Ham and Cheese Crescents

Ingredients
1 (8-ounce) can refrigerated crescent rolls
8 ounces Deli Tavern Ham slices
1/4 cup shredded Cheddar cheese

Steps
1. Preheat oven to 375°F. Separate dough into 8 triangles, pressing slightly to stretch, without tearing.
2. Place ham on wide end of each crescent. (Cut slices in half, if needed.) Top with 1/2 tablespoon cheese. Tuck wide ends over ham and cheese; fold up, forming a completely enclosed pocket of dough around filling. Place point down on ungreased baking sheet.
3. Bake 11–13 minutes or until golden. (Be careful; filling may be very hot.) Serve.
Note: Crescents may be made earlier in day through step 2 and refrigerated on baking sheet. Bake when ready to serve.


(Recipe courtesy of Publix Apron's Simple Meals)

Cheddar Pimento Bisquits

Ingredients
Cooking spray
1 (7.75-oz) package cheese-garlic biscuit mix
1 cup shredded sharp Cheddar cheese
1 (4-oz) jar diced pimientos, drained
1/2 cup water

Prep

• Preheat oven to 450°F. Coat baking sheet with spray.

Steps

1. Combine remaining ingredients. Drop into 6 biscuits (by 1/4 cupfuls) onto baking sheet.
2. Bake 10–12 minutes or until edges are golden. Let stand 5 minutes to cool. Serve.

(Recipe courtesy of Publix Apron's Simple Meals)

Picadillo Crescents

Ingredients
1/2 pound lean ground beef, 7% fat
2 tablespoons sliced green olives
1 tablespoon chopped green chiles (undrained)
1/2 teaspoon adobo seasoning
1/8 teaspoon pepper
2 teaspoons roasted garlic
1 tablespoon flour
1/2 cup Spanish tomato sauce
1 (15-ounce) package pie crust dough (2 crusts)

Steps
1. Preheat oven to 425°F. Preheat large sauté pan on medium-high 1–2 minutes. Combine beef, olives, chiles, seasoning, pepper, and garlic in pan. Cook 5–7 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
2. Reduce heat to medium-low; stir in flour and cook 1 minute. Stir in tomato sauce, cook 2 minutes; then remove from heat.
3. Cut each pie crust into 8 wedges (like cutting pie pieces). Place about one tablespoon meat mixture on wide end of each wedge. Beginning at wide end, roll up wedges. Arrange on baking sheet. Bake 12–15 minutes or until golden. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Italian Garlic Toast

Ingredients
6 slices frozen Texas garlic toast
1/2 teaspoon Italian seasoning
aluminum foil (optional)

Steps
1. Preheat oven to 425°F. Line baking sheet with foil (for ease in cleaning).
2. Place slices flat on baking sheet. Sprinkle with seasoning. Set aside.
3. Place in middle of oven and bake 5-7 minutes. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Garlic Cheese Rolls

Ingredients
6 oz part-skim mozzarella cheese
8 Bakery potato rolls
4 teaspoons herb garlic butter, divided
1 (24x12-inch) sheet aluminum foil


Steps

1. Preheat oven to 450°F. Cut cheese into 3/4-inch cubes. Cut a deep X into each potato roll; pull rolls open slightly.
2. Place one cube of the cheese into opening of each roll; top cheese with 1/2 teaspoon of the butter.
3. Push rolls closed and place in center of foil. Bring up foil sides; then double-fold top and ends to seal the package. Bake 15 minutes or until cheese melts. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Corn Muffins With Sweet Chile Butter

Ingredients
1/4 cup butter
2 tablespoons whole milk
1 tablespoon chopped green chiles
2 tablespoons honey
1 teaspoon green pepper sauce
8 Bakery corn muffins

Steps
1. Place all ingredients (except muffins) in small microwave-safe bowl. Microwave on HIGH for 20 seconds; stir and microwave 10–20 more seconds or until butter melts.
2. Place muffins (in paper liners) in microwave-safe dish. Cut a deep "X" in muffins, pull apart slightly, and drizzle sauce over cut muffins.
3. Microwave 20–30 seconds or until warmed. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Mushroom Cheese Rolls

Ingredients
8 Bakery potato rolls
1 (12x24-inch) sheet aluminum foil
2 tablespoons unsalted butter
8 oz pre-sliced fresh baby portabellas
1 teaspoon browning sauce
1/4 teaspoon kosher salt
1/8 teaspoon pepper
2 tablespoons fresh Italian parsley, finely chopped
1/2 cup light mayonnaise
8 slices provolone cheese (6 oz)


Prep

• Preheat oven to 400°F.
• Split rolls crosswise; arrange bottom halves of rolls in center of foil sheet.

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add mushrooms, browning sauce, salt, and pepper; cook and stir 4–5 minutes or until mushrooms are well browned. Chop parsley.
2. Combine parsley and mayonnaise; spread over both halves of rolls. Divide mushrooms evenly over bottom halves of rolls; top with 1 folded cheese slice and top halves of rolls.
3. Make a foil pouch. Bring up foil sides; then double-fold top and ends to seal. Bake 10 minutes to melt cheese. Serve.

(Recipe courtesy of Publix Aprons Simple Meals)

Glazed Egg Rolls

Ingredients
aluminum foil
cooking spray
1 (12-ounce) package frozen pork and shrimp egg rolls
1/4 cup duck sauce
1/4 teaspoon five spices powder

Steps
1. Preheat oven to 450°F.
2. Line baking sheet with foil (for ease in cleaning) and spray with cooking spray.
3. Place egg rolls on baking sheet (reserving sauce packets for dipping, if using). Spread 1 tablespoon duck sauce over each.
4. Sprinkle with five spices powder.
5. Bake for 10-12 minutes.
6. Using tongs, immediately remove egg rolls from foil and serve.

(Recipe courtesy of Publix Aprons Simple Meals)