~Pillsbury French Bread Recipes~ | Taste of Home Community
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~Pillsbury French Bread Recipes~

Last post Mar 04, 2014 9:59 PM by Sonya123 . 16 replies.

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  • ~Pillsbury French Bread Recipes~
    I know you all can help me out here~! :)

    They had a good sale on the pillsbury bread & roll this past weekend & I had coupons so couldn't let them go to waste....I now have 6 tubes of Pillsbury French Bread in my fridge~!!

    Help me use them up~!!

  • RE: ~Pillsbury French Bread Recipes~
    Make a stromboli out of one.

    I use pizza dough, myself, but I read, on my stromboli thread, that some use the french bread. In fact, the manager at County Market suggested I use it when they could no longer get the pizza dough. He said a lot use it like that.

  • RE: ~Pillsbury French Bread Recipes~
    Also, bake the bread as instructions and make a French bread pizza. We had one last week and really enjoyed it.

  • RE: ~Pillsbury French Bread Recipes~
    Kathy, thanks for the ideas~!
  • RE: ~Pillsbury French Bread Recipes~
    Here's one of our favorites!

    Savory Sandwich Ring

    Recipe By :Pampered Chef

    2 packages refrigerated French bread dough -- 11 oz. each
    3 cloves garlic -- pressed
    1/2 teaspoon dried oregano
    1/2 teaspoon dried basil leaves
    8 ounces deli-meat (variety) -- thinly sliced
    4 ounces cheese (variety) -- thinly sliced
    2 cups chopped lettuce
    6 tablespoons Italian dressing -- divided
    1 onion, green bell pepper, tomato -- thinly sliced
    1/2 cup sliced pitted ripe olives

    Preheat oven to 350 degrees. Place dough seam side down, on round 15" Round Baking Stone*. Join ends of dough together to form 1 large ring. Cut 6-8 diagonal slashes (1/2" deep) on top of dough; lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with herbs. Bake 26 to 30 minutes until deep golden brown. Remove from Baking Stone; cool ompletely.

    To assemble, cut bread in half horizonally. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce, drizzle with 2 tablespoons dressing. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread with remaining dressing, place over bottom half. Cut into wedges and serve.

    Say less than you know, Own more than you show, Pay as you go, Praise God from whom all blessings flow!!
  • RE: ~Pillsbury French Bread Recipes~
    I don't have any recipes for the French Bread, but have to comment on those Pillsbury Bread and Rolls. They are soo good. Have you tried the frozen Flaky Biscuits and the others--they are really good.

    I couldn't make them better myself.

  • RE: ~Pillsbury French Bread Recipes~
    Country French Herb Flatbread
    Prep Time: 15 min (Ready in 35 min )
    Makes: 20 appetizers Nutrition Information

    1 (13.8-oz.) can Pillsbury® Refrigerated Pizza Crust
    4 1/2 teaspoons olive oil
    2 teaspoons dried herbes de Provence*
    5 to 6 oil-packed sun-dried tomatoes, drained, chopped
    1/3 cup chèvre (goat) cheese, softened
    2 eggs
    Dash pepper
    Fresh thyme or rosemary sprigs, if desired
    Red and/or yellow cherry tomatoes, if desired

    1. Heat oven to 400°F. Spray 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands. With fingers, make indentations over surface of dough. Brush with 3 teaspoons of the oil. Sprinkle with 1 teaspoon of the herbes de Provence; top with sun-dried tomatoes.
    2. In medium bowl, combine cheese, eggs, remaining 1 1/2 teaspoons oil and remaining 1 teaspoon herbes de Provence; mix well with wire whisk. Pour evenly over tomatoes; carefully spread.
    3. Bake at 400°F. for 15 to 20 minutes or until edges are golden brown. Remove from oven; sprinkle with pepper. If necessary, loosen sides of bread from pan. Cut into squares. Arrange on serving platter. Garnish with thyme sprigs and cherry tomatoes.

    *To substitute for herbes de Provence, combine 1/2 teaspoon each dried thyme, marjoram, rosemary and basil leaves.

  • RE: ~Pillsbury French Bread Recipes~
    Santa Fe Chicken Bread Bowls
    Prep Time: 30 min
    Makes: 6 servings Nutrition Information

    Bread bowls come easy with refrigerated dough. And here's a great tasty filling!

    2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
    1 tablespoon olive or vegetable oil
    2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
    1 red bell pepper, chopped
    1/4 cup chopped red onion
    1 (16-oz.) can chili beans, drained
    1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
    1 (10-oz.) can Old El Paso® Red Enchilada Sauce
    3/4 cup sour cream
    1/2 cup ketchup
    1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
    1 tablespoon dried parsley flakes
    1 teaspoon dried basil leaves
    2 oz. (1/2 cup) shredded Cheddar cheese, if desired

    1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
    2. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
    3. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
    4. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

  • RE: ~Pillsbury French Bread Recipes~
    Vermont Maple Bread Pudding

    Makes: 12 servings Nutrition Information

    Serve this rich, maple-flavored pudding for your next gathering and wait for the rave reviews - its scrumptious!

