Gorgonzola Prosciutto Crescent Tartlets

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  • 20|min prep time
  • 45|min total time
  • 7 ingredients
  • 12 servings

1
can (8 oz) Pillsbury™ refrigerated Crescent 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
medium green onions, finely chopped (2 tablespoons)
2
tablespoons chopped walnuts, toasted

Directions

  1. 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. Press into 12x9-inch rectangle, firmly pressing perforations to seal.
  2. 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 cups. Spoon cheese evenly into dough-lined cups. Top with prosciutto.
  3. 3 In small bowl, beat egg, whipping cream and onions until blended. Spoon slightly less than 1 tablespoon mixture into each cup. Sprinkle with walnuts.
  4. 4 Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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