With New Year’s Eve parties just around the corner, everyone is scrambling for an appetizer recipe that will please a crowd. This recipe for Mini Apricot Tarts uses refrigerated crescent dough and creates a unique flavor combination with pepper jack cheese and apricot preserves.
Mini Apricot Tarts
2 cans refrigerated crescent roll sheets (or regular dough if you are unable to find the sheet)
1 cup shredded pepper jack cheese
¼ cup apricot preserves
¼ cup chopped pecans
Preheat oven to 375 degrees. Spray a 24 cup mini muffin tin with cooking spray and set aside.
Unroll your crescent roll sheet. If you are using traditional crescent dough with the perferations, lay flat and press dough together to eliminate seperation marks.
Slice crosswise into 12 strips, each about 1 inch thick, and separate the dough. Press each into a greased muffin tin, being sure to cover the bottom and all of the sides with the dough. Continue with the other crescent roll sheet until each of the 24 muffin tins are filled with dough.
Next, add 2 teaspoons of shredded jack cheese. Cover the cheese with ½ teaspoon of apricot preserves and ½ teaspoon of chopped pecans.
Bake at 375 degrees for about 15-18 minutes or until lightly browned and bubbly.
These are best if eaten warm, so if you are bringing them to a party, I suggest assembling at home and baking them once you get to your location.
Recipe adapted from pillsbury.
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