Tiny Ham and Pineapple Pot Pies
Refrigerated pie crust gives you a head start
with these bite-size appetizer bundles.
1/2 cup finely chopped cooked ham
2 oz finely shredded Swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained 1 tablespoon finely
chopped green onion (1 medium)
1/2 teaspoon ground mustard
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed
on box
1 egg, beaten
1 teaspoon sesame seed, if desired
Heat oven to 450°F (425°F for dark pans).
In small bowl, mix ham, cheese, pineapple, onion and mustard; set
aside.Remove crusts from pouches; unroll on work surface. From each
crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts
if necessary. Press 3-inch rounds in bottoms and up sides of 16
ungreased miniature muffin cups so edges of crusts extend slightly over
sides of cups.
Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup.
Brush edges of crust lightly with beaten egg.Cut small vent in each
2-inch pie-crust round. Place 1 round over filling in each cup; press
edges together, pushing toward cup so crust does not extend over sides.
Brush top crusts with beaten egg. Sprinkle with sesame seed.Bake 10 to
14 mins or until crust is deep golden brown. Remove from muffin cups.
Let stand 5 mins before serving.
16 appetizers
Make ahead by filling and topping the pot pies up to 2 hrs before
baking. Cover and refrigerate, then just before baking, brush with egg
white and sprinkle with sesame seed.
NUTRITION INFO PER SERVING: SERVING SIZE: 1 Appetizer Calories 140
Cals from Fat 80 % DAILY VALUE Total Fat 9g 13% Sat 3 1/2g 17% Trans
Fat 0g Chol 25mg 8% Sod 190mg 8% Total Carb 14g 5% Dietary Fiber
0g 0% Sugars 0g Protein 2g Vitamin A 0% Vitamin C 0% Calcium 4%
Iron 0%
EXCHANGES: 1 Starch; 1 1/2 Fat CARB CHOICES: 1