Mini Pear & Ricotta Cups with Rosemary
Recipe - Plymouth Waterford
Mini Pear & Ricotta Cups with Rosemary
Prep Time10 Minutes
Servings12
Cook Time12 Minutes
Ingredients
1 can (8 oz) Pillsbury Original Crescent Rolls (8 Count)
1 tbsp butter
3 medium Bartlett pears, diced
¼ tsp salt
½ cup Crystal Farms Whole Milk Ricotta Cheese
24 fresh rosemary leaves
Directions
- Heat oven to 375°F. Coat 24 mini muffin cups with cooking spray. Unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Press a small rectangle in each cup.
- Bake 11–13 minutes or until crescents are golden brown. Press a round teaspoon into each crescent base to enlarge the space. Cool 5 minutes; remove with fork.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high. Add pears and salt; cook 6–8 minutes, until softened and caramelized.
- Spoon 1 teaspoon ricotta in each cup. Top with 1½ teaspoons pears and 1 rosemary leaf.
10 minutes
Prep Time
12 minutes
Cook Time
12
Servings
Directions
- Heat oven to 375°F. Coat 24 mini muffin cups with cooking spray. Unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Press a small rectangle in each cup.
- Bake 11–13 minutes or until crescents are golden brown. Press a round teaspoon into each crescent base to enlarge the space. Cool 5 minutes; remove with fork.
- Meanwhile, in 10-inch nonstick skillet, melt butter over medium-high. Add pears and salt; cook 6–8 minutes, until softened and caramelized.
- Spoon 1 teaspoon ricotta in each cup. Top with 1½ teaspoons pears and 1 rosemary leaf.
