ricotta crescent puffs

Name: Ricotta Crescent Puffs
Yield: 4
Ingredients: ## FOR THE PUFFS; 2 (8 oz) package(s) pillsbury crescent rolls; 15 ounce(s) ricotta cheese; 1 cup(s) shredded mozzarella; 1/4 cup(s) grated parmesan cheese; 2 tablespoon(s) basil, dried; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) salt; 1 - egg; 1/2 cup(s) salami, sliced and diced; 1/4 cup(s) diced sun-dried tomatoes; ## FOR THE DIPPING SAUCE; 1/2 cup(s) ketchup; 1 package(s) kfc honey sauce; 2 package(s) chinese hot sauce (chinese takeout packets); 3 package(s) tacobell fire-roasted sauce

(1 RATING)

54 Pinches

Karen Turnbough

Indianapolis, IN

Updated on Feb 20, 2011

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

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yield 4-6 serving(s)

Ingredients

FOR THE PUFFS
2 (8 oz) packages pillsbury crescent rolls
15 ounces ricotta cheese
1 cup shredded mozzarella
1/4 cup grated parmesan cheese
2 tablespoons basil, dried
1/2 teaspoon pepper
1/4 teaspoon salt
1 - egg
1/2 cup salami, sliced and diced
1/4 cup diced sun-dried tomatoes
FOR THE DIPPING SAUCE
1/2 cup ketchup
1 package kfc honey sauce
2 packages chinese hot sauce (chinese takeout packets)
3 packages tacobell fire-roasted sauce

How To Make ricotta crescent puffs

Step 1

Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.

Step 2

In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
Step 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.
Step 4

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