INGREDIENTS

1 Pillsbury® refrigerated pie crust, softened as directed on box

9 medium plum (Roma) tomatoes, halved lengthwise, seeded

2 cloves garlic, finely chopped

1/2 teaspoon Italian seasoning

1/8 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons balsamic vinegar

2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

3 EGGLAND’S BEST eggs

1/2 cup mascarpone cheese (4 oz), softened

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1 cup grated Parmesan cheese

2 or 3 dashes ground red pepper (cayenne), if desired

1/4 teaspoon salt

1/2 teaspoon black pepper

6 slices bacon, cooked, crumbled

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.

2. Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.

3. Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.

4. Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.

5. Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.

INGREDIENTS

1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)

2 tablespoons milk

1/4 teaspoon instant coffee granules or crystals

1/2 cup Hershey’s® premier white baking chips

1/2 cup Fisher® Chef's Naturals® Chopped Pecans

DIRECTIONS

1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.

2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot; stir in coffee granules until completely dissolved. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)

3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

INGREDIENTS

12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)

1 cup well-drained sauerkraut (squeeze to drain)

1/2 cup shredded Swiss cheese (2 oz)

1/3 cup shredded Parmesan cheese (2 oz)

2 tablespoons Thousand Island dressing

1/8 teaspoon salt

2 teaspoons caraway seed

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)

1 EGGLAND’S BEST egg, well beaten

DIRECTIONS

1. Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.

2. Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt and 1 teaspoon of the caraway seed until well blended.

3. Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal. Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle. Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.

4. Place 1 meatball half, flat side down, in center of each cup. Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball. Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam. Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.

5. Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm.

INGREDIENTS

2 1/2 cups diced peeled butternut squash

1/2 cup chopped onion (about 1 small)

1 tablespoon packed brown sugar

1 teaspoon sea salt or kosher salt

1/2 teaspoon black pepper

2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

4 oz pancetta, diced

3 tablespoons basil pesto

1/2 cup chopped drained roasted red bell peppers (from 7-oz jar)

1/3 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup shredded Asiago cheese (4 oz)

1/2 cup crumbled feta cheese (2 oz)

DIRECTIONS

1. Heat oven to 400°F. In medium bowl, mix squash, onion, brown sugar, salt, black pepper and 1 1/2 tablespoons of the oil. Spread mixture in ungreased 13x9-inch (3-quart) glass baking dish. Bake about 20 minutes, stirring occasionally, until squash is tender.

2. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet into 13x9-inch rectangle. Bake at 400°F 7 to 10 minutes or until light golden brown.

3. Meanwhile, in 10-inch skillet, heat remaining 1/2 tablespoon oil over medium heat. Add pancetta; cook 4 minutes, stirring frequently, until lightly browned. Drain.

4. Spread pesto over partially baked crust. Top with squash mixture, pancetta, roasted peppers, walnuts and cheeses. Bake 6 to 8 minutes longer or until edges are golden brown. Let stand 5 minutes before serving.

Bowie dead, Prince dead, Cohen dead. Wogan, dead. Farage, alive. Brexit, on. Trump, off (to the White House)

www.standard.co.uk/comment/comment/dan-jones-trumpageddon...

INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef

1/2 cup ketchup

1/3 cup dill pickle relish

2 tablespoons yellow mustard

4 oz cream cheese (half of 8-oz package)

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)

1 EGGLAND’S BEST egg

1 teaspoon water

2 tablespoons sesame seed

DIRECTIONS

1. Heat oven to 350°F. In 12-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ketchup, relish, mustard, cream cheese, onion powder, salt and pepper. Cook about 5 minutes, stirring occasionally, until cheese is melted and mixture is creamy. Reduce heat to low.

2. Separate dough into 8 biscuits. Using serrated knife, split each biscuit in half horizontally. Press 1 biscuit half into about 4-inch round. In ungreased non-stick jumbo muffin pan, press round in bottom and 1/2 to 3/4 of the way up side of muffin cup. Repeat with remaining biscuit halves.

3. Divide beef mixture evenly among biscuits in cups. Top with remaining biscuit halves, stretching slightly to cover beef mixture and slightly pressing edges to bottom biscuits to seal.

