Kickoff popper dip

By awright0511

Ingredients

• 1 . Heat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• 2 . On a lightly floured surface, unfold pastry. Using a 3-inch biscuit cutter, cut out 8 to 9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
• 3 . Using a fork, prick each round in several places. Bake 5 min.
• 4 . Sprinkle each round with about 1/2 tsp. Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper. Top each with 1 mozzarella slice.
• 5 . Bake until pastry is puffed and golden, 12 to 14 min. Sprinkle each tart with basil and serve warm. Makes 8 to 9 tarts.

Preparation

Step 1

Heat oven to 350ºF. Beat cream cheese and mayo in medium bowl until well blended. Stir in VELVEETA and peppers; spread into 9-inch pie plate. Mix crumbs and butter; sprinkle over dip. Bake 20 min. or until heated through. Top with onions.