46th Pillsbury Bake-Off Contest - June 2013

 
 

Asiago Crusted Potato Piroshki

Placement: SEMI-FINALIST for the 46th Pillsbury Bake-Off!! 

Prize won: No awards granted for semi-finalists

Recipe published in Pillsbury The Big Book of More Baking with Refrigerated Dough

Photo courtesy: Pillsbury®

Photo courtesy: Pillsbury®

After an interview with media crew [Mariecar Mendoza], I was beyond excited after reading what they had to say about me in the Press Release! 

“Wearing an apron, a bright smile and not a puff of flour on her brow, Lidia Haddadian is giving Food Network stars like Rachel Ray a run for their money when it comes to whipping up 30-minute meals without breaking a sweat.”

I knew this was yet another stepping stone in my culinary journey! 

Check out my Russian-inspired Asiago Crusted Potato Piroshki recipe on the Pillsbury website.

Certainly a winner in my book! 

RECIPE: 

Ingredients:

  • 1 bag (11.8 oz) frozen backyard grilled potatoes
  • 2 tablespoons Crisco® Pure Olive Oil
  • 2 tablespoons butter
  • 2 cups cleaned thinly sliced fresh leeks, white and light green portions only
  • ½ to 1 teaspoon dried thyme leaves
  • 4 (6 oz) cans Pillsbury™ Grands!™ Jr. Golden Layers™ Butter Tastin'™ refrigerated biscuits
  • 1 ½ cups shredded Asiago cheese (6 oz)

Directions: 

  1. Heat oven to 375°F. Line large cookie sheets with foil; spray with Crisco® Original No-Stick Cooking Spray. Microwave frozen potatoes as directed on package. 
  2. Meanwhile, in 12-inch skillet, heat olive oil and butter over medium heat. Add leeks; cook 2 minutes, stirring occasionally. Add potatoes and thyme; cook 1 to 2 minutes, coarsely mashing potatoes with fork. Remove from heat; cool mixture slightly. 
  3. Separate both cans of dough into 20 biscuits. Press each biscuit into 3 1/2-inch round. Spoon about 1 heaping tablespoon potato filling in center of each round. Fold dough over filling; press edges to seal. 
  4. Place cheese in shallow dish. Press biscuits into cheese to generously coat all sides. Place 2 inches apart on cookie sheets. 

  5. Bake 11 to 15 minutes or until golden brown. Cool 2 minutes on cookie sheets. Serve warm. 

 
Lidia Haddadian