TURKEY CLUB

INGREDIENTS

INGREDIENTS

2

cans (11 oz each) Pillsbury® refrigerated crusty French loaf

1

LAND O LAKES® Egg

1

teaspoon McCormick® Oregano Leaves

1

tablespoon shredded Parmesan cheese

1 1/2

cups shredded lettuce

1/4

cup chopped red onion

2

medium plum (Roma) tomatoes, chopped

1/4

cup Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 1/2

tablespoons red wine vinegar

1/2

teaspoon McCormick® Crushed Red Pepper

1/3

cup mayonnaise or salad dressing

2

cloves garlic, finely chopped

1/2

avocado, pitted, peeled and chopped

8

oz thinly sliced cooked turkey (from deli)

8

slices (3/4 oz each) provolone cheese, halved

8

slices bacon, halved, crisply cooked

INGREDIENTS

DIRECTIONS

• 1Heat oven to 350°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper. Place both loaves of dough, seam sides down, on cookie sheet. Join ends of loaves to form 11-inch ring; pinch ends together firmly to seal. Using sharp or serrated knife, cut 12 diagonal slashes (1/2 inch deep) on top of dough.
• 2In small bowl, beat egg and 1/2 teaspoon of the oregano with fork; brush generously over dough. Sprinkle dough with Parmesan cheese. Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes.
• 3Meanwhile, in medium bowl, mix lettuce, onion, tomatoes, oil, vinegar, red pepper flakes and remaining 1/2 teaspoon oregano. Refrigerate about 20 minutes to blend flavors and slightly wilt lettuce.
• 4In food processor, cover and process mayonnaise, garlic and avocado until smooth.
• 5Cut bread ring in half horizontally. Press inside of top and bottom of ring to flatten bread slightly for fillings. Place lettuce mixture in bottom of ring. Top with turkey, provolone cheese and bacon. Spread avocado mixture in top of ring; place on bottom ring. Cut into 8 sections to serve.

EASY TACO CUPS

INGREDIENTS

1 1/2

lb lean (at least 80%) ground beef

1

(15-oz.) can spicy chili beans, undrained

1

package (1.25 oz) Old El Paso® 40% less-sodium taco seasoning mix

1/2

cup water

1

can (16.3 oz) refrigerated buttermilk biscuits

1

cup shredded Cheddar cheese (4 oz)

1/2

cup shredded lettuce, if desired

1/2

cup chopped tomato, if desired

1/2

cup sour cream, if desired

1/2

cup  Salsa, if desired

DIRECTIONS

• 1Heat oven to 375°F. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
• 2Add chili beans, taco seasoning mix and water; mix well. Reduce heat to medium; simmer 10 minutes or until ground beef mixture is slightly thickened, stirring occasionally.
• 3Meanwhile, spray outside bottom and sides of 8 (6-oz.) custard cups lightly with nonstick cooking spray. Separate dough into 8 biscuits. Roll or pat each biscuit to form 4 1/2-inch round. Place rounds over outside of sprayed cups; press to fit over bottom and part way down sides of cups. Place cups, upside down, in ungreased 15x10x1-inch baking pan.
• 4Bake at 375°F. for 14 to 16 minutes or until deep golden brown. Remove pan from oven. Carefully remove biscuit cups from custard cups. Place biscuit cups, right side up, in same baking pan. Spoon beef mixture evenly into each cup.
• 5Top with cheese, lettuce, tomato, sour cream and salsa.

SAVORY CRESCENT CHICKEN SQUARES

INGREDIENTS

1

package (3 oz) cream cheese, softened

1

tablespoon  Butter, softened

2

cups cubed cooked chicken

1

tablespoon chopped fresh chives or onion

1/4

teaspoon salt

1/8

teaspoon pepper

2

tablespoons milk

1

tablespoon chopped pimientos, if desired

1

can (8 oz)  refrigerated crescent dinner rolls

1

tablespoon Butter, melted

3/4

cup seasoned croutons, crushed

DIRECTIONS

• 1Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• 2Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• 3Bake 25 to 30 minutes or until golden brown.