Ingredients
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1
container (15 oz) whole-milk ricotta cheese
1
cup shredded mozzarella cheese (4 oz)
1/4
cup grated Parmesan cheese
2
tablespoons finely chopped fresh basil leaves
1/2
teaspoon black pepper
1/4
teaspoon salt
1
egg
2 1/2
oz thinly sliced salami, finely chopped (1/2 cup)
1 1/2
oz sun-dried tomatoes in oil, drained, finely chopped (1/4 cup)
Preparation
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.
