Little Apricot Appetizer Tarts

By barbell

Ingredients

• 2 2
• cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
• 1 1
• cup finely shredded pepper Jack cheese (4 oz)
• 1/4 1/4
• cup SMUCKER'S® Apricot Preserves
• 1/4 1/4
• cup Fisher® Chef's Naturals® Chopped Pecans

Details

Servings 24
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray.

Unroll each can of dough into a large rectangle; press perforations to seal. Cut each rectangle crosswise into 12 strips, about 1 inch wide. Place each strip in muffin cup, pressing dough to cover bottom and side, making sure all seams are sealed and forming 1/4-inch rim above cup.

Spoon 2 teaspoons cheese into each cup. Top each with 1/2 teaspoon preserves and 1/2 teaspoon pecans.

Bake 14 to 20 minutes or until crust is deep golden brown. Cool 5 minutes; remove from pan. Serve warm.

Makes
24 appetizers