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Gorgonzola and Prosciutto Crescent Tartlets
Quick, easy appetizers

Here’s a mouthwatering take on popular bacon-cheese tartlets. You can prep and assemble these up to two hours in advance, but be sure to serve them warm from the oven. Makes 12 servings Prep time: 20 minutes Start to finish: 45 minutes 1 can (8 ounces) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or Pillsbury refrigerated Crescent dinner rolls 1/3 cup crumbled Gorgonzola cheese 1/4 cup chopped prosciutto 1 egg 3 tablespoons whipping cream 2 tablespoons sliced green onions, finely chopped (2 medium) 2 tablespoons toasted chopped walnuts

Heat oven to 375 degrees. If using dough sheet, unroll dough on work surface; starting in center, press into 12-by-9-inch rectangle. If using crescent dough, unroll dough into 1 large rectangle on work surface. Press into 12-by-9-inch rectangle, firmly pressing perforations to seal. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch above tops of muffin cups. If necessary, crumble larger pieces of cheese into finer crumbs. Spoon cheese evenly into dough-lined cups; top each with prosciutto. In small bowl, beat egg, cream and onions until blended. Spoon slightly less than 1 tablespoon mixture into each cup; sprinkle with walnuts. Bake 15-20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.