Last week I made mini chicken pot pies using Pillsbury Grands Biscuits and I was really happy with how they turned out. I had a fear that they wouldn’t come out of the baking tray intact and they turned out perfect. This inspired me to think of another recipe for Pillsbury Grands Biscuits this week which would be both savory and sweet!
Let’s get cooking!
This week’s ingredients include, from left: Tostitos Nacho Cheese, Tillamook Sharp Cheddar Cheese Shreds, Nathan’s Jumbo Beef Franks, Pillsbury Grands Biscuits, Hershey’s Chocolate Bar With Nuts and White Chocolate Reese’s Peanut Butter Cups.
Plus I’ll be using other items already stored in the MBIP World Headquarters Kitchen.
And of course, let’s not forget the most important ingredient, a giganzo 24 ounce can of Bud Light. Cheers!
The first thing we’re going to make is a mustard cheese sauce.
For this we’ll be using these ingredients: Ty Ling Hot Chinese Mustard, Tostitos Nacho Cheese, Tillamook Sharp Cheddar Cheese Shreds, Maille Old Style Mustard and French’s Classic Yellow Mustard.
The French’s Classic Yellow Mustard is the base of the sauce and then we’ll add dollops of the other mustards and the nacho cheese. I also put in some minced onions, black pepper and Cholula Hot Sauce. The final ingredient is about half of the bag of the Tillamook Cheddar Cheese Shreds.
Then we’ll cover the sauce and let it simmer on a medium-low heat.
Now we’ll get our hot dogs ready.
I chopped them up into pieces and seasoned them with black pepper and a maple seasoning salt and then put them in a buttered hot pan and stirred them around for a couple of minutes
Then I turned both the burners for the hot dogs and the mustard cheese sauce on low and let them both simmer in their respective pans.
I’ve cracked open the Pillsbury Grands, smooshed them out (and once again, “smooshed” is a valid cooking term for those of you thinking about making fun of me) and put them in a baking tin sprayed with Pam No-Stick Butter Spray.
Now we’ll make the Pigs in a Pie dish.
First we add some of the cheese mustard sauce in the bottom and then layer some hot dogs on top of the sauce. Then we’ll put another layer of the sauce, add some of the cheese shreds and close it up.
The final touch is a layer of the cheese shreds on the top of the closed up pie.
On the other end of the tin is the pie that we’re going to turn into the Baked Candy Biscuit.
On the bottom I put a few pieces of the Hershey’s chocolate bar and then I added a hunk of the Reeses’s White Chocolate Peanut Butter Cup and then another layer of the chocolate bar.
To finish it off, I drizzled some of the Scott Turley syrup (sirup) on top of the candy filling and closed it up.
Then they go into a 375 degree pre-heated oven for about 25 minutes.
Hmmm…what should we do to pass the time till they’re done?
Oh, I know, we’ll have another giant can of Bud Light and watch…
One of my favorite scenes from the Sopranos. This thing never fails to give me the creeps!
Okay, let’s go check on this week’s Marty Meal!
They’re done and they look amazing! I can’t wait to sample these, time to plate up this week’s meal!
Just like last week, I love how these are so self-contained when they’re all done! I cut it in half and this turned out so good!
The cheesy mustard sauce compliments the seasoned hot dogs in such a tasty fashion and the biscuit is fluffy and flaky. It’s a real savory taste treat!
Now on to the sweet side of things!
Oh my god! The two candy hunks melted into each other and into the biscuit and this is really a decadent treat!
The perfect savory and sweet meal and now speaking of sweet…here’s this week’s titillating photo montage!