1. Line cookie sheets with parchment paper. With sharp knife, cut dough crosswise in half. Cover half of dough with plastic wrap; return to refrigerator.
2. Heat oven to 425°F. On lightly floured surface, roll half of dough into 12-inch square. Cut dough with floured 3 1/2-inch round cookie cutter. Do not twist cutter. Dip cutter in flour between cuts. With floured 2 1/2-inch round cutter, cut into centers of 3 1/2-inch rounds by cutting to but not completely through pastry. (This will create center portion to be removed after baking.) Place 2 inches apart on paper-lined cookie sheets.
3. Bake at 425°F. for 15 to 20 minutes or until golden brown. Remove from paper. With fork, remove centers from patty shells; cool on wire rack. Repeat with remaining half of dough. Fill with favorite pudding or fruit filling.*
TIP: * Patty shells can also be used in Chicken ŕ la King in Poultry, Lobster Newburg in Fish & Shellfish, or Salmon ŕ la King in Fish & Shellfish.
Nutrition Information Per Serving: Serving Size: 1 Patty Shell * Calories: 290 * Calories from Fat: 190 * % Daily Value: Total Fat: 21 g 32% * Saturated Fat: 13 g 65% * Cholesterol: 55 mg 18% * Sodium: 270 mg 11% * Total Carbohydrate: 21 g 7% * Dietary Fiber: 1 g 3% * Sugars: 0 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 0% * Iron: 8% * Dietary Exchanges: 1 1/2 Starch, 4 Fat or 1 1/2 Carbohydrate, 4 Fat
Patty Shells comes from the Cook'n with Pillsbury collection. Click here to order this CD or download this brand-name recipe set right now!