Personal Chili-Pot Pies
by Kate Heyhoe
Crescent-Domed Meal Leaves Time for People, Pets, and Play
Maggie and Koko play ball while Kate makes Chili Pot-Pies.
Even when not writing cookbooks, I lead a hectic home life, especially during the holidays.
My husband and I are outnumbered: Our herd of cats and dogs keeps us walking, petting, feeding, wrestling, rolling on the floor, fetching, and playing ball. Every pet needs a personal daily love-session—and they're not happy if holidays and work demands cut into their play periods.
So when the folks at Pillsbury hired me to develop recipes using their ever-popular crescent dough, I had just the right recipe in mind, and it turned out great: easy, tasty—and quick enough to leave more time for furry ones, football, and busy holiday schedules. (Tamale and Maggie cheer for it.)
Plus, it's easy to make food taste good when you're using tasty ingredients. I start with homemade chili (thawed from the freezer), but you can use any prepared chili con carne.
Here is my recipe and steps...
Personal Chili-Pot Pies—Under a Golden Dome
Casual holiday meals mean family, fun...and football. As editor of GlobalGourmet.com, I thrive on robust flavors, but during "food season" I'm also super busy. So while my team kicks the ball, I kick up traditional comfort food—chili con carne—by baking it under a Pillsbury Crescent dome. Add a layer of cheese and cumin seeds, and you've scored! Or, punt to glory with meat-free chili. Either way, crowds always cheer for this quick-'n'-easy meal.
Total Time: 25 minutes
• Prep: 10 minutes
• Cook: 15 minutes
4 (6-ounce) ovenproof ramekins, custard cups, or soufflé dishes
- 19 ounces (about 2-1/2 cups) prepared chili con carne
- 1 container Pillsbury® Place 'N Bake® Crescent Rounds Original (8 count)
- 4 ounces (2 cups) shredded cheese (such as cheddar or Mexican-blend)
- 1/2 teaspoon whole cumin seed
- 1/4 teaspoon paprika
Steps (jump to photos below):
1. Preheat the oven to 375 degrees F. Heat the chili in a saucepan until hot (or microwave in a microwave-safe container).
2. Set out the ramekins, a baking sheet, Crescent Rounds, chili, and remaining ingredients.
3. Spoon the chili evenly into each ramekin. Set aside 1/4 cup of cheese. Sprinkle the remaining cheese evenly over the chili in the ramekins, leaving room to place a large crescent round on top.
4. Uncurl a crescent round and spiral the dough around another crescent round (so it's just the right size to nest inside a ramekin). Do this with the remaining dough, to make one large crescent round per ramekin.
5. Top each ramekin with a large crescent round. Sprinkle the reserved cheese, cumin seed and paprika on top. Arrange the ramekins on the baking sheet.
6. Bake 12-15 minutes, or until the crust is puffed and golden brown.
- • Allow 1 ramekin for average appetites, 2 ramekins for hearty eaters.
- • Make extra chili for second helpings. Bake extra Crescent Rounds to serve on the side.
- • If desired, add garnishes like chopped tomato and green onion.
- • For a complete meal, add a colorful salad or avocado halves as side dishes.
Step 2: Assemble the ingredients.
Step 3: Fill with chili and cheese.
Step 4: Make larger spirals.
Step 5: Top spirals with cheese and spices.
Step 6: bake until golden.
Copyright © 2013, Kate Heyhoe. All rights reserved.
This page modified November 2013