BROCCOLI-CHEDDAR TASSIES

Broccoli-Cheddar Tassies image

Our family adores broccoli casserole. I wanted to try it as an appetizer, so I used a pecan tassie recipe for the crust. The result? We're talking scrumptious. -Gail Gaiser, Ewing, New Jersey

Provided by Taste of Home

Time 1h5m

Yield about 4 dozen.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
6 ounces cream cheese, softened
2 cups all-purpose flour
FILLING:
1 package (16 ounces) frozen chopped broccoli
1 large egg, lightly beaten
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/4 cup 2% milk
1/4 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
TOPPING:
1/4 cup dry bread crumbs
1 tablespoon butter, melted

Steps:

In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups., Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling., Bake until edges are golden brown, 18-22 minutes. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable freezer containers. To use, reheat pastries on ungreased baking sheets in a preheated 350° oven 14-16 minutes or until lightly browned and heated through.

Nutrition Facts : Calories 92 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.