553 dough recipes

The pizza dough is brushed with garlic perfumed olive oil, topped with caramelized onions, mushrooms, sweet bell pepper and pineapples. It's easy and packed with yumminess. Use a whole wheat pizza dough to make it even healthier.

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

This is a great recipe for a quick, easy lunch or lovely enough for a nice appetizer during your next dinner party!

It smelled so good when the pizza was baked in the oven, and it tasted so good. The topping ingredients were so yummy, perfectly delicious together. Goat cheese added creaminess and cheesiness. It lasted a few minutes once the pizza came out of the oven...

Refreshingly delicious. You can use whatever seasonal veggies you have for fillings, such as mushrooms, green peppers. Serve it with tomato sauce.

Freshly baked pizza makes the entire house full of great smell, that's why we like making pizza at home. This pizza is topped with fresh pineapple cubes, olives, marinated artichoke hearts, and a few fresh veggies. Homemade pizza sauce makes it taste even better.

Classic prune Danish pastry folded into neat squares with a sweet corn syrup glaze. Starts with homemade Danish dough, rises once, and bakes to flaky golden layers.

Two-ingredient cheese stuffed breadsticks made with refrigerated dough wound around string cheese. Freezer-friendly, lunchbox-ready, and kid-approved.

Applique cookies stack contrasting chocolate-pepper and sugar cookie doughs, cut in different shapes and glued with egg white before baking, then drizzled with chocolate. A striking two-tone decorating technique.

Fortune Christmas Cookies, tiny marble-sized dough balls baked into bite-sized holiday treats. A simple, quick-baking variation of the Mysticandy cookie dough for the Christmas tin.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Make-ahead monkey bread using frozen dough balls coated in cinnamon sugar with a buttery cinnamon sauce, rising overnight in a Bundt pan. Prep the night before.

Easy focaccia bread made from store-bought pizza dough, brushed with olive oil and topped with your choice of herbs, garlic, or sun-dried tomatoes.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Two ingredients and a Bundt pan turn store-bought crescent rolls into warm, buttery pull-apart bread. Golden on the outside, soft and flaky within. Ready in 45 minutes flat.

Three-ingredient chicken pastry bites using crescent roll dough, cooked chicken, and pizza sauce. Quick, kid-friendly finger food that bakes up golden and flaky.