1 (8-Ounce) Can Pillsbury Refrigerated Crescent Dinner Rolls
3 Tablespoons Grated Parmesan Cheese
1 Egg, Beaten

1. Heat oven to 375ºF.  Separate dough into 8 triangles.  Sprinkle each with scant 1 teaspoon Parmesan cheese.  Roll up each, starting at shortest side of triangle and rolling to opposite point.
2. Place rolls, point side down, on ungreased cookie sheets; curve each into cresecent shape.  Brush each with beaten egg; sprinkle with remaining Parmesan cheese.
3. Bake at 375ºF for 10 to 12 minutes or until golden brown.  Serve warm

Tips:

• To keep rolls warm before serving, place in serving basket and loosely cover with foil.  Crescents can be rolled up to two hours before baking.  Cover the cookie sheets with plastic wrap and refrigerate.  Just before baking brush with beaten egg and sprinkle with remaining Parmesan cheese.

½ Cup (1 Stick) Margarine or Butter at Room Temperature
¼ Cup Crumbled Blue Cheese (1 Ounce)
¼ Cup Shredded Mozzarella Cheese (1 Ounce)
1 Loaf (1 Pound) French Bread

1. Heat oven to 350ºF.
2. Mix the margarine, blue cheese and mozzarella cheese.
3. Cut the bread horizontally in half.  Spread cheese mixture over cut sides of bread.  Reassemble the loaf.
4. Cut the bread crosswise into 1-inch slices.  Reassemble the loaf, and wrap securely in heavy-duty aluminum foil.
5. Bake about 20 minutes or until cheese is melted.  Serve hot.

Tips:

• For a quicker bread fix-up, spread cheese mixture on French bread slices, and place slices, cheese side up, on the rack in a broiler pan.  Broil with tops 2 to 3 inches from heat 1 to 2 minutes or until cheese is melted.

½ Cup Butter, Divided
¾ Cup Chopped Green Pepper
¾ Cup Chopped Sweet Red Pepper
½ Cup Chopped Onion
1 ½ Cups Cornmeal
1 ¼ Cups All-Purpose Flour
⅓ Cup Sugar
3 Tablespoons Cornstarch
2 ½ Teaspoons Baking Powder
¼ Teaspoon Salt
2 Eggs
1 Cup 2% Milk
1 Cup (4 Ounces) Shredded Mexican Cheese Blend

CILANTRO BUTTER:
½ Cup Butter, Softened
1 Tablespoon Minced Fresh Cilantro
¼ Teaspoon Grated Lime Peel

1. Heat 2 tablespoons butter in a large skillet; saute peppers and onion for 3-4 minutes or until tender.  Combine the cornmeal, flour, sugar, cornstarch, baking soda and salt in a large bowl. Melt the remaining butter.  Whisk in the eggs and milk until combined.  Stir into dry ingredients just until moistened. Fold in pepper mixture and cheese.
2. Fill greased or paper-lined muffin cups three-fourths full.  Bake at 400ºF for 18-20 minutes or until a toothpick comes out clean.  Meanwhile, combine spread ingredients in a small bowl.  Cool muffins for 5 minutes before removing from pan to a wire rack.  Serve warm with butter.

2 Packages (1/4 Ounce Each) Active Dry Yeast
2 Cups Warm Water (110ºF to 115ºF)
½ Cup Sugar
1 Egg
¼ Cup Canola Oil
2 Teaspoons Salt
6 to 6 ½ Cups All-Purpose Flour

1. In a large bowl, dissolve yeast in warm water.  Add the sugar, egg, oil, salt and 4 cups flour.  Beat until smooth. Stir in enough remaining flour to form a firm dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a lightly floured surface.  Divide into four portions.  Shape each portion into 12 balls.  To form knots, roll each ball into an 8-inch rope; tie into a knot.  Tuck ends under.  Place rolls 2 inches apart on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.
4. Bake at 350ºF for 15-20 minutes or until golden brown.  Remove from pans to wire racks to cool.