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| Ham and Swiss Puffs | Mexican Chile Con Carne Dip | Bacon Cheddar Ranch Dip | Ham and Swiss Puffs | |
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Ham and Swiss Puffs3 oz. sliced cooked ham, chopped1 small onion, finely chopped 1/2 cup shredded Swiss cheese 1 egg 1 1/2 tsp. Dijon mustard dash white pepper 1 (8 oz) tube refrigerated crescent rolls In a mixing bowl, combine ham, onion, Swiss cheese, egg, mustard and pepper; set aside. Roll out crescent dough and divide into 24 portions. Press dough into greased mini muffin cups. Spoon one tablespoon of filling into each cup. Bake in preheated 350 degree oven for 13-15 minutes or until golden brown. Makes 2 dozen. |
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Ham and Swiss Puffs3 oz. sliced cooked ham, chopped1 small onion, finely chopped 1/2 cup shredded Swiss cheese 1 egg 1 1/2 tsp. Dijon mustard dash white pepper 1 (8 oz) tube refrigerated crescent rolls In a mixing bowl, combine ham, onion, Swiss cheese, egg, mustard and pepper; set aside. Roll out crescent dough and divide into 24 portions. Press dough into greased mini muffin cups. Spoon one tablespoon of filling into each cup. Bake in preheated 350 degree oven for 13-15 minutes or until golden brown. Makes 2 dozen. |
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Mexican Chile Con Carne Dip1 pound ground beef/turkey1 packet taco seasoning mix 1 cup salsa 1 ˝ cups reduced fat cheddar cheese 1 can low-fat refried beans Brown ground beef/turkey and add taco seasoning mix. Add salsa, beans, and 1 cup of cheese. Mix well and spoon into casserole dish. Top with remaining cheese. Bake at 350 degrees for 25 – 30 minutes. Serve with tortilla chips. |
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Bacon Cheddar Ranch Dip1 container (16 ounces) sour cream (2 cups)1 packet (1 ounce) HIDDEN VALLEY® The Original Ranch® Dips Mix 1 cup (4 ounces) shredded Cheddar cheese 1/4 cup crisp-cooked, crumbled bacon Potato chips or corn chips, for dipping Combine sour cream and dips mix in a medium bowl. Stir in cheese and bacon. Chill at least 1 hour. Garnish as desired. Serve with chips. |
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Ham and Swiss Puffs3 oz. sliced cooked ham, chopped1 small onion, finely chopped 1/2 cup shredded Swiss cheese 1 egg 1 1/2 tsp. Dijon mustard dash white pepper 1 (8 oz) tube refrigerated crescent rolls In a mixing bowl, combine ham, onion, Swiss cheese, egg, mustard and pepper; set aside. Roll out crescent dough and divide into 24 portions. Press dough into greased mini muffin cups. Spoon one tablespoon of filling into each cup. Bake in preheated 350 degree oven for 13-15 minutes or until golden brown. Makes 2 dozen. |
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