"mamma Mia" Ravioli Bites

Pretty little pastry shells made from a Pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by JoAnn Belack.

• Ready In: 45 mins
• Yields: 48 appetizers

Ingredients

• 2 (8 ounce) cans  pillsbury  crescent roll dough, without seams
• 1 (15 ounce) container whole milk ricotta cheese
• 1  cup  shredded mozzarella cheese
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons  finely chopped fresh basil leaves
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon salt
• 1  Eggland's Best large egg
• 2 1⁄2 ounces  thinly sliced  salami, finely chopped
• 1 1⁄2 ounces sun-dried tomatoes packed in oil, drained, finely chopped

Directions

1. Heat oven to 375°F Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray.
2. On work surface, unroll 1 dough sheet; cut into 24 (2-inch) squares. Place 1 dough square in bottom and up side of each of 24 muffin cups, letting points of dough extend over edge of cup.
3. In medium bowl, mix remaining ingredients. Spoon about 1 tablespoon cheese mixture into each cup.
4. Bake 10 to 15 minutes or until golden brown. Cool in pans 3 minutes; remove from pan to cooling rack. Repeat with remaining dough and filling, cooling pans between batches. Serve warm.