Categories: 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 McCormick® Black Pepper
• 1/4 teaspoon salt
• 1 LAND O LAKES® 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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