Prep Time 30 min
Cook Time N/A
Servings 48
Difficulty Easy

Ingredients

  • 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 container (15 oz) whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/4 cup grated Parmesan cheese
  • 2 tbsps. finely chopped fresh basil leaves
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1 EGGLAND’S BEST egg
  • 2 1/2 oz. thinly sliced salami, finely chopped (1/2 cup)
  • 1 1/2 oz. sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)

Directions

  • Step 1

    Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.

  • Step 2

    On work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up side of each of 24 muffin cups, letting points of dough extend over edge of cup.

  • Step 3

    In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup.

  • Step 4

    Bake 10 to 15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm.

Serving size
(1 appetizer of 48)

  • Calories 60
  • Calories from Fat35g
  • Total Fat 3g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 10mg
  • Sodium 135mg
  • Potassium 0mg
  • Total Carbohydrates 5g
  • Dietary Fiber 0g
  • Sugars 1g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet