Loaded Mashed Potato Bombs

• Meat

  • 2 tbsp Bacon, cooked
  • 1/3 cup Ham, cooked

• Produce

  • 1/4 cup Green onions
  • 1 cup Mashed potatoes, refrigerated

• Condiments

  • 1/4 cup Chive & onion cream cheese spread

• Baking & Spices

  • 1/4 tsp Pepper
  • 1 can Pillsbury crescent dough, refrigerated

• Dairy

  • 1/4 cup Cheddar cheese

Found on pillsbury.com

Description

Ingredients

• 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• 1 cup refrigerated mashed potatoes (from a 24-oz package)
• 1/4 cup chive & onion cream cheese spread, softened (2 oz)
• 1/4 teaspoon pepper
• 1/3 cup diced cooked ham
• 1/4 cup sliced green onions
• 1/4 cup shredded Cheddar cheese (1 oz)
• 2 tablespoons crumbled cooked bacon

Directions

• 1 Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares. Press 1 square in bottom and up side of each muffin cup.
• 2 In medium bowl, mix mashed potatoes, cream cheese spread and pepper with spoon or electric mixer on medium speed until smooth. Stir in ham, 2 tablespoons of the green onions, the Cheddar cheese and bacon until combined. Spoon potato mixture into cups.
• 3 Bake 15 to 17 minutes or until golden brown. Cool in pan 2 minutes. Using metal spatula or small knife, run around edges of cups to loosen, and remove from pan to serving platter. Top with remaining 2 tablespoons green onions. Serve warm.

Nutrition