Pillsbury Bake-Off Grand Prize Winner
Have you ever wondered what $1,000,000 looks like? It doesn’t always come in stacks of large bills, sometimes it’s a little sweeter…
Take a look at the delicious dessert above. It recently earned the top spot and the million dollar prize at the 2012 Pillsbury Bake-Off Contest!
The winning recipe, Pumpkin Ravioli with Salted Caramel Whipped Cream, was created by the phenomenal Tina Verrelli. She also just happens to be a member here on Better Recipes!
You may remember her from a couple of our previous contests. Tina’s “La Taverna Tapas Burgers” won our Grill-Off Contest last summer and her recipe for “Peppermint Ganache Thumbprint Cookies” won the Peppermint Contest back in December.
I hope this motivates all of you to be a part of the weekly contests here on Better Recipes! It’s a great way to get those creative juices flowing every week, create new recipes, and be a part of this award-winning cooking community!
I had the pleasure of congratulating Tina just moments after her big win at the Pillsbury Bake-Off. Things just seem right in the world when amazing things happen to wonderful people. Tina is so warm and generous with her effervescent personality, you can’t help but smile in her presence!
The question is…how do you take Pillsbury’s refrigerated dough and turn it into ravioli? The winning recipe is not only easy to prepare, it’s a lot of fun! These step-by-step photos break it down.
1. Roll out the Pillsbury Crescent Recipe Creations into a 14 x 12 inch rectangle.
2. Lightly score the dough halfway horizontally, about 7 inches up from the bottom.
3. On the bottom half, score the dough into 12 squares, about 3 x 2 1/4 inch each.
4. Spoon a heaping tablespoon of the filling into each square.
5. Fold over the other half of the dough. (See, it’s starting to look like ravioli!)
6. Seal the ravioli squares. I used the bottom of a wooden spoon to make a series of small indentations, but Tina shows a slightly different technique on the Pillsbury website. Both work great!
7. Check out those adorable ravioli desserts!
8. Poke a hole in the top of each square. This allows the steam to escape while the ravioli are cooking in the oven.
9. Cut out each ravioli square and they are ready to bake!
The Pillsbury Bake-Off Contest is always magical, and this year was no exception! For the first time ever, Martha Stewart took her show on the road and broadcast live from the Peabody Hotel in Orlando. You can see the beautiful set, the anxious audience and the TV cameras ready to capture every moment.
Martha was an outstanding host and we all hope to see her and the doughboy reunite for the next contest in 2014!
4 tablespoons LAND O LAKES Butter, melted
2 packages (3 oz each) cream cheese, softened
1/2 cup canned pumpkin
1 LAND O LAKES Egg Yolk
1/2 teaspoon McCormick Pure Vanilla Extract
1/4 cup sugar
5 tablespoons Pillsbury BEST All Purpose Flour
1/2 teaspoon McCormick Pumpkin Pie Spice
1/3 cup Fisher Chef’s Naturals Chopped Pecans, finely chopped
2 cans Pillsbury Crescent Recipe Creations® refrigerated seamless dough sheet
1 cup heavy whipping cream
1/8 teaspoon salt
5 tablespoons Hershey’s caramel syrup
4 tablespoons McCormick Cinnamon Sugar
Heat oven to 375°F. Brush 2 large cookie sheets with 2 tablespoons of the melted butter. In large bowl, beat cream cheese and pumpkin with electric mixer on medium speed about 1 minute or until smooth. Add egg yolk, vanilla, sugar, 3 tablespoons of the flour and pumpkin pie spice; beat on low speed until blended. Reserve 4 teaspoons of the pecans; set aside. Stir remaining pecans into pumpkin mixture.
Lightly sprinkle work surface with 1 tablespoon of the flour. Unroll 1 can of dough on floured surface with 1 short side facing you. Press dough into 14×12-inch rectangle. With paring knife, lightly score the dough in half horizontally. Lightly score bottom half of dough into 12 squares (3×2 1/4-inch each). Spoon heaping tablespoon of the pumpkin filling onto center of each square. Gently lift and position unscored half of dough over filling. Starting at the top folded edge, press handle of wooden spoon firmly between mounds and along edges of pumpkin filling to seal. Using toothpick, poke small hole in top of each ravioli. Using a pizza cutter or sharp knife, cut between each ravioli; place 1 inch apart on cookie sheets. Repeat with remaining 1 tablespoon flour, dough sheet and filling. Brush ravioli with remaining 2 tablespoons melted butter.
Bake 9 to 14 minutes or until golden brown.
Meanwhile, in medium bowl, beat whipping cream and salt with electric mixer on high speed until soft peaks form. Beat in 2 tablespoons of the caramel syrup until stiff peaks form. Transfer to serving bowl; cover and refrigerate.
Remove ravioli from oven. Sprinkle ravioli with 2 tablespoons cinnamon sugar; turn. Sprinkle with remaining cinnamon sugar.
To serve, place 2 ravioli on each of 12 dessert plates. Drizzle each serving with scant teaspoon of the caramel syrup; sprinkle with reserved chopped pecans. With spoon, swirl remaining 1 tablespoon caramel syrup into bowl of whipped cream. Serve warm ravioli with whipped cream.
1 Serving (1 Serving)Calories 380(Calories from Fat 220),Total Fat 25g(Saturated Fat 13g,Trans Fat 1/2g),Cholesterol 70mg;Sodium 440mg;Total Carbohydrate 35g(Dietary Fiber 1g,Sugars 16g),Protein 4g;Percent Daily Value*:Vitamin A 45.00%;Vitamin C 0.00%;Calcium 6.00%;Iron 8.00%;Exchanges:1 1/2 Starch;0 Fruit;1 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 1/2 Fat;Carbohydrate Choices:2;*Percent Daily Values are based on a 2,000 calorie diet.
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