or a brunch

    Recipe #60527

    Wake up those taste buds with crecent rolls kissed with chocolate and cafe au lait! These little bits were originally submitted by Jeanne Walker from Oxnard, Ca. at the Pillsbury Bake-Off 37(Dallas, 1996). These are truly lovely and oh so good!

    Recipe #149625

    Each little pastry bundle is packed with crab and Cheddar flavor. What else is needed? Found on the Pillsbury site.

    Recipe #142367

    12 Reviews |  By Manami

    There's a whole antipasto tray baked in the tender crust of these crescent squares, served as either an appetizer or main dish. Courtesy of Pillsbury Bake-Off 41 (Hollywood 2004) and presenter was Patti Chialastri from West Haven, Ct. Update 03/2006....I made these again and instead of using American cheese (personal preference) I just doubled the amt of swiss cheese - have also made them with cheddar and they turned out great! Another Update: 01/09/2009....played around with the selection of cheeses and I used Fontina (it was out of sight!) the American cheese - I don't like so have been looking for another cheese that I could use instead - I guess it still is a work in progress! ;) Update: 11/29/2009 used Asiago cheese this time - it was marvelous - if I say-so myself!

    Recipe #144131

    This recipe won $ 2,000.00 at the Pillsbury Bake-Off in 2002, for Jann Stricklin from Mena Arizona. Crescents, crab and cream cheese make for a cream of the crop appetizer. Very easy to make & tastes good as well. The recipe has been tweaked a bit.

    Recipe #141296

    These little cups are wonderful! However, I veered slightly from the original recipe. I added some horseradish and used onion/chives cream cheese. They make nice appetizers! It was originally the recipe of Doris Geist, from Bethlehem, Pa. Bake-Off 34 in Phoenix, 1990. I have some nerve changing a Bake-Off recipe don't I? It came about because I bought the wrong type of cheese and then decided to add a little kick to it!

    Recipe #146580

    2 Reviews |  By Manami

    These are so easy and look so nice. Pamela Lanier's Bed and Breakfast Inns and Guetshouses International from where I got the recipe.

    Recipe #143465

    So good and easy. I found it on Australian, however, I tweaked it a bit.

    Recipe #157856

    Saucy seafood meal! Submitted by Elizabeth Dell, Fairport, NY at the Bake-Off 39(San Francisco, 2000) earning her $2,000. Didn't allow for baking time for the biscuits.

    Recipe #155519

    This makes a quick and easy meal. Found this on but changed it ever so slightly. Updated 08/07/06 add 1-2 teaspoons Italian seasoning to the Italian seasoned breadcrumbs.

    Recipe #156034

    I found this on MapaStyle, Michael Chiarello's site. Very lovely and yummy! Since the Roasted Garlic Paste can be made ahead of time, I did not include roasting time of 1 hour.

    Recipe #155317

    Prepare this the night before and then bake it the next day. It is very easy and good. I found this on a Bed & Breakfast web site but have tweaked it since. Did not include the waiting to proof time - overnight.

    Recipe #152612

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