Pretty little pastry shells made from a Pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by JoAnn Belack.
Ingredients: [‘crescent roll dough’, ‘whole milk ricotta cheese’, ‘mozzarella cheese’, ‘parmesan cheese’, ‘fresh basil leaves’, ‘pepper’, ‘salt’, ‘eggland%27s best large egg’, ‘salami’, ‘sun-dried tomatoes packed in oil’]
Quantity of Ingredients: [“2 (8 ounce) cans pillsbury crescent roll dough, without seams “,”1 (15 ounce) container whole milk ricotta cheese”,”1 cup shredded mozzarella cheese”,”1/4 cup grated parmesan cheese”,”2 tablespoons finely chopped fresh basil leaves”,”1/2 teaspoon pepper”,”1/4 teaspoon salt”,”1 Egglandu0027s Best large egg”,”2 1/2 ounces thinly sliced salami, finely chopped “,”1 1/2 ounces sun-dried tomatoes packed in oil, drained, finely chopped “]
Number of Servings: 1
Steps: [‘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.’]