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20 Ratings

0 Reviews

Prep 25 min
Total 50 min
Ingredients 8
Servings 24

Bite into blue! Refrigerated pie crust and mini muffin cups shape flavor-packed appetizers.

By Pillsbury Kitchens

Updated January 7, 2010

Bake-Off® Contest 40, 2002

Janice Yarosh

Barrington, Illinois

Make with

Pillsbury Pie Crust

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box
4

oz cream cheese, softened
1/2

cup crumbled blue cheese (2 oz)
3

tablespoons half-and-half
1/4

teaspoon salt
1

egg
1/2

cup walnut pieces or halves
1/2

cup small fresh parsley sprigs

Steps

1

Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press each round in bottom and up sides of ungreased mini muffin cup.
2

In medium bowl with electric mixer, beat cream cheese and blue cheese on medium speed until smooth. On low speed, beat in half-and-half, salt and egg until well blended. Spoon 1 scant tablespoon mixture into each crust-lined muffin cup. Top each with 2 walnut pieces or 1 walnut half.
3

Bake 15 to 20 minutes or until filling is set and crust is light golden brown. Cool 5 minutes. Remove from muffin cups. Garnish with parsley. Serve warm.

Nutrition Facts

Serving Size: 1 Appetizer

Calories: 120
Calories from Fat: 80

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 160mg; 7%
Potassium: 35mg; 1%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 0g
Protein: 2g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
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 1/2 Fat;