NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Little Apricot Appetizer Tarts
2 (8 oz.) cans Pillsbury refrigerated
Heat oven to 375º. Spray 24 mini muffin cups with non-stick spray. Unroll each can of dough into a large rectangle, (press edges together to seal). Cut each rectangle into 12 strips about 1 inch wide. Press each strip into muffin cup, pressing dough to cover bottom and sides, making sure all seams are sealed and forming 1/4 inch rim above cup. Spoon 2 tsp. cheese into each cup, top with 1/2 tsp. preserves and 1/2 tsp. pecans. Bake 14-20 minutes or until crust is deep golden brown. Cool 5 minutes. Remove from pan. Serve warm.
Deborah Stanley - Edinburg, VA
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