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Fourth of July Appetizer Tartlets

Prep Time
20

Cook Time
12

Difficulty
Easy

Servings
48

Cuisine Type

Cheese Types

Fourth of July Appetizer Tartlets

Recipe Description

Serve crescent roll cups with a rich, savory cheese filling and fresh berry toppings to kick off Independence Day with a bang!

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent dough sheets or rolls
  • 1/2 cup diced fresh strawberries
  • 1/2 cup diced grape tomatoes
  • 2 packages (8 ounces each) Wisconsin cream cheese, softened
  • 2 cups (8 oz) Wood River Creamery Original Cheddar Gruyere, shredded
  • 1 teaspoon garlic powder
  • 1 cup minced fresh basil
  • Salt and pepper to taste
  • 1 cup fresh blueberries

Preparation

Heat oven to 350°F.

Unroll one crescent dough sheet on a parchment paper-lined cutting board to a 12 x 8-inch rectangle. (Press to seal perforations if using crescent rolls.) Cut into 24 squares, about 2-inches each. Repeat with the remaining dough sheet.

Gently press squares into ungreased mini muffin cups. Bake for 10-12 minutes or until golden brown. Cool completely in pans on wire racks.

Meanwhile, combine strawberries and tomatoes in a bowl.

Beat the cream cheese, cheddar gruyere and garlic powder in a large bowl until combined. Add basil; beat just until blended. Season with salt and pepper to taste.

Pipe or spoon cheese mixture into crescent shells. Top 9 tartlets with blueberries. Top 18 tartlets with the strawberry-tomato mixture. Arrange tartlets in a flag design on a serving platter.

Recipe and photo © Dairy Farmers of Wisconsin

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