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Loaded Mashed Potato Bombs

(15)
  10 reviews
  • 20 min prep time
  • 40 min total time
  • 8 ingredients
  • 24 servings
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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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
Calories from Fat
25
% Daily Value
Total Fat
2 1/2g
4%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
140mg
6%
Potassium
45mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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