Last month Pillsbury gathered together a group of bloggers to bring out to the kitchens located at the General Mills Headquarters in Minneapolis, Minnesota. If you happen to follow me on Instagram, Twitter, or Facebook then you probably knew that I was one of the nine bloggers in attendance!
We had a busy schedule that included background information on how Pillsbury has become what it is today, how they develop their recipes, current food trends and, our main subject, easy weeknight dinners! Pillsbury tries to create their recipes with easy ingredients, keeping the list of ingredients short. (Salt & pepper and water don’t count as additional ingredients!)
There was a demo that included 3 easy recipes to create fun family dinners with Pillsbury Grands Biscuits and Pillsbury Crescent Rolls. Then, later in the morning after a tour of the kitchens, pantries and prop closets, we’d be pairing up together to create a dish of our own!
|All nine bloggers that attended this event. From Left to Right.
Emily from Busy Mommy, Amanda from Amanda’s Cookin’, Jill from Kitchen Fun with my 3 Sons,
ME, Sara from Sensibly Sara, Rachel from Rachel Ferrucci, Dorothy from Crazy for Crust,
Carrian from Oh, Sweet Basil, and Angela from About A Mom.
(Photo credits to Jill From Kitchen Fun with my 3 Sons)
Chorizo & Egg Breakfast Pockets Ingredients:
- 2 tablespoons chorizo
- 3 large eggs + 1 egg white
- 1/4 medium green bell pepper, diced
- 1 canister Pillsbury Buttermilk Grands refrigerated Biscuits
- 1/2 cup shredded pepper jack cheese
- a few pinches of salt