It was a wonderful experience to partner with another great MN company for the 47th Pillsbury Bake-O

It was a wonderful experience to partner with another great MN company for the 47th Pillsbury Bake-Off. We’re thrilled that more than 70% of the finalist recipes included a Watkins product, including two of the final four. Check out the finalist recipes featuring Watkins.  Creamy Corn-Filled Sweet Peppers Perk up your appetizer party with cheesy, corn-stuffed peppers wrapped in flaky crescents. Featuring Watkins Italian Seasoning.  prep time: 30 min total time: 60 min ingredients: 7 servings: 22 Ingredients 1 bag (11 oz) Green Giant™ Steamers™ frozen honey roasted sweet corn 1 package (8 oz) cream cheese, softened 1 cup grated Parmesan cheese 1 teaspoon Watkins™ Italian Seasoning 11 mini sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded 1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet or 1 can Pillsbury™ refrigerated crescent dinner rolls (8 rolls) 3 tablespoons butter, melted Steps 1 Heat oven to 375°F. Line large cookie sheet with Reynolds® Parchment Paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes. 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, ½ cup of the Parmesan cheese and ½ teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off ½ inch from corner of bag. Squeeze bag to pipe filling into each pepper half. 3 Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11x9-inch rectangle. With pizza cutter or knife, cut dough into 22 (9x1/2-inch) strips. 4 Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper. 5 Bake 12 to 18 minutes or until golden brown. 6 Meanwhile, in small bowl, mix melted butter and remaining ½ teaspoon Italian seasoning. Remove peppers from oven; brush with butter mixture. Sprinkle remaining ½ cup Parmesan cheese evenly over peppers. Serve warm. Cuban-Style Sandwich Pockets Not your ordinary ham and cheese. Delve into these flaky crescent pockets for some seriously good eats. Featuring Watkins Ground Cumin. prep time: 25 min total time: 45 min ingredients: 7 servings: 6 Ingredients 3 tablespoons coarse-grained mustard ¼ teaspoon Watkins™ Ground Cumin 2 cans Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet 8 oz ground pork 6 slices (¾ oz each) cooked ham from deli 6 slices (¾ oz each) Swiss cheese 18 dill pickle chips Steps 1 Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. 2 In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 1/2x4 ½-inch rectangle. Spread mustard mixture evenly over each rectangle to within ½ inch of edges. 3 Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet. 4 Bake 15 to 18 minutes or until golden brown and meat thermometer inserted in center of pockets reads 160°F. -- source link

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