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This is Nona again, filling in for Lindsey while she's still tied up with editing duties. And once again, I am working with some promotional literature from the good folks at General Mills.

For years I have turned to a trusty tube of Pillsbury crescent roll dough to make a favorite appetizer: Pigs-in-a-blanket. These simple little gems are a holiday tradition in my family, and something I always liked making with my daughter when she was a child. We like to wrap up the sausages in so much dough we call them pigs-in-a-down-comforter.

But there was always a bit of geometry involved in slicing up the perforated triangles in the Pillsbury crescent dough, and inevitably a few of the little smokies only got the small, pointy tip as a wrapping. Pigs-in-a-baby's-blankie.

Problem solved. Pillsbury is now selling their famous flaky dough in full, non-perforated sheets as Pillsbury Crescent Recipe Creations.

No more smoothing over or piching up the dotted lines, no more short-sheeting a sausage. Now you can parse your dough anyway you need it.

I checked with a reliable source I have at Kroger, and they don't have this item yet. Post a comment if you have seen it anywhere else in the Valley. I am going to post some recipes that Pillsbury sent after the jump, including the mini pear brie bites pictured above, but feel free to share your favorite, fun family recipes.

Caramel Apple Strudel
Prep Time: 20 Minutes
Start to Finish: 45 Minutes
1 cup thinly sliced peeled cooking apple (1 large)
1/4 cup caramel topping (from 12.5 oz. jar)
1/2 teaspoon ground cinnamon
1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1/3 cup chopped pecans
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1egg, beaten

Heat oven to 375°. Spray large cookie sheet with cooking spray. In 10-inch skillet, cook apple, caramel topping and ½ teaspoon cinnamon over medium-low heat, stirring occasionally, until apple is tender.
Unroll dough onto cookie sheet. Spoon apple mixture lengthwise down center of dough; spread to within ½ inch of edges. Sprinkle with pecans. Starting with short side, roll up; firmly pinch edges to seal.
In small bowl, mix sugar and ¼ teaspoon cinnamon. Brush dough with egg. Sprinkle with cinnamon-sugar mixture. Make 3 slits 2 inches apart on top of dough.
Bake 15 to 20 minutes or until deep golden brown. Makes 8 servings.

Mini Pear Brie Bites
Prep Time: 25 Minutes
Start to Finish: 45 Minutes
1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 pear, peeled, finely chopped (about 1 ½ cups)
1 tablespoon packed brown sugar
1/8 teaspoon ground red pepper (cayenne), if desired
1 tablespoon honey
1 round (8 oz.) Brie cheese, rind removed, cut into 24 (½-inch) chunks
1/3 cup finely chopped pecans

Heat oven to 375°F. Grease or spray 24 mini muffin cups. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Gently press squares into mini muffin cups (dough will not completely cover inside of cup; do not press too much).
In small bowl, mix pear, brown sugar, red pepper and honey. Place 1 cheese chunk in each cup. Top with 1 heaping teaspoon pear mixture. Sprinkle with pecans.
Bake 15 to 20 minutes or until edges are deep golden brown. Cool 5 minutes; remove from muffin pans. Serve warm. Makes 24 appetizers.

Prosciutto Spinach Pinwheels
Prep Time: 20 Minutes
Start to Finish: 35 Minutes

1 can (8 oz.) Pillsbury Crescent Recipe Creations refrigerated flaky dough
1 package (4 oz.) thinly sliced prosciutto
1 box (9 oz.) frozen spinach, thawed, squeezed to drain*
1/4 cup shredded Asiago cheese
1 clove garlic, finely chopped
1 tablespoon onion, finely chopped
1 egg, beaten

Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle. Arrange prosciutto evenly over rectangle.
In small bowl, mix remaining ingredients except egg. Spoon spinach mixture evenly over prosciutto. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet. Brush with egg.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm. Makes 24 pinwheels.

*Note: to quickly thaw spinach, cut small slit in center of pouch, microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.