Be an Easter breakfast winner

Easter is this Sunday and that usually means families and friends will gather together.  Try these recipes from Pillsbury Bake-Off  winners that I received from just in time to use for Easter breakfast or brunch.

Cinnamon -Pecan Pull Apart
  • ¾ c. chopped pecans
  • 2/3 c. packed brown sugar
  • ½ c. butter or margarine, melted
  • ½ c. sour cream
  • 1 tsp. maple flavor or vanilla
  • 2 cans (12.4 oz. ea.) Pillsbury® refrigerated cinnamon rolls with icing

Heat oven to 350°.  Grease a 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan (pan must not have a removable bottom).  In a large bowl, mix all ingredients except cinnamon rolls and icing.

Separate both cans of dough into 16 rolls; cut each into quarters.  Add dough pieces to pecan mixture; toss gently to coat.  Spoon mixture into pan.

Bake 30 to 40 minutes or until deep golden brown.  Cool 10 minutes.  Turn upside down onto serving plate.  Spread with icing.  Serve warm.

Bacon-Cheese Pull-Aparts
  • 1 egg
  • 2 Tbsp. milk
  • 1 (16.3-oz.) can Pillsbury® Grands® Flaky Layers Refrigerated Original Biscuits
  • 1 (2.1-oz.) pkg. precooked bacon, cut into ½-inch pieces
  • 3 oz. (3/4 cup) shredded Cheddar cheese
  • ¼ cup finely chopped green onions (4 med.)

Heat oven to 350°.  Spray 11x7- or 12x8-inch (2 quart) glass baking dish with cooking spray.  In a large bowl, beat egg and milk with a wire whisk until smooth.

Separate dough into 8 biscuits; cut each into quarters.  Gently stir biscuit pieces into egg mixture to coat evenly.  Fold in bacon, cheese and onions.  Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

Bake at 350° for 23-28 minutes or until golden brown.  Cut into squares.

Easy Crescent Danish Rolls
  • 1 pkg. (8 oz.) cream cheese, softened
  • ½ cup sugar
  • 1 Tbsp. lemon juice
  • 2 cans (8 oz. ea.) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. ea.) Pillsbury® Crescent Recipe CreationsTM refrigerated flaky dough sheet
  • 4 tsp. Smucker's® Preserves or Jam
  • ½ c. powdered sugar
  • 1 tsp. vanilla
  • 2-3 tsp. milk

Heat oven to 350°.  In a small bowl, beat cream cheese, sugar and lemon juice until smooth.

If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal.  If using dough sheet, cut dough into 8 rectangles.  Spread each rectangle with about 2 Tbsp. of cream cheese mixture.  Roll up each, starting at longest side; firmly pinch edges and ends to seal.  Gently stretch each roll to about 10 inches

On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under.  Make deep indentation in center of each roll; fill with ½ tsp. preserves.

Bake 20-25 minutes or until deep golden brown.  In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency.  Drizzle over warm rolls.

Bacon Quiche Biscuit Cups
  • 5 slices bacon
  • 1 pkg. (8 oz.) cream cheese, softened
  • 2 Tbsp. milk
  • 2 eggs
  • ½ c. shredded Swiss cheese (2 oz.)
  • 2 Tbsp. chopped green onions (2 med.)

1 can (12 oz.) Pillsbury Golden Layers®

Refrigerated biscuits (10 biscuits)

Heat oven to 375°.  Spray 10 regular-size muffin cups with cooking spray.  In 8-in. skillet, cook bacon until crisp.  Drain on paper towels.  Crumble bacon; set aside.

Meanwhile, in a small bowl, beat cream cheese until smooth.  Gradually add milk and eggs, beating at low speed until smooth. Stir in Swiss cheese and onions.  Set aside.

Separate dough into 10 biscuits.  Press or roll each to form 5-in. round.  Place 1 biscuit round in each muffin cup; firmly press in bottom and up sides, forming ¼-in. rim.  Place half of bacon in bottom of dough-lined muffin cups.  Spoon cheese mixture evenly into cups.

Bake 21-26 minutes or until filling is set and edges of biscuit cups are golden brown.  Sprinkle each with remaining bacon; lightly press into filling.  Remove biscuit cups from pan.

For more information, contact:

Nancy A. Freeman, County Director
Harrison County Extension Service
(228) 865-4227