    1 bag (12.4 oz) Pillsbury® Oven Baked frozen crusty French dinner rolls
    6 eggs
    1/2 cup maple-flavored or real maple syrup
    3/4 cup granulated sugar
    1 1/2 teaspoons baking powder
    1 pint (2 cups) half-and-half
    1 cup milk
    1/4 cup butter or margarine, melted
    1/2 cup cream cheese creamy ready-to-spread frosting (from 16-oz container)
    1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
    Garnishes, if desired
    Vanilla ice cream
    Fresh mint sprigs
    Powdered sugar

    1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Let frozen rolls stand at room temperature 10 minutes. Cut each roll into 12 pieces; place in large bowl.
    2. In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, milk and melted butter until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
    3. Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
    4. To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. Cut into 12 servings. Serve warm with ice cream; garnish with mint and sprinkle with powdered sugar.

  • RE: ~Pillsbury French Bread Recipes~
    Fruit-Nut Breakfast Bread

    Makes: 10 slices Nutrition Information

    Serve your brunch guests a warm, fruity bread. It's easy! Just roll dried fruit into refrigerated bread dough.

    1 can (11 oz) Pillsbury® refrigerated crusty French loaf
    1 cup dried apricots, chopped
    1/2 cup chopped dates
    1/2 cup slivered almonds
    1/2 cup powdered sugar
    1 to 2 teaspoons milk

    1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Carefully unroll dough onto cookie sheet. Sprinkle apricots, dates and almonds evenly over dough. Starting with long side, roll up; seal edges. Fold ends under; seal.
    2. Bake 26 to 30 minutes or until deep golden brown. Immediately remove loaf from cookie sheet; place on serving plate or cutting board. Cool 10 minutes.
    3. Meanwhile, in small bowl, stir powdered sugar and enough milk until smooth and thin enough to drizzle.
    4. Drizzle icing over slightly cooled loaf. To serve, cut diagonally into slices with serrated knife.

    A dried fruit mixture can be substituted for the apricots and dates.

  • RE: ~Pillsbury French Bread Recipes~
    Baked Club Sandwich Rounds
    Prep Time: 35 min (Ready in 1 hr 5 min )
    Makes: 12 servings Nutrition Information

    The filling--Cheddar, turkey and ham--bakes right inside the French bread; slicing the baked loaf reveals a pinwheel design.

    1 lb. bacon
    1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
    4 oz. (1 cup) shredded sharp Cheddar cheese
    2 oz. thinly sliced cooked deli turkey
    2 oz. thinly sliced cooked deli ham

    1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Cook bacon until crisp. Drain on paper towel; crumble.
    2. Unroll dough. Sprinkle cheese over dough. Top with turkey, ham and bacon. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on sprayed cookie sheet.
    3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices.

  • RE: ~Pillsbury French Bread Recipes~
    Overnight Sausage and Egg Casserole
    Prep Time: 20 min (Ready in 5 hr 15 min )
    Makes: 12 servings Nutrition Information

    An ideal recipe for brunch; make it the night before and bake it in the morning.

    1 (12-oz.) pkg. bulk light turkey and pork sausage
    3 (8-oz.) cartons (3 cups) refrigerated or frozen fat-free egg product, thawed
    1/2 cup nonfat sour cream
    1 1/2 teaspoons dry mustard
    1 teaspoon instant minced onion
    3 cups cubed French bread (4 to 5 slices)
    4 oz. (1 cup) shredded reduced-fat sharp Cheddar cheese

    1. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In medium nonstick skillet over medium heat, cook sausage until no longer pink. Drain well; set aside.
    2. In large bowl, combine egg product, sour cream, dry mustard and onion; blend well. Stir in bread cubes, cheese and sausage. Pour into sprayed dish; sprinkle with paprika. Cover with plastic wrap. Refrigerate at least 4 hours or overnight.
    3. Heat oven to 350°F. Uncover dish; bake 45 to 55 minutes or until center is slightly puffed and knife inserted in center comes out clean.

  • RE: ~Pillsbury French Bread Recipes~
    Cheesy Chile Bread
    Prep Time: 25 min
    Makes: 16 servings Nutrition Information

    1/4 cup mayonnaise or salad dressing
    4 oz. (1 cup) shredded Monterey Jack cheese
    1/4 cup Old El Paso® Chopped Green Chiles (from 4.5-oz. can)
    Dash hot pepper sauce
    1 (1-lb.) loaf French bread, cut in half lengthwise

    1. Heat grill. In small bowl, combine all ingredients except bread; mix well. Place bread cut side down on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 5 minutes or until lightly toasted.
    2. Spread cheese mixture on toasted sides of bread halves. Cook 10 to 15 minutes or until cheese bubbles and begins to brown.

    To broil bread, place bread cut side up on broiler pan; broil 6 to 8 inches from heat for 5 minutes or until lightly toasted. Spread cheese mixture on toasted sides of bread halves; broil 2 to 3 minutes or until cheese bubbles and begins to brown.

  • RE: ~Pillsbury French Bread Recipes~
    Overnight Maple French Toast
    Prep Time: 15 min (Ready in 8 hr 50 min )
    Makes: 5 servings Nutrition Information

    Because this rich French toast gets completely assembled in advance, it's a good timesaver for a company breakfast or brunch. In the morning, just pop in the oven and bake.

    2/3 cup firmly packed brown sugar
    1/2 cup maple-flavored syrup
    1 tablespoon margarine or butter
    10 (1-inch-thick) slices French bread
    4 eggs
    1 1/2 cups skim milk
    1 teaspoon vanilla
    1/8 teaspoon salt
    1 1/4 cups sliced strawberries
    1 to 2 tablespoons powdered sugar

    1. Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.
    2. Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
    3. In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
    4. To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
    5. To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

  • RE: ~Pillsbury French Bread Recipes~