Recorded Books Inc. - Pillsbury the Big Book of More Baking with Refrigerated Dough

Owned Media and Publishing Director: Amy Halford

Owned Media and Publishing Manager: Audra Carson

Senior Editor: Grace Wells

Food Editors: Lori Fox, Mary Kaye Sahli, and Cathy Swanson

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis

Associate Production Editor: Helen Seachrist

Cover Design: Tai Blanche

Interior Design and Layout: Tai Blanche

Senior Production Coordinator: Kimberly Kiefer

Digital Managing Editor: Rebecca Springer

Cover Photos:

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Dear Friends,

Our book, The Big Book of Easy Baking with Refrigerated Dough, was such a hit we knew we had to create a sequel with new ideas and beautiful photographs. Once again the pages are filled with no-fuss recipes all starting with the convenience of refrigerated dough products. The Big Book of More Baking with Refrigerated Dough is here for the entire family to enjoy.

Every recipe in this tasty collection uses one of our time-saving products to create a little refrigerated dough magic. Youll find appetizers, sandwiches, pizzas, casseroles and a variety of sweet treats to try. Plus, there are gluten-free recipes in here too.

Be sure to check out our features on baked doughnuts and grilled pizzas. All the great tastes of the doughnut shop or pizza restaurant are made simple with easy-to-use refrigerated dough. Many recipes from the famous Bake-Off Contest appear too, and these recipes are always fun to make. Try .

Go for the dough, then shape it, wrap it, fill it, stuff it or top it into something delicious everyone will love. Let the baking begin!

Our Best to You,

The Pillsbury Editors

P.S. Look for these helpful icons throughout the book:

For recipes that take 30 minutes or less start to finish

During the 1950s, modern conveniences were on the rise in America, including the introduction of innovative refrigerated dough products that could be found at the grocery store. These products were quick to become favorites in homes across the country, with satisfied consumers enjoying the versatility, aroma and taste of freshly baked dough.

Over the years, Pillsbury dough products have continued to provide ease of preparation and delicious results. Its easy to just pop the can, make and bakebut what is more fun is the array of recipes available using those great products. Plus, the times have helped dictate new products, from different crescent roll creations and artisan pizza crust to gluten-free dough, plus inspired new food ideas to match.

Although we love the convenience of refrigerated dough, some tips will help you to get the best results when you use refrigerated dough products.

• Store dough on a shelf in the refrigerator. Temperatures on the door or in the crisper may be too warm or too cool.
• Keep dough refrigerated in the package or can until just before you use it. After you open the package, use the product right away or the dough may become sticky or hard to handle.
• Do not freeze dough products because the leavening will be inactivated and the dough will not rise. Exceptions to this are pie crust and cookie dough. Packages will indicate if freezing is possible and for how long.
• Always use dough by the expiration date on the end of the can or on the package. Exceptions to this are pie crust and cookie dough, both of which can be frozen up to 2 months.
• For the dough to bake correctly, always preheat the oven before baking.
• Serve refrigerated dough products warm from the oven unless the recipe specifies something different.
• Dough products should not be cooked in the microwave oven.

Feeling left out because you are eating gluten-free is a thing of the past because our gluten-free refrigerated dough products let you make cookies, pies and even pizza. For the best results, make sure to follow the directions on the package and in individual recipes. Here are some basic go-to baking tips to help make your gluten-free baking adventures a success.

• The best way to know if a product is gluten free is to read the ingredient listing on the label.
• Cell phones are a handy tool while shopping in case you need to call the 800 number on a product to verify whether or not it is truly gluten free.
• Keep a wide variety of gluten-free ingredients on hand for convenience.
• Store Pillsbury gluten-free dough products on a shelf in the refrigerator and keep them cold until just before using.
• For the best results with Pillsbury dough products, use by the expiration date on the package.
• When making gluten-free foods, its important to keep things free from contact with gluten. Keep the kitchen and all equipment that is used for gluten-free cooking very clean to help eliminate this problem. Its good to keep separate cutting boards and a separate area for food preparation if possible.
• Gluten-free baked goods tend to dry out more quickly than those made with wheat, so follow recipe storage directions.
• Create gluten-safe kitchen practices by designating one or more shelves just for these items, and consider using the upper shelves so gluten-containing food particles dont fall down on the shelves. Place ingredients in sealed containers and use color-coding or label them.