Aside from traditional pie crusts, Pillsbury pie crust is great for making appetizers, such as cranberry-orange baklava pinwheels, and healthy dishes, such as savory vegetable tart. The appetizer recipe uses a full box of Pillsbury pie crust and the tart requires one crust.
To make cranberry-orange baklava pinwheels, lightly grease a baking sheet with cooking spray. Unroll and press each softened pie crust into a large square measuring 10 1/2 inches. Brush the squares with 2 tablespoons melted butter. In a food processor, combine 1 1/4 cups sweetened dried cranberries with 1 cup chopped pecans, 1/2 cup sugar, 2 teaspoons cinnamon and 1 tablespoon grated orange peel.
Cover and pulse, alternating between on and off, until mixture is finely chopped. Spread one half of each pie crust square with the fruit mixture. Roll each pie crust into a log, seal edges tightly and cut into 10 slices. Place slices cut side up on the baking sheet, 1-inch apart, and bake for 12 to 15 minutes.
To make the vegetable tart, bake one pie crust according to package directions. In a large skillet, cook 1 1/2 cups chopped onions in 3 tablespoons extra-virgin olive oil for 10 minutes. Add in 2 cloves sliced garlic, cook one minute and spread vegetables into the pie crust. Top with 3 sliced plumb tomatoes and slices from one small eggplant and zucchini, creating a spiral pattern. Sprinkle with 1/2 teaspoon salt, 1/4 teaspoon each pepper and thyme leaves and drizzle 1 tablespoon of oil on top.
Cover with foil and bake 30 minutes, remove foil and continue baking 10 minutes. Add 3/4 cup Guyere cheese and 1/4 cup panko bread crumbs, and continue baking until cheese browns.