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Celebrate the season with an easy wow

Try these sensational starters

Posted: December 29, 2009 9:28 p.m.
Updated: December 30, 2009 4:55 a.m.
Chicken Curry Peanut Crescent Pinwheels Offer guests unexpected party-ready pinwheels with savory Indian spice and flavor combinations.Prep Time: 20 Minutes Start to Finish: 40 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 can (4.5 oz) chunk white chicken breast in water, well drained 2 tablespoons mayonnaise or salad dressing 1 teaspoon curry powder 1/4 cup finely chopped celery 2 tablespoons apricot preserves or mango chutney 2 tablespoons chopped dry-roasted peanuts Additional chopped dry-roasted peanuts, if desired Celery or cilantro leaves, if desired Peanut sauce, if desired 1. Heat oven to 350°F. Spray large cookie sheet with cook­ing spray. If using dough sheet, unroll dough; cut into 4 rectangles. 2. If using crescent dough, unroll dough; separate into 4 rectangles and press perforations to seal. 3. In small bowl, mix chicken, mayon­naise and curry. Stir in celery, preserves and 2 tablespoons peanuts; mix well. 4. Spread about 2 tablespoons chicken mixture over each rectangle. 5. Starting with one short side, roll up each rectangle; pinch edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 6. Bake 13 to 17 minutes or until edges are golden brown. Garnish each with additional peanuts and celery leaves. Serve warm with peanut sauce for dipping. 24 servings Chicken Curry Peanut Crescent Pinwheels Offer guests unexpected party-ready pinwheels with savory Indian spice and flavor combinations.Prep Time: 20 Minutes Start to Finish: 40 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 can (4.5 oz) chunk white chicken breast in water, well drained 2 tablespoons mayonnaise or salad dressing 1 teaspoon curry powder 1/4 cup finely chopped celery 2 tablespoons apricot preserves or mango chutney 2 tablespoons chopped dry-roasted peanuts Additional chopped dry-roasted peanuts, if desired Celery or cilantro leaves, if desired Peanut sauce, if desired 1. Heat oven to 350°F. Spray large cookie sheet with cook­ing spray. If using dough sheet, unroll dough; cut into 4 rectangles. 2. If using crescent dough, unroll dough; separate into 4 rectangles and press perforations to seal. 3. In small bowl, mix chicken, mayon­naise and curry. Stir in celery, preserves and 2 tablespoons peanuts; mix well. 4. Spread about 2 tablespoons chicken mixture over each rectangle. 5. Starting with one short side, roll up each rectangle; pinch edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 6. Bake 13 to 17 minutes or until edges are golden brown. Garnish each with additional peanuts and celery leaves. Serve warm with peanut sauce for dipping. 24 servings
Chicken Curry Peanut Crescent Pinwheels Offer guests unexpected party-ready pinwheels with savory Indian spice and flavor combinations.Prep Time: 20 Minutes Start to Finish: 40 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 can (4.5 oz) chunk white chicken breast in water, well drained 2 tablespoons mayonnaise or salad dressing 1 teaspoon curry powder 1/4 cup finely chopped celery 2 tablespoons apricot preserves or mango chutney 2 tablespoons chopped dry-roasted peanuts Additional chopped dry-roasted peanuts, if desired Celery or cilantro leaves, if desired Peanut sauce, if desired 1. Heat oven to 350°F. Spray large cookie sheet with cook­ing spray. If using dough sheet, unroll dough; cut into 4 rectangles. 2. If using crescent dough, unroll dough; separate into 4 rectangles and press perforations to seal. 3. In small bowl, mix chicken, mayon­naise and curry. Stir in celery, preserves and 2 tablespoons peanuts; mix well. 4. Spread about 2 tablespoons chicken mixture over each rectangle. 5. Starting with one short side, roll up each rectangle; pinch edges to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. 6. Bake 13 to 17 minutes or until edges are golden brown. Garnish each with additional peanuts and celery leaves. Serve warm with peanut sauce for dipping. 24 servings
