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Onion-Cheese Custard Tartlets

Onion-Cheese Custard Tartlets
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Crescent dough in mini muffin cups forms a flaky crust that holds a creamy appetizer filling.

Prep Time:
20 Min
Total Time:
45 Min
Makes:
12 appetizers
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INGREDIENTS
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3cup shredded Gruyère cheese (about 1 1/2 oz)
4green onions, sliced (1/4 cup)
1tablespoon diced pimientos
1egg
3tablespoons whipping cream
DIRECTIONS
1.Heat oven to 375°F.
2.If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
3.Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with onions and pimientos. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
4.Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.
High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

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