Categories: Appetizers
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 tablespoons finely chopped fresh basil leaves
- 1/2 teaspoon McCormick® Black Pepper
- 1/4 teaspoon salt
- 1 LAND O LAKES® 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
-
Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray.
- 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.
- In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup.
- 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.