4. In small bowl, beat egg and water until well blended; brush on top biscuits. Sprinkle with sesame seed.

5. Bake 15 to 20 minutes or until tops are golden brown. Cool in pan 5 minutes before serving.

Freshfield Street Jubilee Party

Jerry entered the 1st Annual Four Seasons Bake Off, which was held today. Jerry made his Hot Fudge-Marshmallow Monkey Bread. It was delicious!!!!!! The winner owns a chocolet shop in Palm Springs. I guess he had an advantage over the others.

Cambridge Bake Off Semi Finals

Thanks to Ashley Carter of Groover Photography for giving me permission to use this photo :)

Cooking pot of rough potstone, everyday use: Baltistan (Little Tibet).

Find out more here and search our collection

Item 200479, City Light Negatives (Record Series 1204-01), Seattle Municipal Archives.

Bare Naked Bake Off & Burlesque Show! - SGDA - NYC - 2012

For more of me: seanjamar.com/

Follow me on Twitter twitter.com/#!/SEANJAMARdotCOM

Like me on Facebook: www.facebook.com/profile.php?id=1651089238&ref=ts#!/p...

©Sean J. Rhinehart

Crazily accepted a challange from Jen of She Takes the Cake, to produce an 'ecentric couples wedding cake' from a board of photos.

You can see the inspiration board here www.flickr.com/photos/bake-off/2580311850/in/pool-738835@N20

You can see Jen's WINNING cake here www.flickr.com/photos/shetakesthecake/2628756039/

We both sent in a selection of photos and the group admin made the final choice and presented us with our board. Whilst members of the group voted for the cake they liked the best.

My cake is a classic two tiered design, with the larger cake mosaiced with individual fondant tiles and grouted with soft fondant, topped with a layer of chocolate fondant dragon scales. With the top cake striped red, yellow and green fondant. The toppers are also fondant, with Mr. Frog wearing a red bow tie, gold crown and a smile, whilst our Ms. Poodle is making sure he isn't going anywhere, she has choicen a classy blue eyeshadow and a delicate gold tiara to hold her lace vale.

INGREDIENTS

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

1 EGGLAND’S BEST egg

1 tablespoon water

1 tablespoon sea salt

1/3 cup packed dark or light brown sugar

1/2 teaspoon ground red pepper (cayenne)

20 thin slices center-cut bacon (about 12 oz)

1/2 cup water

1 teaspoon granulated sugar

1 tablespoon lemon juice

2 small Granny Smith apples

4 oz cream cheese (half of 8-oz package), softened

1 1/4 cups crumbled blue cheese (6 oz)

DIRECTIONS

1. Heat oven to 400°F. Line large cookie sheets with cooking parchment paper. Unroll pie crusts on work surface. Using 2 1/4-inch round cookie cutter, cut 20 rounds from each crust, rerolling dough if necessary. Place on cookie sheet; prick each round twice with fork. In small bowl, beat egg and 1 tablespoon water until well blended; brush on rounds. Sprinkle with sea salt. Bake 7 to 10 minutes or until golden brown and crisp. Cool while preparing bacon.

2. Line 15x10x1-inch pan with cooking parchment paper. In small bowl, mix brown sugar and red pepper. Place bacon with sides touching in pan; sprinkle with brown sugar mixture. Bake 10 to 15 minutes or until sugar is hot and bubbly. Remove bacon from pan to a plate; let stand 10 to 15 minutes or until cool enough to handle. Using sharp knife, cut each bacon slice into 4 pieces.

3. Meanwhile, in small bowl, mix 1/2 cup water, granulated sugar and lemon juice until sugar is dissolved. Cut each unpeeled apple into 20 (2x1/4-inch) slices; place in water mixture and refrigerate.

4. In another small bowl, mix cream cheese and blue cheese with wooden spoon, leaving small pieces of blue cheese visible. Spoon mixture into pastry bag fitted with 3/4-inch tip; pipe onto each cracker. Drain apple slices; pat dry. For each cracker, place 1 apple slice between 2 bacon pieces; press at an angle into cheese mixture.

"Open Sesame Pie". Looks like a date cream pie! With a sesame crust. That sounds pretty haute cuisine for 1955...

After the winners of the Harvest Bakeoff were announced, Stormtrooper Bruce was happy he'd placed 2nd once the Grand Prize was announced. Surprisingly, the winner approached STB, asking to meet Fett when he saw STB and Fett talking at Haunted Alley.

