Cranberry-Jalapeño Cups
Cranberry-Jalapeño Cups
Ingredients
- Nonstick cooking spray
- ¾ (8-ounce) package cream cheese, softened
- 1 medium jalapeño pepper, seeded and minced
- ½ cup shredded whole milk mozzarella cheese
- ⅓ cup dried cranberries
- 1 tablespoon chopped fresh chives
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 package (8 ounces) crescent dough sheet
- 1 tablespoon chopped fresh cilantro
Approximate nutritional values per serving (2 cups):
138 Calories, 8g Fat, 4g Saturated Fat, 18mg Cholesterol, 218mg Sodium, 13g Carbohydrates, 0g Fiber, 5g Sugars, 4g Added Sugars, 3g Protein
Instructions
- Preheat oven to 375°; spray a 24-cup mini muffin pan with cooking spray. In a medium bowl, stir cream cheese, jalapeño, mozzarella cheese, cranberries, chives, garlic powder and cumin. Makes about 1 1/2 cups.
- Unroll crescent dough; cut crosswise into 6 (2 1/4-inch) strips, then cut lengthwise into 4 (2 1/4-inch) strips. Press squares into bottom and up sides of prepared cups; fill with cheese mixture. Bake cups 12 minutes or until golden brown and cheese melts. Makes 24 cups.
- Serve cups sprinkled with cilantro
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