Ricotta Crescent Puffs Recipe

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Ricotta Crescent Puffs

Karen Turnbough

By
@KTurn620

Originally posted on Pillsbury.com. Tweaked it a little, then made an awesomely nifty dipping sauce (recipe included).


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Rating:

Comments:

Serves:

4-6

Ingredients

FOR THE PUFFS

2 (8 oz) pkg
pillsbury crescent rolls
15 oz
ricotta cheese
1 c
shredded mozzarella
1/4 c
grated parmesan cheese
2 Tbsp
basil, dried
1/2 tsp
pepper
1/4 tsp
salt
1
egg
1/2 c
salami, sliced and diced
1/4 c
diced sun-dried tomatoes

FOR THE DIPPING SAUCE

1/2 c
ketchup
1 pkg
kfc honey sauce
2 pkg
chinese hot sauce (chinese takeout packets)
3 pkg
tacobell fire-roasted sauce

Directions Step-By-Step

1
Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.
2
In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
3
On 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.
4
In medium bowl, mix remaining ingredients. Spoon about 1 tbsp cheese mixture into each cup
5
Bake 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.

About this Recipe

Course/Dish: Cheese Appetizers