Ingredients
- 1 can (8 oz) refrigerated crescent dinner rolls
- 4 oz (half of 8-oz package) cream cheese
- 2 tablespoons hot pepper jelly
Directions
- Heat oven to 375°F. Spray 24 mini muffin cups with baking spray.
- Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With pizza cutter or sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
- Press 1 dough square into each miniature muffin cup.
- Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
- Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan.
- Spoon 1/4 teaspoon jelly on top of each cup to serve.
Notes
- To easily cut cream cheese, freeze the block for 15 minutes until slightly firm, then cut into cubes
- For clean cuts, run a knife under hot water and dry with a paper towel between cuts.
- Swap the hot pepper jelly for bacon jam or another savory or sweet jam of your choice. For best results, serve bites warm or at room temperature.
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