Ricotta Crescent Puffs

Ricotta Crescent Puffs Recipe

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Karen Turnbough


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


★★★★★ 1 vote




  • 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
  • 1/4 tsp
  • 1
  • 1/2 c
    salami, sliced and diced
  • 1/4 c
    diced sun-dried tomatoes

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

How to Make Ricotta Crescent Puffs


  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.

Printable Recipe Card

About Ricotta Crescent Puffs

Course/Dish: Cheese Appetizers

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