Pillsbury Bake-Off announces million-dollar winner

Is a sweet treat made of packaged ingredients worth a million dollars? (The more important question may be, "Is this really cooking?")

The public apparently thought so when, for the first time ever, the winner of the Pillsbury Bake-Off was determined by those who voted online.

Peanutty Pie Crust Clusters was announced today as the winner, out of the four finalists, which all made heavy use of brand-name products.

Here is the winning recipe and the three finalists (none of the cooks are from Minnesota, or even the Midwest). The brand names have been removed from the recipes as printed here, except where there didn't seem to be an equivalent.

PEANUTTY PIE CRUST CLUSTERS

Makes 30 clusters.

Note: Grand prize winner of 2014 Pillsbury Bake-Off. From Beth Royals of Richmond, Virginia. This appears to be a variation, sort of, of Pearson's Salted Nut Roll.

1 bag (12 ounce) white vanilla baking chips (2 cups)

1 tablespoon butter-flavored all-vegetable shortening

1 tablespoon creamy peanut butter

1 cup salted cocktail peanuts

2/3 cup toffee bits

Heat oven to 450 degrees. Line 2 cookie sheets with wax paper.

Unroll pie crust on work surface. With pizza cutter or knife, cut into 16 rows by 16 rows to make small squares. Arrange squares in single layer on large ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown. Remove squares from pan to cooling rack. Cool completely, about 5 minutes.

In large microwavable bowl, microwave baking chips, shortening and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Add pie crust squares, peanuts and toffee bits; stir gently until evenly coated. Immediately drop by heaping tablespoonfuls onto lined cookie sheets. (If mixture gets too thick, microwave on High 15 seconds; stir.) Refrigerate about 15 minutes or until set. Store covered.

CUBAN-STYLE SANDWICH POCKETS

Makes 6 sandwiches.

3 tablespoons coarse-grained mustard

1/4 teaspoon ground cumin

2 cans refrigerated seamless dough for crescent rolls

8 ounces ground pork

6 slices (3/4 ounce each) cooked ham from deli

18 dill pickle chips

Directions

Heat oven to 400 degrees. Spray large cookie sheet with no-stick cooking spray.

In small bowl, mix mustard and cumin. Unroll dough sheets on work surface. Cut each sheet into thirds. Press each third into 7 ½ by 4 ½ -inch rectangle. Spread mustard mixture evenly over each rectangle to within 1/2 inch of edges.

Shape pork into 6 (3-inch) squares; place over mustard on each rectangle. Top each pork patty with 1 slice ham, 1 slice cheese and 3 pickle chips. Fold dough over filling; press edges firmly with fork to seal. Prick top of each pocket 3 times with fork. Place pockets 2 inches apart on cookie sheet.

CHOCOLATE DOUGHNUT POPPERS

Makes 9 doughnut poppers.

Note: From Megan Beimer of Carlsbad, Calif.

1 can refrigerated seamless dough for crescent rolls

5 tablespoons chocolate-flavored hazelnut spread

1/2 cup powdered sugar

3 to 4 teaspoons milk

1/4 cup finely chopped nuts

Directions

Heat oven to 350 degrees. Lightly sprinkle work surface with flour. Unroll dough on work surface; press to form 12- by 9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.

Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.

CREAMY CORN-FILLED SWEET PEPPERS

Makes 22.

Note: From Jody Walker of Madison, Miss.

1 package (8 ounces) cream cheese, softened

1 cup grated Parmesan cheese

1 teaspoon Italian seasoning

11 mini-sweet peppers (3 to 4 inches long), cut in half lengthwise leaving stem attached, seeded

1 can refrigerated seamless dough for crescent rolls or 1 can refrigerated crescent dinner rolls (8 rolls)

Directions

Heat oven to 375 degrees. Line large cookie sheet with parchment paper. Microwave corn as directed on bag. Cut open bag; cool 10 minutes.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add corn, 1/2 cup of the Parmesan cheese and 1/2 teaspoon of the Italian seasoning; mix well. Place cream cheese mixture in large resealable food-storage plastic bag. Cut off 1/2 inch from corner of bag. Squeeze bag to pipe filling into each pepper half.

Unroll dough. (If using crescent roll dough, firmly press perforations to seal.) Press to form 11 by 9inch rectangle. With pizza cutter or knife, cut dough into 22 (9 by 1/2-inch) strips.

Wrap 1 dough strip around each pepper, from stem to tip. Place filling-side up on cookie sheet, tucking in ends of dough under pepper.