Pillsbury Biscuit Recipes: 3 Easy Snacks Made with Pre-Made Dough

Food
By: Segun Oduolowu | Mike Dunn Posted: 10:54 AM, Aug 16, 2018 Updated: 1:25 PM, Aug 29, 2018

Football season is coming up soon, and let’s face it – you can’t stand around the parking lot cheering on your favorite team on an empty stomach. But don’t just settle for the same old tired appetizers, here are three Pillsbury biscuit recipes to help you make some tasty tailgating snacks.

1. Mini Pot Pies 

Full-size pot pies aren’t practical when you have beer and cheering to deal with, so let’s start with some mini pot pies. One taste will shwo you why it makes our list of best Pillsbury biscuit recipes.

Ingredients:

  • 1 8-count tube refrigerated biscuits (we used Pillsbury Grands Butter Tastin’ Biscuits)
  • 1 10.5 ounce can cream-style condensed soup
  • 2 cups frozen vegetable blend, thawed and drained
  • Up to 1 cup cooked and diced chicken, optional
  • Salt and pepper to taste, optional

Directions: 

Preheat oven to 350F. Spray a non-stick 12-cup regular muffin pan with cooking spray or floured cooking spray. Set aside. Open biscuits and flatten one biscuit between hands so it’s the size of an average pancake, about five inches in diameter. Place flattened biscuit in prepared pan, pressing it down firmly into base and around sides. Repeat with seven remaining biscuits. 

Add the vegetables to a large bowl with soup, optional chicken, optional salt and pepper and stir to combine. Before adding the filling, press biscuits down one more time firmly into pan. They have a tendency to spring up and you want to maximize the amount of area for the filling.

Scoop about 1/3 cup filling mixture into each biscuit, diving it equally. Filling should be just slightly domed above top edge of biscuit. Bake for about 23 minutes or until edges of biscuits are very lightly golden brown and filling has set up some. Start watching closely at 18 minutes since all ovens and ingredients vary.

Allow pot pies to cool in pan for about five minutes before removing and serving. They will shrink some as they cool. Pot pies are best warm and fresh, but will keep airtight in the fridge for up to five days. Reheat gently before serving. 

 

2. Sriracha Chicken Pockets

Ready for the second of Pillsbury biscuit recipes? If you’re looking for something with a spicy kick on game day, then these Sriracha chicken pockets are just the thing for you. Remember, if you’re not a fan of spice, you can use as much or as little Sriracha as you’d like.

Ingredients:

  • 2 cans (8-count) Pillsbury Grands Biscuits
  • 1 small Rotisserie chicken, shredded
  • 1 1/2 cup Monterey Jack cheese, shredded
  • 4 ounce cream cheese, softened
  • 3 tablespoons Sriracha
  • 2 tablespoons melted butter
  • 2 teaspoons garlic powder

Directions: 

Preheat oven to 425F. Spray two baking sheets with cooking spray and set aside. In a bowl, mix together the shredded chicken and the Sriracha sauce, adding more or less sauce as desired. In a separate bowl, combine the cream cheese and Monterey Jack cheese. Remove biscuits from cans. Spread each biscuit into rounds. Mound a tablespoon full of cheese mixture followed by two tablespoons full of chicken mixture.

Bundle up biscuit edges and pinch dough together. Roll dough in a ball in your hands and place on a baking sheet. Brush tops of each bundle with melted butter and sprinkle with garlic powder. Bake for 8-10 minutes or until golden brown. Serve with extra Sriracha or with Ranch dressing.

 

3. Mini Fruit Pies – One of Our Fav Pillsbury Biscuit Recipes

We’ve had savory, but game day is not complete until we indulge our sweet tooth. So, here’s our last of Pillsbury biscuit recipes: mini fruit pies!

Ingredients:

  • 2 (12-ounce) tubes refrigerated biscuits
  • Flour for rolling out biscuits
  • 1 cup Canola oil
  • 20-ounce can fruit pie filling, any flavor
  • Powdered sugar for dusting or cinnamon and sugar, to taste

Directions:

Remove biscuits from the package, and let stand at room temperature for 20 minutes. On a lightly-floured surface, roll out each biscuit until about 4-5 inches. Add two tablespoons pie filling to the middle of the biscuit. Fold over and seal with fork. Heat oil in pan.

Carefully add 2-3 pies at a time, depending on the size of your pan. Cook for about 8-10 seconds on each side or until golden brown. Remove and place on paper towel to drain. Dust with powdered sugar or sprinkle with cinnamon and sugar mixture.

 

If you’re looking for Pillsbury biscuit recipes, now you’ve got three to enjoy on game day, or any day of the year!

 

Special thanks to our friends at Alta Camelback for providing us their stunning location!

 

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