25 cheese filled dinner Recipes

pie filling (i use blueberry), pillsbury refrigerated crescent dinner rolls, cream cheese (softened ), sugar, vanilla, butter

refrigerated crescent dinner rolls, cream cheese, softened, cherry pie filling, vanilla frosting

refrigerated crescent dinner rolls, process american cheese, garlic powder , to taste, butter-flavored cooking spray (optional)

cream cheese, softened, wasabi-horseradish light mayonnaise, prepared horseradish, chopped onion, lemon juice, crabmeat, drained or 6 oz fresh crab, cooked, refrigerated crescent dinner rolls, paprika , if desired, chopped fresh parsley , if desired

cream cheese, softened, honey, refrigerated crescent dinner rolls, cinnamon, sliced almonds (optional) or 1/4 cup chopped pecans (optional)

cream cheese, softened, honey, divided, almonds, sliced, refrigerated crescent dinner rolls, ground cinnamon

refrigerated crescent dinner rolls, cream cheese, softened, sugar, canned cherry pie filling, almond extract

refrigerated crescent dinner rolls, light cream cheese spread, powdered sugar, divided, egg white, vanilla, cherry pie filling (or your favorite flavor ), milk

refrigerated crescent dinner rolls, divided, reduced-fat cream cheese, sugar, divided, egg white, vanilla extract, cherry pie filling, skim milk , or as needed

refrigerated crescent dinner rolls, divided, philadelphia cream cheese, softened, powdered sugar, divided, egg white, vanilla, cherry pie filling, milk

refrigerated crescent dinner rolls, cream cheese, softened, sugar, almond extract, peach pie filling, flour, brown sugar, cold butter, sliced almonds

refrigerated crescent dinner rolls, softened cream cheese, sugar, almond extract, peach pie filling, all-purpose flour, brown sugar, cold butter, sliced almonds

rhodes frozen dinner rolls or 1 loaf rhodes bread dough, thawed to room temperature, lean ground beef, onion, chopped, taco seasoning, tomatoes, diced, cheddar cheese, grated, olive, sliced, sour cream , if desired, salsa , if desired

cream cheese, softened, sugar, almond extract, refrigerated crescent dinner rolls, strawberry pie filling, crushed pineapple, drained, apricot fruit spread

crabmeat, rinsed,well drained, cream cheese, softened, sliced green onions, garlic salt, refrigerated crescent dinner rolls, egg yolk, water, sesame seeds, sweet and sour sauce

refried beans (either your homemade recipe, or the kind from can is ok), corn tortillas, vegetable oil, diced onion, diced jalapenos (this depends on how hot they are... use bell if you don tsp really like it spicy), salt and pepper, garlic cloves, minced, leftover pulled pork , taco meat, chorizo, etc... (optional), tomato sauce, whole canned tomatoes , with juice, chopped (you may used the kind that is already diced, if you would like), red chili pepper flakes (optional), cumin, eggs, shredded cheddar cheese (optional)

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)