Crescent Sloppy Joes
3/4 Lb Lean (at Least 80%) Ground Beef
1/4 Cup Barbecue Sauce
1/4 Cup Shredded Cheddar Cheese (1 Oz)
1 Can (8 Oz) Dinner Rolls Or 1 Can (8 Oz) Refrigerated Crescent Dough Sheet
1 Egg, Beaten
1teaspoon Sesame Seed
Heat oven to 375°F. In 10-inch skillet, cook beef over medium heat, stirring frequently, until thoroughly cooked; drain. Stir in barbecue sauce; cook 1 to 2 minutes, stirring occasionally, until hot. Stir in cheese.
If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each into 8×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each into 8×4-inch rectangle. Cut each in half crosswise, making 8 squares.
Place about 2 rounded tablespoons beef mixture on center of each square. Fold dough over filling, forming triangles; press edges with fork to seal. With knife, cut small slits in tops for steam to escape. Place on ungreased cookie sheet. Brush with egg; sprinkle with sesame seed. Bake 11 to 18 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Apple Cinnamon Dessert or Breakfast
1/2 Cup Sugar
1 Teaspoon Ground Cinnamon
2 Cans (17.5 Oz Each) Flaky Refrigerated Cinnamon Rolls With Icing
1/4 Cup Butter, Melted
1 Cup Apple Pie Filling With More Fruit (from 21-Oz Can)
Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In large resealable food-storage plastic bag, mix sugar and cinnamon. Remove rolls from cans; cover and refrigerate icing containers. Separate dough into 10 rolls; cut each into 6 pieces. Add roll pieces to large bowl; drizzle with melted butter, tossing to coat.
Add half of the roll pieces to bag with sugar and cinnamon mixture; seal and shake to coat pieces, breaking up any large clumps. Remove from bag, and arrange pieces in baking dish. Repeat for remaining dough; discard any remaining sugar mixture. Cover and refrigerate overnight (9 to 12 hours).
Heat oven to 350°F. Remove baking dish from refrigerator. In small bowl, add apple pie filling; cut apples into 1-inch pieces with kitchen scissors. Drop 12 tablespoonfuls apple pie filling on top of dough, creating pockets of filling, and spacing about 2 inches apart.
Bake 27 to 32 minutes or until dough is baked through in center and deep golden brown around edges. If starting to brown too much, cover with foil last 5 minutes of baking.Cool 10 minutes. In small microwavable bowl, add icing from both containers. Microwave uncovered on High 15 to 20 seconds or until stirred smooth and thin enough to drizzle. Drizzle icing on top before serving.