Cherry Cheese Croissant

Ingredients:
1 can cherry pie filling (or any fruit filling)
1 8 oz. cream cheese
2 Tbsp sugar
2 pkg Pillsbury crescent rolls
Little powdered sugar & milk...

In the Celebrating Home Hospitality Set, place crescent rolls triangles on the edge and spread cheese & sugar on the bottom, then the filling & fold over. Bake at 375 degrees for 25-30 min. Save a little of the cream cheese and add powdered sugar & milk to make frosting. Drizzle over warm dessert.

This is so delicious!!!

Cherry Cheese Croissant

1 cherry pie filling
1 cup powdered sugar
1  8 oz. cream cheese  
2 Tbs milk
2 pkg Pillsbury crescent rolls 
1 tsp vanilla

Hospitality Set, place triangles on the edge and spread cheese on the bottom, then the pie filling & fold over.  Bake at 375 degrees for 25-30 min.

Icing: Mix 1 cup powdered sugar, 2 T milk, 1 tsp vanilla and pour over the top.

 

BAKED MANICOTTI in our Hospitality Set

Ingredients:
1 pint ricotta cheese
8 ouncesshredded mozzarella cheese
3/4 cup grated Parmesan cheese
2 eggs
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 (16 ounce) jar spaghetti sauce
5 1/2 ounces manicotti pasta

Directions:

Cook manicotti in boiling water until done. Drain, and rinse with cold water.
Preheat oven to 350 degrees F.
In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
Pour 1/2 cup sauce into hospitality dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.  Bake 45 minutes, or until bubbly.

Hospitality Fruited Cheese Croissant

Ingredients:
1 can pie filling (any fruit filling)
1 – 8 oz. cream cheese, preferably whipped
2 pkg Pillsbury crescent rolls

Directions:

Cover bottom of hospitality with cresents leaving the tails hanging over the edge for braiding. 

Spread cream cheese in braid, then top with pie filling. Fold in tails.   Bake at 350 degrees for 25-30 min.

Icing (optional): Mix 1 cup powdered sugar, 2 T milk, 1 tsp vanilla and pour over the top.

Pizza Braid

Ingredients:
2 pkg. crescent rolls
1 lb. ground beef/turkey or a package of sliced pepperoni
¾ bag shredded mozzarella cheese
1 - 8 ounce can pizza sauce
1 small onion - optional
1 small green pepper - optional
½ cup mushrooms- optional

Directions:
Brown ground beef/turkey, drain. Mix meat, cheese, & veggies together. In the Hospitality Set, place the croissant triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Spread pizza sauce all over crescents. Then add mixture on top of sauce. Begin braid by lifting each opposite end and twist them together.

Bake at 375 degrees for 30 - 35 min.

Fajita Chicken Braid

Ingredients:

1 lb. grilled chicken strips (precooked)

2 pkg crescent rolls (8 ounces each)
1 14 oz can diced tomatoes (drained well)
1 small diced onion & 1 small diced green pepper
1 pkg Mexican taco cheese – only use ¾ of bag in mixture. Sprinkle the rest on top.
1 pkg Hidden Valley "Fiesta Ranch" mix
1/2 cup mayo
1/2 cup sour cream

Directions:
Prepare chicken in skillet for 5 min on medium heat until fully cooked. Mix all the ingredients (only ½ of the cheese). In the Hospitality Set, place wide end of one triangle in center of stone, with the point overhanging edge of pan. Mix all ingredients together. Spread onto crescents. Begin braid by lifting each opposite end and twist them together. Bake at 375 degrees for 30 - 35 min. Top with cheese and melt in oven. 

Meatball Hoagie Braid

Ingredients:
2 pkg. crescent rolls 
16 meatballs (favorite recipe or even the premade frozen ones cooked and halved thawed if frozen)
1 cup spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup parmesan cheese (grated or powder)
1 Tbl Italian Seasoning (oregano & basil 1/2 tbl each)
1 small egg

Directions:
In the Hospitality Set, place the crescents triangle around the edge of the platter with the big side inside. Press down bottom of crescents so they form a solid bottom. Spread spaghetti sauce all over bottom. Layer meatballs & mozzarella cheese. Sprinkle with Italian Seasoning Begin braid by lifting each opposite end and twist them together. Brush dough with beaten egg and sprinkle with parmesan cheese and Italian Seasoning.   Bake at 375 degrees for 25 - 30 min.

Chicken Parmesan Braid

Ingredients:

2 tubes of crescent rolls

1 lb chicken, precooked and cut into pieces
(seasoned if desired)
1 jar Pasta sauce
1 pkg Shredded Mozzarella cheese (separated into 1 cup servings)
Italian seasonings to taste (oregano, basil, etc)

Directions:
Combine the chicken, sauce, cheese (use 1 cup) and seasonings in a bowl. Prepare naked Braid by layering bottom of tray with points hanging over the sides.  Add filling. then flip sides in over the filling like a braid.  Bake at 350 degrees for 25-30 minutes until golden brown. Top with remaining cheese and melt.

Taco Braid

Ingredients:

2 pkgs. crescent rolls

1 lb. ground beef
1 can refried beans
1 pkg. Mild Taco Seasoning
1 pkg. shredded cheese  (use spicy if desired)

Directions:
Brown ground beef and drain well; add beans and taco seasoning. Line the Hospitality Set serving tray with crescent rolls, “points” facing out toward the tray edges and the flat edge of the crescent rolls toward the center of the tray. Layer the ground beef and bean mixture down the center of the rolls. Fold the “point” edges of the crescent rolls over the top of the mixture and bake.
Bake at 375 degrees for 20-25 minutes until golden brown. Top with cheese and melt in the oven for a few minutes. Serve with sour cream and salsa.