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Loaded Mashed Potato Bombs

(15)
  10 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 24 servings
  • Pinterest
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Refrigerated mashed potatoes loaded with savory ingredients make the perfect filling for these delicious crescent appetizers.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
cup refrigerated mashed potatoes (from a 24-oz package)
1/4
cup chive & onion cream cheese spread, softened (2 oz)
1/4
teaspoon pepper
1/3
cup diced cooked ham
1/4
cup sliced green onions
1/4
cup shredded Cheddar cheese (1 oz)
2
tablespoons crumbled cooked bacon

Steps

  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
  • 2 In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
  • 3 Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.
  • 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
  • 2 In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
  • 3 Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.
 

Nutrition Information

No nutrition information available for this recipe
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