Recipe
Ingredients
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1/2 cup heavy cream
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1 egg
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1/4 cup crumbled gorgonzola cheese or goat cheese
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1 tablespoon finely chopped sun-dried tomatoes
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1 tablespoon minced fresh basil leaves
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1 package (9.5 ounces) Pepperidge Farm® Puff Pastry Cups, prepared according to package directions
Directions
Heat the oven to 350°F. Beat the heavy cream and egg in a small bowl with a fork or whisk.
Place about 1/2 teaspoon cheese, 1/8 teaspoon each tomato and basil into each pastry cup. Spoon the egg mixture into the pastry cups. Place the filled pastry cups onto a baking sheet.
Bake for 10 minutes or until the filling is set. Let cool for 5 minutes on a wire rack.
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