loaded potato pinwheels

Makes 28.

From grand prize winner Glori Spriggs of Henderson, Nev.

1 (11.8 oz.) bag Green Giant Seasoned Steamers frozen grilled potatoes

1 1/4 c. finely shredded sharp Cheddar cheese

1/2 c. cooked and finely chopped bacon bits, divided

• 3 tbsp. milk

1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

• 1/3 c. sour cream

2 tbsp. finely chopped green onion tops


Preheat oven to 350 degrees and line baking sheets with parchment paper (or spray with no-stick cooking spray).

In a microwave oven, cook potatoes 3 to 4 minutes to thaw. In a medium bowl, mash potatoes, leaving some small pieces. Stir in cheese, 1/3 cup of bacon bits and milk until well-combined.

Unroll dough on a cutting board and press into a 14-x-8-inch rectangle. Cut dough into 2 rectangles, 14-x-4-inches each. Spread half of potato mixture on one rectangle, to within 1/4 inch of long edges. Starting at one long side, lightly roll up dough. Pinch seams to seal. Using a serrated knife, cut roll into 14 slices. Place slices, cut-side up, on prepared baking sheets. Repeat with remaining dough and filling. Bake until golden brown, 17 to 21 minutes. Remove from oven and transfer pinwheels to a serving plate. Top each pinwheel with sour cream, remaining bacon bits and green onions and serve warm.

Nutrition information per serving:

Calories 70 Fat 5 g Sodium 200 mg Sat. fat 2 g

Carbs 6 g Protein 3 g Cholesterol 10 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ other carb, ½ high-fat meat.

easy caprese pizza bake

Serves 5.

From second-prize winner Sheila Suhan of Scottdale, Pa.

1 tbsp. extra-virgin olive oil, divided

• 1 lb. bulk sweet Italian sausage

• 4 c. pizza sauce

1/2 c. fresh basil leaves, chopped, divided

1 can Pillsbury Grands Jr. Golden Layers refrigerated buttermilk biscuits

20 fresh mozzarella ciliegine (cherry-size) cheese balls (from an 8-oz. container)

1/4 c. (1 oz.) shredded Parmesan cheese


Preheat oven to 400 degrees. In a 12-inch skillet, heat 1 teaspoon of olive oil over medium heat. Add sausage and cook, stirring frequently, until browned, about 4 to 5 minutes. Reduce heat to medium-low and stir in pizza sauce, 1/4 cup water and 1/4 cup of basil leaves. Cook until thoroughly heated.

Meanwhile, separate dough into 10 biscuits; separate each biscuit into 2 layers to create 20 biscuits. Place 1 cheese ball in center of each biscuit. Carefully stretch dough around cheese; pinch edges to seal completely.

Pour meat sauce into ungreased 9x13-inch (3-quart) glass baking dish. Place biscuits, seam sides down, on top of sauce. Brush tops of biscuits with remaining 2 teaspoons olive oil. Bake until biscuits are golden brown and sauce is bubbly, 13 to 20 minutes. Remove from oven, sprinkle with shredded cheese and remaining 1/4 cup basil and serve.

Nutrition information per serving:

Calories 700 Fat 42 g Sodium 2140 mg Saturated fat 17 g

Carbs 50 g Protein 31 g Cholesterol 75 mg Dietary fiber 4 g

Diabetic exchanges per serving: 1 vegetable, 2½ bread/starch, ½ other carb, 2 high-fat meat, 4 fat.

Cherry Almond brunch tart

Serves 8.

From third-place winner Antoinette Leal of Ridgefield, Conn.

• 1 Pillsbury refrigerated pie crust, at room temperature

• 4 c. sliced almonds, divided

• 1 (14-oz.) can sweetened condensed milk

• 6 tbsp. butter, at room temperature

• 1 tsp. almond extract

• 1/4 tsp. salt

• 1 (12-oz.) jar Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves, divided

• 8 oz. mascarpone cheese


Preheat oven to 400 degrees. Unroll pie crust and place in an ungreased 10-inch tart pan with a removable bottom. Press crust firmly against bottom and side of pan, and trim excess crust. Bake until light golden brown, about 10 to 15 minutes. Remove from oven.

Meanwhile, place 3 3/4 cups almonds in the bowl of a food processor fitted with a metal blade. Process until nuts are coarsely ground. In a bowl of an electric mixer on medium speed, beat sweetened condensed milk, butter, almond extract and salt until creamy. Stir in ground almonds.

Spread 3/4 cup of preserves over bottom of partially baked crust. Carefully spread almond mixture over preserves, covering bottom of crust completely. Bake until center is set and edges are golden brown, about 20 to 30 minutes. Remove pan from oven and transfer to a wire rack for 15 minutes. Remove side of pan and cool 30 minutes.

In a small bowl, mix mascarpone cheese and remaining 1/4 cup of preserves until well-blended. Cut tart into pieces and top with mascarpone mixture and remaining almonds. Serve warm or cool.

Nutrition information per serving:

Calories 870 Fat 55 g Sodium 280 mg

Carbohydrates 78 g Saturated fat 21 g

Protein 15 g Cholesterol 80 mg Dietary fiber 5 g

Diabetic exchanges per serving: 1 1/2 bread/starch, 3 1/2 other carb, 9 1/2 fat.