Gorgonzola and Prosciutto Crescent Tartlets Here's a mouthwatering take on popular bacon-cheese tartlets. You can prep and assemble these up to two hours in advance, but be sure to serve them warm from the oven. Prep Time: 20 Minutes Start to Finish: 45 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1/3 cup crumbled Gorgonzola cheese 1/4 cup chopped prosciutto 1 egg 3 tablespoons whipping cream 2 tablespoons sliced green onions, finely chopped (2 medium) 2 tablespoons toasted chopped walnuts 1. Heat oven to 375°F. If using dough sheet, unroll dough on work surface; starting in center, press into 12x9-inch rectangle. 2. If using crescent dough, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. 3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch above tops of muffin cups. 4. If necessary, crumble larger pieces of cheese into finer crumbs. Spoon cheese evenly into dough-lined cups; top each with prosciutto. 5. In small bowl, beat egg, cream and onions until blended. Spoon slightly less than 1 table­spoon mixture into each cup; sprinkle with walnuts. 6. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups. 12 servings Gorgonzola and Prosciutto Crescent Tartlets Here's a mouthwatering take on popular bacon-cheese tartlets. You can prep and assemble these up to two hours in advance, but be sure to serve them warm from the oven. Prep Time: 20 Minutes Start to Finish: 45 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1/3 cup crumbled Gorgonzola cheese 1/4 cup chopped prosciutto 1 egg 3 tablespoons whipping cream 2 tablespoons sliced green onions, finely chopped (2 medium) 2 tablespoons toasted chopped walnuts 1. Heat oven to 375°F. If using dough sheet, unroll dough on work surface; starting in center, press into 12x9-inch rectangle. 2. If using crescent dough, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. 3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch above tops of muffin cups. 4. If necessary, crumble larger pieces of cheese into finer crumbs. Spoon cheese evenly into dough-lined cups; top each with prosciutto. 5. In small bowl, beat egg, cream and onions until blended. Spoon slightly less than 1 table­spoon mixture into each cup; sprinkle with walnuts. 6. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups. 12 servings
Gorgonzola and Prosciutto Crescent Tartlets Here's a mouthwatering take on popular bacon-cheese tartlets. You can prep and assemble these up to two hours in advance, but be sure to serve them warm from the oven. Prep Time: 20 Minutes Start to Finish: 45 Minutes 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1/3 cup crumbled Gorgonzola cheese 1/4 cup chopped prosciutto 1 egg 3 tablespoons whipping cream 2 tablespoons sliced green onions, finely chopped (2 medium) 2 tablespoons toasted chopped walnuts 1. Heat oven to 375°F. If using dough sheet, unroll dough on work surface; starting in center, press into 12x9-inch rectangle. 2. If using crescent dough, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. 3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch above tops of muffin cups. 4. If necessary, crumble larger pieces of cheese into finer crumbs. Spoon cheese evenly into dough-lined cups; top each with prosciutto. 5. In small bowl, beat egg, cream and onions until blended. Spoon slightly less than 1 table­spoon mixture into each cup; sprinkle with walnuts. 6. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups. 12 servings
