Stephanie Sharp - Refrigerated Dough Cookbook: Easy & Delicious Refrigerated Dough Recipes for the Whole Family

These little are elegant looking and surprisingly easy to make.

Serves: 24 appetizers

Time: 35 mins.

Ingredients:

• 2 tbs. unsalted butter
• 3/4 cup chopped onion
• 1/4 cup chopped red bell pepper
• 2 eggs
• 1/2 cup sour cream
• 1/4 tsp. salt
• 1/8 tsp. Tabasco sauce
• 3/4 cup shredded cheddar cheese
• 8 ct. can refrigerated crescent rolls

Directions:

1. Spray a 24-count mini muffin pan with non-stick cooking spray.

2. In a skillet over medium heat, add the butter and onion.

3. Saut the onion for 5 minutes. Add the red bell pepper and saut the vegetables for 7 minutes. Remove the skillet from the heat.

4. Preheat the oven to 400.

5. Add the sour cream, eggs, salt, eggs, sour cream, salt, onion pepper mixture, Tabasco sauce and 1/4 cup cheddar cheese in a mixing bowl.

6. Whisk until all the ingredients are combined. Spoon the mixture into the muffin cups.

7. Remove the dough from the can and transfer it to a lightly floured surface.

8. Press the dough into a 12" rectangle. Seal any perforations. Shape out 24 rounds with a 1 1/2" round cookie cutter.

9. Place the rounds over the eggs in the muffin cups. Use the remaining cheese to sprinkle atop the rounds.

10. Bake until the puffs are golden brown, and set in the center, roughly 10 minutes.

11. Take the pan from the oven. Let the puffs cool for about 5 minutes. Serve.