Stir Crazy: 'Homemade' comes with a qualifier when using store dough

August 12, 2013 

I made these appetizers for a party last week. They are so easy I'm almost ashamed to say they're "homemade." After all, I did the shortcut route using refrigerated biscuit dough. Anyway, here's my adapted version of a recipe from Betty Crocker/Bisquick. By the way, the recipe title says "wreath," but feel free to interpret that loosely or ignore it all together. I baked these pizza rolls in rows like cookies, then arranged them on a round glass platter with a bowl of sauce in the middle. Looked like a wreath to me!

And another note: The directions say to form balls out of the stuffed dough, but mine never were round. They ended up kind of oblong. No one minded. They were gone in a flash.

Pizza Biscuit Wreath

2 cans (12 ounces each) refrigerated buttermilk biscuits

60 small slices pepperoni

30 small chunks of mozzarella cheese, about the size of dice

1 egg, beaten

2 tablespoons finely shredded Parmesan cheese

1/2 teaspoon Italian seasoning or oregano

1 can (8 ounces) pizza sauce or homemade red sauce

1. Heat oven to 375 degrees. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into 3-inch round. (I used a small rolling pin.)

2. Place 3 pepperoni slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. (Dip fingers in water to help with seal.) Repeat with remaining can of dough, pepperoni and cheese.

3. Arrange on a cookie sheet. Brush with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.

4. Bake 18 to 20 minutes, or until golden brown. Meanwhile, in small microwavable bowl, microwave pizza sauce, loosely covered, on High 45 to 60 seconds or until warm.

5. Arrange pizza rolls on round serving platter. Place bowl of pizza sauce in center.Serve warm. Makes 20 appetizers.

While I was browsing through the Bisquick website, I came across two other very simple ways to up the flavor of biscuits. Here are ones for breakfast and dinner.

Raisin-Cinnamon Biscuits

2 cups Bisquick

1/2 cup milk

1/3 cup sugar

1/3 cup raisins

1 teaspoon ground cinnamon

Heat oven to 425 degrees.

Stir all ingredients in a medium bowl until soft dough forms.

Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.

Bake 10 to 12 minutes or until golden brown.

Tip: Sprinkle with cinnamon-sugar mixture before baking.

Makes 9 biscuits, each with 155 calories, 4 grams fat, 390 mg sodium, 29 grams carbohydrates, 1 gram fiber, 2 grams protein. Exchanges: 1 starch, 1 fruit, 1/2 fat.

Biscuit Sticks

1/3 cup butter or margarine

2 cups Bisquick

1/2 cup cold water

Heat oven to 425 degrees. In a 13-by-9-inch pan, melt butter in oven.

Meanwhile, in a medium bowl, stir baking mix and water until soft dough forms.

Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat.

Shape into a ball; knead 5 times.

Roll dough into 10-by-6-inch rectangle. Cut in half lengthwise.

Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan.

Bake 12 to 15 minutes. Serve hot.

Tip: For tender breadsticks, knead in just enough Bisquick mix so the dough is smooth and no longer sticky. Too much will toughen the biscuits.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.

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