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    Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

    Source of Recipe

    My own recipe

    Recipe Introduction

    Created for our daughter's high school graduation party...
    * Exported from MasterCook *

    Sundried Tomato with Toasted Garlic and Spinach in Pesto Cups

    Recipe By :Katie, 2003
    Serving Size : 48 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    Dough:
    8 ounces cream cheese
    1/2 cup butter
    1/4 cup pesto sauce
    2 cups flour
    Filling:
    2 teaspoons olive oil
    12 cloves garlic -- finely diced
    sun-dried tomatoes -- 1 cup after soaking and dicing
    1 package frozen chopped spinach -- thawed, drained and squeezed dry
    1 cup Parmesan cheese -- plus extra for topping
    2 eggs -- beaten
    1 cup milk or cream
    1/4 teaspoon salt
    1/4 teaspoon ground pepper

    For the dough: Cream cream cheese, butter and pesto. Mix in flour until smooth. Divide into 48 pieces and press into mini muffin pans.

    For the filling: In a skillet, lightly toast garlic. Cool and mix with tomatoes, spinach and Parmesan. Fill muffin cups.

    Mix eggs, milk, salt and pepper and pour over cheese mixture.

    Sprinkle a little Parmesan over each.

    Bake at 400F for 12-15 minutes. Serve warm or at room temperature.

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