Mushroom-Mozzarella Appetizer Cups

Dress up crescent rolls in a fresh new take on a cheesy appetizer using tomatoes, herbs, and greens.

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Servings 8

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Bake-Off® Contest 45, 2012

Michelle Hayes

Livonia, Michigan

ingredients 12
Prep Time 50 min
Total Time 50 min

Ingredients

1: can Pillsbury® refrigerated crescent dinner rolls

2: tablespoons LAND O LAKES® Unsalted or Salted Butter

1: teaspoon McCormick® Garlic Powder

1: teaspoon McCormick® Garlic Salt

1: tablespoon Crisco® Light Olive Oil

1: package (8 oz) sliced fresh mushrooms

1/3: cup chopped onion

1/4: teaspoon McCormick® Ground Black Pepper

1/3: cup julienne-cut sun-dried tomatoes in oil and herbs (from 8-oz jar)

4: oz mozzarella cheese, cut into 1/2-inch cubes

1: cup mixed spring greens (from 5-oz bag), chopped

1: tablespoon olive oil-and-vinegar dressing

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Directions

1 Heat oven to 350°F. Spray 8 regular-size muffin cups with Crisco® Original No-Stick Cooking Spray. Remove crescent dough from can, but do not unroll. Using serrated knife, cut roll of dough into 8 slices; place 1 slice in each muffin cup.
2 In small microwavable bowl, microwave 1 tablespoon of the butter 10 to 15 seconds or until melted. Stir in garlic powder and garlic salt. Brush butter mixture onto dough in each cup.
3 Bake 8 to 12 minutes or until light golden brown. Remove from oven. Using back of spoon, immediately press center of each round to form a cup. Set aside.
4 Meanwhile, in 10-inch nonstick skillet, melt remaining 1 tablespoon of butter and olive oil over medium heat. Add mushrooms and onion; cook 7 to 10 minutes, stirring frequently, or until softened. Remove from heat; stir in pepper and 1/4 cup of the sun-dried tomatoes.
5 Evenly divide 1/2 of the cheese cubes into each cup; top with 1 tablespoon mushroom mixture. Evenly divide remaining cheese cubes into each cup.
6 Bake 6 to 8 minutes or until cheese is melted. Cool in pan 5 minutes. Transfer to serving platter.
7 In medium bowl, combine mixed spring greens and salad dressing; toss to coat. Top each cup with salad mixture. Garnish with remaining sun-dried tomatoes. Serve warm.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 130),

% Daily Value

Total Fat: 15g; 15%
(Saturated Fat 6g, 6% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 15mg; 15%;
Sodium: 470mg; 470%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 10%;
Iron: 4%;

Exchanges:

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