ricotta crescent puffs
(1 rating)
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Originally posted on Pillsbury.com. Tweaked it a little, then made an awesomely nifty dipping sauce (recipe included).
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(1 rating)
yield
4 -6
Ingredients For ricotta crescent puffs
- FOR THE PUFFS
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2 (8 oz) pkgpillsbury crescent rolls
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15 ozricotta cheese
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1 cshredded mozzarella
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1/4 cgrated parmesan cheese
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2 Tbspbasil, dried
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1/2 tsppepper
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1/4 tspsalt
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1egg
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1/2 csalami, sliced and diced
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1/4 cdiced sun-dried tomatoes
- FOR THE DIPPING SAUCE
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1/2 cketchup
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1 pkgkfc honey sauce
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2 pkgchinese hot sauce (chinese takeout packets)
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3 pkgtacobell fire-roasted sauce
How To Make ricotta crescent puffs
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1Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.
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2In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
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3On floured work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up sides of each of 24 muffin cups, letting points of dough extend over edge of cup.
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4In medium bowl, mix remaining ingredients. Spoon about 1 tbsp cheese mixture into each cup
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5Bake 10-15 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 with dipping sauce.
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