Sunday, July 06, 2008

Caramelized Onion Puffs

This is a recipe I found in a Pillsbury grocery store cookbook. You know the little cookbooks at the check out stand. I love those little books. I have dozens of them.

Anyway, we had a potluck get-together with friends and I was scheduled to bring some appetizers. I didn't want to just bring chips and dip. I wanted to bring something different. Here is one of the two dishes I brought. It was very easy to make and everyone loved it.

Caramelized Onion Puffs

Prep Time: 30 minutes
Start to Finish: 50 minutes
Makes: 24 Appetizers

2 Tablespoons butter
3/4 cup coarsely chopped onion
1/4 cup finely chopped red bell pepper
2 eggs
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon red pepper sauce (I used Tabasco)
3/4 cup finely shredded Cheddar cheese (3 oz)
1 can (80z) Pillsbury refrigerated crescent dinner rolls

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 3/4 cup 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 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. 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.

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

High Altitude (3500-6500 ft): No change

Per Appetizer: Calories 80; Total Fat 6g; Sodium 135mg; Dietary Fiber 0g

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