Muffuletta Quiche Cups

• Heat oven to 375°F. Spray 8 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick Cooking Spray.
• If using crescent rounds, remove from package, separate into 8 rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut roll into 8 rounds; carefully separate rounds. Press 1 round on bottom and completely up side of each muffin cup.
• In small bowl, mix ham, salami, olives and oregano. In another small bowl, beat eggs, half-and-half and pepper sauce with fork until well blended.
• Spoon about 1 tablespoon cheese into each muffin cup. Top each with about 1 rounded tablespoon ham mixture. Divide egg mixture evenly among muffin cups (about 1 tablespoon each). Top with remaining cheese.
• Bake 12 to 16 minutes or until filling is set and edges of rolls are golden brown. Cool in pan 5 minutes. Run knife around edge of each quiche to loosen; remove to cooling rack. Garnish with parsley. Serve warm.

Nutrition Information:

• Calories 190
• (Calories from Fat 110),

• Total Fat 13g
• (Saturated Fat 5g,
• Trans Fat 1 1/2g),
• Cholesterol 60mg;
• Sodium 480mg;
• Total Carbohydrate 12g
• (Dietary Fiber 0g,
• Sugars 3g),
• Protein 8g;

• Vitamin A 4%;
• Vitamin C 0%;
• Calcium 10%;
• Iron 6%;

• 1 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1/2 High-Fat Meat;
• 1 1/2 Fat;

• 1;