RICOTTA CRESCENT PUFFS

Ricotta Crescent Puffs image

Provided by Karen Turnbough

Number Of Ingredients 16

FOR THE PUFFS
2 (8 oz) pkg pillsbury crescent rolls
15 oz ricotta cheese
1 c shredded mozzarella
1/4 c grated parmesan cheese
2 Tbsp basil, dried
1/2 tsp pepper
1/4 tsp salt
1 egg
1/2 c salami, sliced and diced
1/4 c diced sun-dried tomatoes
FOR THE DIPPING SAUCE
1/2 c ketchup
1 pkg kfc honey sauce
2 pkg chinese hot sauce (chinese takeout packets)
3 pkg tacobell fire-roasted sauce

Steps:

1. Heat oven to 375. Spray 24 mini muffin cups with non-stick cooking spray.
2. In small bowl, combine all sauce ingredients and whisk together with a fork. Set aside and allow to warm to room temperature.
3. On floured work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up sides of each of 24 muffin cups, letting points of dough extend over edge of cup.
4. In medium bowl, mix remaining ingredients. Spoon about 1 tbsp cheese mixture into each cup
5. Bake 10-15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm with dipping sauce.