Gorgonzola and Prosciutto Crescent Tartlets
from Family Features
Ingredients:
1 can (8 oz) Pillsbury Crescent
Recipe Creations refrigerated
seamless dough sheet or 1 can
(8 oz) 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
Instructions:
1. Heat oven to 375°F. If using dough sheet, unroll dough on work surface; starting in center, press into 12x9-inch rectangle. If using crescent dough, unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
2. 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.
3. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
12 servings
