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12
ASPARAGUS POPPERS
•
1 (10-oz.) Can
Refrigerated Crescent
Roll Dough
•
1 Tbsp. Olive Oil
•
4 Slices Provolone
Cheese, halved
•
4 Slices Swiss
Cheese, halved
•
4 Slices Mozzarella
Cheese, halved
•
8 Asparagus
Spears, trimmed
and cut in thirds
Preheat the PIGS IN A BLANKET
APPETIZER MAKER as directed.
Unroll and separate dough into triangles; place on
a lightly floured surface. Using 1 Tbsp. of olive oil,
lightly brush the top of each dough triangle.
Place one piece of provolone cheese, Swiss cheese and
mozzarella cheese on the wide end of each triangle.
Put one piece of asparagus on top of the cheese.
Roll each dough triangle around the cheese and
asparagus toward the point and press to secure.
Place into the wells of the Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes. Open
Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
FINGERLING POTATO SKINS
•
9 Fingerling
Potatoes, roasted
•
3 Tbsp. Vegetable Oil
•
1 Tbsp. Grated
Parmesan Cheese
•
½ Tsp. Salt
•
¼ Tsp. Garlic Powder
•
¼ Tsp. Paprika
•
1
/
8
Tsp. Pepper
•
2 Tbsp. Bacon Bits
•
1½ Cups Shredded
Cheddar Cheese
•
½ Cup Sour Cream
•
4 Green Onions,
sliced
Cut potatoes in half lengthwise; scoop out flesh,
leaving shell (save pulp for another use).
Combine oil, Parmesan cheese, salt, garlic powder,
paprika and pepper; brush over both sides of skins.
Sprinkle bacon and cheddar cheese inside skins.
Place into the wells of the Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes, or until crispy.
Open Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
Top with desired amount of sour cream
and sliced green onion. Serve.
