DiscussionsThe Latest & Greatest from Pillsbury

Just like crescent rolls, Pillsbury pizza dough has many exciting uses (aside from the usual). Pretty much anything that tastes great baked inside warm, crispy bread can be good friends with either our Classic or Thin Crust pizza dough. Here’s some of what Pillsbury fans have been using it for during the past week!

Chicken Enchilada Pizza
This southwestern-style recipe is sort of like Barbeque Chicken Pizza, but with some Old El Paso mild enchilada sauce in place of the usual BBQ. Go for the Thin Crust dough, plus your favorite cheese, and maybe toss in some red bell or even jalapeno peppers to give it an extra kick!
http://www.sashasays.com/2010/01/dinner-last-night.html

Breakfast Egg and Veggie Sausage Braid
Although you could just as easily use the real thing, this blogger opted for some vegetarian soy sausage in what is a very creative use for our Classic Pizza dough. Fry your eggs, sausage, and onions and garlic (in olive oil) all separate from one another then lay atop the pizza dough with some pepper jack cheese and maybe a few shots of hot sauce. Wrap the dough up into a “braid” and bake for 15-20 minutes.
http://parkslopekitchen.wordpress.com/2010/01/20/brunchin-with-the-gals-breakfast-egg-and-veg-sausage-braid/

Spinach and Chicken Stromboli
If you’re unfamiliar stromboli or have never tried it before, it’s just like a calzone but with the sauce baked inside instead of served on the side. This blogger went for some fresh spinach, chicken breast, and colby and monterey jack cheese in hers, but takes a step further by brushing the outside of the Thin Crust pizza dough with 2% milk and covering with grated parmesan cheese. Bake this for 20-25 minutes and enjoy!
http://www.reallifesnories.com/2010/01/stromboli.html

Homemade Pizza
Last, but not least, we have the true classic. This recipe opts for garlic and oregano pesto sauce, instead of the traditional marinara, and tops it off with mushrooms, roasted red peppers, and mozzarella cheese. For you true Italian cuisine fans, this traditional pizza at its best! Enjoy this recipe for two with a fresh lettuce salad.
http://winniechandler.blogspot.com/2010/01/homemade-pizza.html

What are your favorite pizza toppings? Have you ever tried anything really creative using Pillsbury pizza dough? We can't wait to hear from you!

My grill never gets put in storage,, even in the cold winter months. One of our favorites is grilled pizza! Spray cooking spray on the grill, Heat the grill, use the Pillsbury pizza dough of choice, roll it out to desired size, grill lightly on both sides for about three to four minutes to " firm" it up, pull from heat and add toppings,, anything will do,, olive oil, pesto, chicken , precooked veggies, asparagus is great,, kind of a clean out the fridge night,, leftover chicken,, sloppy joe, luncheon  meats, and of course cheese of choice.The kids have a ball with this one!  One of my favorites is to brush the crust with olive oil, add a dash of basil, precooked chicken, asparagus, fresh sliced tomatoes, cucumber slices and feta cheeseand shredded provolone. Grill this until cheese is melted and enjoy!  

I've always used Boboli but will try the Pillsbury.  My favorite toppings is to apply a layer of Boboli Pizza sauce topped with, in order, a sprinkle Italian seasoning herbs, salt, and garlic powder, cooked Johnson's pork sausage (mild), thin sliced yellow onions, thin sliced green peppers, canned pineapple chunks (cut in half), cover all with shredded Italian Five Cheese.  Bake 'til cheese melts and starts browning.  Boboli says 450 degrees for 8 to ten minutes, but I just just eyeball it until the cheese looks right!

Of course, the amounts of the toppings is to your own taste.  I frequently take this to my Subvets club on Friday nights and the vets love it.  It's so different from the regular cheese /pepperoni fare served at the club!  Ginny :)