Pineapple Cream Crescent Tarts
|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|
|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 375Â°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 375Â°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.