Winning recipes from the Pillsbury Bake-Off

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

• 2 tbsp. finely chopped green onion tops

Directions

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.

Calories70Fat5 gSodium200 mgSat. fat2 g

Carbs6 gProtein3 gCholesterol10 mgDietary fiber0 g

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

Serves 5.

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

• 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)

Directions

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:

Carbs50 gProtein31 gCholesterol75 mgDietary fiber4 g

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

Serves 8.

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

• 1 Pillsbury refrigerated pie crust, at room temperature

• 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

Directions

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.

Calories870Fat55 gSodium280 mg

Carbohydrates78 gSaturated fat21 g

Protein15 gCholesterol80 mgDietary fiber5 g