I knew these stuffed crescents were keepers when my husband ate most of the filling before I could roll it into the dough. I’ve had to get sneaky now when I make them. —Carrie Pommier, Farmington, Minnesota
"I think frozen bread dough should be called magic dough because there is so much you can do with it," says Liz Lazenby of Victoria, British Columbia. "These flavorful knots are delicious with soup...or use them for sandwiched or burgers."
For scrumptious and super-healthy party fare, Sarah Mercer suggests her colorful, hearty fajitas packed with crisp-tender veggies. “My husband prefers these to chicken or beef fajitas and I serve them for dinner often,“ says the Wichita, Kansas cook.
Even in frosty weather, Lucille Mead of Ilion, New York serves up garden-fresh flavor with this pretty, colorful side dish. The crisp-tender veggie combo goes with a variety of entrees and is ready in minutes.
One summer I worked at a health food store that sold sandwiches. We were close to a college campus, so I made lots of these fresh filled pitas for the students. Crunchy with crisp vegetables and nutty sunflower kernels, they're a fast-to-fix lunch when you're on the go.
-Linda Reeves, Cloverdale, Indiana
"I came across the recipe for this grilled vegetable medley at a nurses' station at the hospital where I work," notes Sheila Dedman of New Dundee, Ontario. "It's a big hit at home and while camping. The foil packet makes cleanup easy, too."