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Rising to the challenge, Ready-made doughs

Cookies in the past were homemade by Mom with real butter in a KitchenAid mixer and baked until they smelled done.

Today, baking homemade cookies often means rolling dough from a package into balls, or placing pre-formed cookie shapes onto a baking sheet. If the house smells like cookies, then you've made “homemade” cookies.

Look at them as basic homemade product prepared without “my usual flour-flying mess and mixer-beater cleanup.”

Fast-forward to the fun part – turning sugar-cookie dough into biscotti, or crescent-roll dough into tiny appetizers.

Crescent-roll dough, a cross between puff pastry and bread dough, made its TV debut in 1965, when The Pillsbury Doughboy was introduced. Since then, creative cooks have used the dough to top casseroles and cobblers and make everything from pizzas and turnovers to pocket sandwiches and truffle bars.

We prefer refrigerated doughs over frozen doughs, especially when it comes to yeast doughs. Refrigerated bread doughs do not need extra rising time before baking. As soon as the tube is opened, the yeast is activated, and the dough should be used right away.

It rises well during baking and has a rich, tender and well-browned crust. Most are suitable for sweet rolls and savory braids or rich little hors d'oeuvres.

Here are some ways to take ready-made doughs and use a little imagination to create unique bread, cookies and appetizers with them.

Explore these Ready-Made dough recipes

• Giant Oatmeal-Cranberry Cookies
  
• Hazelnut Biscotti
  
• Crescent Bacon Cheesy Triangles
  
• Mocha Mousse Puffs
  

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