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Pineapple Cream Crescent Tarts

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  Ricotta cheese 8 Ounce (1 Cup)
  Sugar 1⁄4 Cup (4 tbs)
  White seedless raisins 1⁄4 Cup (4 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Canned crushed pineapple 8 Ounce (Drained)
  Egg 1 , slightly beaten
  Refrigerated quick crescent dinner rolls 8 Ounce (Pillsbury)
  Dairy sour cream 1⁄2 Cup (8 tbs) (Topping)
  Ground beef 1 Tablespoon (Topping)

Heat oven to 375°F.
In small bowl, combine ricotta cheese, sugar, raisins, lemon peel, nutmeg, pineapple and egg.
Separate dough into 8 triangles.
Place each triangle in ungreased muffin cup; press to cover bottom and sides forming Winch rim
Spoon 1/4 cup cheese mixture into each cup.
Bake at 375°F.for 12 to 17 minutes or until golden brown.
Remove from oven; combine sour cream and sugar.
Spoon 1 tablespoonful sour cream mixture onto each tart.
Return to oven; bake 3 minutes or until sour cream mixture is set.
Cool 5 minutes, remove from pan.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 245 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.3%

Saturated Fat 6.2 g31.2%

Trans Fat 0 g

Cholesterol 91.8 mg30.6%

Sodium 191.8 mg8%

Total Carbohydrates 25 g8.2%

Dietary Fiber 0.92 g3.7%

Sugars 17.9 g

Protein 8 g16.5%

Vitamin A 6.6% Vitamin C 1.2%

Calcium 10.5% Iron 3.1%

*Based on a 2000 Calorie diet

Pineapple Cream Crescent Tarts Recipe