Corned Beef Puffs
A delicious irish spin on a classic appetizer!
- 8 oz (250 g) thinly sliced deli corned beef
- 2 green onions
- 1 cup (250 mL) swiss cheese
- 3 tbsp (45 mL) mayonnaise
- 1 tbsp (15 mL) country-style Dijon mustard
- Flour for dusting
- 1 pkg (8 oz/250 g) seamless crescent dough (see Cook’s Tip)
Preheat oven to 375°F (190°C).
Sprinkle flour over smooth side of Large Grooved Cutting Board; unroll dough onto cutting board.
Using Pastry Cutter fitted with straight wheel, slice dough crosswise and lengthwise between cups to make 24 squares. (If you don’t have a Pastry Cutter, use a plastic knife.)
Using a heaping Small Scoop (about 1 1/2 tbsp/22 mL), scoop filling into cups. Bring corners of dough up to the center of each cup.
Bake 11–13 minutes or until golden brown. Remove pan from oven. Remove puffs from pan.
- 24 appetizers
24 servings of 1 appetizer
Regular refrigerated crescent dough can be substituted for the seamless dough. Unroll the dough as directed in Step 4. Firmly pinch seams and continue as the recipe directs.