STB: Dude here has been begging to meet you ever since he found out I knew you. So here you are Dude, here's the Great and Powerful Bounty Hunter Boba Fett. You can grovel now.

Dude: Fett, sir, it's Trooper Denal. Such an honor to meet you! I made you a fresh batch of my prize winning Chocolate Caramel Spiced Apples. Hope you like them. I can't believe you stay in this rusted out cargo hold. But, I mean, you've really fixed it nice!

Fett: Home is where you hang your helmet. I'm only here for a few days at a time, and it's free. So no complaints. Oh, thanks for the apples. I'm sure they're tasty if they won the Bake off.

STB: Dude here says he's been wanting to meet you 'cause he wants to be a bounty hunter and was hoping you could give him some tips. By the way, you''ll never guess what the Grand Prize was this time! Would you believe Lucky here gets a full year of Palpatine's Pizza! For 2nd Place I just get a weekend pass on The Mos.

Fett: Free pizza for a year? Dude, you don't know how lucky you are. But a weekend pass on Mos Eisley isn't too shabby, either, as long as the authorites have forgotten what happened the last time you were there.

Dude: It's Denal, sir. And I see you're already taking your meal, but if you like, I could have a pizza sent over for you.

TK-1110: Dude is such a suck up.

TK-432: A real brown noser.

TK-1110: A padawan.

STB: Um... you two know we can hear you whispering.

TK-1110: Oh, sorry!

TK-432: No we aren't.

Fett: OK, every one, out NOW unless you want me to add your names to this week's Most Wanted list! And um, Dude, if you could send over a garbage pizza, that'd be sweet! But no anchovies, they give me gas.

_________________________________________

Viewing Large is always fun. Just click on the image.

My entry in the pirate throwdown on bakeoff group.

The top should have had "Captain Jack" sitting on it but I ran out of time....!

Windlesham Pram Race 2013

INGREDIENTS

2 cans (13.9 oz each) Pillsbury® refrigerated orange flavor sweet rolls with icing (16 rolls)

2 cups half-and-half

2 EGGLAND'S BEST whole eggs

2 EGGLAND'S BEST egg yolks

1/2 cup sugar

3/4 cup Fisher® Chef’s Naturals® Walnut Halves and Pieces, coarsely chopped

1/4 cup half-and-half

1/4 cup LAND O LAKES® Butter

1 teaspoon vanilla

DIRECTIONS

1. Heat oven to 400°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. On cookie sheet, place rolls 1 inch apart. Reserve icing. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.

2. Reduce oven temperature to 350°F. Spray 8-inch square pan with cooking spray. Using serrated knife, cut rolls into 1/2- to 1-inch pieces; set aside.

3. In large bowl, mix 2 cups half-and-half, whole eggs, egg yolks, sugar and walnuts until well blended. Gently stir in roll pieces. Spread in pan.

4. Bake at 350°F 50 to 55 minutes or until toothpick inserted in center comes clean and top is deep golden brown. Cool 30 minutes.

5. Meanwhile, in 1-quart saucepan, heat icing (from both containers), 1/4 cup half-and-half and butter over low heat, stirring occasionally, until butter is melted. Stir in vanilla.

6. Cut warm bread pudding into 9 servings. Drizzle with sauce.

An explosion of colours, tastes and happiness - a bakeoff competition in a church in east Belfast to raise money for young people going off to visit and work with their friends in Uganda.

Sparkle Girlz: "Bake-Off" 10.5in. Fashion Doll & Kitchen Playset (Zuru)

"ZURU Sparkle Girlz Bake Off is here! The ultimate baking set with so many different ways to make, create and play. Become the ultimate baker by mixing and making sweet treats in your Sparkle Girlz kitchen with your doll. What will you bake? Set includes a mixing bowl that realing spins! Shape and mold play dough and bake your treats in the oven with an opening door. Make sure you clean up too! Kitchen includes sink and opening cupboard too. For some real baking fun you can even try the 3 REAL recipes! Sparkle Apple Pie, Sparkle Cupcakes and Sparkle Sugar Cookies are everyones favourites. To make and create awesome shapes, make sure you use your cookie cutters too! So much fun to have with the Sparkle Girlz Bake Off Set. Sparkle every day at an amazing value too!"

