Lunch: Loaded Mashed Potato Bombs

Refrigerated mashed potatoes loaded with savory ingredients make the perfect filling for these delicious crescent appetizers.

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

Instructions

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.
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.
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.

Share Loaded Mashed Potato Bombs