Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 3/4 cup coarsely chopped onion

  3. 1/4 cup finely chopped red bell pepper

  4. 2 eggs

  5. 1/2 cup sour cream

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon red pepper sauce

  8. 3/4 cup finely shredded Cheddar cheese (3 oz)

  9. 1 package (8 oz) Pillsbury® refrigerated crescent dinner rolls

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 24 mini muffin cups with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Reduce heat to medium; add bell pepper. Cook 5 to 7 minutes longer, stirring occasionally, until onion is softened and golden brown. Remove from heat.

  2. In medium bowl, beat eggs. Stir in sour cream, salt and pepper sauce. Stir in cooked onion and 1/4 cup of the cheese. Spoon onion mixture evenly into mini muffin cups.

  3. Unroll dough into 1 large rectangle; press perforations and edges to seal. Using a 1 1/2-inch biscuit or cookie cutter, cut dough into small rounds. Place dough round on top of onion mixture in each cup. Top with remaining cheese.

  4. Bake 10 to 15 minutes or until golden brown and set in center. Cool 5 minutes; run knife around edge of each muffin cup. Serve warm or at room temperature.

  5. Try using Monterey Jack or mozzarella in place of the Cheddar cheese.

  6. Be patient when caramelizing the onions. If you rush them, they won't taste as sweet.

  7. High Altitude (3500-6500 ft)

  8. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Appetizer)

  9. Calories 80 (Calories from Fat 50),


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