Mini Cheddar Appetizers Recipe
Summary
MethodBaked
Ingredients
| 1/4 cup finely chopped sun-dried tomatoes | ||
| Shredded Cheddar cheese | 4 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Milk | 1/3 Cup (16 tbs) | |
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Green onion | 1/4 Cup (16 tbs), chopped | |
| 60 mini phyllo dough pastry shells | ||
Directions
• Preheat oven in Convection Bake to 375°F (*350°F).
• Reconstitute tomatoes, if necessary, according to package directions. Drain well and chop.
• Combine all ingredients. Mix well. Divide the mixture evenly between the mini pastry shells.
• Convection Bake for 25 to 35 minutes or until browned, puffed and set in center.
• Reconstitute tomatoes, if necessary, according to package directions. Drain well and chop.
• Combine all ingredients. Mix well. Divide the mixture evenly between the mini pastry shells.
• Convection Bake for 25 to 35 minutes or until browned, puffed and set in center.
Chef
