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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 24 |
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Another Crescent Roll Recipe! I have made a few additions to the Pillsbury version. Can never go wrong wth crescent rolls! Oniony-cheesey appetizer made in mini-muffin cups. Quick and easy!! Ingredients:
2 t butter |
3/4 c coarsely chopped onion |
1/2 c finely chopped red bell pepper |
1 t minced garlic |
2 eggs |
1/2 c sour cream |
1/4 t salt |
1/8 t red pepper sauce |
3/4 c finely shredded asiago cheese |
1 can crescent rolls |
1/4 c fresh chopped chives |
Directions:
1. Preaheat oven to 400
2. Spray 24 mini muffin cups with cooking spray.
3. in 10 inch skillet, melt butter over medium-high heat
4. Add onions, cook 5 minutes, stirring occasionally
5. Reduce heat ot medium, add bell pepper and garlic
6. Cook 5-7 minutes longer, stiffing occasionally, until onion is softened and golden brown
7. Remove from heat
8. In medium bowl, beat eggs
9. Stir in sour cream, sat and pepper sauce
10. Stir in cooked and and 1/4 c of the cheese
11. Spoon onion mixture evenly into muffin cups
12. Unroll dough into 1 large rectangle, press perferations and edges to seal
13. Using a 1 1/2 biscuit or cookie cutter, cut dough into small rounds
14. Place dough round on top on onion mixture
15. Top with remaining cheese and chives
16. Bake 10-15 nminutes or until golden brown and set in center
17. Cool 5 minutes, run knife around edge of each muffin cup
18. Serve warm or room temp.
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