Turkey-Cranberry Appetizer Pizza
2 8-ounce cans Pillsbury
8 ounces Kirkland
1/3 cup sweetened dried
6 ounces shredded fontina
or Swiss cheese
1 tablespoon Kirkland
Signature butter or
1 garlic clove, finely
1 teaspoon dried rosemary leaves, crushed
Preheat oven to 350°F.
Unroll 1 can of dough on a greased cookie sheet.
Press into a 12-by-8-inch rectangle, pressing perforations to seal.
Top with turkey, cranberries and cheese to within 1/4
inch of edges.
Unroll remaining can of dough; press into an 11-by-
8-inch rectangle, pressing perforations to seal. Cut
ten 8-inch strips; place dough strips over the cheese.
Tuck ends of strips under the dough.
In a small microwavable bowl, microwave butter and
garlic, uncovered, on high for about 10 seconds. Brush
dough with garlic butter; sprinkle with rosemary.
Bake for 25-30 minutes, or until the edges are
browned and the center is set, covering with foil
during the last 10 minutes if necessary to prevent
excessive browning. Remove to a cooling rack for
5-10 minutes. Cut into 24 squares, then cut each
square in half diagonally. Makes 48 servings.
Ginger Spiced Nuts ’n Chex Mix
1/4 cup sugar
1/4 teaspoon ground red
1/4 cup butter or
2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Wheat Chex cereal
2 cups Kirkland Signature
extra fancy mixed
nuts (from 40-
1/2 cup Kirkland Signature
1/4 cup chopped
In a small bowl, mix sugar, ground ginger and red
pepper; set aside.
In a large microwavable bowl, microwave butter,
uncovered, on high for about 40 seconds, or until
melted. Stir in cereal and nuts until evenly coated.
Stir in sugar mixture until evenly coated.
Microwave on high for 3-4 minutes, stirring every
minute, or until the mixture just begins to brown.
Stir in cranberries and crystallized ginger.
Spread on waxed paper to cool, about 15 minutes.
Store in an airtight container. Makes 18 servings.