Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter or margarine
  • 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
  • 3/4 cup finely shredded Cheddar cheese (3 oz)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.