Pillsbury Canadian Baking Challenge

INGREDIENTS

·         1 can (235 grams) of Pillsbury* Original Crescents

·         16 pre-cooked shrimps with no shells

·         1 tbsp (15 ml) of sesame oil

·         1 tsp (5 ml) of Clubhouse* Garlic Pepper Seasoning

·         1 tsp (5 ml) of salt

·         1 tsp (5 ml) of sugar

·         1 large stuffing mushroom, thinly sliced, then cut into smaller pieces

·         ¼ of a red onion, minced

·         ¼ of a red pepper, diced

·         ¼ pack (65 grams) of frozen spinach, thawed and drained

·         ½ tbsp of mayonnaise

·         ½ of an egg

·         1 ½ cups (375 ml) of mozzarella cheese

·         ¼  cup (65 ml) of ricotta cheese 

INSTRUCTIONS

Mix the sesame oil, garlic pepper seasoning, salt, sugar, and the shrimps together. Set aside in the fridge while preparing the rest of the instructions.

Mix the mushrooms, red onions, red pepper, spinach, mayonnaise, egg, mozzarella cheese, and ricotta cheese together.

Open the can of crescent dough and seal the perforations.

Use a circle cookie cutter with a 2.5 inches diameter. You should be able to cut 16 circles.

Use a 12 count cupcake/mini muffin bake pan (with 3.5 cm bases for each mini muffin), brush on a thin layer of butter all around the baking pan.

Place the circle dough into each of the muffin holder on the baking pan, and form the dough to the shape of it, leaving a bit of an edge.

Press the edge down around the muffin holder. This should form into mini tart shells.

Now, fill each tart shell with the spinach and cheese mixture. Make sure you pack each shell.

Then, place a seasoned shrimp on top of each tart shell.

Preheat the oven to 375°F (190°C) and bake for about 15 minutes or until the crescent dough is ready.

Note: The serving size is 8, but the recipe makes 16 quiche in total. Two quiche per serving.