"Sparkle Girlz Collection"

London, 24th October 2024. A colourful wrap advertising "The Great British Bakeoff" TV programme is seen on New Bus for London LT869 (LTZ1869) on London Bridge

February 20 2021

Matcha green tea cupcakes from Michele of Fun Furious Life

See the Cupcakes Take the Cake recap of the Cupcake Cookoff 2008, held May 12, 2008 at Union Pool, Williamsburg, Brooklyn, and organized by The Brooklyn Kitchen.

Watch video interviews with bakers and attendees on the Cupcakes Take the Cake YouTube channel.

INGREDIENTS

1 cup flaked coconut

1 EGGLAND’S BEST egg

1 tablespoon milk

1 can (11 oz) Pillsbury® refrigerated crusty French loaf

1/2 cup Smucker’s® Sweet Orange Marmalade

1/8 teaspoon finely chopped fresh gingerroot or dash ground ginger

1/2 cup diced fresh pear or 1/2 cup diced canned pears

1/2 cup plus 2 tablespoons reduced-fat whipped cream cheese (4 oz)

1 small banana, sliced

DIRECTIONS

1. Heat oven to 350°F. Spray cookie sheet with Crisco® Original No-Stick Cooking Spray, or line with cooking parchment paper.

2. Spread coconut in shallow pan large enough to hold French loaf; set aside. In small bowl, beat egg and milk with wire whisk or fork until blended; pour into another shallow pan large enough to hold French loaf. Roll loaf of dough in egg mixture until thoroughly coated, then roll in coconut; press coconut into loaf. Place loaf on cookie sheet.

3. Bake 26 to 30 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

4. In small bowl, mix marmalade and gingerroot; stir in pear. Set aside.

5. Set oven control to broil. On cutting board, cut loaf with serrated knife into about 22 (1/2-inch) diagonal slices. Place slices, cut sides up, on cookie sheet. Broil with tops 6 inches from heat 45 to 60 seconds on each side or until light golden brown, being careful not to let coconut burn.

6. Spread 1 rounded teaspoon cream cheese on each slice. Spread 1 rounded teaspoon marmalade mixture on cream cheese. Garnish with banana slice and any coconut remaining on cookie sheet.

I was lucky enough to be able to enter a Flickr Bakeoff - Throwdown with the very talented Jacque Benson. We had an African Mini Cake theme.

I baked a 4 inch and a 6 inch gluten free white chocolate coconut mudcake, and filled it with dark chocolate ganache. We ate it for Father's day. It was yummy, and no one noticed the lack of gluten ;)

Congratulations to Jacque on her win. Her cake was wonderful!!!

===========================================================================

Esta torta fue echa para una competicion en Flickr Bakeoff. Hicimos cada una, una

torta estilo Africana. Mi torta fue una "mudcake", que es un estilo de torta que

se hace en Australia. Es echa con chocolate blanco y coco rallado. Esta rellena

con "ganache". No tengo la menor idea como se dice "ganache" en Español. Alguien

me alluda? El "ganache" es chocolate derretido con crema doble. Cuando vuelve

a temperatura de ambiente queda blandito, y es riquisimo para rellenar las

tortas. Yo hago ganache de chocolate blanco y chocolate negro.

La cantidad de crema doble necesaria depende mucho en el chocolate que se use.

INGREDIENTS

Pot Stickers

1/4 cup Jif® Creamy Peanut Butter

1 EGGLAND’S BEST egg

1 teaspoon onion powder

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1/2 cup shredded carrot

2 green onions, thinly sliced (2 tablespoons)

3/4 teaspoon black pepper

1 lb ground chicken or turkey

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits)

2 tablespoons Crisco® Pure Vegetable Oil

4 tablespoons LAND O LAKES® Unsalted or Salted Butter

1 cup chicken broth

2 teaspoons sesame seed

Sauce

1/4 cup Smucker’s® Seedless Red Raspberry Jam

1/4 cup Smucker's® Apricot Preserves

1/2 teaspoon crushed red pepper flakes

Thinly sliced green onion tops for garnish

DIRECTIONS

1. In medium bowl, mix peanut butter, egg, onion powder, sesame oil, soy sauce, carrot, 2 green onions and black pepper until well blended. Stir in chicken until well blended.