Crescent Wrapped Raspberry Gouda Talk about appetizer appeal! Serve this wrapped Gouda starter with festive fresh raspberries and apple slices. Prep Time: 20 Minutes Start to Finish: 1 Hour 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 round (7 oz) Gouda cheese with wax coating 1 tablespoon seedless raspberry preserves 1/4 cup toasted sliced almonds 1 egg, beaten 1 teaspoon toasted sliced almonds Fresh raspberries and red apple slices, if desired 1. Heat oven to 350°F. If using dough sheet, unroll dough and cut crosswise into 2 rectangles. If using crescent dough, unroll dough and separate crosswise into 2 squares. Press perforations to seal. 2. On ungreased cookie sheet, place 1 square. Place cheese on center of square. With small cookie or cutter, cut 1 shape from each corner of remaining square; set cut­outs aside. Spread preserves on top of cheese; sprinkle with 1/4 cup almonds. Place remaining square on top of cheese; press dough evenly around cheese. Fold bottom edges over top edges, pressing to seal completely. 3. Top with cutouts; brush with beaten egg. Sprinkle with 1 teaspoon almonds. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes on cooling rack. Serve warm with raspberries and apple slices. 12 servings Crescent Wrapped Raspberry Gouda Talk about appetizer appeal! Serve this wrapped Gouda starter with festive fresh raspberries and apple slices. Prep Time: 20 Minutes Start to Finish: 1 Hour 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 round (7 oz) Gouda cheese with wax coating 1 tablespoon seedless raspberry preserves 1/4 cup toasted sliced almonds 1 egg, beaten 1 teaspoon toasted sliced almonds Fresh raspberries and red apple slices, if desired 1. Heat oven to 350°F. If using dough sheet, unroll dough and cut crosswise into 2 rectangles. If using crescent dough, unroll dough and separate crosswise into 2 squares. Press perforations to seal. 2. On ungreased cookie sheet, place 1 square. Place cheese on center of square. With small cookie or cutter, cut 1 shape from each corner of remaining square; set cut­outs aside. Spread preserves on top of cheese; sprinkle with 1/4 cup almonds. Place remaining square on top of cheese; press dough evenly around cheese. Fold bottom edges over top edges, pressing to seal completely. 3. Top with cutouts; brush with beaten egg. Sprinkle with 1 teaspoon almonds. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes on cooling rack. Serve warm with raspberries and apple slices. 12 servings
Crescent Wrapped Raspberry Gouda Talk about appetizer appeal! Serve this wrapped Gouda starter with festive fresh raspberries and apple slices. Prep Time: 20 Minutes Start to Finish: 1 Hour 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury refrigerated Crescent dinner rolls 1 round (7 oz) Gouda cheese with wax coating 1 tablespoon seedless raspberry preserves 1/4 cup toasted sliced almonds 1 egg, beaten 1 teaspoon toasted sliced almonds Fresh raspberries and red apple slices, if desired 1. Heat oven to 350°F. If using dough sheet, unroll dough and cut crosswise into 2 rectangles. If using crescent dough, unroll dough and separate crosswise into 2 squares. Press perforations to seal. 2. On ungreased cookie sheet, place 1 square. Place cheese on center of square. With small cookie or cutter, cut 1 shape from each corner of remaining square; set cut­outs aside. Spread preserves on top of cheese; sprinkle with 1/4 cup almonds. Place remaining square on top of cheese; press dough evenly around cheese. Fold bottom edges over top edges, pressing to seal completely. 3. Top with cutouts; brush with beaten egg. Sprinkle with 1 teaspoon almonds. Bake 20 to 24 minutes or until golden brown. Cool 5 minutes on cooling rack. Serve warm with raspberries and apple slices. 12 servings
Crescent Antipasto BitesGuests will be drawn to this colorful dish that's simply a flaky crust layered with familiar antipasto ingredients. Prep Time: 20 Minutes Start to Finish: 1 Hour 10 Minutes 2 cans (8 oz each) Pillsbury refrigerated Crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 cup mayonnaise or salad dressing 2 teaspoons grated lemon peel 1 to 2 cloves garlic, finely chopped 2 jars (6 to 6 1/2 oz each) marinated artichoke hearts, well drained, chopped 6 slices provolone cheese (from 8-oz package), diced 4 oz thinly sliced Genoa salami (from deli), diced 2 oz thinly sliced smoked ham (from deli), diced 1/3 cup pimiento-stuffed olives, well drained, coarsely chopped 1 can (2 1/4 oz) sliced ripe olives, well drained 1/2 cup diced red bell pepper 1. Heat oven to 375°F. Unroll dough and place in an ungreased 15x10x1-inch pan; if using crescent dinner rolls, press perfora­tions to seal. Press in bottom and up sides to form crust. 