It's the 50th Pillsbury Bake-Off, and you still have time to enter

Put all that pandemic baking to the test — it's time for the 50th Pillsbury Bake-Off.

For those remembering convention center floors full of bakers and big-money prizes, you'll notice today's Bake-Off looks a little different. The contest is all virtual, and the grand prize winner will receive a Golden Dough Boy Award along with a hefty amount of Pillsbury swag, plus the winning recipes will be featured on Pillsbury.com. (There are four runners-up, who will also receive Pillsbury prizes.)

Here are some key things you need to know:

• Be ready to share your original recipe, the story behind it and a picture.

• The recipe can't have more than eight ingredients. (Salt, pepper, water and cooking spray don't count as ingredients.)

• Recipes must include one eligible Pillsbury or Hometown Food product (see the website for a list).

• Recipes have to be prepared in 30 minutes or less, not including baking or cooling time.

Whew.

Find even more details at pillsburybakeoff.com. Read the fine print — there are a lot of rules.

But hurry up: The deadline to apply is May 30.

Minneapolis-based Pillsbury started the contest in 1949 to celebrate the company's 80th birthday, and to promote its flour. Then called the Grand National Recipe and Baking Contest, 100 contest hopefuls gathered at New York City's Waldorf-Astoria hotel with eyes on the $25,000 grand prize. The winner, Theodora Smafield of Illinois, received her award from First Lady Eleanor Roosevelt. Her prize was doubled to $50,000 because submitted her recipe for No-Knead Water-Rising Twists with the seal from Pillsbury flour. (For a fascinating history of the Bake-Off, hop on the Pillsbury site.)

But back to 2021. If you need some inspiration for this year's contest, here's the winning recipe from the 2019.

Dublin Cheeseboard-Stuffed Appetizer Bread

Serves 8.

Note: From the 2019 Pillsbury Bake-Off champion, Melissa Jollands of Hudsonville, Mich., who drew on a trip to Dublin for the inspiration for this appetizer. The recipe was originally created and published by Pillsbury and has been approved for use on their site. See the original recipe on Pillsbury.com

• 1 (11-oz.) can Pillsbury™ refrigerated French bread

• 4 oz. Irish white Cheddar cheese, cut into thin slices

• 4 oz. sliced hard salami, cut into 1/2-inch pieces

• 4 oz. honey goat (chèvre) cheese, crumbled

• 2 tbsp. sliced almonds

• 1/4 tsp. coarse sea salt

• 1 c. arugula

• 1 c. fig preserves

• 1 (6-oz.) pkg. dried apricots, halved

Directions

Heat oven to 350 degrees. Line rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.

Place dough on work surface. Cut in half crosswise to make 2 (6-inch) loaves. Make lengthwise cut down center of each loaf to within 1/2 inch of bottom. Carefully pull apart dough and press to make 2 (7-by-5-inch) rectangles.

Top each rectangle with Cheddar cheese, salami and goat cheese, to within 1/2 inch of edges. Bring long sides together over filling; pinch and roll top edge down to seal seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.

Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.

Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board.