2. Separate biscuit dough into 8 biscuits; separate each evenly into 2 layers, making 16 biscuit rounds. Press each into 4-inch round. Place 1 heaping tablespoon chicken mixture on center of each dough round. Fold up dough over filling, pinching edges together to form a standing seam along top of each pot sticker. Place 8 pot stickers on cookie sheet; cover and refrigerate.

3. In 12-inch nonstick skillet with straight sides, heat 1 tablespoon of the oil and 2 tablespoons of the butter over medium-low heat until mixture is bubbly. Add remaining 8 pot stickers, seam sides up; cook 2 to 5 minutes or until bottoms are light golden brown. Remove skillet from heat; slowly add 1/2 cup broth (be careful--spattering may occur). Sprinkle with 1 teaspoon sesame seed. Immediately cover and return to heat; cook 10 minutes--do not uncover. Turn off heat; let stand covered 5 to 7 minutes or until all liquid is absorbed and chicken is no longer pink. Remove from skillet; cover tightly. Repeat with remaining pot stickers.

4. Meanwhile, in 1-quart saucepan, heat jam, preserves and red pepper flakes over medium heat 3 to 5 minutes, stirring occasionally, until jam and preserves are melted and mixture is boiling. Remove from heat; strain sauce.

5. Place pot stickers on serving plate. Drizzle with sauce. Garnish with green onion tops. Serve warm.

My cousin's wife hs become a very active ' Pampered Chef' Rep. She is currently spotting all the PC equipment used on the Great British Bakeoff (Quite a few things it seems)

INGREDIENTS

1 package (1/4 oz) active dry yeast (2 1/2 teaspoons)

1/4 cup warm water (105°F to 115°F)

3 cups Pillsbury BEST® All Purpose Unbleached or All Purpose Flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 package (1 oz) ranch dressing mix

1/2 cup cold LAND O LAKES® Butter

1/2 cup thinly sliced green onions (8 medium)

2 cups shredded Cheddar cheese (8 oz)

1 lb bacon, cooked, crumbled

1 1/4 cups buttermilk

DIRECTIONS

1. Heat oven to 400°F. Line cookie sheets with cooking parchment paper; spray paper with Crisco® Original No-Stick Cooking Spray. In small bowl, mix yeast and warm water; set aside.

2. In large bowl, mix flour, baking powder, baking soda, salt and dressing mix. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.

3. In small microwavable bowl, place onions. Cover with microwavable plastic wrap, folding back one side to vent; microwave on High 30 seconds. Cool slightly, about 2 minutes.

4. Add cheese and bacon to flour mixture; toss until well coated. Stir in yeast mixture, onions and buttermilk all at once until soft dough forms. Drop dough by 1/3 cupfuls 2 to 3 inches apart onto cookie sheets.

5. Bake 14 to 18 minutes or until puffed and light golden brown. Serve warm with additional butter, if desired.

Admitted students participate in a bake off in Masseh Hall during CPW. Photo by Johnny Bui.

An advertisement on pg. 13 of The Five Roses Food 'N Fun Book for Young Canada: Exciting New Ideas That Will Really Make Your Parties Swing. The contest is for teenage girls between the ages of 13 and 17 (sorry, guys). The prize is an all-expense paid trip to the provincial or national bake-offs for you and one parent (or an "authorized chaperon) plus the chance to win a $1500 educational grant or a $1000 Canada Savings Bond.

Taken on her visit to Stamford High School.

- Seemed a genuinely really nice person. She was great with all the pupils, even when not 'on camera'!

www.uplandswolf.co.uk

It's batter week in the Bake Off tonight, gak! Not my favourite ingredient, bring back the cakes!

Who wants a slice?

Hand lettering and illustration for day 73/100 days of lettering.

INGREDIENTS

1 can (8 oz) Pillsbury® Place ’N Bake® refrigerated crescent rounds (8 rounds) or 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

3 tablespoons finely diced ham

3 tablespoons finely diced salami

2 tablespoons finely chopped pimiento-stuffed green olives

1/2 teaspoon dried oregano leaves

2 EGGLAND’S BEST eggs

2 tablespoons half-and-half

1/8 teaspoon red pepper sauce

1 cup shredded provolone cheese (4 oz)

2 teaspoons chopped fresh Italian (flat-leaf) parsley

DIRECTIONS

1. Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.

2. If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.

3. In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.

4. Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.

5. Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.