Are you sitting on a lot of leftover Easter eggs? Beyond making colored hard-boiled eggs to decorate your spring table, give one of one the following egg-enriched recipes a try.
All were finalists at the 45th Annual Pillsbury Bake-off.
- 1 can Pillsbury refrigerated crusty French bread
- 1 1/2 teaspoons fried basil leaves
- 1/2 teaspoon dried rosemary leaves, crushed
- 1 1/2 cup diced ham or Canadian bacon
- 1 1/2 cups shredded Gouda or Cheddar cheese
- 4 eggs
- Dash of salt and black pepper
Heat oven to 350 degrees. Spray cookie sheet with no-stick cooking spray. Carefully unroll dough onto cookie sheet; cut in half lengthwise ad crosswise to from 4 squares. Sprinkle dough squares with basil and rosemary. Top dough squares evenly with ham and cheese. Make a small well in center of ham and cheese on each square.
To form crostatas, fold edges of dough up 1-inch over filling, making pleats and pressing dough firmly. Carefully crack open each egg and drop into well on each crostatas. Sprinkle with salt and pepper. Bake 20 – 25 minutes or until egg whites and yolks are firm. Makes 4 servings.
Smoky Onion-Custard Tarts
- 2 tablespoons butter
- 1 /2 cups coarsely chopped sweet onions
- 2 eggs
- 1 teaspoon liquid smoke
- 1/4 teaspoon ground nutmeg
- 3 ounces (1/3 less fat) cream cheese, softened
- 2/3 cup sour cream
- 1/2 cup shredded Parmesan
- 1 can Pillsbury Place ‘n Bake refrigerated crescent rounds
- 4 teaspoons dried chopped chives
Heat oven to 375 degrees. Spray bottoms of 8 regular-size muffin cups with no-stick cooking spray. In a skillet, melt butter over medium heat. Cook and stir onions in butter 5-6 minutes or until softened. In a medium-sized bowl, beat eggs, liquid smoke and nutmeg with a mixer. Beat in cream cheese and sour cream until smooth. Add onions and Parmesan. Remove crescent dough from can; separate into 8 rounds on a floured surface. Using a rolling pin, roll each round to a 4 1/2-inch diameter. Press into muffin cup. Spoon about 1/3 cup mixture into each cup; sprinkle with 1/2 teaspoon chives.
Bakes 25-30 minutes or until center is set and edges are golden brown. Cool in pan 15 minutes. Run knife around edge of each muffin cup to loosen tart; remove from pan. Serve warm. Makes 8 servings.
White Chocolate and Apple Cinnamon Roll Bread Pudding
- 1 can Pillsbury refrigerated cinnamon rolls with icing
- 1 bag (12-ounces) Hershey’s premier white baking chips
- 3 cups half and half or heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 eggs
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup chopped pecans
- 1/2 cup sweetened whipped cream
- 8 cinnamon sticks
- 8 fresh mint springs
Heat oven to 375 degrees. Spray 8 (10-ounce) ramekins or custard cups with no-stick cooking spray and dust with flour. Place each roll, cinnamon topping up into a ramekin. Reserve icing. Place ramekins in a large baking pan with sides. Bake 11-15 minutes or until golden brown.
Reserve 1/3 cup white chips for topping. To make custard, in a 1-quart saucepan combine remaining baking chips, half and half, vanilla and salt. Cook over a medium heat, stirring frequently, or until mixture is smooth; then remove from heat and cool 5 minutes. Beat eggs into custard. Pour approximately 1/2 cup of custard mixture over baked roll. Let stand 10 minutes. Evenly top ramekins with remaining custard. Bake for 10 minutes more or until eggs are set.
Meanwhile, in medium bowl, stir together reserved icing, diced apple, ground cinnamon, pecans and reserved white chips. Spoon about 1 1/4 cup of apple mixture over each roll. Bake an additional 18 minutes or until apples are tender. Remove form oven; let stand 15 minutes. Garnish with whipped cream, cinnamon sticks and springs of mints. Makes 8 servings.