Tuesday, March 9, 2010

Cheesy Artichoke Mini Appetizers

Serves: 6

1 cup Mayonaise
14 oz can Can Artichoke in Water
1 cup Shredded Mozzarella
1 cup Shredded Parmansean Cheese
4 oz can Diced Ortega Chilies
2 cans Pillsbury Cresent Rolls
1.Preheat oven to 350 Degrees...Drain Artichokes. Chop into small pieces by hand or using a food processer. Pour into bowl
2.Drain Ortega Chilies, Add to artichokes.
3.Add the Mayonaise, Mozzorella and Parmansean cheese to artichoke mixture and stir.
4.On cutting board, lay out the cresent rolls into four rectangles. Pierce together the perforations. Then, cut each rectangle into 6 squares.
5.Press each square into a grease mini muffin tin. Spoon artichoke mixure into each cup. Bake until cresent rolls are golden brown. Approximately 15 min. Yields 24 (4 per person

No comments:

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...