Are you looking for a mini appetizer or snacks? Try these awesome recipes.
1 pound loaf cocktail rye bread 1 cup thousand island dressing
1 1/2 pounds deli sliced corned beef 1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swiss cheese
Preheat the oven’s broiler.
Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of thousand island salad dressing, then fold about 1/2 slice of corned beef to fit the bread, and lay over the dressing. Place a small amount of sauerkraut over the meat, then top with 1/4 slice of the Swiss cheese, or a slice about as big as the bread.
Broil for 3 to 5 minutes, until cheese is melted. Serve warm.
Mini French Onion Monkey Breads
2 tablespoons butter
2 cups thinly sliced onions
2 cloves garlic, finely chopped
1/4cup Progresso™ beef flavored broth (from 32-oz carton)
¼ teaspoon salt
1 teaspoon chopped fresh thyme leaves
1 can (16.3 oz) Pillsbury™ Grands! Flaky Layers refrigerated Buttermilk biscuits
1 cup shredded Gruyère cheese (4 oz)
Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
In 12-inch nonstick skillet, melt butter over medium-high heat. Cook onions, garlic, broth and salt in butter 8 to 10 minutes, stirring occasionally, until onions are golden brown and most of the liquid is absorbed. Stir in thyme.
Meanwhile, separate dough into 8 biscuits; cut each biscuit into 4 pieces. Place 4 pieces in each muffin cup, pointed ends up. Spoon 1 tablespoon of onion mixture in center of each cup. Sprinkle each with 2 tablespoons cheese.
Bake 18 to 22 minutes or until golden brown and biscuits are no longer doughy in center.
Easy Stuffed Mushrooms
24 oz fresh whole white mushrooms (about 28)
1 ¼ cups spinach-artichoke dip (from a deli)
½ lb bulk spicy Italian sausage, cooked and drained
1/3 cup Progresso™ Italian style panko crispy bread crumbs
Heat oven to 375°F. Remove stems from mushroom caps; discard stems.
On ungreased 15×10-inch pan with sides, place mushrooms, stem-side down. Bake 10 to 12 minutes or until they just start to release their juices. Remove mushrooms from pan; drain. Remove any liquid from pan.
In medium bowl, mix dip, sausage and 2 tablespoons of the bread crumbs until well blended. Divide and spoon filling into mushroom caps, mounding slightly. Sprinkle with remaining bread crumbs. Place mushrooms in same 15×10-inch pan.
Bake 13 to 18 minutes or until golden brown on top and heated through.
Buffalo Chicken Crescent Puffs
12 oz cream cheese (from two 8-oz packages), softened
2 tablespoons Louisiana hot sauce or other red pepper sauce
1/3 cup crumbled blue cheese (1 1/2 oz)
¼ cup finely chopped celery
1 cup finely chopped cooked chicken breast
2 cans (8 oz each) Pillsbury™ Place ’N Bake® refrigerated crescent rounds (16 rounds) or 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $
1/3 cup unsalted or salted butter, melted
1 cup Progresso™ Panko Bread Crumbs
Line cookie sheet with sides with waxed paper or cooking parchment paper. In medium bowl, mix cream cheese and pepper sauce. Stir in blue cheese and celery. Stir in chicken until well blended. Shape mixture by tablespoonful into 32 (1 1/2-inch) balls; place on cookie sheet. Refrigerate 20 minutes.
Meanwhile, heat oven to 350°F. If using crescent rounds, remove from package, but do not separate rounds. If using crescent rolls, remove from package, but do not unroll. Using serrated knife, cut each roll evenly into 16 rounds; carefully separate rounds. Press each round to 3 inches in diameter. Place chilled chicken mixture ball on center of each dough round; shape dough around ball to cover completely.
In shallow dish, place melted butter. In another shallow dish, place bread crumbs. Dip dough balls into butter, then, roll in bread crumbs. Place 2 inches apart on large ungreased cookie sheet. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Serve warm.
1 (6 ounce) can crab meat, drained 2 (8 ounce) packages cream cheese, softened 1 teaspoon dried dill weed 1/8 teaspoon garlic, minced 2 teaspoons dried parsley 1 (2.1 ounce) package mini phyllo tart shells 3/8 cup cocktail sauce
In a small mixing bowl, combine crab meat, cream cheese, dill, garlic, and parsley. Blend well. Spoon the mixture into thawed shells. Spoon cocktail sauce on some or all of the shells (if desired). Keep the crab shells refrigerated until serving.