Title: Apple Ricotta Brunch Biscuits
Yield: 1 Servings
1/2 c Sugar
1 c Ricotta cheese
2 ts Cinnamon
1/4 c Sliced almonds
1 cn (17.3 oz.) Pillsbury Grands!
1 sm Apple; peeled, cut into 8
-wedges (1/2 inch thick)
Heat oven to 375 F. Spray 8 jumbo muffin cups or 8 (6-oz.) custard cups
with nonstick cooking spray. In small bowl, combine sugar, cheese and egg;
beat at high speed for 1 minute. In small bowl, combine cinnamon and
almonds; mix well.
Separate dough into 8 biscuits. Press each biscuit evenly in bottom and up
sides of spray-coated muffin cups. Place 1 wedge of apple in each cup.
Spoon 2 rounded tablespoonfuls cheese mixture over each apple wedge;
sprinkle with cinnamon mixture.
Bake at 375 F. for 20 to 25 minutes or until biscuits are deep golden brown
and apples are crisp-tender. Remove biscuits from muffin cups; cool 15
minutes. Serve warm. Store in refrigerator.
Ready in 1 hour 8 biscuits
Busted by KellyB firstname.lastname@example.org 3/38/98
Recipe by: Copyright 1998 The Pillsbury Company
Posted to recipelu-digest by Kelly on Mar 28, 1998