Ginger Sticky Pull-Aparts

Name: Ginger Sticky Pull-Aparts
Prep time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 1 tablespoon butter or margarine, melted; 1 tablespoon whipping cream; 2 tablespoons packed brown sugar; 2 tablespoons chopped candied ginger; 2 Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag); 1 tablespoon granulated sugar; 1/2 teaspoon ground ginger

3 Ratings

1 Reviews

Prep 15 min
Total 35 min
Ingredients 7
Servings 2

Warm, gooey pull-aparts are sized just for two. Easy does it with convenient Grands!® frozen biscuits.

By Pillsbury Kitchens

Updated August 21, 2008

Make With

Pillsbury Biscuits

Ingredients

1 tablespoon butter or margarine, melted
1 tablespoon whipping cream
2 tablespoons packed brown sugar
2 tablespoons chopped candied ginger
2 Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
1 tablespoon granulated sugar
1/2 teaspoon ground ginger

Steps

1

Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray. In small bowl, mix butter, cream and brown sugar; spoon into custard cups. Sprinkle with candied ginger.
2

Place biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft. Cut each biscuit into 8 pieces. Place biscuit pieces in resealable food-storage plastic bag; add granulated sugar and ginger. Shake pieces in sugar mixture. Divide biscuit pieces evenly between custard cups on top of candied ginger. Place cups on cookie sheet.
3

Bake 15 to 20 minutes or until golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm.

Add 1 tablespoon of chopped toasted almonds with the candied ginger for extra crunch and flavor.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 150

Total Fat: 17g; 26%

Saturated Fat: 8g; 38%

Trans Fat: 4 1/2g

Cholesterol: 25mg; 8%

Sodium: 610mg; 25%

Potassium: 65mg; 2%

Total Carbohydrate: 45g; 15%

Dietary Fiber: 0g; 0%

Sugars: 22g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 4%; 4%

Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;