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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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You can't miss with tried-and-true appetizers like this one. In fact, I've been relying on these yummy biscuit bites for more than 20 years! Ingredients:
1 package (3 ounces) cream cheese, softened |
1 can (4 ounces) mushroom stems and pieces, drained and chopped |
2 tablespoons diced pimientos |
1 tablespoon chopped onion |
2 drops hot pepper sauce |
1 tube (12 ounces) refrigerated flaky buttermilk biscuits |
1/3 cup salad croutons, crushed |
Directions:
1. In a small bowl, combine the cream cheese, mushrooms, pimientos, onion and hot pepper sauce. Separate dough into 10 biscuits; roll each into a 4-in. circle. Spread each with a heaping teaspoonful of mushroom mixture. Roll up and seal edges. Cut each into four slices; roll in crouton crumbs.
2. Place on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 40 appetizers.
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