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Pineapple Cream Crescent Tarts

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Servings: 
8

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