Mini Crescent Dogs

I'm making these tonight. They are super easy and a favorite of my kids. Yeah, yeah -- appetizers for dinner. :)

Mini Crescent Dogs

Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer.

Prep Time: 15 Min
Total Time: 30 Min
Makes: 48 snacks

INGREDIENTS:
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package)

DIRECTIONS:
1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.

Cheesy Chicken Parmesan Over Pasta

I made this tonight. It was incredibly easy to make and very tasty. We didn't even have any leftovers!

Cheesy Chicken Parmesan Over Pasta

Breaded chicken breasts topped with savory tomatoes and melted cheese and served over hot pasta

Hands on: 15 minutes
Total: 35 minutes
Makes: 4 servings (1 chicken breast and 1 cup pasta each)

Ingredients:
4 frozen Banquet or Tyson breaded chicken breast patties
2 cans (14.5 ounces each) Hunts Diced Tomatoes with Basil, Garlic & Oregano, drained (I ran out of this so I used regular canned dice tomatoes and spiced them myself)
4 slices (2/3 oz. each) mozzarella cheese
8 ounces dry pasta, uncooked (I used rotini)
shredded Parmesan cheese, optional

Directions:
1. Bake chicken in preheated oven according to package directions.
2. Top each breast with 1/3 cup of the tomatoes; cover with 1 cheese slice. Continue baking 20 minutes, or until chicken is heated through and cheese is melted. Meanwhile, cook pasta in large saucepan according to package directions.
3. Drain pasta; return to saucepan. Add the remaining tomatoes; toss to coat. Place on large platter; top with chicken. Sprinkle with the Parmesan cheese, if desired.

Creamy Chicken, Pasta & Mushroom Skillet

I made this last week. It was easy, and a hit with the kids!

Creamy Chicken, Pasta & Mushroom Skillet

Rigatoni pasta and chicken tossed in a tomato and mushroom sauce with peas

Hands on: 20 minutes
Total: 20 minutes
Makes: 6 servings (1-1/3 cups each)

Ingredients:

8 ounces dry rigatoni pasta, uncooked
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 ounces) Hunt's Petite Diced Tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 cup frozen green peas, thawed
grated Parmesan cheese, optional

Directions:

1. Cook pasta according to package directions. Meanwhile, cook chicken and onions in large nonstick skillet over medium-high heat 5 minutes, or until chicken pieces are no longer pink in centers.
2. Stir in undrained tomatoes and soup; cook 5 minutes, or until heaated through, stirring occasionally. Add peas; mix well.
3. Drain pasta; place in large serving bowl. Add tomato mixture; toss to coat. Sprinkle with cheese, if desired.