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).
Process the corned beef and green onions in the Manual Food Processor or Food Chopper. Scrape the mixture into a Classic Batter Bowl. Add cheese, mayonnaise, and mustard, then mix well.
Sprinkle flour over the smooth side of the Large Grooved Cutting Board, and unroll the dough onto the cutting board.
Using the Baker’s Roller®, roll dough to an 11" x 14" (28 x 35-cm) rectangle and place it on top of a Mini Muffin Pan.
Using a plastic knife, slice the dough crosswise and lengthwise between cups to make 24 squares.
Using a heaping Small Scoop (about 1½ tbsp/22 mL), scoop filling into the cups. Bring the corners of the dough up to the center of each cup.
Bake for 11–13 minutes or until the puffs are golden brown. Remove the pan from the oven and remove the puffs from the 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.