Get ready to celebrate the 4th by adding Sweet Tacos and Pizza to your menu with these two recipes from Pillsbury
Patriotic Cookie Pizza
Show your colors this 4th of July with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
Ingredients
- 1 roll (16.5 oz) Pillsbury® Create ‘n Bake® refrigerated sugar cookies
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
- 2 teaspoons grated lemon peel
- 2 cups fresh raspberries
- 1 1/2 cups fresh blueberries
- 1/4 cup apple jelly, melted
Directions:
- 1 Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.
- 2 Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.
- 3 In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
Red White and Blue Dessert Tacos
This is no ordinary Taco it’s a dessert one filled with fruit and whip cream ready to celebrate the 4th of July in sweet style.
Ingredients:
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 2/3 cup sugar
- 1 cup whipping cream
- 1 can Pillsbury® Grands!® Flaky Layers refrigerated Butter Tastin’® biscuits
- 2 Tablespoons Pillsbury BEST® All Purpose Flour
- 1/4 cup Crisco® Pure Vegetable Oil
Directions:
- 1 In medium bowl, gently mix strawberries, blueberries and 4 tablespoons of the sugar. Cover; refrigerate, stirring occasionally.
- 2 In small bowl, beat whipping cream with electric mixer on low speed until slightly thickened. Increase speed to medium. Slowly add 2 tablespoons of the sugar, beating until stiff peaks form. Cover; refrigerate.
- 3 Separate dough into 8 biscuits. Sprinkle flour on work surface; press or roll each biscuit into 6-inch round.
- 4 In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add 2 biscuit rounds to skillet; cook 30 seconds to 1 minute on each side or until light golden brown. Repeat with remaining biscuit rounds, adding more oil as needed. Drain on paper towels. Sprinkle one side of the biscuit rounds with the remaining 4 tablespoons sugar.
- 5 With slotted spoon, spoon 1/3 cup fruit mixture lengthwise in middle of unsugared side of each biscuit round. Spoon rounded 1/4 cup whipped cream along outside edge of fruit; fold biscuit round over to form taco. Serve immediately.