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I made this the other night for girls night out. They turned out pretty good and very easy to make.
"Mamma Mia" Ravioli Bites
Pretty little pastry shells made from a Pillsbury® refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers.
"Mamma Mia" Ravioli Bites
Pretty little pastry shells made from a Pillsbury® refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers.
INGREDIENTS
| 2 | cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless 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 pepper |
| 1/4 | teaspoon salt |
| 1 | EGGLAND’S BEST 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) |
DIRECTIONS
| 1. | Heat oven to 375°F. Spray 24 mini muffin cups with Crisco® Original No-Stick Cooking Spray. |
| 2. | 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. |
| 3. | In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup. |
| 4. | 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. |
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