2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 3. In medium bowl, mix mayon­naise, lemon peel and garlic until smooth. Spread over crust. Sprinkle evenly with remaining ingredients. 4. Cut into 16 squares; cut each square in half diagonally. 5. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. 32 servings Crescent Antipasto BitesGuests will be drawn to this colorful dish that's simply a flaky crust layered with familiar antipasto ingredients. Prep Time: 20 Minutes Start to Finish: 1 Hour 10 Minutes 2 cans (8 oz each) Pillsbury refrigerated Crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 cup mayonnaise or salad dressing 2 teaspoons grated lemon peel 1 to 2 cloves garlic, finely chopped 2 jars (6 to 6 1/2 oz each) marinated artichoke hearts, well drained, chopped 6 slices provolone cheese (from 8-oz package), diced 4 oz thinly sliced Genoa salami (from deli), diced 2 oz thinly sliced smoked ham (from deli), diced 1/3 cup pimiento-stuffed olives, well drained, coarsely chopped 1 can (2 1/4 oz) sliced ripe olives, well drained 1/2 cup diced red bell pepper 1. Heat oven to 375°F. Unroll dough and place in an ungreased 15x10x1-inch pan; if using crescent dinner rolls, press perfora­tions to seal. Press in bottom and up sides to form crust. 2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 3. In medium bowl, mix mayon­naise, lemon peel and garlic until smooth. Spread over crust. Sprinkle evenly with remaining ingredients. 4. Cut into 16 squares; cut each square in half diagonally. 5. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. 32 servings
Crescent Antipasto BitesGuests will be drawn to this colorful dish that's simply a flaky crust layered with familiar antipasto ingredients. Prep Time: 20 Minutes Start to Finish: 1 Hour 10 Minutes 2 cans (8 oz each) Pillsbury refrigerated Crescent dinner rolls or 2 cans (8 oz each) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet 1 cup mayonnaise or salad dressing 2 teaspoons grated lemon peel 1 to 2 cloves garlic, finely chopped 2 jars (6 to 6 1/2 oz each) marinated artichoke hearts, well drained, chopped 6 slices provolone cheese (from 8-oz package), diced 4 oz thinly sliced Genoa salami (from deli), diced 2 oz thinly sliced smoked ham (from deli), diced 1/3 cup pimiento-stuffed olives, well drained, coarsely chopped 1 can (2 1/4 oz) sliced ripe olives, well drained 1/2 cup diced red bell pepper 1. Heat oven to 375°F. Unroll dough and place in an ungreased 15x10x1-inch pan; if using crescent dinner rolls, press perfora­tions to seal. Press in bottom and up sides to form crust. 2. Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 3. In medium bowl, mix mayon­naise, lemon peel and garlic until smooth. Spread over crust. Sprinkle evenly with remaining ingredients. 4. Cut into 16 squares; cut each square in half diagonally. 5. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. 32 servings
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Make the season extra-special by baking a stellar lineup of sensa­tional starters perfect for fun family gather­ings, an inviting open house or a merry mixer.

These new appetizer recipes will help you enter­tain with ease while still impressing guests with tasty twists to familiar foods.

For example, wrapped Brie can't be beat when it comes to popular party fare. Or, can it? Try the Crescent Wrapped Rasp­berry Gouda and decide for yourself. Add flair to some finger food favorites with Chicken Curry Peanut Crescent Pinwheels and Gorgonzola and Prosciutto Crescent Tartlets.

And, delicious Crescent Anti­pasto Bites beautifully pairs popular restaurant antipasto ingredients with a tender Crescent dough crust.

One last reason to celebrate ... each recipe requires just 20 minutes of preparation.

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