Janice Morgan's

WHAT YOU WILL NEED TO MAKE THIS DISH

STARTING AT
$4.99

Muffin Pan

STARTING AT
$2.99

Knife

STARTING AT
$2.99

Bowl

STARTING AT
$5.99

Cooling Rack

INGREDIENTS

• 2 cans (8 oz.) crescent rolls

• 1 container (15 oz.) whole milk ricotta cheese

• 1 cup shredded mozzarella cheese (4 oz.)

• 2 tbsp. finely chopped fresh basil leaves

• ½ tsp. pepper

• ¼ tsp. salt

• 1 egg

• 2.5 oz. thinly sliced salami (or finely chopped ½ cup)

• 1.5 jars sun-dried tomatoes in oil, drained, finely chopped

INSTRUCTIONS

1. Heat oven to 375 degrees F. Spray 24 mini muffin cups with non-stick cooking spray.

2. On a work surface, unroll one dough sheet. Cut into 24 (2 inches) squares. Place one dough square in the bottom and up each side of the muffin cups. Turn so the point is extended over the edge on all sides of the cup.

3. In a medium bowl, mix all remaining ingredients. Spoon about one tablespoon of the mixture into each cup.

4. Bake 10 to 15 minutes or until golden brown. Cool in pans for three minutes. Remove from pan to a cooling rack.

5. Repeat with the remaining dough and filling. Cool pan between batches.

6. Serve warm.

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