Makes 24 appetizers.

Bake-Off entry from finalist Edgar Rudberg of St. Paul.

• 1/2 c. lightly packed chopped fresh dill weed, plus sprigs for garnish

• 1/3 c. light olive oil

• 1/4 c. chopped walnuts

• 1/4 c. fresh lime juice

• 1 garlic clove

• 1 tbsp. Dijon mustard

• 2/3 c. shredded Parmesan cheese, divided

• Salt and pepper, if desired

• 3/4 lb. salmon fillet, thawed if frozen and patted dry

• 1 (15-oz.) box refrigerated pie crusts, softened as directed on box


Heat oven to 400 degrees. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup cheese, salt and pepper. Process until smooth, stopping once to scrape the sides of the bowl.

If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.

On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4- by 3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)

Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.

Bake 20 to 25 minutes or until golden brown. Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese; garnish with dill weed sprigs. Serve warm.

Nutrition information per serving:

Calories 150 Fat 10 g Sodium 150 mg

Carbohydrates 9 g Saturated fat 3 g

Protein 4 g Cholesterol 15 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1/2 bread/starch, 1/2 medium-fat meat, 1 1/2 fat.


Makes 16 appetizers.

Bake-Off entry from finalist Paula Naumann of Sleepy Eye.

• 1 tsp. sesame oil

• 1/2 lb. skinless chicken breast, cut into 1/4-in. pieces

• 4 medium green onions, sliced (1/4 c.)

• 1/3 c. sweet orange marmalade

• 1 tsp. soy sauce

• 1 tsp. cooking sherry, if desired

• 1/2 tsp. garlic powder

• 1/2 tsp. crushed red pepper flakes

• 1 (8-oz.) can refrigerated crescent dinner rolls (8 rolls)

• 1 tsp. sesame seeds


Heat oven to 375 degrees. Lightly spray 16 mini-muffin cups with no-stick cooking spray.

In nonstick skillet, heat oil over medium heat. Add chicken and onions; cook 3 minutes, stirring frequently. Lower heat to medium-low; stir in marmalade, soy sauce, sherry, garlic powder and red pepper flakes. Simmer uncovered for 5 minutes, stirring occasionally until sauce is thickened and chicken is no longer pink in center. Remove from heat.

Meanwhile, unroll dough into 4 rectangles. Cut each rectangle into quarters by making another diagonal cut to the perforation to make a total of 16 triangles.

Press largest part of each dough triangle in bottom and up side of muffin cup, leaving triangle points extended over cup. Fill each cup with about 1 tablespoon chicken mixture. For each cup, slightly stretch points of triangles to make longer; twist points together and place on top of filling. Spray shaped rolls lightly with cooking spray; sprinkle with sesame seeds.

Bake 11 to 19 minutes or until golden brown. Carefully remove from pan to serving plate. Cool 5 minutes before serving. Serve warm.

Nutrition information per serving:

Calories 100 Fat 4 g Sodium 140 mg

Carbohydrates 11 g Saturated fat 1 g

Protein 4 g Cholesterol 10 mg Dietary fiber 0 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 fat.