MAKE-AHEAD MEATBALL CRESCENT CUPS RECIPE - PILLSBURY.COM
These tasty little 5-ingredient crescent cups are perfect for a quick meal or can be frozen for later when you need an easy dinner ASAP.
Provided by Stephanie Chavez
Total Time 50 minutes
Prep Time 20 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 12 mini muffin cups with cooking spray.
- Unroll 1 can Pillsbury™ Original Crescent Rolls or Pillsbury™ Original Crescent Dough Sheet onto cutting board. If using crescent rolls, firmly pinch and press perforations to seal completely. Cut dough into 12 equal squares.
- In medium bowl, stir together 1 1/2 cups shredded mozzarella cheese (6 oz), 1/2 teaspoon dried Italian seasoning and 1/2 teaspoon garlic powder.
- Place 1 dough square in each mini muffin cup; press in gently to make crescent cups. Using about two-thirds of cheese mixture, divide cheese mixture among crescent cups, leaving room for meatballs. Gently press 1 frozen cooked Italian-style meatball into each cup. Set remaining cheese mixture aside.
- Bake 10 minutes. Remove from oven; top meatball crescent cups with remaining cheese mixture. Bake 5 to 7 minutes longer. Remove crescent cups from muffin cups to cooling rack; cool completely.
- To freeze, transfer cooled crescent cups to labeled gallon-size resealable freezer plastic bag. Freeze.
- To reheat, heat oven to 350°F. Remove desired number of frozen crescent cups from bag; place in mini muffin cups on cookie sheet. Loosely tent with sheet of foil that has been sprayed with cooking spray; bake covered 15 to 17 minutes.
Nutrition Facts : Calories 180 , CarbohydrateContent 12 g, CholesterolContent 35 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 10 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 3 g, TransFatContent 0 g
THREE-CHEESE SOUFFLES RECIPE: HOW TO MAKE IT
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Provided by Taste of Home
Total Time 01 hours 20 minutes
Prep Time 40 minutes
Cook Time 40 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, melt butter over medium heat. Stir in flour until smooth; cook 1 minute. Gradually whisk in milk, mustard, salt and pepper sauce. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Reduce heat to medium-low; stir in cheeses until melted. Transfer to a large bowl., Separate eggs. Place egg whites in a medium bowl; let stand at room temperature 30 minutes. Meanwhile, in a small bowl, beat egg yolks until thick and lemon-colored, about 4 minutes. Stir in 1/3 cup hot cheese mixture; return all to remaining cheese mixture, stirring constantly. Cool completely, about 30 minutes., Preheat oven to 325°. Place eight ungreased 8-oz. ramekins in a baking pan., With clean beaters, beat egg whites with cream of tartar on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into cheese mixture. Fold in remaining whites., Transfer to prepared ramekins. Add 1 in. of hot water to baking pan. Bake 40-45 minutes or until tops are golden brown. Serve immediately.
Freeze option: Securely wrap unbaked souffles with foil and freeze. To use, preheat oven to 325°. Remove foil and place frozen souffles in a baking pan; add 1 in. warm water to larger pan. Bake 60-65 minutes or until heated through and tops are golden brown.
Nutrition Facts : Calories 317 calories, FatContent 24g fat (14g saturated fat), CholesterolContent 223mg cholesterol, SodiumContent 424mg sodium, CarbohydrateContent 9g carbohydrate (4g sugars, FiberContent 0 fiber), ProteinContent 17g protein.
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