1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
2. Press 1 dough square into each miniature muffin cup. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
3. Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon jelly on top of each cup to serve.
- 3.5 g Fat
- 0 mg Cholesterol
- 85 mg Sodium
- 5 mg Potassium
- 5 g Total Carbohydrate
- 0 g Fiber
- 2 g Sugars
- 1 g Protein
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Nutritional Information
- 3.5 g Fat
- 0 mg Cholesterol
- 85 mg Sodium
- 5 mg Potassium
- 5 g Total Carbohydrate
- 0 g Fiber
- 2 g Sugars
- 1 g Protein
Directions
1. Heat oven to 375°F. Spray 24 miniature muffin cups with cooking spray. Unroll dough onto work surface. Press seams together and form into 13x7 1/2-inch rectangle. With sharp knife, cut dough into 6 rows by 4 rows to make 24 squares.
2. Press 1 dough square into each miniature muffin cup. Cut cheese into 24 cubes. Place one cube of cheese in bottom of each dough-lined cup.
3. Bake 9 to 12 minutes or until edges are golden brown. Cool 3 minutes; use metal spatula to loosen edges, and remove from pan. Spoon 1/4 teaspoon jelly on top of each cup to serve.