Creamy Mushroom Tartlets

By ldelmas

Preparation

Step 1

Make It:HEAT oven to 350°F.

MELT butter in large nonstick skillet on medium heat. Add mushrooms; cook 5 min. or until tender, stirring frequently. Add cream cheese spread and Parmesan; cook and stir 1 min. or until cream cheese is melted. Remove from heat; set aside.

UNROLL dough into 2 long rectangles; firmly press perforations and seams together to seal. Cut each rectangle into 12 squares. Place 1 square in each of 24 mini muffin cups with corners of squares extending over rims of cups. Firmly press dough onto bottom and up side of each cup. Spoon about 1-1/2 tsp. mushroom mixture into each cup.
BAKE 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.Kraft Kitchens Tips;Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese and refrigerated reduced-fat crescent dinner rolls.VARIATION;Food Facts;Depending on the color of your muffin tins, the bake time may vary. Generally the darker the pan, the shorter the bake time
BAKE 10 to 12 min. or until golden brown. Sprinkle with parsley. Cool in pan 5 min. before serving.