Broccoli-Cheddar Tassies Recipe

Directions In a small bowl, cream butter and cream cheese until smooth. Gradually beat flour into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to handle. Preheat oven to 350degrees. Shape dough into 1-in. balls; place in greased mini-muffin cups. Using floured fingers, press evenly onto bottoms and up sides of cups. Cook broccoli according to package directions; drain. In a large bowl, combine egg, condensed soup, milk and mayonnaise; stir in cheese and cooked broccoli. Spoon about 1 tablespoon filling into each cup. For topping, mix bread crumbs and melted butter; sprinkle over filling. Bake 18-22 minutes or until edges are golden brown. Cool in pans 2 minutes before removing to wire racks. Serve warm. To Make Ahead: Dough can be made 2 days in advance. Freeze option: Freeze cooled pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags. To use, reheat pastries on ungreased baking sheets in a preheated 350degrees oven 14-16 minutes or until lightly browned and heated through. Yield: about 4 dozen. Originally published as Broccoli-Cheddar Tassies in Taste of Home December 2015, p45 Nutritional Facts 1 tassie equals 92 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 101 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein. Print Add to Recipe Box Email a Friend