Loaded Mashed Potato Bombs
1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent rolls
1 cup refrigerated mashed potatoes (from a 24-oz package)
1/4 cup chive & onion cream cheese spread, softened (2 oz)
1/4 teaspoon pepper
1/3 cup diced cooked ham
1/4 cup sliced green onions
1/4 cup shredded Cheddar cheese (1 oz)
2 tablespoons crumbled cooked bacon
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12×8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.
Prep 20 min
Total 40 min
See www.pillsbury.com for more holiday recipes!