Valerie Bertinelli shows us how to line a casserole dish with crescent roll dough and make a veggie-filled cheesy egg custard to go inside. Slice it up into squares and you've got breakfast, lunch or dinner on the go.
Marc Murphy shows how to remove the backbone and flatten a whole chicken to cut the roasting time in half and create the crispiest skin. He also teaches how to roast the bird on a bed of vegetables for an easy sheet-pan dinner.