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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe was in the 40th Annual Pillsbury Bake-Off submitted by Janice Yarosh. These little beauties are delicious. I make them almost every Saturday during Football season. If you are a fan of blue cheese you've got to try them. Ingredients:
15 ounces refrigerated pie crusts |
4 ounces cream cheese, softened |
1/2 cup blue cheese, crumbles |
3 tablespoons half-and-half |
1/4 teaspoon salt |
1 egg |
1/2 cup walnut pieces |
1/2 cup fresh parsley sprig, small |
Directions:
1. Heat oven to 375.
2. Remove pie crusts from pouches; unfold crusts.
3. With 2 1/2 inch round cutter, cut 12 rounds from each crust.
4. Press each round in bottom and up sides of ungreased mini muffin cups.
5. In medium bowl, combine cream cheese and blue cheese; beat until smooth.
6. Add half and half, salt and egg; blend well.
7. Spoon 1 scant tablespoon mixture into each crust-lined muffin cup.
8. Top each with 2 walnut pieces.
9. Bake at 375 for 15 to 20 minutes or until filling is set and crust is light golden brown.
10. Cool 5 minutes.
11. Remove from muffin cups.
12. Garnish with parsley sprig.
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