"Mamma Mia" Ravioli Bites

Pretty little pastry shells made from a Pillsbury® refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers.

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Servings 48

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( 198 ) Ratings

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Bake-Off® Contest 44, 2010

JoAnn Belack

Bradenton, Florida

ingredients 10
Prep Time 30 min
Total Time 1 hr 15 min

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)

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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.