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LDS women finalists in the Pillsbury Bake-Off

Published: Monday, Nov. 4 2013 5:00 a.m. MST

"When we were first married and didn't have much money, I just learned to cook with what was in the pantry. I learned to be more creative," she said in a telephone interview.

"I came up with this recipe one day after visiting family in Seattle. I had all the ingredients so I experimented. Then I said, 'Oh! This is good! I've got to enter this in a contest!'"

Pelton is also a cook who doesn't like to dirty a lot of dishes when she makes dinner. "One pot, one spoon, one cookie sheet — that's what I like," she said.

Stringham of the Morningside 3rd Ward, St. George Utah Morningside Stake, entered her Potato and Ham Mini Frittatas in the Quick Rise and Shine Breakfasts category. (See Wednesday's Family Mealtime page for more about Stringham and her recipe.)

For more information and contest results see www.bakeoff.com. If you know of any other Mormons competing in the Bake-Off, please email mormontimes@desnews.com.

Spicy Chicken Pizza Roll Up

Easy pizza crust takes on a new form rolled and baked around a bursting-with-flavor filling.

Prep Time: 20 minutes

Total Time: 55 minutes

Makes: 6 servings

8 slices packaged precooked bacon

1 pound ground chicken

1 can (10 ounce) diced tomatoes with green chiles, drained

2 teaspoons dry ranch dressing mix (from 1-ounce package)

1 can Pillsbury refrigerated classic pizza crust

2 cups (8 ounces) shredded Italian cheese blend

1 tablespoon Crisco Pure Olive Oil

Heat oven to 375°F. In 12-inch nonstick skillet, cook bacon until crisp. Remove bacon; leave any drippings in skillet.

Add chicken to drippings; cook over medium-high heat, stirring frequently, until no longer pink. Stir in tomatoes. Crumble bacon and add to skillet. Drain extra liquid if necessary; stir in dressing mix.

Unroll dough on nonstick cookie sheet; sprinkle with 1 cup of the cheese. Spread chicken mixture over cheese. Top with remaining 1 cup cheese. Starting on 1 long side, roll up; turn seam side down. Brush with olive oil.

Bake 23 to 27 minutes or until deep golden brown. Cover with foil to prevent overbrowning if necessary. Let stand 5 minutes. Cut on diagonal to serve.

Nutrition Information: 1 Serving (1 Serving), Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 85mg; Sodium 1260mg; Total Carbohydrate 35g (Dietary Fiber 1g, Sugars 0g), Protein 26g

Juliann Pelton, Katy, Texas, Pillsbury 46th Bake-Off Contest, Amazing Doable Dinners

Balsamic Chicken Cranberry Panzanella

Pizza crust bakes up to become the crusty bread in this easy flavorful take on Italian bread salad.

Prep Time: 20 minutes

Total Time: 30 minutes

Makes: 4 servings (2½ cups)

1 can Pillsbury refrigerated classic pizza crust

3 tablespoons Crisco 100 percent Extra Virgin Olive Oil

4 uncooked chicken breast tenders, cut into bite-size pieces (about 6 ounces)

1 small yellow onion, halved and thinly sliced

¾ cup sweetened dried cranberries

4 cups shredded romaine lettuce

¼ cup balsamic dressing

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