Heat oven to 400°F. Line large cookie sheet with parchment paper. Unroll dough on cookie sheet. Bake 14 to 16 minutes or until crust is golden brown. Remove to cooling rack; cool 5 minutes. Tear crust into bite-size pieces; set aside.
Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add chicken, onion, ½ teaspoon salt and ¼ teaspoon pepper; cook 5 to 7 minutes, stirring occasionally or until chicken is no longer pink in center and onion starts to caramelize. Stir in cranberries; cook an additional 2 to 3 minutes. Place chicken mixture in large serving bowl. Keep warm. Wipe out skillet.
In same skillet, add remaining 2 tablespoons oil; heat over medium heat. Add bread pieces; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 2 to 5 minutes, stirring frequently until golden brown and toasted.
Add romaine, bread pieces and dressing to chicken mixture; toss well. Nutrition Information: 1 Serving (1 Serving); Calories 530 (Calories from Fat 170); Total Fat 19g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg; Sodium 1320mg; Total Carbohydrate 70g (Dietary Fiber 4g, Sugars 18g), Protein 18g
— Kalani Allred, Loomis, Calif., Pillsbury 46th Bake-Off Contest, Amazing Doable Dinners
Chorizo Potato Puffy Tacos
Pile on the freshness! These biscuit tacos are topped with a homemade tomatillo salsa and yummy cheese.
Prep Time: 30 minutes
Total Time: 35 minutes
Makes: 8 servings (2 tacos each)
1 pound ground pork chorizo
1 bag (11.8 ounce) Green Giant Seasoned Steamers frozen backyard grilled potatoes
1 can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 count)
3 medium tomatillos, quartered
2 large avocados, pitted, peeled and cubed
1 cup fresh cilantro, chopped
¾ cup crumbled Cotija (white Mexican) cheese or queso fresco cheese (3 ounces)
Heat oven to 350°F. In 10-inch skillet, cook chorizo 8 to10 minutes or until thoroughly cooked, stirring occasionally. Meanwhile, microwave frozen potatoes for 5 minutes as directed on bag. Remove from bag and coarsely chop potatoes. Stir into chorizo. Keep warm.
Meanwhile, separate each biscuit into 2 layers. Press each layer into 4-inch round. Place on large ungreased cookie sheets. Bake 9 to 11 minutes or until light golden brown, rotating cookie sheets after 5 minutes.
Meanwhile, in food processor, place tomatillos, avocados, ½ cup of the cilantro, 1 teaspoon salt and 1 teaspoon pepper. Cover; process 20 to 30 seconds or until smooth.
To assemble tacos, gently fold each biscuit in half. Fill each with ¼ cup chorizo mixture and 2 tablespoons salsa. Sprinkle with cheese and remaining cilantro.
Nutrition Information: 1 Serving (1 Serving); Calories 450 (Calories from Fat 230), Total Fat 26g (Saturated Fat 9g,Trans Fat 0g), Cholesterol 45mg; Sodium 1170mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 0g), Protein 17g
— Melissa Stadler, Gilbert, Ariz., Pillsbury 46th Bake-Off Contest, Amazing Doable Dinners
Sharon Haddock is a professional writer with more than 35 years experience, 17 at the Deseret News. Her personal blog is at sharonhaddock.blogspot.com.
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